Australian food lovers have until the 30th April to take their passion for food to the next level in the gastronomic capital of the world. Highly respected cooking school, Le Cordon Bleu, is offering an exclusive scholarship to join their unique program all about the science of taste in Paris.

Spending one week in Paris and one week in Reims, Champagne, course participants will look beyond simple flavours and textures, in fact, the Hautes Etudes du Goût program, held at Le Cordon Bleu's Paris headquarters, involves advanced lectures and workshops by renowned French academics, the likes of renowned scientist and forefather of molecular gastronomy, Herve This, as well as numerous experiential food and wine masterclasses.

The gastronomic program also involves bespoke excursions to food markets and Champagne houses to experience food and wine from its very beginnings to finished product. Those wishing to join the next program, which will run from 14 - 26 October, now also have the opportunity to apply for a 50% scholarship, which closes on the 30th April (including tuition fees, accommodation, meals and local transportation).

Only the sixth Australian to ever participate in this program, Australian Sophie Mibus describes the course as "pure pleasure. The combined experiences challenge everything you have ever thought about food, reawakening your long forgotten senses of smell and taste."

"The content of the program is a well-balanced, intensive schedule of lectures by established, renowned lecturing staff and young contemporary "cutting-edge" researchers - all with a very French focus - complemented by a series of such amazing excursions and food and wine pairing activities. Especially for people working in food or wine, this course is pure stimulation for the palate!"

Participants come from many different cultures (11 nationalities were represented in the 2012 class) and professional backgrounds, sharing a common passion and curiosity for taste and gastronomy: Chefs, culinary instructors, food industry professionals, restaurant and food service operators, food writers and journalists, post-graduate students who want to develop their career in the fields of taste and gastronomy.

NOTE: The program is delivered in French and translated into English.

For more details visit www.heg-gastronomy.com or contact australia@cordonbleu.edu.

For information on Le Cordon Bleu, please contact ahardy@cordonbleu.edu or (08) 8348 3038.

ABOUT LE CORDON BLEU

Founded in Paris in 1895, Le Cordon Bleu has earned its reputation as the ultimate in cuisine, patisserie, hospitality and gastronomy training.

Educating over 20,000 students each year, from 70 nationalities, distributed across 40 schools in 20 different countries, Le Cordon Bleu students benefit from over a century of experience.

With new campuses opening every year, the opportunities for aspiring students to reach the pinnacle of the hospitality industry increases every day, and we are so proud of this legacy.

Explore the world of Le Cordon Bleu - www.lecordonbleu.com.au...