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REGISTER FOR THE IBBA
 Format
Format

Full Time

Programme Length
Programme Length
Preparatory cycle
The preparatory cycle allows you to establish the operational bases, the soft skills and to quickly become able to apply the fundamental techniques and behaviors common to luxury companies. It also makes the student autonomous and adaptable to any multicultural context.

2 years Preparatory cycle
+ 2 years of specialization

Campus
Campus

Ferrieres / Barcelona

Tuition fees
Tuition fees

€ 18,400 per year

Career Path
Career Path

100% employability

Download the Brochure

Ferrieres IBBA programme 2021-2022

Year 1

1st year of the Ferrieres Preparatory Cycle

Gastronomic Module

Integrated & Connected Kitchen
Table Etiquette & Service
Winemaking and Sommellerie
Events: Introduction to Project Management

Hospitality Module delivered in English

Culture of hospitality & current Offer
Floor & guest room organizational structure
Reception operations & integrated software
Luxury culture, retail and sales etiquette

Enterprises & Its Environment

Reputation & e-Reputation: Skills Assessment & Self-promotion plan
Big Data & Data Operation
General Accounting
Fundamental Marketing
Selling Techniques
Introduction to Social Media in hospitality

Science Of Humanity – Self-awareness

Introductory Session/Cognitive Workshop
Professional means of Communicating
Personal Growth/Individual Weekly Follow-up
Ferrieres Methodology/Learning to Learn
Ferrieres Book/Personal Background
Leadership and Essential Soft Skills
Business Game Accounting Management
Masterclasses/Guided Field Visits
Reliability-Autonomy-Professionalism

Culture & Communication – Languages

English – Spanish – German – Chinese (Mandarin)
Project Voltaire (French spelling and grammar)

Programme for Accelerated Professionalisation

Minimum 40 days of professional practice in real-world situations

Year 2

2nd year of the Ferrieres Preparatory Cycle

Gastronomic Culture

Food & Beverage Culture
Regional Gastronomy of France
Nutrition Health & Well – Being
Planning & Management of Events
Bar practice & Mixology

Hospitality Culture

Reception Management
Floor operational Management
Operational Management of Breakfast & Room Service
Integrated & Connected Maintenance Management
Concierge & Butlering
Introduction to Income Management

Luxury Culture

Sociology of Luxury

Corporate Culture in the digital age

Economy of the Tourism World: History & Latest Trends
General and Analytical Accounting
Digital Marketing & Social Networks
Human Resources: From Fundamentals to Digital Impact
Personal Growth and Individual Coaching

Culture & Communication – Langues

English – Spanish – German – Chinese (Mandarin)

Professionalization Accelerator Programme

A minimum of 15 days of hands-on practice
Community work project
Weekly masterclasses, conferences and visits.

Internship

Internship in France or abroad depending on the course and option.

Year 3

Study Abroad Programme

S5: “Overseas experience in Barcelona (courses and PAP)
S6: Overseas experience: academic, linguistic, professional or humanitarian

Year 4

Human Sciences – The “We”

Introductory Conference
Weekly & Individual Appraisal and Follow-up
Development Center
Personal Growth – Support – Career Prospects Strategy
Essential Leadership & Career Strategy (100% Employability)
Masterclasses
Entrepreneurial Project
Methodology of Dissertation

Culture & Communication – Languages

Option 1 English – Option 3 Chinese – French – FLE

PAP programme/Ferrieres Grading system/Internship

Subject Areas

HOSPITALITY, « LUXURY & LIFESTYLE »

Executive Housekeeping
Front of the house Management
Yield Management & Big Data
Resort & Theme Management
Hotel governance: Introduction to Hotel General Management
New technological performance tools & metrics (PMS, Opera, Mews, Protel)
Spa & Wellness Management
Luxury Brand Management Off & Online
Hotel Management Cesim
Reinforce the Food & Beverage Offer in hotel
Financial and Asset Management
Business Development Sales
Web Communication Strategy

EVENTS, “DESIGN & OPERATIONS”

Logistics and Procurement
Event execution: Design and Embellishment of Event Areas
Recurring Outstanding Events (Roland-Garros, F1, Hermès, etc.)
SustainableEvent Planning
Market Research for Event Venues and Sites
Mentoring and Dissertation
Tutoring Project

HOSPITALITY “TALENT AND DEVELOPMENT”

Assessment of needs, Recruiting & Onboarding
Labor and Employment Regulations, Relationship Framework  with Unions
Career Strategy, Training and Mobility Schemes
Payment Policies
Engagement with the Employer Brand: Motivation, Loyalty, Commitment
ERP Management & HR Processes and Specifics
Mentoring and Dissertation
Tutoring Project

DIGITAL MARKETING, “HOSPITALITY & INNOVATION” – DUAL DEGREE WITH ECOLE 89

Communication Culture
Digital Culture
Graphic Creation
Web Programming
Digital Marketing
UX Design
Innovation & Design Thinking
Technological Tools & Metrics
Mentoring and Dissertation
Tutoring Project

CATERING, “CULINARY ARTS, SERVICES & SOMMELIER

Food & Beverage operations: Management and Team Leadership
Wine Harvesting & WSET Level 2
Culinary Art
Marketing and Marketing of Events
Hotel Management Cesim: Running the Hospitality Business
Establishing Pop-up Food & Beverage Concept
Financial Analysis and Asset Management
Event Execution and Embellishment
Reinforce the Food & Beverage Offer in Hotel
Wine & Perfume Marketing

REVENUE MANAGEMENT, « OPERATIONS & DISTRIBUTION »

Management Revenue
Analytical Tools (XLS & STR)
Theory of Revenue and Distribution Operations
New Technological Tools & Metrics (PMS, Opera, MEWS, Protel)
Mentoring and Dissertation
Tutoring Project

LUXURY & RETAIL OMNICANAL MARKETING

Marketing of Events
Luxury Economics & E-Commerce
Digital Operation & Supply Chain
Luxury Brand Management Off & Online
Experiential Luxury Marketing
Wine & Perfume Marketing
Business Development Sales
Luxury Innovation and Trends
Management of the Business Unit
Web Communication Strategy
Management & Operations for Luxury Institutions

WINE MANAGEMENT AND MARKETING

Wine Harvesting & WSET Level 2
Food Pairing
Wine Marketing
Procurement and Cellar Management
Targeted Sales Proposals and Offerings
Wine and Spirits Serving
Mentoring and Dissertation
Tutoring Project

Do you wish to specialise in Hospitality, Food Service,
Event Planning or Human Resources ?

Ferrieres Lifestyle

Student Life

Coordinated by the Student Office (BDE), Ferrieres encourages the development of community life, a key factor in the development of its students on the Campus.

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PAP

During their training, each student is gradually integrated into the different positions in the kitchen, dining room, sommelier, bar, reception, cleaning, sales, reservation, maintenance, and organization of events.

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Ferrieres' ecosystem

The Ferrieres' ecosystem offers students an exceptional professional experience and immediately confronts them with "l'Excellence" thanks to several restaurants, caterers, and a 4 * hotel.

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