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Wine and Management Program
Acquire the know-how to become a wine expert

Wine and Management Program

The Wine and Management Program takes place in Paris, the French capital of culture, gastronomy, and the art of fine living. French vineyards remain a reference throughout the world, making it the ideal country for in-depth wine studies.   Intake 2016
The next Wine and Management Program intake takes place on September 2016.


This comprehensive course gives you the proficiency to become a wine expert and the knowledge to understand how the wine business works, opening the doors to a career in both wine and gastronomy.

This course is also ideal for those considering a career in the restaurant business or for those who wish to become an entrepreneur in a wine-related business such as a wine bar, wine shop or wine import/export.

The Diploma is awarded by Le Cordon Bleu International Foundation, upon successful completion of the examinations.



Students acquire knowledge and skills through both theory and practical training to :

  • Evaluate the quality of a wine by organoleptic analysis and be able to analyze wines on a worldwide level
  • Master management, business, and financial technology skills
  • Discover food and wine pairing in a curious and open minded manner and learn how to make your own pairings
  • Gain knowledge of French vineyards with an overview of vineyards worldwide

Tuition fees
The Wine and Management Program currently costs €19 800.
Full tuition fees include the application fee, 5 vineyards trips, all wine tastings and students' uniforms (2 suits).

Study of viticultural countries
This program is spread over the nine months and focuses on French wines with an overview of vineyards in Europe and the New World. Subjects covered include cultivation techniques, associated climate and terroir as well as the winegrowing producers of each region.Students will have the chance to taste a representative selection of wines from each vineyard during the many professional tasting sessions organized in various locations throughout Paris. Several experts in the field (sommeliers, wine brokers, wine growers, speakers, wine merchants etc) provide students with the most up-to-date and comprehensive information in an ever-evolving discipline.

Business and sales force
This part of the program addresses the challenges of accounting and financial management in the wine business. Marketing, commercialization, business plan, target, location strategy and human resources are all covered. Students learn how to build a balanced wine menu calculated to optimize sales and profits.

Food and Wine pairing
During culinary demonstrations by Le Cordon Bleu Chefs, students practice food and wine pairing with sensory analysis of the dishes and wines being tasted.

Students focus on vinification and viticulture techniques, indispensible for mastering the art of wine tasting.

Vineyard visits
As part of the Wine and Management Diploma, students go on a number of educational trips to French vineyards. These field trips give students the chance to discover the many facets of French vineyards and learn more about the history, the terroir, the economy, the way in which the wine industry is organized and the secrets of production of different wines. Here is some examples of French vineyard visits with the 2013-2014 Wine and Management Program students :

The course includes two internships: A 2-week internship during the harvest period and a 6-week internship in a wine related establishment, such as:

  • Hotels - Restaurants: Les Ambassadeurs (Crillon Hotel's restaurant), Drouant Restaurant , Le Sur Mesure (Mandarin Oriental Hotel's restaurant), La Tour d’Argent, Lasserre Restaurant , La Table du Baltimore (Baltimore Hotel's restaurant), Le Meurice Hotel, Le Bistrot du Sommelier, Le Jules Verne, Georges V, Frenchie
  • Wine bars and wine cellars: O Château, Le Petit Sommelier, Wine by One, Caves Legrand
  • Wine producers, specialized firms and organisations: Duval Leroy, AOC International, France Boissons, Bettane & Dessauve
  • Wine tourism agencies : Wine Chic Travel

This internships helps students to find a job, like three students from the class of 2014 who found employment immediately following graduation.

After obtaining the Diploma, according to the student's level, possible career opportunities include:

  • Sommelier
  • Consultant
  • Wine Importer /Exporter
  • Bistro owner
  • Wine tourism
  • Journalist


Apply to the Wine and Management Program Download the Wine and Management Program brochure


Alumni testimonials

Amanda Thomson
Thomson & Scott Ltd

"Le Cordon Bleu Paris helped me to achieve my professional goals by introducing me to the extraordinary world of French wine..."
Paula Moulton
CEO of A Sip Away, an innovative wine application on an international level

"Le Cordon Bleu Paris gave me the passion and the momentum to communicate about wine on an international level..."


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Teaching languages

Wine and Management Program key figures

Alumni testimonials video

Wine and Management Program key figures

Franck Ramage


Meet Franck Ramage, Head of Wine Department


Franck RamageFranck Ramage received his "Certificat d’Aptitude Professionnelle" (CAP) and a "Brevet d’Études Professionnelles" (BEP) in Hospitality, followed by a "Mention Complémentaire de Sommellerie” (MCS), then finally a "Brevet de Technicien Supérieur" (BTS) in "Hôtellerie - Restauration". His professional career in Paris then began.

In 1991, he was hired as a sommelier at Drouant, a two Michelin star restaurant. In 1992 he also worked for a year as a “commis sommelier” at the Ritz restaurant, another two star establishment. After working as second sommelier at the Amphycles, he joined the team at the renowned Crillon Hotel as a “chef sommelier adjoint”; he then began working as an “assistant chef sommelier” at the gastronomic restaurant Les Ambassadeurs, within the same hotel, as head of the “sommellerie” and bar teams.

In 1999, Mr. Ramage decided to become a professor of “sommellerie”, teaching tasting, service techniques, enology, legislation and food and wine pairings at the private hospitality college Albert de Mun, in Paris.

Throughout his career, Mr. Ramage has always strived to perfect his own skills and convey his passion for wine. He has lectured in Japan and China, and was leader of both the Grand Tasting Master Class and of several enology clubs. Since 2005, he has been a member of the Association des Sommeliers de Paris (ASP), and a trainer accredited by the Comité Interprofessionnel des Vins de Bordeaux (CIVB) since 2007.

Franck Ramage joined Le Cordon Bleu Paris team as Head of the Wine department in 2011.

In 2012 Franck Ramage was awarded the title of Master Sommelier by l’Union de la Sommellerie Française.

Paris campus video

One week with the students


Live one week in the shoes of one of our students


We've spent some time in class with the students to show you what the Wine and Management Program exactly looks like. Discover the variety of themes was touched by very generous individuals.

>Read the article

une semaine avec les étudiants