Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, presents the Art, Science & Management du Vin Diploma. This programme enables a passion for the wine industry to be turned into a profession, and trains the managers, sommeliers, consultants and entrepreneurs of the future.
During a 10 month period, students acquire the techniques, rigour, aptitudes and network which are necessary for a career in the wine sector, thanks to intensive theory and practical training:
This Le Cordon Bleu training programme is aimed at both inquisitive amateurs and true connoisseurs. Amongst the students following the programme, Le Cordon Bleu welcomes a number of individuals carrying out professional retraining.
For example, after 25 years as an employee in the pharmaceutical industry, Stéphane Lecenes - Art, Science & Management du Vin Diploma 2014 alumnus – recently opened La Cave à Riton, in Vauréal (95). He states:
Today in my business I am reaping the rewards of the programme and using everything I learnt in the different modules, such as marketing, sales, communication, finance, etc. as well as a thorough understanding of vineyards, tasting techniques and food and wine pairing.
The next Art, Science & Management du Vin Diploma intake is on 12 September 2016, and will take place at the institute’s new campus. Le Cordon Bleu Paris, which will be located alongside the river Seine from June 2016, provides the perfect innovative learning environment in which to study for a future career in the fields of gastronomy, hospitality, tourism and wine.
Applications will be examined by the admissions jury who will interview the short-listed candidates.
Further information about the open house events can be found here.
Click here to read the interview with Wine Department Manager Franck Ramage about the programme.
The Wine and Management Programme is complete. You will learn techniques and theory; you will practice and visit the places to know. You will also make contacts and become an insider of the wine world.
I am now doing what I love for a living, which had been my goal for many years. It is very important to me to have a range of quality, original, and sometimes rare, wines and spirits so that I can always try to meet the needs of my customers. The training I received at Le Cordon Bleu institute gave me the opportunity to consolidate my network thanks to the different speakers we met (sommeliers, agents, appellation representatives, etc.). Not forgetting, of course, the visits to French vineyards, the professional fairs that I took part in during the training programme, the numerous tastings undertaken in lessons and the wines selected by Mr. Ramage.
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