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Cooking for Health in France : From Field to Plate

Come and join an intensive interdisciplinary program that integrates culinary arts, health science and professional practice and learn all about sustainable food production.

You will be given the opportunity for hands-on learning and international experience in your field and can earn university credits.

Immerse yourself in French culture.


The program’s strengths


  • Up to 8 ECTS credits earned for the academic program (4 US credits) + 8 ECTS credits for the optional internship (4 US credits)
  • A 4-week internship on a farm or vineyard, in the kitchen of a gourmet restaurant (restaurant kitchen experience required), in a culinary research laboratory, cheese dairy or traditional bakery.
Program details

Contents and structure


Admission criteria
Who is the program for?

The program is designed for Bachelor’s or Master’s students in life sciences, agriculture, food, nutrition, public health or dietetics registered with an approved institution.

Advanced intermediate level is required in English (785 TOEIC points, 567 TOEFL points, 227 TOEFL CBT points, 87 TOEFL iBT points or 6.5 IELTS points.

French: not required but basic knowledge can be useful.

How to register

Admission based on application
Registration deadline: February 15

Dowload application form

Tuition fees and other expenses

Students from partner universities

  • Academic program only: €2000
  • Academic program + internship: €2,400

Students not from partner universities

  • Academic program only: €4,600

Fees include the following expenses: travel from airport to campus, accommodation, food, expenses related to use of the culinary facility, return journey to your internship location, fees for administrative internship follow-up, etc.

Fees not included: trip from and to your home country, passport/visa, mandatory health cover, food, personal expenses.