MSc, Master of Science Food & Wine International ManagementBAC +5
INITIAL AND ENGLISH COURSE
Entirely taught in English, the MSc Food & Wine International Management is designed to enable you to grasp, understand and master the specific world of the gourmet food sector and its current developments.
This program combines gastronomic and oenological know-how with sales, marketing, communication and global distribution techniques and is a key player in higher education.
1st and 2nd years in initial course and in English
The program is labelled MSc, Master of Science by the Conférence des Grandes Ecoles.
→ Transmit all the necessary skills to future professionals in marketing, sales and distribution of these high-end products in France and abroad.
→ To create a pool of young executives and entrepreneurs for the agri-food sector, gastronomy, wines and spirits, but also the hotel and restaurant industry.
PROS OF THE PROGRAM MSc Food & Wine International Management
→ Learning based on an advanced and participatory teaching method that includes lectures, exercises, problem-based learning cases and field projects.
→ Overview and analysis of key sectors in the food and wine industry.
→ Marketing Director for a food or wine brand
→ International Business Developer
→ Department manager for a specialized retailer
→ Category manager for food or wine brands / gourmet caterer
→ Marketing/ecotourism or gastronomic manager
Master FOOD & WINE INTERNATIONAL MANAGEMENT
1st year - Semester 1
→ Ethics, corporate social responsibility and sustainability
→ Entrepreneurship ecosystem
→ Corporate finance
→ Strategic diagnosis
→ Management information system and Project Management
→ Self-Actualization Part 1
→ Public Speaking
1st year - Semester 2
→ Business development
→ Human Ressources Management
→ Entrepreneurial Finance and Accounting Management
→ Supply chain and logistics
→ Big Data and knowledge management
→ Business English or Business French
→ Self-Actualization Part 2
Luxury Management (60 hours)
→ Introduction and luxury field through times and places
→ Definitions of luxury sector, the figures, the holdings, codes and values to work in this industry
→ Luxury industry in the 21st century, situation pre and post covid and the cultural changes
→ Click and mortar, digital and luxury world, luxury and ethics
→ Presentation of the different luxury sectors
→ Focus on the clients of the luxury sector
→ International marketing and management
→ Experiential marketing challenges
→ Intercultural team management
2nd year - Semester 3
→ Understanding Global landscape of the luxury industry
→ Mastering Business Models within the Fine Food & Wine industry
→ Legal and regulatory issues in the Food & Wine industry
→ A cultural and historical approach of Food & Wine businesses
→ Food & Wine luxury / Gastonomic branding strategy
→ Corporate Finance & Performance in the Food & Wine industry
→ Digital Marketing & e-business in the Food & Wine business
→ French as a foreign language (FLE)
→ Personal and career development
2nd year - Semester 4
→ Research methods
→ Designing a Food & Wine Marketing strategies
→ Introduction to Viticulture, Oenologie, and sensory analysis
→ Managing Purchasing & Supply Chain in Food & Wine business
→ Food & Wine tourism marketing
→ International Development for Food & Wine companies
→ Leveraging interactions between Food & Wine and hospitality management
→ Luxury Retail Management for Food & Wine companies
→ Business English or Business French
→ In the 5th year, students submit an End of Studies Thesis (EST) and defend it before a jury composed of two professors. The validation of the EST is one of the requirements for the diploma.
More generally, we use the following six levels of cognitive skill to evaluate our students:
→Understand: quizzes, pairing exercises, etc.
→ Recognise / Know: quizzes, pairing exercises, etc.
→Apply: (practical exercises, simulations, etc.)
→Analyse: (problem-solving, case studies, etc.)
→Evaluate: (case studies, reviews, etc.)
→Create: (projects, etc.)
Professors award bonus points for active participation in class or in remote sessions when students contribute to a discussion forum.
CANDIDATE PROFILES AND PRE-REQUISITES
ADMISSION BY APPLICATION FORM
It is possible to join this course :
- In 1st year, to BAC+3
- In 2nd year, a minimum of 4 years of higher education, or a Master 1
- For working professionals, via a process of validation of acquired experience (VAE)
Profile of the candidates
This MSc is aimed at :
- People wishing to specialize in the wine, food and gastronomy sector in order to advance in their career
- Professionals wishing to join a French cultural heritage sector
- Pre-selection from the application file
- Invitation to an individual interview
- The selection process continues throughout the year
Rate of the training
2-year program (1st and 2nd year): €35,300
1-year program (2nd year): €21,800
Find out about the differentfinancing options.
Registration deadline :Theday the program begins, except for students requiring a visa (8 weeks before school starts).
Webinaire : Tout savoir sur notre Master of Science (M.SC IN) Ressources Humaines et conduite du changement – 1er juin 2023 à 18h
Pilotez les transformations d’une entreprise !
Webinar: Preparing for the oral exam – Thursday, March 16, 2023 from 5:30 to 6:15 pm
Preparation day for the Ambitions+ Contest oral exam
SESAME exam preparation day – Saturday, March 25 from 10am to 1pm
The best way to succeed in the Sesame exam is to prepare well !
WHAT OUR STUDENTS SAY ABOUT US
I started a business while studying at EDC Paris Business School. And in parallel, I integrated the Student Entrepreneur Course. This course is a great accompaniment from A to Z on all our business creation.
I chose “IE” for its international aspect. I have just returned from an internship with an Australian start-up. There are so many opportunities and markets to seize abroad !
In the 3rd year, I worked, within the framework of my internship, within the Orange External Communication Department, on two major events: the GQ Night Style in the Marais district, and the Euro football organized in France during the summer of 2016.
All the missions carried out were rich of teaching. At the end of the year, I did my internship “Commercial Force” in a Nicolas shop as a Proxy Manager and I gained a lot of autonomy and rigor.
I’ve lived in several countries and I speak 4 languages. The choice of EDC Paris Business School was obvious to me because I was looking for a school with an international opening and a course all in English.
A renowned school, which offers the opportunity to discover new horizons even those that seem inaccessible to a student, the opportunity of a professional insertion as an apprentice allowing to integrate the strategic top of the hierarchy.
In addition to the academic framework, a rich associative life is part of the customs, perpetuated by each Edecian.