Course in Food and Beverage Management in France

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Food and Beverage Management

Many reputable international universities and other educational institutions offer the opportunity for greater personal development via law courses. These courses discuss current issues and trends involved in such fields as intellectual property and regulatory theory.

Students who study food and beverage management will be exposed to a variety of topics. Typical courses are mixology, food service preparation, hospitality laws, cost controls and beverage service. Many programs will also include experience in the field.

France, officially the French Republic, is a unitary semi-presidential republic located mostly in Western Europe, with several overseas regions and territories.

Top Course Studies in Food and Beverage Management in France 2017

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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. [+]

Best Courses in Food and Beverage Management in France 2017. 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 [-]

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. [+]

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 [-]