• University of Bristol Featured Masters Courses
  • Swansea University Featured Masters Courses
  • Goldsmiths, University of London Featured Masters Courses
  • University of Edinburgh Featured Masters Courses
  • University of Oxford Featured Masters Courses
  • University of Derby Online Learning Featured Masters Courses
  • Jacobs University Bremen gGmbH Featured Masters Courses
  • University of Southampton Featured Masters Courses
Nottingham Trent University Featured Masters Courses
Cass Business School Featured Masters Courses
Vlerick Business School Featured Masters Courses
University of Manchester Featured Masters Courses
Bath Spa University Featured Masters Courses
"gastronomy"×
0 miles

Masters Degrees (Gastronomy)

We have 21 Masters Degrees (Gastronomy)

  • "gastronomy" ×
  • clear all
Showing 1 to 15 of 21
Order by 
It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system. Read more

It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system.

The MSc Gastronomy provides an opportunity to study food in a more complete sense. The course, the first and only one of its kind in the UK, acknowledges the complex nature of food and takes an interdisciplinary approach to shed light upon the often unseen links between food culture and communications, science and systems, production and politics and more.

The course takes an experiential approach, with field trips to a diverse range of food related businesses and organisations - from food banks to Michelin starred restaurants, large-scale agri-businesses to food processors. Through input from a wide range of specialist and expert  speakers, students gain exposure to the diverse dynamics that affect how we produce, consume, represent and understand food.

Scotland is most often the showcase for this, however the concepts covered are transferable to other countries. Whether you’re looking to enhance your career in the food industry, interested in cultivating a broader understanding of food, or are looking for a new direction, please contact us. We’re more than happy to discuss the course with you and help you discover if our unique brand of gastronomy is for you.

Teaching, learning and assessment

Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin starred restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/ wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.

Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.

Teaching hours and attendance

Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.

Links with industry/professional bodies

This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.

Modules

30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications

15 credits: Research Methods

If studying for an MSc, you will also complete a dissertation (60 credits).

Careers

Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.

Entry requirements

There are several routes to entry.

- Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary

Arts, or Nutrition.

- An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.

- An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.

All shortlisted candidates will be interviewed as part of the application process

International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 5.5

Quick Facts

-This is the first MSc in Gastronomy in the UK.

-The course has 15 funded places available for potential students resident in Scotland and the EU.



Read less
Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. Read more

MSc Food Technology

Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. The programme focuses on aspects of production, composition and design of food products.

Programme summary

The Food Technology programme at Wageningen University has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. Wageningen University offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.

The Wageningen Food Science faculty is larger than that of any other European university. It includes professors and lecturers from a wide range of departments: Food Chemistry, Food Physics, Food Microbiology, Food Quality and Design, and Food Process Engineering. Food Technology covers nearly all aspects of food science and technology. As a result of being a very broad field, students are required to choose one of the specialisations offered.

Specialisations

Within the programme Food Technology you can choose your own specialisation that meets your personal interests.

Ingredient Functionality
This specialisation focuses on the composition of food, especially, on the role of various components, ingredients or structures in the quality and functionality of the final product. It deals with sensory, nutritive and textural aspects of foods in relation to their components. You major in Food Chemistry or Food Physics.

Product Design
While many new products are launched, not all succeed. This specialisation deals with the design and development of new or improved products. The focus is on the processes used in Food Technology, the design of new products from a consumer perspective and on modelling new product concepts/processes and predictive quality control. You major in Food Process Engineering or Food Quality and Design.

Food Innovation and Management
This specialisation combines courses in Food Technology with courses in Management Studies. It is intended for students who wish to work on product development in small businesses or who plan to start their own business. You will do a thesis in Management Studies and an internship in one of the Food Technology groups.

Food Biotechnology and Biorefining
This specialisation focuses on using micro-organisms or enzymes in food production. During this specialisation, you will learn about processes that can be used for biorefinery or agricultural raw materials. The focus is on biotechnological food production. You major in Food Microbiology, Food Chemistry, Food Process Engineering.

Dairy Science and Technology
This specialisation focuses on the dairy production chain. Its core programme consists of dairy-related courses and several additional courses, such as Food Components and Health, Advanced Fermentation Science and Predicting Food Quality. During the second year, you complete a dairy-related thesis research project and internship.

Sustainable Food Process Engineering
This specialisation focuses on the development of processes that are more efficient in their use of resources. Thesis can be carried out under the supervision of one of the following groups: Food Process Engineering; Operations Research and Logistics; Biobased Chemistry and Technology; or Food Quality and Design.

European Masters Degree in Food Studies
This international specialisation is developed in cooperation with the universities of Cork (Ireland), Lund (Sweden) and Agro-Paris Tech (Paris, France) as well as with ten large industrial partners. For more information see: http://www.eurmscfood.nl.

Gastronomy
This specialisation focuses on the molecular science behind products and dishes used in small scale settings. Scientific insights are used to develop improved food preparation techniques. The cultural aspects of food will also receive attention. You major in Food Chemistry, Food Physics or Rural Sociology.

Sensory Science
This specialisation combines Food Technology with Nutrition and Health. You will work with products and humans in different contexts and study how sensory systems function, how this relates to products and how to analyse these aspects.

Your future career

Graduates find jobs with relative ease, especially in the Netherlands and Western Europe. Recent graduates found positions in the private sector (from small- and medium-sized companies to large multinationals), at Wageningen University or other universities as PhD students, and at research institutes domestically and abroad. Graduates also work in the field of process technology at innovation centres, innovative food companies or government agencies. Most achieve management positions.

Student Harmke Klunder
“It is rich in proteins, unsaturated fats, vitamins and is available in large quantities all over the world. You may conclude, ‘The ideal food ingredient.’ However, would you still think it was ideal if you knew it was made from insects? With three other students, we added insects to a third world food product, thereby winning an international competition from the IFT (Institute of Food Technologists). Malnutrition in Africa could be fought by enriching their daily porridge, sorghumpap, with protein-enhanced termites. As food ingredients technologist, it is possible to look beyond the products found on the shelves of the local supermarkets.”

Related programmes:
MSc Food Quality Management
MSc Food Safety
MSc Biotechnology
MSc Nutrition and Health

Read less
Join the next generation of global hospitality leaders. The MSc in International Hospitality Management, a 16-month full-time double degree program, was created to help meet the recruitment needs of this evolving industry. Read more
Join the next generation of global hospitality leaders

The MSc in International Hospitality Management, a 16-month full-time double degree program, was created to help meet the recruitment needs of this evolving industry. You will benefit from the combined expertise of the world-renowned Institut Paul Bocuse school of hospitality management and gastronomy with the unique entrepreneurial approach of the leading European Business School emlyon business school. Delivered exclusively in English, the program provides you with a solid foundation in general management as well as specialist knowledge in new venture creation, lifestyle hospitality management, brand design and innovation management.

The program ensures an international learning experience with the opportunity to study in Lyon, the capital of French gastronomy, as well as emlyon business school’s Asian campus in Shanghai where the excellence of Asian hospitality is known around the world. With access to a full range of careers services, you will gain access to a select network of companies in the international hospitality industry such as Club Med, Hilton Worldwide and Radisson, alongside practical experience during the internship period. A focus on project-based learning throughout the course allows you to translate theory into a real-life business setting with the Entrepreneurial Business Project and the Concept Design & Development Project.

Joint expertise of emlyon business school and Institut Paul Bocuse. You will benefit from emlyon business school’s proven expertise in entrepreneurship which will help you develop the capacity to identify opportunities within multiple markets, to create new combinations of services for a diverse group of customers and to turn them into tangible value. Management courses include Innovation Management, Essentials of Marketing, Introduction to Cross-Cultural Management and Introduction to Financial Accounting. You will also benefit from Institut Paul Bocuse’s strength in integrating tradition with modernity, innovation and research. Hospitality specialist courses include Food and Beverage Management, Hospitality Operations Management and Revenue Management.

Project based learning at the heart of the program. The program provides a balance of theory, strategic analysis and creativity. Ongoing seminars and conferences introduce you to internationally acclaimed designers, celebrity chefs, industry innovators and leaders of the profession through both institutions’ unparalleled network of friends and contacts. You will also have the chance to set up a virtual company to develop your entrepreneurial mindset with emlyon business school’s popular Entrepreneurial Business Project.

Study in Shanghai. Learn about Asian hospitality and nurturing and maintaining the customer relationship by spending a semester at the emlyon business school Asian campus. Modules include the Asian business environment, Asian etiquette and hospitality in New Asia, as well as an in-company project to put your newly acquired knowledge into practice.

Internship and career opportunities. With privileged international hospitality contacts such as Accor, InterContinental Hotels Group and Compass Group, you will have the opportunity to meet with top recruiters and develop your professional network. Using the expert career workshops, tools and events of both emlyon business school and Institut Paul Bocuse, you’ll complete a 4month minimum internship in order to prepare you entry into the global business world.

27,000 euros. Pricing is for the academic year of 2016/2017.

Read less
Master in Integrated Food Studies at Aalborg University, Denmark, will give you the possibility to study food and its many meanings in society. Read more

OVERVIEW

Master in Integrated Food Studies at Aalborg University, Denmark, will give you the possibility to study food and its many meanings in society. The master offers a holistic approach combining natural science, design and social science traditions.
The master will be oriented towards contemporary and historical meanings and expressions of food through the study of food production, processing and consumption. Both ‘main stream’ and ‘alternative food networks’ gastronomy and nutritional aspects and meanings of food will be presented and elaborated with innovation and sustainability as two common key words.

With this master you will be able to get competences to widen the horizon from your food related bachelor either in nutrition or in other food related educations. The holistic approach will give you the ability to navigate in a complex world of food-related decisions and expressions, both public and private. Also ‘hands on’ activities with taste or innovation of food product design will offer an exciting dimension to the master.

The three professions in the master are meant to be a common part for all students, but it is possible to choose one of the three as a main specialization, mainly through the projects. The three professions can be described as:

Design and Gastronomy
Food Policy, Innovation and Networks
Public Health Nutrition

OFFICIAL ENGLISH LANGUAGE REQUIREMENTS

Applicants applying for master's programmes at Aalborg University must submit results of an IELTS, TOEFL or Cambridge test with the below mentioned minimum scores:

Danish B level in English compares to:

IELTS (academic test). Minimum score: 6.5
TOEFL (paper-based): Minimum score: 560
TOEFL (internet-based): Minimum score: 88
Cambridge Certificate of Proficiency (CPE)
Certificate in Advanced English (CAE)
Cambridge First Certificate with the grade B

Danish A level in English compares to:

IELTS (academic test): Minimum score: 7.0
TOEFL (paper-based): Minimum score: 600
TOEFL (internet-based): Minimum score: 100
Cambridge Certificate of Proficiency (CPE)
Certificate in Advanced English (CAE) with the grade B

All international students applying to Aalborg University must document English language qualifications comparable to an 'English B level' in the Danish upper secondary school (minimum average grade 02).

Please note that the master's programme Language and International Studies, English at Aalborg University requires that you have a command of the English language equivalent to level A (Danish level) in English. Level A (Danish level) in regards to languages is considered equivalent to level C1 referring to Common European framework of Reference for Languages (CEFR).

Read less
The science behind strong. The Meredith M.S. in Nutrition. Grounded in the natural and biological sciences, the Meredith M.S. Read more
The science behind strong. The Meredith M.S. in Nutrition.

Grounded in the natural and biological sciences, the Meredith M.S. in Nutrition program in Raleigh provides advanced study in human nutrition, including modes of inquiry in the field, the role of food and nutrients in human biology, and in the physical development and maintenance of health and well-being of individuals in the lifecycle.

Students will develop the skills to critically evaluate current and emerging issues in the field, as well as the tools for effective advocacy and professional involvement. The discipline of nutrition is explored recognizing the interrelationships that exist among people, diet, health, quality of life, and in the context of the modern food system.

The result? Knowledgeable professionals who are ready to care for patients and advise those who want to improve their health.

Program Quick Facts

-Coeducational program open to men and women.
-33-37 credit hours.
-Full-time and part-time options available.
-Typical time to degree is two years.
-Courses are primarily scheduled in the evening and meet in-person, with some online and hybrid course offerings.
-Areas of emphasis include dietetics, food studies, gastronomy, sports nutrition, cultural foods, and lifespan wellness.
-Admission deadlines are June 1 for fall (classes begin in August), November 1 for spring (classes begin in January), and April 1 for summer (classes begin in May).
-Both nutrition degree holders and career changers enroll in the program.
-Tuition is approximately $18,975 - $21,275 ($575 per credit hour) for 33-37 hours plus $75 per semester program fee.

Program Values

The Meredith M.S. in Nutrition program is dedicated to a set of core values that reflect standards of knowledge and practice in the field of nutrition, and a belief in the role of quality food to influence health and enrich lives. These values serve as the guiding curricular and co-curricular elements of the program.

-Academic excellence: promoting scholarship, curiosity, intellectual rigor, and integrity.
-Advocacy: encouraging sound nutrition and optimum health through engagement and support of people and programs dedicated to the profession.
-Professional development: advancing opportunities and participation in the field of food and nutrition, and setting the foundation for life-long growth and involvement in the profession.
-Quality food: fostering an appreciation for high quality, whole, nourishing food and its contribution to the quality of life.
-Sustainability: supporting food production and distribution systems that are environmentally sound and promote an equitable and just food supply.

Program Goals

The candidate will:
-Develop a thorough knowledge base on core topics in nutrition.
-Identify and discriminate among the different methods of inquiry in the field of nutrition.
-Develop cognitive skills to analyze and propose solutions to complex issues in the field.
-Locate and evaluate professional literature and current findings in the field.
-Develop skills to effectively communicate topics and issues in the field of nutrition to lay and professional groups.

Curriculum

The Meredith curriculum offers both thesis and non-thesis options to obtain the M.S. in Nutrition. The core curriculum provides advanced study and training in the research process, analysis of current findings, skills to communicate nutrition concepts to others, and an understanding of the function of food and nutrients in humans. You can select from a variety of elective courses that match your personal or professional interests. Through the appropriate selection of elective courses, and thesis or project topics, the following areas of emphasis can be created: eco-nutrition/gastronomy, sports nutrition, cultural foods, and lifespan wellness policies.

Other admission requirements

-Letters of Recommendation – Two completed recommendation forms from people with knowledge of your professional work or academic ability within your area of work or study, available to submit electronically online or in printable versions. Ideally, one recommendation form should be provided by a supervisor from an employment or volunteer position; one recommendation form should be provided by an instructor from a nutrition or nutrition-related science course.
-Focused research or practicum interest and program compatibility, clearly evident in essay answers.
-Professional writing skills demonstrated in applicant essay and GRE Writing score.
-Include a current resume
-Many students seeking a Master of Science in Nutrition degree from Meredith College are also interested in the Didactic Program in Dietetics (DPD) as preparation for application to a dietetic internship. Acceptance into the MS Nutrition program is not a guarantee of acceptance into a dietetic internship at Meredith College. Please note that the application for the MS Nutrition program should reflect your research and/or practical interests in the field of nutrition and how a Master’s degree in nutrition from Meredith College will contribute to your academic and professional goals independent of any dietetic interests.

See website for more information on entry into this course: http://www.meredith.edu/academics/graduate_programs/nutrition/master_of_science_in_nutrition/

Read less
Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you. Read more
Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you.

Paris is the center of the global food and wine industry, so what better place to study and build experience in this sector?

PSB’s Msc in Food & Wine Business mixes a strong core of business-oriented classes(strategic management, international business, etc.) together with modules focusing on culinary art and the gastronomy industry (French Art de Vivre Markets, Food & Wine Tourism, Luxury Food Retail Store Management, etc.)
Thanks to PSB’s hands-on approach, you will be able to acquire first-hand experience from business tours to major French culinary places such as:

• the Cognac region
• the Champagne region
• the Calvados region
• Lyon - the gastronomic capital of France
• Rungis - the largest commercial food market in the world

Additional training also help the students better understand culinary products. For instance, in the past students took part in Wine Tastings at Le Musée du Vin.

Business Core:
• French Art de Vivre Markets
• Marketing Management
• Strategic Management
• International Business
• Financial Management
• Digital Business

Leadership and Professional Skills Modules:
• Leadership & Management; Cours Florent Seminar
• Career Management
• Business Game
• Research Methodology
• Advanced Productivity Digital Tools
• Business Tours

Advanced core component:

• Food & Wine Supply Chain Management
• Trends & Innovations in Gastronomy
• Communication in Food & Wine Markets
• Food & Wine Tourism
• Merchandising & Art of Selling Food & Wine Products
• Wine Markets
• Luxury Food Retail Store Management
• Customer Service Excellence

Job Opportunities

• Purchasing Manager
• Product Manager
• Export Manager
• Visual Merchandiser
• Food Store Manager
• Entrepreneur

Read less
The Master in Culinary Arts and Kitchen Management is addressed to industry professional and students with previous studies in gastronomy. Read more

The Master in Culinary Arts and Kitchen Management is addressed to industry professional and students with previous studies in gastronomy.

It includes five modules, besides the Final Project of the Master and a professional internship.

Professional outlets

Head of kitchen, head of section, kitchen executive manager, gastronomic adviser, events executive manager, R+D manager, etc.

Internship period

Internships in the industry once the Master’s classes are completed. They are professional incorporation internships and can be from 3 to 6 months. The school is in charge of coordinating costumized internships for the students both nationally and internationally.

Accreditation

Master in Culinary Arts and Kitchen Management by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar and the Universitat de Girona.

For students who are graduated by official college career also obtain the Diploma of Master in Culinary Arts and Kitchen Management from the University of Girona.

For students without official university studies obtain the university Diploma of Specialization in Culinary Arts Management.

Teaching staff

The team includes:

  • Lecturers of kitchen operations, at a theoretical and practice level.
  • Industry professionals: consultants and restaurant managers and chefs of international reputation


Read less
Luxury is going through a phenomenon much akin to the Big Bang our Universe has experienced billions of years ago. It is in perpetual movement and the core ideas defining its framework are being dismantled one by one. Read more
Luxury is going through a phenomenon much akin to the Big Bang our Universe has experienced billions of years ago. It is in perpetual movement and the core ideas defining its framework are being dismantled one by one. Is it still accurate to equate luxury with rarity when 94% of Japanese Women in their twenties are said to own a Louis Vuitton bag? Should we still assume that Luxury brands invariably utilize a price skimming strategy when Hermes was forced to hold its first ever sale in Hangzhou China in 2014?

The matter at stake here is to understand if the structural changes faced by this prestigious industry push it to morph and explode into various different, and sometimes paradoxical, ideologies; or if those same structural changes are precisely pushing luxury to initiate a retrenchment to its traditional and secular values, back to its original core? This is the initial postulate structuring one of the most sought after postgraduate courses in IFA Paris: The MBA in Luxury Brand Management.

The philosophy of this revamped MBA is based on the same principles as the other postgraduate courses in IFA Paris:

Discovery:
Students are being immersed in a workshop environment allowing them to get an intensive and practical training based on modules that analyze macro and micro trends in depth.

Experimentation:
While travelling between IFA’s campus locations (Paris, Istanbul, Bangkok and Shanghai) our students are able to experience first-hand the intrinsic characteristics of emerging and mature markets thanks to IFA Paris learning by doing pedagogy.

Self-affirmation:
The overarching Capstone thesis reflects the students’ commitment to the development of a unique and individual project.

The MBA in Luxury Brand Management also takes advantage of the unique heritage and bi-cultural affiliation of IFA Paris as it “sits” perfectly at the confluence of a geographical dichotomy:

The East as the catalyst transforming the “Luxe DNA”:
Thanks to IFA Paris unique combination of campus rotation system and synergistic curriculum, participants will be able to choose between 3 metropolises embodying luxury in developing countries:

Shanghai (2 Terms) where students will discover a country that will become the biggest luxury goods market in the world in 2020, and a city where consumers tastes and knowledge are at such a level of sophistication that some analysts consider they have reached a level of maturity faster than expected
Istanbul (2 Terms) where students will be able to analyse how demographic and lifestyle trends changes are driving one of the healthiest and steadiest industry growth in the European Continent
Bangkok (1 Term following rotations in Paris and Shanghai) where students will be able to explore the thriving fashion retail panorama in a city where the most luxurious brands are increasing their presence
The participants’ experience is reinforced by a unique course structure that offers a variety of modules and seminars opening doors into specific sectors of activity such as luxury watch making, cosmetics and perfume, haute couture or even Oenology and Gastronomy.

Finally, from inception to graduation, and regardless of their location, Postgraduate students of IFA Paris will benefit from the support of a unique department called the “Career and Alumni Center”. The industry relation arm of IFA Paris’ academic courses is in charge of organizing bi-weekly guest lectures and field trips to attune our students with the latest trends in the luxury industry.

Capitalizing on strong collaborations with groups such as LVMH, Richemont or Kering, the Career and Alumni Center will give access to exclusive brand launch events, fashion shows, art exhibitions or professional trade-shows in order to build the students’ own professional network.

Our MBA Courses are structured with the ECTS framework in mind as set by the Bologna Convention. Upon completion of their studies participants will gather a total of 120 ECTS that they will be able to transfer if they wish to further their studies. The Course is also accredited by IDEL/IDEART* and is certified as “International Master”.

*For more information feel free to visit http://www.idel-labels.eu

Course structure
Our Luxury brand Management course covers a wide range of modules clustered into five main module groupings:

Marketing and Management:

This grouping encompasses a series of modules that will be sequentially planned based on the structure of a marketing plan. The overall body of knowledge acquired by the students will prepare them to:

analyse complex marketing challenges based on practical case studies
allocate resources strategically to achieve pre-determined objectives
craft brand DNAs allowing for the achievement of a sustainable competitive advantage

Business Issues:

The capacity to listen and interpret markets’ signals is a key component of today’s managers. It needs to be continuously cultivated. Within this module grouping students will discover the idiosyncrasies of the luxury industry from an economic and financial view point.

Luxury Environment:

The concept of rarity has traditionally been associated to the idea of luxury. However, while rarity is still an important factor in determining the value of a luxury brand, terms such as “exclusivity” or “space” are now strongly resounding within customers’ minds as alternative descriptors. In this module grouping students will study the historical evolution of the luxury industry and will explore macro trends that are structuring the different international markets.

Luxury Lifestyle:

The series of seminars comprised within the “Luxury Lifestyle” module grouping will allow our students to experience diverse industries and give them more specific insights on each of them. Topics such as Haute Couture, Jewellery, Luxury Watch Making…etc will be covered by specialists of the sectors who will guide the students through their discovery process.

The Foundation workshop will be taught over 2 full weeks (75 Hours) and comprise the following modules:

Principles of Marketing – 15 Hours
Quantitative Research Approaches – 15 Hours
Accounting Principles – 15 Hours
Working Methodology – 15 Hours
Project Management – 15 Hours

Read less
This program covers the art and luxury management sector with a focus on France and its cultural excellence. Taught in English, this program explores the management, sales and distribution of luxury products using the themes of taste and luxury à la française from Louis XIV to present-day France. Read more
This program covers the art and luxury management sector with a focus on France and its cultural excellence. Taught in English, this program explores the management, sales and distribution of luxury products using the themes of taste and luxury à la française from Louis XIV to present-day France. Themes covered include the French arts de la table, fashion, gemology, cosmetics and fragrances, interior design, furniture, art objects and design, scenery and décor, etc.

The innovative academic program combines lectures with practical field visits major historical monuments, fashion houses, and workshops that represent French cultural excellence. Legal aspects, finance, luxury marketing and management, communication and strategic marketing are all taught by professionals.

Direct interaction with industry players will allow students to build up a network of top professionals in the field and discover the savoir-faire of different sectors.

Structure

The year is made up of 3 terms: 2 terms of classes (Oct-Dec/ Jan-March) and a term of professional experience in the form of an internship (April-June). The first term ends with a group project to validate the term. During the last two terms, students will work on a personal project that they will be expected to present in front of a jury in validation of their diploma “Titre I”.

Each trimester consists of 200 hours of classes spread out over a 10-week period. Courses are taught in English.Participants are attributed a mentor for personalized coaching as well as group methodology sessions to guide them in the conception and realization of their personal project.

1st Term :

The history of art and style (17th-21st centuries), art law, the management of art objects and artistic projects communication and the marketing of art and luxury goods, defining an artistic project (content, business plan, legal structure, communication, marketing), meeting with professionals in situ during visits and workshops.

2nd Term:

e-communication and e-marketing of art and luxury products, negotiation of art objects, promotion of an artistic production, a brand or an artist, contemporary art and luxury, organizing an exhibit, the history of l’art de la table, the history of fashion and luxury products (fashion and accessories, wine and spirits, gastronomy, jewelry and watches, cosmetics and fragrances, niche brands), the history of interior design, meetings with professionals in situ for visits and workshops, methodology and follow up on personal projects.

3rd Term:

Full-time internship along with methodology sessions and personal projects.

Read less
The Msc in Luxury & Fashion Management is the ideal program for professionals wanting to further their knowledge in business and specialize in the fast-growing, lucrative domains of luxury and fashion. Read more
The Msc in Luxury & Fashion Management is the ideal program for professionals wanting to further their knowledge in business and specialize in the fast-growing, lucrative domains of luxury and fashion.
Students interested in Luxury and Fashion benefit from Paris' unique position in the world. Strong academic learning is made relevant through company visits and exploratory field trips. Guest speakers share their industry-specific knowledge with students, who may also participate in company projects. Learning is particularly dynamic and interactive: syllabi clarify the body of knowledge to be mastered, while reference textbooks facilitate student preparation and home-learning. Our experienced international faculty brings academic and professional learning to life. Our specialized faculty members utilize cutting-edge teaching methods.

The MBA in Luxury & Fashion Management provides students with the tools and understanding necessary to create and promote luxury brands.
This rigorous program lasts 12 months and covers all aspects of this lucrative industry including fashion, leisure, hotels, yachts, private jets, wineries and more. Key components of the program included comprehension of consumer behavior, marketing techniques, entrepreneurship and networking. We invite guest speakers from the luxury & fashion industries to give seminars throughout the year, giving our students the opportunity to create important links with professionals working in the field.

1st Trimester: Foundation courses
History of Civilisations and origins of Luxury
Luxury Marketing and Distribution
International Luxury Brand Management
Financial Management
Social Marketing and sustainable development
Integrated Marketing communication
Business Law & Intellectual Propert
Management of Innovation and Business Development

For the 2nd and the 3rd Trimesters you choose 1 between 2 Specializations:

First Specialization: Luxury & Fashion
History of Haute Couture & Ready to Wear
Fashion Strategic Marketing and trends Analysis
Strategy business modeling
Fashion Social Media Marketing Strategy
Brand strategy and Fashion Licensing
History of social Costume and social Evolution
Merchandising Strategies for fashion retailers
Italian Fashion Management industry
Accessories and Leather Goods
Human Recourse Management

Second Specialization: Luxury & Lifestyle
The welness industry
Luxury Automotive Industry
Merchandiding of luxury products
Strategy Business modeling
Luxury Jewelry Industry
Watch Business Fundamentals
French Etiquette
Private Jets and Yachting Industry
High Gastronomy
Wine Marketing
Fragrance and cosmectics Management
Tourism & Hospitality Management

Job Opportunities

Students with an MBA in Luxury & Fashion Management go on to work as:
International Brand Directors, International Product Managers, International Purchase Managers in Luxury Goods, International Luxury Business Development Managers, Buyers, and Fashion Consultants, etc.

Read less
Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. Read more
Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. The School of Hospitality, Tourism and Culinary Arts’ Food Tourism program will provide learners with the skills required to develop successful food tourism enterprises and gain employment in existing food and culinary tourism agencies and companies while advocating for social justice, equity and access in communities worldwide. Students will gain small business expertise while exploring their creativity and innovativeness which can be applied within both an entrepreneurial or intrapreneurial setting.

This graduate certificate is targeted at working professionals in and around food, culinary, tourism and events industries. Students will learn about the exciting links between experience, gastronomy, wine, culture, food traditions and communities.

Graduates will be prepared to pursue employment in tourism agencies, local and international tourism attractions, culinary establishments, government agencies, historical tourism sites, food writing and culinary experiential travel groups.

The entrepreneurial skills taught in the program will also permit graduates to pursue self-employment and/or consultancy work establishing local food movements such as farmers markets, community food hubs and destinations attracting food tourism.

Career Opportunities

Companies Offering Jobs
-Tourism Agencies
-Local and International Tourism Attractions
-Culinary Establishments
-Government Agencies
-Historical Tourism Sites
-Culinary Experiential Travel Groups

Career Outlook
-Food Writer
-Local Food Tourism Entrepreneur
-Travel Counsellor
-Adventure/Niche Travel Advisor
-Food & Wine Event Manager
-Travel Writer

Read less
The Master in Conservation Biology, with specialization in Behavioural Ecology and Wildlife Management, aims at providing a critical and conceptually-based understanding of animal behaviour and evolutionary ecology, in the framework of conservation biology and wildlife management. Read more

The Master in Conservation Biology, with specialization in Behavioural Ecology and Wildlife Management, aims at providing a critical and conceptually-based understanding of animal behaviour and evolutionary ecology, in the framework of conservation biology and wildlife management. This two-year master program consists in both lessons and fieldtrips, while half of the second year is devoted to a personal research project conducted by students in an international research team.

OUR MASTER PROGRAM

The Master program has a two-year span, with most of the courses taught in english. Our teaching philosophy is based on the idea that biodiversity conservation must be grounded in a multi-level knowledge approach, mixing key disciplines in ecology and evolution with recent technical advances in the fields of biometry, molecular ecology and management tools. The teaching content is rooted in our established strengths in behavioural ecology, evolutionary biology, conservation biology, quantitative ecology and research design. The master program is enriched by input from professional conservationists and managers, to put courses in the broader context of project management and decision-making policies.

The specific teaching objectives aim at developing and improving students’ skills to:

  • engage with concepts and theory in behavioural ecology, conservation biology and wildlife management from interdisciplinary perspectives at an advanced scientific level.
  • assess the ability of organisms to react, cope with and adjust to environmental change occurring over different spatial and time scales.
  • appreciate the opportunities offered by new technological developments for the future of research on animal behaviour and wildlife management
  • combine theory, hypotheses, methods, data and fieldwork so as to identify and develop innovative research questions and design.

Half of the second year is devoted to conducting a personal research project and writing a thesis of 12,000 words. Research projects are conducted within an international team previously selected by the students, and led with the support of an expert supervisor.

TEACHING & FIELDTRIPS

Teaching consists of lectures, seminars by international researchers, class tutorials and practical training in the laboratory and in the field, providing in-depth exploration of key issues. Our teaching philosophy is to stimulate balanced and evidence-based discussions and debates between academic staff and students. Such interactions provide efficient training to identify and explore theory, methods and practice in an academic environment.

Field courses allow students to apply the methods and ideas developed in the classroom to practical use in the field. Each year, you will attend at least one week-long fieldtrip, and several one-day field sessions. The "Camargue field course" provides the opportunity to work on a model species for wildlife management in the Camargue Natural Regional Park (CNRP): the greater flamingo. Fieldwork will be grounded on extensive research on wildlife populations in the context of the various activities taking place in the CNRP. Other field courses address the quantitative analysis of animal behaviour, the monitoring of wildlife, and ex-situ conservation. The “Parc Polaire fieldtrip”, in the Jura mountains, allows students to experience the role of and, stakes faced by, a park dedicated to the conservation of European wild species such as the European bison and deer species.

CAREER PROSPECTS

The aim of our master program is to train future scientific leaders in animal behaviour and conservation biology, as well as future managers and policy officers in biodiversity, conservation and wildlife management.

Therefore, our program aims at providing both a diversified and specialized expertise in the general fields of animal behaviour and wildlife management. It also combines behavioural ecology and conservation biology as major disciplines with some other relevant topics – ethics and deontology, epistemology, socioeconomics of conservation, structure and management of environmental organizations, in addition to the hard science of biodiversity.

The master's Alumni Office helps alumni keep in touch with each other and organises alumni events.

LIFE IN DIJON, CAPITAL CITY OF BURGUNDY (FRANCE)

The whole of the program takes place at the University of Burgundy-Franche Comté, located in the scenic city of Dijon. The former capital city of the Duchy of Burgundy, Dijon is now a medium-size French city, where you can enjoy a vibrant and active cultural life, as well as quick getaways to the countryside and the world famous neighbouring vineyards of the so-called “Golden coast”.

Life in Dijon is very affordable and accommodation easily accessible. The city is well-equipped with modern tramway and bus lines, making commuting between any place in Dijon and the University easy and convenient.

Showing marks of its medieval past, Dijon has excelled in making any subsequent architectural revolution his own. Dijon possesses a fair number of outstanding museums and remarkable monuments, and is also internationally known as the hometown of the notorious French gastronomy. Dijon has a vibrant cultural life with music and food festivals all over the year. Cultural and leisure attractions are widespread, from classical music concerts to jazz festivals, food fairs, cinemas… Dijon is also host of several top-level professional sports teams (football, basketball, handball, rugby…), while also offering a large diversity of sports facilities for the amateur. From beach-volley fields to suburban hiking and cycling paths, urban parks and the much appreciated Lake Kir, incentives to jump in a pair of trainers will be everywhere.

GRANTS

Up to five fellowship grants (800 € per month, during up to 10 months) will be awarded each year to high quality foreign students, with a particular attention to applications coming from Mediterranean countries and Caribbean island nations and territories.

APPLICATIONS

During the first year, students take examinations associated with the Master in Conservation Biology, specialized in Behavioural Ecology and Wildlife Management. Examinations must be successfully passed (i.e. obtain 60 ECTS credits) in order to proceed to the second year. In the second year, the thesis following your research project accounts for half the marks of the second year.

For further information about how to apply, please directly contact the head of the master program, Professor Frank Cézilly ().

Please also visit our dedicated webpage (http://www.nature-conservation-ubfc.com/bewm/fr/), and like our facebook page (“Master BEWM – UBFC Dijon”) to stay up to date with the life of and the latest news about our program!



Read less
OUTLINE OF THE PROGRAM. The proposed master program aims at training students in fundamental, both theoretical and experimental, physics with applications in photonics, nanotechnology, and quantum technologies. Read more

OUTLINE OF THE PROGRAM

The proposed master program aims at training students in fundamental, both theoretical and experimental, physics with applications in photonics, nanotechnology, and quantum technologies. This combination, innovative at the level of a master program, is well aligned with priority investments in research at the European and international level, with thematic areas of growing demand for highly trained students, able to embark in a doctoral programme. This two-year master programme, fully taught in English for international students, is part of the Graduate School of Sciences of the University Bourgogne Franche-Comté (UBFC). It consists in both lessons and research project (3 month during the first year) / internship (5 months during the second year). This training program will be based on the internationally highly recognised research activities of the underlying laboratories ICB, Dijon and FEMTO-ST, Besançon.

OUR MASTER PROGRAM

This two-year master programme, fully taught in English for international students, combines macroscopic with nano- and quantum-scale topics. The programme aims at developing and improving students’ skills in fundamental optical physics, optical fibre communications, optoelectronics, laser technologies, ultrafast femtosecond optics, quantum information science, nanophotonics, nano-microscopy and nano-biosciences. This combination, innovative at the level of a master program, is well aligned with priority investments in research at the European and international level, and with thematic areas of growing demand for highly trained students.

The master programme is part of the Graduate School of Sciences of the University Bourgogne Franche-Comté (UBFC), Engineering and Innovation through Physical Sciences and High-technologies (EIPHI), which also includes a doctoral programme in the same topics.

Almost half of the programme is devoted to research project (3 month during the first year) & internship (5 months during the second year) in an international research team, leading to a master thesis aiming at the standards of a research article. This training program will be based on the internationally highly recognised research activities of the underlying laboratories ICB, Dijon and FEMTO-ST, Besançon, both having high international visibility in photonics, quantum technologies, nanotechnology and Engineering Sciences with researchers of high reputation.

TEACHING

Teaching consists of lectures, seminars by international researchers (both from the ICB & FEMTO-ST laboratories and from international partner universities), class tutorials, practical training & research work in laboratory, soft skills by professional coaches, technology and entrepreneurial courses by industrial partners, and French culture and language.

FUTURE CAREER PROSPECTS

Photonics is a very dynamic industrial sector in Europe and holds the potential for huge market growth. It has a substantial leverage effect on the European economy and workforce: 20-30% of the economy and 10% of the workforce depend on photonics, directly impacting around 30 million jobs. The master program offers intensive educational activities based on research activities of photonics, including nanophotonics and quantum technologies. It focuses on fundamental & applied research mainly targetting PhD programs, which will lead to recruitment in academia or in industry. A need of master degree students in the field of photonics & nanotechnologies, including specialties in quantum technologies boosted by the European flagship in Quantum Technologies (launched in 2018), able to embark on a PhD program both in academia & industry will strongly increase in a near future.

The master's Alumni Office helps alumni keep in touch with each other and organises alumni events.

LIFE IN DIJON, CAPITAL CITY OF BURGUNDY (FRANCE)

The two-year master program takes place at the University of Burgundy-Franche Comté, located in the scenic cities of Dijon & Besançon. The former capital city of the Duchy of Burgundy, Dijon is a medium-size French city, where you can enjoy a vibrant and active cultural life, as well as quick getaways to the countryside and the world famous neighbouring vineyards of the so-called “Golden coast” (city center, climates of the Burgundy vineyard, and gastronomy listed as world heritage sites in Dijon by Unesco). Life in Dijon is very affordable and accommodation easily accessible. The city is well-equipped with modern tramway and bus lines, making commuting between any place in Dijon and the University easy and convenient. Dijon is also host of several top-level professional sports teams (football, basketball, handball, rugby…), while also offering a large diversity of sports facilities.

STUDENT PROFILE

Students eligible to the master program PPN must have obtained a degree equivalent to or higher than a Bachelor of Science. Background knowledge in general physics, optics, electromagnetism and quantum physics is mandatory. Candidates must have very good academic qualifications and a very good practice of English.

GRANTS

Many scholarships will be awarded each year to high quality foreign students.

APPLICATIONS

During the first year, students have to pass the examinations associated with the Master 1 (60 ECTS credits) in order to proceed to the second year, Master 2 (60 ECTS), including research project and master thesis (33 ECTS).

For further information about how to apply, please directly contact the head of the master program, Professor Stéphane Guérin () and visit the webpage (http://www.ubfc.fr/formationen/).

Please also visit our dedicated webpage (http://blog.u-bourgogne.fr/master-ppn/).



Read less
We teach the students the skills, work techniques, attitudes and behaviors necessary to become an . “allroad”. professional. Read more

We teach the students the skills, work techniques, attitudes and behaviors necessary to become an “allroad” professional.

The course Creativity and Innovation in the Kitchen is the Module 3 of the Master in Culinary Arts and Kitchen Management (English).

Study plan

Creativity and Innovation in the Kitchen, 8 ECTS, 205 hours

  • Introduction to creativity
  • Experiences of innovation and future tendencies in the kitchen
  • Innovation and Creativity
  • Master Sessions of Great Chefs and experts

Qualifcation

Completion of the module entitles students to the Specialized Diploma in Kitchen Creativity and Innovation by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar.



Read less
We teach the students the skills, work techniques, attitudes and behaviors necessary to become an . “allroad". professional. Read more

We teach the students the skills, work techniques, attitudes and behaviors necessary to become an “allroad" professional.

A course on the knowledge and practical application of the techniques of organization, management and control of the gastronomic offers of banquets, conventions, congresses and other events.

The course Cooking for Events is the Module 4 of the Master in Culinary Arts and Kitchen Management (English).

Study plans

Cooking for Events, 6.5 ECTS, 165 hours

  • Study of Events categorization
  • Procurement for each kind of event
  • Knowledge and practice of preparation of different types of events
  • Events cost control system
  • Events service protocol
  • Master Sessions of Great Chefs and experts

Qualification

Completion of the module entitles students to the Specialized Diploma in Cooking for Events by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar.



Read less

Show 10 15 30 per page



Cookie Policy    X