MSc, Master of Science Food & Wine International Management

BAC +5
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  • 120 ECTS
  • Sept. 2023
  • 24 Months
  • English
  • €13 000

INITIAL AND ENGLISH COURSE

About

Program is labelised MSc, Master of Science by the Conférence des Grandes Ecoles

msc-master-of-science

Delivered entirely in English, 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

(including an end of studies internship).

LEARNING Objectives

→ 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

Career opportunities

→ Project manager in companies or in public entities

→ Marketing (Brand Manager, Product Manager…)

→ Management (area manager, department manager, brand ambassador, product and business developer …)

→ Purchasing (Buyer, Category Manager …)

→ Communication (Public Relations, Event Management…)

→ Marketing director of a food or wine brand / gourmet caterer

→ Hotel/Palace Food Service Manager

→ International Business Developer or Area Manager for food, wine or gourmet catering brands

→ Service Manager for a specialty retailer

→ Category manager for food or wine or gourmet catering brands

→ Director of the brand or wine house

→ Responsible for marketing and ecotourism or gastronomic events

Tuition fees

September 2023 : Master 1 and 2 : €26 000 / Master 2 : €21 000

Participate in an event

Event

Master FOOD & WINE INTERNATIONAL MANAGEMENT

Program

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

ASSESSMENT METHODS

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

Conditions

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

Selection process

  • Pre-selection from the application file
  • Invitation to an individual interview
  • The selection process continues throughout the year

WHAT OUR STUDENTS SAY ABOUT US

Testimonials

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