A hands-on start with a taste of excellence
In their very first week, students won’t be confined to lecture halls. Instead, they’ll be stepping behind the scenes of some of Paris’s most prestigious venues. The week opens with an exclusive tour of the Four Seasons Hotel George V, led by Ludovic Simon, director of Food & Beverage, offering rare insight into the operational and strategic intricacies of beverage management at a five-star property.
The experiential journey continues with a masterclass hosted in partnership with the Comité Champagne (CIVC). Philippe Wibrotte, Head of Public Relations, will guide students through the rich heritage, regulations and codes of the world-famous appellation — complete with a professional tasting session.
Students will also be refining their palate during a dedicated tasting techniques session led by none other than David Biraud, Meilleur Sommelier de France and head of KEDGE Wine School. This workshop is designed to assess each participant’s sensory skills and lay the groundwork for ongoing development throughout the year. Complementing the technical elements, a public speaking workshop will equip students with essential communication tools — a skillset that will serve them well in group projects and formal presentations.
The week concludes with an experiential “gastronomic game”, crafted by Carole Metayer, founder of La Route des Gourmets. In this real-world exploration, students will venture into carefully selected Parisian establishments to spot trends and draw inspiration from current market dynamics. Working in teams, they will then pitch an original hospitality concept to the academic board in the coming weeks.
This dynamic induction week exemplifies the school’s hands-on teaching philosophy: learning through doing, fostering teamwork, and nurturing creativity from day one.
Find out more about the MSc in Wine & Hospitality Management
