Course in Food and Beverage Studies in France

Compare Courses in Food and Beverage Studies in France 2017

Food and Beverage Studies

There are hundreds of nationally recognized Professional qualifications & training courses from the worlds leading education providers. Course objectives should lead to teaching methods and student interest.

Food and beverage studies is a broad field that includes the production of food and the physical, chemical and biological sciences involved with that production. It also includes the storage, transportation and consumption of food and beverages.

France offers a superb higher education system to not only its citizens but also foreigners. The country's dynamic culture attracts foreign students and those interested in pursuing international courses. France has a tradition of scientific and technological innovation. This ensures that scholars fully utilize their creativity.

Top Courses in Food and Beverage Studies in France 2017

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French Bakery Arts

Ducasse Education Yssingeaux (ENSP)
Campus Full time 2 - 3 months April 2017 France Yssingeaux

An intense 3-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. [+]

Best Courses in Food and Beverage Studies in France 2017. Have you always loved baking and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intense 3-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. CLASS TYPE Hands-on training in pastry laboratories and applied theory MODULES Traditional breads Regional breads Aromatic breads Viennoiseries Small breads for gourmet restaurants Tarts Cakes Snacking and catering Garnished viennoiseries Regional brioches Production of a natural sourdough French language courses Food science Applied technology First aid Instruction DURATION 3 months: 2-month intensive hands-on training and 1-month optional internship [-]

French Chocolate & Confectionery Arts

Ducasse Education Yssingeaux (ENSP)
Campus Full time 7 months April 2017 France Yssingeaux

An intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. [+]

Have you always loved making chocolate and confectionery and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. CLASS TYPE Hands-on training in pastry laboratories and applied theory MODULES Fundamentals of confectionery Upscale confectionery Mastering chocolate Chocolate bonbons Initiation to sugar work Pastry and chocolate based Entremets French language courses Food science Applied technology First aid Instruction DURATION 7 months: 5-month intensive hands-on training + 2-month mandatory internship [-]

Experiential Learning in Culinary Sciences

Institut Polytechnique LaSalle Beauvais
Campus Full time 10 weeks May 2017 France Beauvais

A unique approach, combining culinary arts, health sciences and professional practice program. [+]

Best Courses in Food and Beverage Studies in France 2017. Experiential Learning in Culinary Sciences A unique approach, combining culinary arts, health sciences and professional practice program. WEEK 1: The 1-week language course is recommended for all participants. It is mandatory for the 6-week internship. Previous completion of French 101 or equivalent is encouraged. WEEK 2 & 3: Cooking for Health. These weeks are a package and may not be taken individually WEEK 4: The Ducasse Gastronomic Approach INTERNSHIP: At the end of the full 4-week package, we offer the opportunity to do a 6-week internship in a French restaurant selected by our school. Students who wish to register for the 6-week internship must complete the 4 weeks of experiential learning. DATES Week 1 French: May 18 - 22, 2015 Week 2-3 Cooking for Health: May 25 - June 5, 2015 (may not be taken separately) Week 4 The Ducasse Gastronomic Approach: June 8 - 12, 2015 Restaurant Internship: June 15 - July 24, 2015 Intensive interdisciplinary program Per week = 2 ECTS credits ≈ 1 US credit Certifi cate delivered by LaSalle Beauvais and Ducasse Education for the workshop « The Ducasse Education Gastronomic Approach » Credits earned from LaSalle Beauvais for the workshop « Cooking for Health ». [-]

Hautes Études du Goût de la Gastronomie et des Arts de la Table

Le Cordon Bleu Paris
Campus Full time 2 weeks October 2017 France Paris

The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information. [+]

Hautes Études du Goût de la Gastronomie et des Arts de la Table ARE YOU READY FOR A UNIQUE EXPERIENCE? The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information; at the same time, professionals are faced with rapidly evolving careers and have to choose between progressing in their own specialty or changing direction. Hautes Études du Goût provide a unique, multi-disciplinary program which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. After successful completion of the study program, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne. For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T. 60 ECTS credits represent a full-time academic year of formal learning in the European system. Classes are given in French and translated into English simultaneously. In addition, students will receive a certificate from Le Cordon Bleu. Articulation between the Hautes Etudes du Goût program and Le Cordon Bleu Master of Gastronomic Tourism: Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT. 2016 SESSION Ask now for your application form for our 2016 course (2 weeks in October)! COURSE PROGRAM Restaurant criticism: the delicate act of judging in the sensitive field of taste Fortunato da Camara, food critic for Publico newspaper (Portugal) and culinary books author. HEG 2011 Graduate. Culture and Food: a comparative approach to food in 5 European countries and in the United States Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale. Socio-anthropology of food - food and ethics Socio-anthropology of food - food and ethics. Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne Wine and magical thinking Frédéric Brochet, Wine company manager, winemaker Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and "terroir" of the wine. Protected Designation of Origin (AOC in French) answer a real project of society. Medieval gastronomy Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines Bread revival in France today Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker Sensorial communication and marketing Caroline Dusautoir, Lecturer at Reims Management School Marketers facing a dilemma The sensorial approach brings new hope Emotions, rediscovering a raw and primitive language Olfaction, readapting a sense The psychology of taste: the influence of education on children's food behaviour Natalie Rigal, Lecturer at the University of Paris-X Nanterre Dining: customs and traditions Anne Kolivanoff, auctioneer, specialized in tableware Gastronomy and cultural identity Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines Gastronomy and the food service industry in the 19th Century Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline World food cultures in Paris Gilles Fumey, Professor in geography of food cultures at the University of Paris IV-Sorbonne Large cities offer an ever-increasing range of world foods. Gilles Fumey takes us on a fun and educational tour of the streets of central Paris where we can appreciate the diversity and convergence of urban eating habits and their subsequent transformation. Evolution of food consumption : what can economic analysis teach us? Pierre Combris, Director of Research with INRA Trends in food consumption: economic and social factors. This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets. The Physics of Champagne Bubbles Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble. Chemical Food contaminants: are consumer concerns justified? Jean-Pierre Cravedi, researcher at INRA An example of a genuine terroir effect: cheese Jean-Baptiste Coulon, Director of Research with INRA - Terroir, a geographic area, is a multidimensional concept with physical, biological and human aspects. Aroma chemistry in cooking Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma). Molecular gastronomy Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. Camembert cheese, a French myth Pierre Boisard, sociologist - Ancient Norman cheese, the camembert cheese arrived in Paris at the dawn of the industrial revolution, thanks to the railway. In the second half of the 19th Century, it was present everywhere in France. Law, food and gastronomy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud - Fashioned by their history and their environment, kitchens and gastronomy in France form a type of cultural expression among the most outstanding in the country. Gastronomy in the framework of taste goods - an economic analysis Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite? Pedagogical meals, visits and workshops 1. A Medieval dinner Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School 2. Wine and food pairing dinner Jacques Puisais - Institut Français du Goût 3. Champagne and food pairing dinner Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association) 4. Tasting Workshop organized by G.H. MUMM Champagne: Tasting of vins clairs and reserve wines Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses 5. Culinary demonstration with Le Cordon Bleu Chefs 6. Introduction to the 'Note by Note' Cuisine By Christophe Lavelle, researcher at MNHN and CNRS. 7. A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV). “What thrilled me the most was discovering all the connections linking taste with all the topics we have studied. I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.” Claire Debruille (France) - 2005 graduate [-]

General French courses

IFALPES - Institut Francais des Alpes
Campus Full time 1 - 52 weeks Open Enrollment France Annecy

Students work on improving their grammar and vocabulary as well as written and oral comprehension. An emphasis is made on communicating in French. [+]

Best Courses in Food and Beverage Studies in France 2017. Students work on improving their grammar and vocabulary as well as written and oral comprehension. An emphasis is made on communicating in French. They will also study French culture and will take part in varied activities during their lessons: wine and cheese tasting, visits to local markets etc.. The IFALPES accommodation service will find the most suitable type of housing to match your choice. Homestays, shared apartments, studios or dormitories are located in the town centre or in the town outskirts. From the school, they are accessible by bus, bicycle or on foot. Single bedroom in host family halfboard Single bedroom in hostfamily with breakfast Student Residence Individual studios or apartments Shared apartments Levels: Our study levels are in conformity with the Common European Framework of Reference for Languages Beginner No knowledge of the French language. A1 : Elementary Limited knowledge of the French language. Can understand simple and practical information from every day life. Can communicate in a simple way provided the interlocutor speaks slowly. A2 : Upper elementary Basic knowledge. Can understand isolated sentences referring to familiar areas. Can communicate within current situations and describe in simple terms topics of personal interest. B1 : Intermediate Limited but effective command of the language. Can understand clear and standard French referring to familiar matters. Can deal with situations likely to arise while travelling. Can speak about topics of personal interest and give brief explanations about a project or idea. B2 : Upper intermediate General and instinctive command of the language. Can understand the main ideas of complex texts. Can take part in general or professional conversations in a clear and detailed way and can argue a point of view. [-]

Senior Technician Certificate - Hotels And Restaurants

Ecole Supérieure de Commerce de Communication et de Gestion
Campus Full time Part time September 2017 France Cannes

<strong>FRENCH</strong> The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. [+]

FRENCH The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. The aim is also to give them the ability to communicate orally, to learn, to document, to understand a message, to carry a message, appreciate a message or situation. FOREIGN LANGUAGES A foreign language Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. Foreign language B Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. GENERAL AND TOURISM ECONOMY The foundations of economic knowledge. The financing of the economy. Regulation. International economic relations. The global economy. The economic cycle and tourism. The tourist market and its actors. Development policies in the sector. LAW Law and economic activity. The hotel business and commercial activity. Labor relations in the hospitality business. The difficulties of hotel and catering businesses. Legal relations in the hospitality business and / or restoration with consumers. The linkages in the hospitality industry and catering to consumers. SAVE NOW The company designs and diversity of the company. The company in the production system. The company decision center. The company, organization and people. Management of human resources. The company and its strategic approach. The company, society and ethics. MANAGEMENT ACCOUNTING, TAX AND FINANCIAL Overview of technical and management capabilities. Administrative organization and IT. The accounting information system. The information management system. Other management tools. Operating budgets. The control of operating performance. The embodiment of the dashboard. Economic and financial aspects of entrepreneurship. MARKETING The marketing approach. Knowledge of the needs and the market. The mercatiques variables. Other variables mercatiques. APPLIED SCIENCES Food quality. Ergonomics, comfort and safety. Hygiene and maintenance of premises, equipment, materials, coatings and textiles. Psychosociologie food. PROFESSIONAL TECHNICAL Culinary engineering research and development. Systems. Equipment. Planning. Production. The animation production. Optimization. Food & beverage knowledge. Procedures and documents required for operating the system restoration or service. Benefits restoration. The operation of the outlets. The billing system and the body. Animation in restoration. Commercial media restoration. The reception and marketing of catering. The operational management of human resources. Control, quality and restoring productivity. Accommodation and professional communication. The host-hosting concept. Work organization. The design of the product. Sales momentum. Diagnosis and control. ENGINEERING AND MAINTENANCE The hotel engineering and restoration. The conduct of an investment operation. Stakeholders. The planning regulations. Programming. Maintenance. Security. Design principles. The context of the intervention. The definition of space requirements, layout and equipment. Technical engineering elements of restaurants. The business case for a consultation equipment market. COURSES Workplace immersion a total of 16 to 20 weeks, including 12 consecutive weeks in the first year. The remaining weeks can be split into one or more parties in one or more companies. [-]

Summer School: Luxury, Fashion and Wine, Hospitality

La Rochelle Business School
Campus Part time 3 weeks July 2017 France La Rochelle

Taught entirely in English, this program is addressed to provide students with the necessary international outlook and management tools in order to acquire an expert understanding in the luxury business. [+]

Best Courses in Food and Beverage Studies in France 2017. Receive all the information about the school and contact directly here! Join us for this full immersion in the Luxury business environment and benefit from our know-how in organising your unforgettable Summer School!!! You’ll find: - An excellent location on the Atlantic coast in France, - A dedicated team of teachers and administrators who will do their utmost to ensure you have an enjoyable and profitable time with us, - A high standard of instruction given by professors who are experts in their field. Introduction: An increasing number of luxury corporations are looking for experts able to manage and grow their brands in fashion and design. Students enrolled in the Summer School will benefit from an immersion in the most successful luxury brands and learn the management tools and techniques companies use to successfully manage their fashion, food and wine and hospitality in the luxury market. Taught entirely in English, this program is addressed to provide students with the necessary international outlook and management tools in order to acquire an expert understanding in the luxury business. Students will benefit from in-depth insights into the cultural dimensions of luxury branding and practical courses on different industry segments together with an analysis of existing and emerging consumers and markets. Summer School Structure: The program includes 36 hours teaching in luxury brand management and luxury industry specializations and 9 hours in French language. Each week will have a specific focus on one of the targeted industry sectors and specifically. - WEEK 1: 13-19 July Fashion and Apparel - WEEK 2: 20-26 July Food and Wine - WEEK 3: 27 July-2 August Luxury Hospitality Objectives: This program recognizes that professional willing to work in luxury fashion and design companies need a specific kind of expertise from a business and management perspective. This is because talents will have to operate in a highly competitive globalized context, leading brands with a high innovative and creative potential, associated to a strong history and culture. Students enrolled in the program will gain: - A specific know-how of the unique factors involved in building and maintaining a luxury brand - Faculty with extensive practical industry experience - Field trips to luxury companies and events in the sector - A multicultural and creative learning environment Students will be granted 9 ECTS credits. A WE study trip to Paris related to “From Art to Fashion to Luxury Management” is included in the program. Language: English and French Accommodation: Host families or student flats How much does the program cost? What’s included? The program fee is 2250 Euro per student - for a 3 week program including: - Accommodation in a residence in single-room or in a family with bed and breakfast - 36 hours in sport and business and management modules - 9 hours French language - A welcoming cocktail - Cultural excursion with English speaking guide - A week end in Paris - Certificate of Attendance Why a Summer School in La Rochelle? A truly dynamic town that is both bustling and welcoming at the same time, La Rochelle offers a wonderful quality of life. The historical, nautical and seaside city will seduce you with its setting and surroundings, not to mention the diverse array of activities available, whether it be economic, touristic, cultural or sporting. The town is the third most visited place in the whole of France, beaten only by Paris and the Mont Saint Michel. La Rochelle is a close runner up with its sunshine and excellent geographical situation. You are only 3 hours away from Paris via the high-speed train, only 1 ½ hours from Bordeaux, Nantes and Poitiers, and what is more, the local airport has flights to London, Brussels, Oslo and Lyon, amongst others. Situated in the university district of La Rochelle, La Rochelle Business School will surround you with an atmosphere of study, research and open mindedness. Key figures for La Rochelle Business School: - 3100 students - 10028 graduates - 650 international students (32 nationalities) - 6 offices abroad (China, Morocco, Mexico, Senegal, Ukraine and Turkey) - 21 double degrees all around the world - 137 university parteners across 35 countries - 50 partner companies - 102 teachers (27% of which are international) - 160 professional lecturers - 40 student associations and clubs [-]

Bachelor Events, Facilities & Catering Management

Ecole Supérieure Internationale de Savignac
Campus Full time 1 year October 2017 France Savignac

Acquire managerial skills in only 10 months (having previously completed a 2-year course in hospitality management), thanks to this multicultural and multidisciplinary course delivered in English and French. Ecole de Savignac, in association with her professional and academic partners, develops a training management course leading to a degree delivered by Ecole de Savignac: Bachelor in Events, Facilities & Catering Management. Degree prepared and awarded by Ecole de Savignac. [+]

Objectives

This course provides you theoretical and practical skills to build your professional career in hospitality, events and facilities areas.  The multidisciplinary approach encourages you to develop your adaptability and reactivity.

 

By the end of this course, taught in English and in French, you will be awarded a French Degree and you will have earned 64 ECTS credits (European Credits Transfer System).If you wish to continue, you may progress to an MBA.

 

 

Career Opportunities

List of possible positions available to those who wish to start their professional career:

Banqueting and Conference Manager Director's Assistant Manager of specialist boutiques Assistant manager of a fast food outlet Butler Assistant Manager of a masscatering compagny Middle manager in hotel or restaurant chain Restaurant Manager [-]