ALLIANCE SUMMER PROGRAMS 2018 BROCHURE SUMMER PROGRAMS 2018 | Page 13

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The purpose of the Table Arts & Oenology Seminar is an immersion in fine dining service rules. Learning will be delivered
on techniques such as client welcome, table setting techniques and service. The seminar also aims at developing a
French wine culture and acquiring knowledge about the geography, technics and regulations. Students will learn about
the history, the geology, the grape variety and the different most famous appellations. This module is completed with the
Wine & Beverage Seminar to consolidate students’ general culture in beverages: the techniques of sommelerie, coffee,
tea and mixology. Visits, conferences of producers, demonstrations complete the apprenticeship.
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The purpose of the Hospitality Seminar is to provide an overview of the role of manager in strategic decision-making
concerning human resources. Through a business case study students will examine the impact of managerial decision-
making and evaluate consequences from an operational perspective. The case is set in the Hospitality Industry. This
seminar is completed with the Managerial Leadership in Hospitality Seminar which provides students with an
understanding of their leadership style and abilities. It is designed to provide students with the managerial skills
necessary to successfully lead a team, and with particular attention given to the management of intercultural teams.
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This team work project will lead students to design and set up a thematic concept, in
collaboration with the students enrolled in the Culinary Arts Program. Students will build
their project on the skills and knowledge acquired and on their imagination and
creativity. They will be supported by teachers who will evaluate their concept creation,
culinary creativity, project’s methodology, the organization and the kitchen management
abilities.
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This practical course, held in the Institut applied restaurants, is designed to integrate the table arts techniques in
bistronomic and gastronomic concepts. Special emphasis is placed on skills in table arts service and guest relations.
Students will practice table decoration, and mise en place. Guest relations, table arts, wine pairing, French cheeses
knowledge, food safety and hygiene are practiced daily.
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