Masters Program in Food and Beverage Studies in Europe

See Masters Programs in Food and Beverage Studies in Europe 2017

Food and Beverage Studies

Master-level studies involve specialized study in a field of research or an area of professional practice. Earning a master’s degree demonstrates a higher level of mastery of the subject. Earning a master’s degree can take anywhere from a year to three or four years. Before you can graduate, you usually must write and defend a thesis, a long paper that is the culmination of your specialized research.

Europe, one of the world's seven continents, is usually known as the westernmost peninsula of Eurasia. Second smallest continent, with 10,180,000 (km2), the area regroups 50 countries.

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Master of International Business in Hotel and Design Management (IHTTI, School of Hotel Management)

Swiss Education Group
Campus Full time 2 years February 2017 Switzerland Neuchâtel

The Master of International Business in Hotel and Design Management is designed for graduates who aim to advance their career by gaining progressive knowledge of theoretical and applied topics in the spheres of luxury, hotel design and executive leadership. Through the programme of the master in hotel and design management, you will acquire skills in analysis, critical evaluation and professional application and gain the ability to solve problems rigorously and independently. This master in hotel and design management has been designed in consultation with the industry and endorsed by IHTTI's industry partners. [+]

Masters in Food and Beverage Studies in Europe 2017. Master of International Business in Hotel and Design Management The Master of International Business in Hotel and Design Management is designed for graduates who aim to advance their career by gaining progressive knowledge of theoretical and applied topics in the spheres of luxury, hotel design and executive leadership. Through the programme of the master in hotel and design management, you will acquire skills in analysis, critical evaluation and professional application and gain the ability to solve problems rigorously and independently. This master in hotel and design management has been designed in consultation with the industry and endorsed by IHTTI's industry partners. 5 months 4-6 months Semester 1 Paid internship Hotel operations and design In Switzerland or worldwide Postgraduate Diploma in International Hotel and Design Management 5 months 4-6 months Semester 2 Paid internship Luxury business and design project In Switzerland or worldwide Master of International Business in Hotel and Design Management Semester 1 (5 months) Food & Beverage Service Practice and Supervision Food and Beverage Management Food & Beverage Theory and Menu Planning Housekeeping Management Front Office and Rooms Division Management and Concierge Services Hotel Information Systems Fundamentals of Interior Design Visual Technology AutoCAD Managerial Accounting (AH&LA) Human Resources and Management Principles Marketing Management for the Service Industry French, German, Spanish or Mandarin Internship (4-6 months) Practical Experience Semester 2 (5 months) International Luxury Business Management E-Marketing and Customer Relation Management Applied Corporate Finance for Hotel Managers Project Management Executive Professional Development Virtual Design Construction Strategic Interior Design Management Global Trend Forecasting in Interior Design Facility Development and Design New Venture Design Project French, German, Spanish or Mandarin Internship (4-6 months) Practical Experience [-]

Master in Business Management / Food & Wine

Bologna Business School
Campus Full time 12 months December 2016 Italy Bologna

The Food & Wine specialization of the Master in Business Management was brought to life in order to train young managers in the enogastronomy sector. The program will help students to develop their managerial skills, with a focus on the expanding food & beverage sector. [+]

Master in Business Management / Food & Wine The Food & Wine specialization of the Master in Business Management was brought to life in order to train young managers in the enogastronomy sector. The program will help students to develop their managerial skills, with a focus on the expanding food & beverage sector. Our dynamic 12-month program is complete with networking and interaction with entrepreneurs, managers and influencers in the sectors with a high symbolic value, international master lectures, project work in collaboration with the talents of the sector, as well as a personalized placement service, which allows for privileged access to the business-world. (85% of our graduates achieve placement within 6 months). Bologna, at the heart of the most important Italian food valley, hosts leaders in both food, wine and culture and is today the center of a system of businesses and institutions whom have made Food & Wine their own niche of exclusiveness and luxury. The Food & Wine sector nonetheless suffers from fragmentation and a lack of specialized professional profiles who know how to best increase its value. This Master will let you acquire technical tools relevant to the management of agri-food businesses, such as increasing the value of the organoleptic quality of the products and the managing of new distribution models, including skills in marketing and communication, such as how to construct a strong brand identity and its internationalization. At the same time, the Master prepares you to the opportunity to work as a manager in a variety of industry related companies including high-end catering businesses, communications companies, in institutions, but will also prepare you to start your own business with people you get in contact with during the Master. The Food & Wine track of the Master in Business Management is organized into 3 terms and comprises of classroom activities, applicable testimonials, group projects, workshops and business projects in the Food & Wine sector with a duration of 1 month each. The Master concludes with an internship. THE MASTER IS AN INVESTMENT. THE HONOR LOAN IS THE WAY TO FUND IT. “PerTe Prestito Con Lode”, a long-term and low-interest honor loan, with no collateral required to cover the full amount of the tuition fee. KEY FACTS FORMAT: Full-time LANGUAGE: Italian DURATION: 12 months CFU/ECTS: 60 AVERAGE AGE: 26 PARTICIPANTS: 20-50 CALENDAR APPLICATION DEADLINE: November 11, 2016 SELECTION: November 16, 2016 ENROLLMENT DEADLINE: December 12, 2016 START DATE: December 2016 STRUCTURE The Master in Business Management – Food & Wine is a full-time program structured in 1,500 hours of learning activities over 12 months of study, divided into: 360 hours of lecturing, an estimated 540 hours of independent study, and 600 hours of internship. The structure of the Master is divided into three terms: First term: December 2016 – April 2017 Second term: May 2017 – July 2017 Internship: September 2017 – December 2017 Classroom participation is about 30 hours per week structured in order to allow time to work in groups, while not neglecting individual students focus and management of interpersonal relationships. The course is enriched by 3 extensive company projects with a sectoral approach (each lasting one month) that are spaced and integrated with classroom activities and case studies. The Master offers Business Administration courses intended to consolidate the conceptual knowledge and the operational techniques that are applied to companies. There are also courses and projects with a focus on sectorial issues of Food & Wine. Business Administration courses are concentrated mainly in the first term and are common to all the Master specializations; while track specific courses and company projects take place in the second term. Given the importance of English language in business, the School offers the opportunity to participate in English conversation sessions within the classroom. The Master program is constantly updated and adjusted to market needs through continuous interaction between faculty and a specific Management Committee: Massimo Bottura, Chef, Osteria Francescana 
• Marco Caprai, Wine Producer, Arnaldo Caprai
 • Gennaro Esposito, Chef, Restaurant Torre del Saracino 
• Nicola Farinetti, Ceo, Eataly Roma 
• Davide Paolini, Gastronauta, Il Sole 24 Ore 
• Michele Pontecorvo, P.R. Director, Ferrarelle
 • Sergio Soavi, Typical Products Responsible, Coop Italia 
• Massimo Spigaroli, President, Consorzio Culatello Zibello COURSES ADMINISTRATION AND AUDIT BUSINESS COMMUNICATION CORPORATE FINANCE DIGITAL MARKETING ECONOMICS AND MANAGEMENT OF AGRI-BUSINESS FOOD AND WINE MANAGEMENT MARKETING MARKETING AND COMMUNICATIONS FOR THE FOOD & WINE SECTOR MARKETING RESEARCH SUPPLY CHAIN MANAGEMENT LEARNING METHOD The educational sessions provide different learning methods, including lectures, simulations, discussions of case studies, presentations by companies, testimonials and group work. The curriculum is complete with a series of Master Lectures given by professionals from the world of business, academia, and politics, which also provide numerous opportunities for discussion and interaction with the business world through case histories. The program is developed in close collaboration with business partners both during the courses and during the three sectorial company projects; the didactic approach is totally different from traditional university courses, as the lessons of the Master provide practical tools which allow practitioners to carry out concrete projects. This project vision consists of: A business plan (January to December 2017) developed during the entire Master 3 major projects of 1 month each (May, June and July 2017) related to the chosen field Other shorter projects within single lessons The final project for the internship. CAREER DEVELOPMENT Building synergies with businesses is a priority and a distinguishing characteristic of all programs of the Alma Bologna Business School, including the Master in Business Management – Food & Wine. The School is fully dedicated to preparing students for the job market and it accomplishes this through systematic career development, with an ongoing commitment to combine the best professional projects by students with the demands of businesses. The internship is an excellent springboard to the professional world, evidenced by the fact that six months after completing the full-time master at Alma Bologna Business School, an average of 85% of alumni are working in a company. FEES The tuition fee for the Master is 11,200 euros (VAT free) to be paid in three installments: First installment: 1.500,00 euros Second installment: 6.000,00 euros Third installment: 3.700,00 euros The fee includes participation in theMaster, all the study material available through the online platform, and access to the Alma Bologna Business School such as: personal account for the Alma wi-fi, use of the PC in the Computer Lab, access to the study areas, access to the internal gym, special rates for the School restaurant. Furthermore, the fee gives participants the right to take advantage of the supporting activities of the School, such as the language courses and the master lectures by invitation. Free parking is also available within the BBS campus. Additionally, with the Student Card of the University of Bologna, students have access to all of the university facilities, including over 100 libraries, digital resources and study halls (including databases and online subscriptions); the three city center canteens and all university student related discount offers. HONOR LOAN Thanks to the agreement between Bologna Business School and Intesa Sanpaolo, participants are eligible to apply for “PerTe Prestito Con Lode”, a long-term and low-interest honor loan. Main characteristics: Loan amount equal to the enrollment fee Reduced interest rate No collateral required Repayable in 10 years No early closing fees SCHOLARSHIPS Bologna Business School provides merit-based partial scholarships to the leading candidates in the selection process. Furthermore, at the end of the master, the School assigns a prize to the best student. The cost of the Master can be covered in full or partially by third parties: public bodies, foundations, or companies. INPS Thanks to the contribution of INPS (Istituto Nazionale della Previdenza Sociale), scholarships of 10.000 euros will be available to INPS employees or retired members, to their children or orphans. [-]

Master in Food Design

Scuola Politecnica di Design SPD
Campus Full time 12 months March 2017 Italy Milan

The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide. It is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals working in the field. The programme combines a focus on food-related markets... [+]

Masters in Food and Beverage Studies in Europe 2017. The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide. It is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals working in the field. The programme combines a focus on food-related markets with the design approach and methodologies. This creates a food designer who is able to manage the design: of processes, methods and spaces where products are processed, distributed and consumed; of food in terms of its aesthetics, communication and representation; of equipment and tools used to prepare and consume food; of all the communication activities implemented for the promotion of food products. The academic activities encompass lessons, design workshops and seminars with the leaders of the food and agriculture industry and of the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs. The structure of the course also comprises visits to food companies, concept stores, restaurants as well as important gastronomic fairs and events. After the end of the course, students will have an internship experience in a company, agency or firm working in the field. The Master is held in collaboration with important companies and firms of the food industry. ENTRY The Master’s is open to Italian and foreign graduates coming from various scientific disciplines, social sciences and liberal arts. The program has a limited number of places available. Applicants will be admitted upon selection based on the student’s CV, portfolio and on an interview. DURATION The Master’s starts in March 2015 and ends in March 2016. It includes 580 hours of lessons and a three-month internship. Attendance is compulsory. The total workload of the course corresponds to 1500 hours/student encompassing lessons, class exercises, internship and individual study. INTERNSHIP At the end of lessons, students commence their three-month internship at companies or professional firms in the field. LANGUAGE The Master’s course is held in English. QUALIFICATION After passing the final exam, students will obtain a taught Master’s Degree from IULM and SPD. The Master corresponds to 60 ECTS credits. The Master is managed and organized by: Libera Università di Lingue e Comunicazione IULM and Scuola Politecnica di Design SPD jointly. [-]

Master's in Nutrition and Culinary Arts

ABMS The Open University Of Switzerland
Online Full time Part time 16 - 20 months Open Enrollment Switzerland Zurich + 1 more

At the end of Master (MBA) in Nutrition and Culinary Arts (Food Service Management) study program the graduates will combine theory with their work experiance and display a sound knowledge of the Nutrition and Culinary Arts (Food Service Management). [+]

Advance Your Expertise at ABMS Connect with learners and leaders just like you in our online master's programs. You will go as far as your mind will take you as a master's student at ABMS. For Professionals The Master's of Nutrition and Culinary Arts (Food Service Management; MBA) signifies the next level of achievement in any academic discipline. At the end of Master (MBA) in Nutrition and Culinary Arts (Food Service Management) study program the graduates will combine theory with their work experiance and display a sound knowledge of the Nutrition and Culinary Arts (Food Service Management). Students are equipped with useful health consultant tools to enter the labour market and more contribute effectively and efficiently to organizations within this field. The Master in Nutrition and Culinary Arts is a study program for students that want to strengthen their skills in the health and food focusing mainly on the managerial elements. This study program will consist of a 12-month study period in which students will be taught through lectures. In our master's programs, you will: Develop and practice innovative research methods. Earn the highest quality of education. Achieve the expertise to publish in peer-reviewed journals. Become a successful researcher and professional. MBA: 1 year + thesis We have 4 intakes per year: January, April, July, and October The master will take your leadership to the next level. In our master's programs, you will: Study and apply innovative research methods. Combine applied research and professional practice. Prepare to make an impact in policy and practice. Learn strategies to facilitate more effective, adaptable organizations and create positive change. Become a more innovative leader in your field. Study Language: this study program taught entirely in English. Modules: Nutrition and Culinary Arts Management (Food Service Management) Study Skills for Postgraduate Learning Research Methods Information and Knowledge Management International Marketing Strategy Management, Control and Accountability for Financial Resources Managing People in Organisations Strategic Management Strategic Operations Management Admission Requirements: Duration: one year + thesis (usually 4-8 months) Diploma: MBA in Nutrition and Culinary Arts Age: Minimum age 21 years Previous study: Bachelor or equivalent English level: IELTS 6.0 or equivalent (Only for students from non-English speaking countries or students who did not study at English speaking school) IF you dont have english certificate you can do our own english test for free of charge. Study Method: Online Fee: 10950 Euro Note: Study fee does not include application and reservation fee (to guarantee you a study place) of 240 Euro (onetime payment and non-refundable). European Credit Transfer and Accumulation System: this program is equivalent to 90 ECTS European Qualifications Framework: this program is equivalent to EQF Level 7 [-]

MSc in International Food & Beverage Management

ESCP Europe Business School
Campus Full time 1 year September 2017 Italy Turin France Paris Germany Berlin + 4 more

[+]

Masters in Food and Beverage Studies in Europe 2017. Studies at Turin and Paris campuses. Scientific Director: Prof. Francesco Rattalino Objectives of the programme This programme is a 1-year 2-country, full-time specialized master programme designed for postgraduates aiming for an outstanding managerial career in the Food and Beverage industry in the best international companies (e.g. Bacardi-Martini – Caffarel - Campari - Carrefour - Coca-Cola - Costa Crociere – Danone - Dr. Oetker - Ferrero - Granarolo - Grom - Lavazza – Marchesi - Antinori – Unilever) as Managers, Executives and Entrepreneurs. Career opportunities Our dedicated Career Service will help you develop your potential thanks to coaching sessions and networking activities with both companies and alumni. Entering ESCP Europe gives you the chance to benefit from a global network. Some examples of what your future professional role could be: Entrepreneurial career in Family Businesses or Start-Ups Product Manager, Brand Manager, Export/Import Manager, Supply Chain Manager, Communications Manager, Marketing Manager, Product and Business Developer, Area Manager in Food & Beverage Companies like Ferrero, Lavazza, Barilla... Curriculum This programme offers a perfect combination of technical knowledge and practical activities: more than 20 days of company visits, one company consultancy project, tasting sessions, group works and networking opportunities with F&B managers, Alumni working in the sector and experts. Some of the most relevant courses are listed below, ESCP Europe uses a case-study methology: General Management in the Food and Beverage (F&B) industry Financial Accounting in F&B Cost & Performance Management in F&B Managerial Economics: macro and micro trends in F&B Marketing Principles in F&B Supply Chain & Operations in the F&B industry Corporate Strategy: success stories, failures and challenges in the F&B industry HR Management & Cross-Cultural Dynamics in F&B International Business Law Negotiation in Intercultural Context and Managing International Teams Customer Experience: the international Consumer Luxury in the F&B Industry Trade, Retail & Category Marketing in the F&B industry Family Business & Start-up in F&B New Product Development and Innovation in F&B Industry Time spent on campuses and Duration 2 terms in Turin (September – March) • 1 term in Paris (April – August) Language requirement English. Italian and French language courses will be offered during the year. Companies, business and hands-on approach Get your first-hand experience in the ESCP Europe Master in IFBM. More than 20 days of in-company experience, tasting products and meeting top managers in beautiful territories like the Italian Food Valley, Tuscany, Piedmont and Champagne Region Exclusive: “Chef for a week” in partnership with ALMA international School of Italian Cuisine in Parma where you will learn directly from great culinary masters how to manage complexity, problem solving techniques and unleash creativity There will be visits e.g. to Armani Hotel, Frescobaldi, Ladurée, Lurisia, Roederer and many other companies. These visits will accelerate the learning-by-doing process and give you unique opportunities to meet top managers and entrepreneurs. Class of 2016 profiles 25 participants 9 nationalities represented: Italy, China, Belgium, France, Jamaica, Lebanon, Russia, Thailand, Saudi Arabia Education: Biotechnology, Engineering, Business Administration, Economics & Management, Agronomy, Food Science and Nutrition,etc. Average age: 25 years How to apply Online application/profile evaluation TOEFL or IELTS & GMAT, GRE or TAGE MAGE score OR ESCP Europe written tests: General knowledge + English test Personal interview [-]

Master in Food & Beverage Management

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 8 - 14 months September 2017 Spain Barcelona

Master in Food & Beverage Management by the EUHT StPOL and Specialised Diploma in Food & Beverage Management in agreement with the University of Gerona Foundation: Innovation and Training [+]

Master in Food & Beverage Management Master in Food & Beverage Management by the EUHT StPOL and Specialised Diploma in Food & Beverage Management in agreement with the University of Gerona Foundation: Innovation and Training

 

QualificationMaster Diploma in Food & Beverage Management from EUHT StPOL and Food & Beverage Management Specialisation Diploma in agreement with the University of Girona: Innovation and Training Foundation.

 

DurationEight months in the hotel-school and 3-6 months doing practicals in the sector (60 ECTS).

 

Teaching languageThe classes are generally given in Spanish. A total of 60 reading hours are given in English by guest teachers from prestigious universities in Europe and the United States. ... [-]


Master's Degree In Food Design Project Experience

IED – Istituto Europeo di Design Rome
Campus Full time 12 months March 2017 Italy Rome

The course aims to train designers who have the critical-design skills to be able to independently manage the professional and managerial relationships, developing the propensity for innovation determinant in defining different visions of the systems in which we act. Being the figure of the designer in continuous evolution, the Food Designer must acquire the knowledge that will allow him the flexibility to deal with different design fields but contiguous, in which to apply their design skills, with particular focus on involving users in defining paths needs and expectations. [+]

Masters in Food and Beverage Studies in Europe 2017. THIS PROGRAM 'TAUGHT IN ITALIAN Who should attend: The course is open to those who are in possession of the title of Academic Study of First Level, lasting at least three years in areas related to architecture, to design, to interior design, visual communication, the Food Science or other related disciplines addressed in the course. It will verify the ability to deal independently both speculative activities that executive. The course includes a theoretical and practical course that involves students in practical research and design. The Master provides simulations and specific projects in collaboration with agencies and private companies, where to apply theoretical principles, techniques, tools and methodologies acquired during the course. The Master program is structured to meet the needs of the labor market, preparing professionals able to design and implement innovation, to meet the technological and strategic challenges of the coming years in a rapidly changing industry. The food is not only a primary need, but an experience of the senses. Experience that must be seen in all its aspects, from the use of raw materials to the definition of consumption patterns. The incessant development of competitiveness and strategic needs of companies require the ability to communicate the designer, as appropriate, with experts from the marketing and the technical area with the engineers, with the corporate image consultants and with the ' graphic-creative apparatus, with the planners of communication and those involved in the creation of places. The Master therefore also provides for the acquisition of soft skills, related to the analysis and interpretation of the needs and behavior of consumers, the conception of scenarios relating to new products, presentation and communication of your project, highlighting the specific values ​​that can determine their success. A first theoretical part will introduce the compulsory subjects of matter and then to address, through four project areas, activities related to Packaging Design, Place Design, Food Design and Communication. Each area includes a step in which the teachers-professionals pass on their knowledge through lectures, external interventions, practical examples; this will follow a workshop phase in which students apply the skills acquired and then arrive at a final synthesis project. An important part will be devoted to the activity of internships at partner companies and the industry, and the implementation of social networking activities with the relevant community. [-]

International Master in Food & Cook Design

École de Condé
Campus Full time 1 year September 2017 France Lyon

The International Master in food & cook design, fully taught in English, offers a high level of training in the field of culinary and cook design. [+]

The International Master in food & cook design, fully taught in English, offers a high level of training in the field of culinary and cook design. One of the few courses of its kind available in France and Europe, the International Master in food & cook design is taught at École de Condé Lyon, located in the capital of French gastronomy. The course brings together designers, renowned chefs, sociologists and scientists in a unique classroom setting that focuses on production and planning. In addition to the design of food dishes, plates and eating places (restaurants, shops, etc.) the course goes into the relationship between the consumer and the product through historical, socio-cultural, marketing, but also nutritional and scientific analysis. Program The International Master in food and cook design is a year-long program followed by internship experiences, which accounts, in total, for 60 ECTS credits. This program allows designers, culinary arts and agribusiness students to investigate one of the most promising field of design, connecting multiple fields of expertise such as food sciences, food aesthetics, food sociology, etc. Admission Process Students graduated from bachelors in design, cooking, culinary arts, hospitality management and food sciences may apply to the International Master in Food and Cook Design. Admission is based on an interview as well as on student academic record and portfolio review. All applicants are required to have previously acquired, or to be in the process of acquiring, 180 ECTS credits in academic fields relating to design (space, graphic, product), culinary arts, hospitality management or food sciences. International students may contact directly École de Condé international admissions office for further assistance. Accreditations This program has also been certified as a first level European Master’s degree (60 ECTS) by the European Accreditation Board of Higher Education Schools. [-]

Master in Brand design and management: food, wine and tourism

IED – Istituto Europeo di Design Florence
Campus Full time 11 months March 2017 Italy Florence

Barcelona and Florence are two of the main touristic destinations in Europe, both of them attract tourist thanks to a unique blend between art, culture and a great quality of life and hospitality. Nowadays launching and empower a brand in these fields needs transversal skills and a 360° vision. Territoriality is not a limitation anymore but a key value for being globally recognisable. Both Tuscany and Catalunya are regions that build their branding strategies on that value and they are succeeding in it. [+]

Masters in Food and Beverage Studies in Europe 2017. THIS PROGRAM IS TAUGHT IN ENGLISH One-year Dual Masters Course in Barcelona and Florence. The overall aim of this course is to meet the growing demand for qualified professionals able to offer a new managerial approach to the tourism/food and beverage sector in the touristic/hospitality and catering industry. The course’s structure, which includes a detailed curricula based on Brand design and management, prepares future innovative professionals in the fields of tourism, hospitality, food and wine services. The Master’s main goal is to encourage the development of professional proficiency by implementing an active approach based on “Learning by doing” that blends expertise and listening skills through both practical and theoretical methods related to “Design Thinking”. The aim is to train strategy and communication experts in identity-building and values related to brands in the food, wine and tourism industry. The Master will be held in Barcelona and Florence, two cities bound by a long-standing history of tourism, wine and restaurant industry. Firenze The Florence section of the Master Program in BRAND DESIGN AND MANAGEMENT: Food Wine and Tourism aims at the creation of a professional figure that is specialized in Brand Design Management in the Food, Beverage and Tourism fields. The courses focus on the specific abilities of managing the different steps of creating a Brand from the analysis of contents. The participants gain expertise in the fields of Brand and management for a wide range of different contests. The Tourism industry is based upon a relation between Brand, hosts and guests which involves numerous variables. It is perhaps the fastest growing industry internationally and it plays an important role in local, regional and global economies. Hotels, restaurants, resorts, and conference venues, whether family or corporate run, are staffed with a wide selection of professionals Brand-oriented. The courses has the specific objectives to develop mental and professional skills for the participants who want to become experts of Strategic Planning, Branding and Communication in the fields of Tourism Food and Beverages. Barcelona If in Florence we put the bases to create a Brand Design Manager and Strategic Planner in the Food, Beverage and Tourism fields, once arrived to Barcelona students have the chance to face new challenges connected to Service Design and Project Manageent to reinforce their profile with innovation tools. The industries related to tourism, food and wine are deeply connected to customers and their needs. A strategic planner in this field needs analysis’ capacity and critical thinking applied to user research to detect new business opportunities. The courses are complemented with seminars, conferences and workshops given by international and highly recognized specialists. Visits to local realities are included in the study plan to show to the students the best practices of institutions, companies and brands related to Tourism, food and wine. The full program is divided into 6 macro-areas Invited lecturers: Masa Kogure Founder Table4Two International Francesco Sanapo Coffee expert [-]

Master of Engineering Science in Food Engineering

UCD College of Engineering and Architecture
Campus Full time 1 year September 2017 Ireland Dublin

The Master of Engineering Science in Food Engineering provides a comprehensive coverage of bioprocess and food manufacturing systems engineering. [+]

MEngSc Food Engineering FT Graduate Taught (level 9 nfq, credits 90) The Master of Engineering Science in Food Engineering provides a comprehensive coverage of bioprocess and food manufacturing systems engineering. On this Masters you will develop new technical competencies in food and bioprocess engineering, learn how to develop and execute a research plan and acquire skills in the application of leading edge technologies to the agri-food and biotechnology industries, including novel food processing technology, food process automation, risk assessment, computer vision for food quality and food safety. In addition: This Masters is delivered by a highly research intensive School, comprising a European Research Council Fellow and six Marie Curie Fellowships. Two Professors, Sun and O'Donnell, are in the world's top one percent of the most cited scientists in their field. Who should apply? Full Time option suitable for: Domestic(EEA) applicants: Yes International (Non EEA) applicants currently residing outside of the EEA Region. Yes The programme will be of particular interest to graduates in Engineering, Science and related disciplines who are interested in food and bioprocess engineering, risk assessment, process development, process control, advanced manufacturing systems and associated environmental issues. Career Opportunities The manufacture of food and drink products is Ireland’s most important indigenous industry with a turnover approaching €24 billion. Almost 50,000 people are directly employed in the food and drink sector with a further 60,000 employed indirectly in all regions of the country. Excellent job prospects are available to graduates in the food, bioprocess, manufacturing and related agencies and industries in Ireland. Graduates have progressed to career opportunities in a broad range of internationally recognised companies including: Glanbia, Kepac, Coca Cola, Guinness, Kerry group, APV, MC O’Sullivan, and ALcontrol Laboratories. Programme structure: The programme consists of 60 credits of modules taken in Semesters 1 and 2. The remaining 30 credits is a year-long minor thesis. At the beginning of the year you will be appointed a Supervisor for your thesis and will agree upon a suitable Thesis title. Throughout the year you will be expected to meet with your supervisor to discuss progress. Fees, Funding and Scholarships MEngSc Food Engineering (X082) Full Time EU fee per year - € 7490 nonEU fee per year - € 23800 ***Fees are subject to change Tuition fee information is available on the UCD Fees website. Please note that UCD offers a number of graduate scholarships for full-time, self-funding international students, holding an offer of a place on a UCD graduate degree programme. For further information please see International Scholarships. Entry Requirements A 4-year bachelors degree with a minimum upper second class honours (NFQ level 8) or international equivalence in a relevant Engineering programme. Applicants whose first language is not English must also demonstrate English language proficiency of IELTS 6.5 (no band less than 6.0 in each element), or equivalent. Testimonial Graduate Profile Owen Murphy, Panelto Foods I chose the MEngSc in Food Engineering at UCD as I needed an update to my education. The good name of UCD as a third level institute in Ireland especially for Food science was a big influencing factor. I have come across many graduates of UCD in my 20 years experience working in food manufacturing and the vast majority of them were successful in their careers. In general I found the modules interesting and relevant. I continue to work in a medium sized food company, Panelto Foods. Since doing my masters I have moved from Technical Manager to Production Manager and do believe that completing the masters was a key element in achieving this move. *Courses will remain open until such time as all places have been filled, therefore early application is advised [-]

Master's Degree In Hotel Management And Catering (Barcelona)

School of Tourism and Hospitality - The OSTELEA
Campus Full time April 2017 Spain Barcelona

The Master in Hospitality Management and Restoration, which aims to train professionals and managers who lead global business projects in the field of hospitality management, but from the necessary business perspective to be efficient in decision-making within this sector globalized and dynamic, and not obviate the impact of new technologies. [+]

Masters in Food and Beverage Studies in Europe 2017. Master in Hospitality Management and Restoration The Master in Hospitality Management and Restoration, which aims to train professionals and managers who lead global business projects in the field of hospitality management, but from the necessary business perspective to be efficient in decision-making within this sector globalized and dynamic, and not obviate the impact of new technologies. Why study the Master: Revenue Management, which is taught through a Business Game. This particular field of hotel marketing is widely developed in this field through an applied through a business game vision. This Master may be taken in Madrid or Barcelona integrated practices: The theoretical component of the applied subjects developed in the classroom, but implementation is a collaborative business practice. Professional practices. The Master offers the possibility of work experience in areas of management of hotel chains and catering companies. It includes a series of meetings with managers of hotels, catering business and international tourism consultants. Ostelea is a member of the Spanish Association of Directors and Executives Hotel (AEDH). Case method: The case method allows the best student systematically its decision-making process through the discussion of actual cases of tourist companies. Some of the cases that are working are: El Bulli and Ryanair. Attendance at trade fairs: Students attend trade fairs such as Alimentaria (Barcelona), considered one of the fairs of the world's most important food sector; or IBTM (Barcelona), one of the leaders in business tourism. GOALS The Master in Hospitality Management and Restoration Companies allows you to: KNOW THE HOTEL INDUSTRY AND CATERING Build a strong base of knowledge of the tourism industry from an international perspective and always from the management approach. GLOBAL VISION Train managers oriented business management of tourism enterprises able to get the expected results worldwide. DEVELOPMENT STRATEGIC PLANS Know the keys to the development of strategic plans and immediate action in multinational tourist environments. INNOVATION AND SUSTAINABLE MANAGEMENT Develop the capacity for creativity and innovation in the hotel business and its sustainable management through a comprehensive and specialized training, qualifying participants for taking positions in hotels. TRAINING Develop the skills of a global manager tourist companies to make a collaborative, assertive and participatory work among all team members develop. CURRICULUM The Master in Hospitality Management and Restoration Companies Ostelea is classified into 5 modules: Structure and Finance in the Hotel Industry Talent Management and Innovation Strategic and Operations in the Hotel Industry and Restoration Business Address Marketing and hotel and catering Marketing (Revenuew Management) Final Master's work. Professional careers Professions Career Services is a support area for students and alumni Our goal is to guide and accompany the student to reach new professional goals and achieve a better match between your expectations and professional interests with the labor market. Career Services Webminars Talent Development Itinerary Entrepreneurs Directions Career Career Transition Itinerary Online job forum Graduate Programme Company Meetings Employment Workshops Professional outings Hotel and catering business address. Departments responsible for corporate hotel chains. Hotel division heads of business groups. Division responsible for food and beverage (Food & Beverage) Supervisor authorities operating centers. Director of Marketing of hotel and catering business Commercial Director of hotel and catering business Admissions and Qualifications ADMISSIONS The admission process guarantee the suitability of the candidates, so all participants can make the most of this learning experience. To start the admission process is necessary to fill the request for information. From that moment Ostelea will contact the candidate to close an interview which must provide the following documentation: Titulación Universitaria The Curriculum Vitae Motivation letter Two letters of recommendation After completing the interview, the Admissions Committee will examine case by case and communicate the resolution to the candidate to report the status of their admission. QUALIFICATIONS The participant who successfully completes the program will take: The Masters in Hotel Management and Restoration The Ostelea, School of Tourism & Hopitality The Masters in Hotel Management and Restoration EAE Business School The Masters in Hotel Management and Restaurant Management from the University of Lleida In order to obtain the degree from the University EAE and is necessary to meet the requirements applying these institutions. [-]

Master's in Culinary Management and Innovation

Institut Paul Bocuse
Campus Full time 18 months September 2017 France Écully

The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. [+]

Foodservice, culinary arts and hospitality are in constant evolution, and today the industry demands leaders with advanced management skills who know how to innovate. The Culinary Management & Innovation program is delivered in partnership with leading universities in innovation and culinary leadership, the University of Stavanger, Norway and Haaga-Helia University of Applied Sciences in Helsinki, Finland, which delivers the Master. It is based on a unique blend of strategic management concepts, culinary R&D, food science and engineering, and new concept development and innovation delivered through a ground-breaking pedagogical approach balancing theory, analysis and creativity. The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. Students participate in culinary workshops and contribute to strategic projects with large multinational corporations such as Häagen-Dazs/Yoplait, Servair, Haviland, Bonduelle, Parmigiano Reggiano among others. At the Gastronomic Institute and the House of Meals in Stavanger, students are exposed to a unique research environment supported by academia, government and industry dedicated to the emerging world of Nordic cuisine and food culture. They also participate in ongoing applied research studies at the unique Institut Paul Bocuse Center for Food and Hospitality Research and Living Lab restaurant. The programme provides personalized career counseling enabling students to structure their own career goals. The Master's in Culinary Management and Innovation is a full-time program delivered exclusively in English. It includes minimum 6 months of internship and a dedicated Master’s dissertation. The Master’s experience constitutes a first step towards becoming the complete professional, offering unique opportunities for the student to demonstrate aptitudes and competencies in culinary management and innovation. EDUCATION Institut Paul Bocuse (Écully-France) Haaga-Helia University of Applied Sciences (Finland) University of Stavanger (Norway) Gastronomic Institute and House of Meals in Stavanger (Norway) In the interest of the students, the program is subject to change. AN ENVIRONMENT PROMOTING CREATIVITY AND INTERNATIONALISM Through the many industry connections of Institut Paul Bocuse, the Master's in Culinary Management & Innovation students participate in R&D studies conducted by the Institut Paul Bocuse Center for Food and Hospitality Research. In so doing, they complement their managerial education with applied scientific research in foodservice. Students also contribute to strategic projects entrusted to the Institut Paul Bocuse by large French and international companies giving them insight into the real world issues facing the food industry today. THE DIFFERENTIATION FACTORS: Culinary workshops featuring various themes conducted by thought leaders in various industry sub-sectors Live case studies and in-company projects Dynamic exchanges with culinary and foodservice innovators An international educational and professional platform Admission requirement The Master's in Culinary Management & Innovation requires a solid theoretical and technique background in culinary arts (cooking, pastry, bakery…), foodservice and restaurant management. This base constitutes the foundation of this high-level programme which will subsequently provide thorough culinary management and innovation skills, knowledge and competences to be able to evolve and perform in this constant growing sector of activity. The program is taught 90% in English. ENROLMENT M1: Graduates with a Bachelor's Degree in culinary arts, pastry, baking, foodservice management or food science with a sound knowledge of food production, culinary technique and foodservice operations Professionals able to prove kitchen management competency with at least 5 years experience in kitchen or foodservice management Admission to the program is based on the candidate's educational, background, professional experience and personal and professional goals. The candidate must also provide the results of a management aptitude test - GMAT (English language) or TAGE MAGE (French language) - plus proof of English language proficiency - TOEFL or TOEIC. Students who are not from a French speaking country or who have not done their previous studies in a French speaking country must prove a C2 or C1 proficiency level according to the Common European Framework of Reference: Learning, Teaching, Assessment. CampusFrance, French consulates and Embassies can provide further details. Job opportunity Upon completion of their degrees, graduates will be able to create their own businesses or integrate into large restaurant groups, institutional catering enterprises, agro-business concerns, international hotel chains or events management companies in key positions such as concept developer, brand manager, culinary manager, or R&D chef. [-]

Master in Italian Cuisine

Apicius International School of Hospitality
Campus Full time 1 year October 2017 Italy Florence

A.I.S.H. offers a Master in Italian Cuisine for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts. The program is one-year long and is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries [+]

A.I.S.H. offers a Master in Italian Cuisine for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts. The program is one-year long and is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries. It is not just exceptional ability in cutting vegetables or flipping an omelette that makes a Master Chef, but the knowledge of quality products, the ability to interpret recipes, the awareness of the historical background of dishes, and the to capacity match ingredients creating a balanced new dish.

 

The program provides students with a sound understanding of the italian gastronomic culture. It develops each student’s attitudes to their optimum potential and gives them the opportunity to acquire specific skills and abilities in order to develop their professional career. The Master Program is open to only 10 participants each year. After the successful completion of the program, students receive a Master Certificate in Italian Cuisine.... [-]


Master´s course in Culinary Techniques and Products

Basque Culinary Center
Campus Full time 6 months September 2017 Spain San Sebastian

Students look in greater depth at contemporary and traditional cookery techniques [+]

Master´s course in Culinary Techniques and Products

 

Students look in greater depth at contemporary and traditional cookery techniques that have moved the sector forwards over the years, working with products from all over the world, 5 hours a day, 5 days a week.

 

An intensive programme of 24 on-site weeks with a total of 920 hours of class, which can be completed with a 6-month stage at the end in prestigious restaurants. A syllabus that also includes Product and Culinary Technique Seminars, Master Classes with international chefs, gastronomic trips and a Master’s Final Project.

 

Become a highly valued professional, capable of adapting to different styles and creating personal yet differentiating culinary work.... [-]


Master in Food and Beverage Management

College de Paris
Campus Full time 1 year October 2017 France Paris

The Master’s Degree in Food and Beverage Management is part of international programs offered by the College of Paris, with a training entirely in English. [+]

Masters in Food and Beverage Studies in Europe 2017. The Collège de Paris brings together higher educational centres working in various fields of French excellence. All these schools have three basic values in common: - Educational excellence - An international perspective - Tailor made student tutoring The Master’s Degree in Food and Beverage Management is part of international programs offered by the College of Paris, with a training entirely in English. Teaching units - Management - Financial Management - Marketing and Communication - Human Resources - Financial Management IT - Law - Foreign Languages - Professional training: Food and Beverage Professional environment - Gastronomy and Communication - Communication – FineWine and Champagne - Merchandising in Food and Beverage - Applied Communication in the Sector - Luxury Brands: Food and Beverage - Trends and Innovations - WSET (Wine and Spirit Education Trust) Exam - Rungis Market: The Leading European Food Market Professional internship Admission - Academic level required: 180 ECTS credits or B.A. Level degree - English level required: IELTS (5.5), TOEFL (70), TOEIC (750) International students We also give students from abroad assistance with administrative issues: residence papers, visas, health cover, banking and insurance, as well as helping them with their accommodation, whether in families, in private apartments or in University halls of residence. [-]