Master's Degree in Food and Beverage Studies in Rhone-Alpes in France

Compare Masters Programs in Food and Beverage Studies 2017 in Rhone-Alpes in France

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.

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.

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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. [+]

Masters in Food and Beverage Studies in Rhone-Alpes in France. 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'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. [-]