LUXE À LA FRANÇAISE : FRENCH LUXURY

Similar documents
Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.

Foodservice EUROPE. 10 countries analyzed: AUSTRIA BELGIUM FRANCE GERMANY ITALY NETHERLANDS PORTUGAL SPAIN SWITZERLAND UK

Vegetarian Culinary Arts Courses 2018/2019

POSITION DESCRIPTION. DATE OF VERSION: August Position Summary:

World of Wine: From Grape to Glass

Guidelines for Unified Excellence in Service Training

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

VITICULTURE AND ENOLOGY

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions

VIN 147 Introduction to Fruit Wine Production

CHAPTER I BACKGROUND

TTC Catalog - Culinary Arts (CUL)

Panel 1 Off-Flavor Identification

Artisan Cheese Making Academy Courses Semester 2, 2015

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SPECIALISATION «French Marketing Excellence» Global Syllabus

Subject Area: High School French State-Funded Course: French III

RESOLUTION OIV-ECO

French and Cooking course. French and Oenology course

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

Global Concession Catering Market: Size, Trends & Forecasts ( ) December 2016

POSITION DESCRIPTION. DATE OF VERSION: January Position Summary:

World of Wine: From Grape to Glass Syllabus

Certificate III in Hospitality. Patisserie THH31602

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS

IMISP MBA program - DRAFT PROGRAM STUCTURE -

Unit title: Fermented Patisserie Products (SCQF level 7)

COLLEGE OF THE DESERT

PRINCIPLES OF MARKETING: CREATING VALUE FOR CUSTOMERS Instructor: Roger Rutan Contact Hours: 40 English

MBA 503 Final Project Guidelines and Rubric

Diploma in Hospitality Management (610) Food and Beverage Management

HRTM Food and Beverage Management ( version L )

CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE

WSET DIPLOMA IN WINES CENTRAL EUROPE 2019/ the Weinakademiker qualification

Culinary Essentials. CLASS TYPE: 90% hands-on & 10% theory

Global Champagne Industry 2015 Market Research Report

Title Topics Learning Competencies Assessment Week 1

HERZLIA MIDDLE SCHOOL

C est à toi! Level Three, 2 nd edition. Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL

Analyzing Student Work to Inform Our Practice and Improve Student Learning

Virginia Western Community College HRI 225 Menu Planning & Dining Room Service

A Premium Summer School Programme. Dedicated to the Marketing and Management. of Haute Cuisine & Fine Wines

Fairtrade Policy. Version 2.0

Vegetarian Culinary Arts Courses 2017/2018

Principles of preparing, cooking and finishing basic pastry products

Extra Training Cost: 750,00 (taxes included)*

UV31190 Practical gastronomy

EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3

Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments

FALL 2015 COURSE SYLLABUS

Study Center in Palma de Mallorca, Spain

Diversity and exclusivity

MELES. Summer School in Chios island. M. Lekakou, E. Iakovaki E. Stefanidaki Dpt of Shipping Trade and Transport University of the Aegean

Haccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<

Prepare and serve wines

WS Atkins plc (ATK) - Financial and Strategic SWOT Analysis Review

Basics in oenology, viticulture and wine tasting (EM1S5M12)

The intensive training is oriented towards people who want to learn the Neapolitan technique of making pizza.

SAM TANNAHILL Founder, Winegrower

Introduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW

UV21153 Menu knowledge and design

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3

French vineyards, wine tasting and food and wine pairing (EM1S5M12)

Global Citric Acid Market Research Report

WACS culinary certification scheme

ELECTIVE MODULE FOR NORMAL (TECHNICAL) STUDENTS

European Vitamin B9 (Folic Acid) Industry 2016 Market Research Report

ECON228: Study Tour to South America - The Economics of the Wine Industry

Principles of producing basic vegetable dishes

WP Board 1035/07. 3 August 2007 Original: English. Projects/Common Fund

China Sanitary Napkins Industry 2016 Market Research Report

As Hatten Wines is at the forefront of building

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION

Culinary Arts (CUL) Courses 1

Food, Wine & Culture Summer Schools 2018

Literature Review. Jesús René Cázares Juárez (141428)

Chinese Food Culture Summer Program. Jiangnan University, Wuxi, China

13 COLONIES TRIVIA AND ANSWERS 13 COLONIES TRIVIA AND PDF 13 COLONIES TRIVIA AND ANSWERS PDF THIRTEEN COLONIES QUIZ - BRAINPOP

MASTER CLASS IN CULINARY ARTS

United States Electric Skillets Industry 2016 Market Research Report

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION

Work Sample (Minimum) for 10-K Integration Assignment MAN and for suppliers of raw materials and services that the Company relies on.

Guidelines for Unified Excellence in Service Training

Unit code: A/601/1687 QCF level: 5 Credit value: 15

SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE

Wine and Oenology HTM*4050

Vegetarian Culinary Arts Courses 2016/2017

JCAST. Department of Viticulture and Enology, B.S. in Viticulture

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Chef de Partie Apprenticeship Standard

IWC Online Resources. Introduction to Essay Writing: Format and Structure

Introduction to the Practical Exam Stage 1

Principles of producing flour, dough and tray baked products

Bishop Druitt College Food Technology Year 10 Semester 2, 2018

MARCO POLO PROGRAM ABROAD IN ITALY INC.

Culinary Arts (CUL) Courses 1

Reputation Tapping: Examining Consumer Response to Wine Appellation Information

VR-Business Partnership Profile

Transcription:

SUMMER CERTIFICATE PROGRAM LUXE À LA FRANÇAISE : FRENCH LUXURY Summer Business Certificate Certificate awarded by: Groupe ESCE International Business School Welcome event: July 2 nd, 2018 (morning) Start date of courses: July 2 nd, 2018 (afternoon) End date: July 26 th, 2018 Certificate Ceremony: July 26 th, 2018 Total ECTS: 9 Total contact hours: 72 Program requirement: a minimum 18 years of age Program location: ESCE Paris - Campus Eiffel I, 10 Rue Sextius Michel, 75015 Paris Language of instruction: English CONTACT summer@pariseiffel.fr PROGRAM FEE: 1,900 FEE INCLUDES: Orientation/Welcome Event Weekly cultural visits/activities Computer accounts at the school (WIFI access) Access to the school s MediaCenter Official transcript of grades Program Certificate Certificate Ceremony VISITS: 1 cultural visit/activity per week (visits of famous Parisian monuments and quartiers). Activities will be organized with the aim of highlighting different aspects of French culture and traditions while enjoying the time in Paris.

PROGRAM COURSE LIST ECTS (credits) Contact hours Level (undergraduate or graduate) Fashion and Luxury Goods Marketing French Wine Business Luxe à la française: French Luxury

PROGRAM COURSE DESCRIPTIONS COURSE 1 Fashion and Luxury Goods Marketing To get an overall view of the Fashion and Luxury Goods Market putting emphasis on iconic French bands (ie: Chanel, Dior, YSL, etc.) To understand the key concepts and historical backgrounds of the industry To understand marketing strategies used to target the unique customer profile Introduction to Luxury Marketing: Framework and key concepts. The history and codes of luxury Understanding the consumer luxury market Brand strategies, product portfolio and product line extensions in the luxury market Integrated advertising and marketing communications for premium brand in the perfume market Pre-requisites A basic knowledge of marketing or business COURSE CONTENT: This course looks at the Fashion & Luxury Goods market with a particular emphasis on iconic French brands such as Chanel, Dior and Yves Saint Laurent. Beginning with key concepts and a look at the historical background of the industry, students will study different sectors including Grand Couturier, Jewellery and Perfume. The course will use case studies to understand the marketing strategies used to target the unique customer profile found within the luxury goods industry. Areas of study will include brand management, product portfolio and pricing, marketing and communications and advertising analyses.

COURSE 2 French Wine Business To get a deep introduction to the French wine industry and an overview of strategic issues surrounding French wine today. To learn about the regional factors influencing how wine is made Through case studies, learn about the economics and marketing of wine To learn how France s wine industry has evolved and how it is reacting to the emergence of global competitors in an expanding marketplace Pre-requisites A basic knowledge of business COURSE CONTENT: Introduction to the production of French wines The art of tasting wine Understanding a French wine label Wine production in the France and the world The keys to understanding the classification of French wines Sustainable production the future of the wine industry Sparkling wines around the world Wine marketing

COURSE 3 Luxe à la française: French Luxury The course aims to enrich students general knowledge of the fields of art, fashion and luxury over the past century. Additionally we will work on key concepts in fashion advertising, by acquiring a base in the history of luxury (fashion, jewels, accessories) and in the evolution of technics in luxury marketing throughout the twentieth century. Upon completion of this course, students will be able to anticipate trends. Furthermore, this course will allow students the opportunity to develop their creativity in the field of communication Prerequisites: None Method of presentation: Lecture and class discussion Required work and form of assessment: Course participation (10%) Short Quizzes (30%) Final Exam (60%) Course Participation A short daily quiz will be given at the beginning of each class Final Exam The final exam will be an analysis of a fashion marketing campaign. For example the movie «Reincarnation» made by Karl Lagerfeld, and exercises on notions mentioned in the courses By the end of the course students will be able to: Learning outcomes: Know the major players in the fashion industry. Articulate the main steps in the evolution of fashion advertising Identify major actors in the world of luxury marketing and important new trends in the field. Analyze luxury with appropriate technical vocabulary Identify principal periods in the history of fashion and luxury