Programmes

MBA Gastronomy Management

This MBA in Gastronomy Management is aimed at professionals and recent graduates who have successfully completed 3/4 years of university studies in any discipline and wish to start or pursue a career in the international business world. The international diversity of the participants enables a multicultural richness when it comes to teamwork or project development.

In addition to general courses in human resources, marketing, communication and business law you will specialise in the rapidly developing and lucrative sectors of food and beverage management. You will therefore gain the theoretical knowledge and practical experience necessary to get involved in a wide range of business projects within international organisations.

Accompanying our students all along their curriculum is a priority for the Collège de Paris. Our highly trained teams will build a course structure which is best suited for each participant and that will assure the students’ access to the professional world. Job offers, internships, sandwich courses: the Collège de Paris works closely with our partners so all our participants can benefit from the best that each profession can bring.

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.

Programme

1ST YEAR – SEMESTER 1 & 2

STUDY UNIT 1 – Management
Team and project management
Crisis communication
Geopolotics

STUDY UNIT 2 – Beverage
History of wines & wines of the new world
Wine and champagne communication
Wine and spirits marketing
Supply Management
WSET level II

STUDY UNIT 3 – Food
History of gastronomy
Communication and gastronomy
Food marketing
Workshops

STUDY UNIT 4 – Human resources 
Team recruitment
Intercultural management

STUDY UNIT 5 – Entreprise
Business plan
Project cost and budget management
Project risk management
Business law
French as a foreign language

2ND YEAR – SEMESTER 3
Culinary techniques
French gastronomy
Food and wine pairing
Baking and pastry cooking
Health and safety
Gastronomy management
Diestetics
Organic products

SEMESTER 4
Professional training
Professional thesis

STUDY TRIPS
Free accommodation and cultural activity
Chargeable food and transport

GUARANTEED INTERNSHIP (condition apply)
2 months paid internship or 2 months paid
resarch program related to industry of study

Program given as an indication. The Collège de Paris will be able to adapt it according to the requirements of the professional world.

  • Admission

    • Academic level required: 240 ECTS credits or 3/4 years of university studies
    • English level required: IELTS (5.5), TOEFL (70), TOEIC (750)
  • Process

    • Duration of training: 2 years, 4 semesters
    • 2 days per week
  • Accreditations

    Certified qualification of level 7 in the National Directory of Professional Certification (RNCP)

  • Fees

    Contact us