1. Luxury Management
The luxury sector is a key sector of the French economy. Its top position has been confirmed recently by an exceptional increase in sales of the global luxury goods industry, which includes “haute couture”, accessories, jewelry, watches, perfumes, wines and spirits, hotels, travels, gastronomy, the art market, real estate, services. Luxury is going through a phenomenon much akin to the Big Bang our Universe has experienced billions of years ago. It is in perpetual movement and the core ideas defining its framework are being dismantled one by one.
The Luxury Management Summer Program offers an engaging and comprehensive approach to the specific business model of luxury. Why summer program:
Created and taught by leading HEC Paris Professors
Exposure to leading guest speakers
Real-life luxury case studies
Accessible to students of all backgrounds with an interest in luxury
Opportunity to collaborate with diverse peers as part of the student workgroup
Real-life experience: final student presentation to a jury of renowned professionals.
2. VISUAL MERCHANDISING
Have you ever passed by the window displays of Selfridges, Bloomingdales, or Printemps and stopped on your track as you admired their design? On the opposite of the spectrum, have you ever wondered what is this instinct that urges you to push the opaque fiberglass doors of the Comme des Garcons flagship store in Rue du Faubourg St. Honore in Paris? Whether we are astounded by their complexity or our curiosity or intrigued by their apparent simplicity, stores that achieve to make customers « pop in » to take a look are the ones that have mastered the art of visual merchandising.
Visual merchandising is a highly utilized platform applied by brands to promote a visual concept to its customers. Visual merchandisers are highly sought after, as they develop visual strategies and promote products, and services in-store and in catalogs, to excite and engage. This first point of contact is also known as silent selling.
Too often reduced to window dressing, visual merchandising is a much more complex function of retail as it entails not only props or external decor in general but also interior architecture. The specific path that we follow within a store without even realizing it, the light intensity that varies according to the day, or the impulse buying products strategically placed right next to the cashier are as many elements that participate in the achievement of the visual merchandiser’s ultimate goal: maximize the sales volume per available retailing square meter.
3. FASHION MARKETING
The Bachelor in Fashion Marketing has an innovative structure that enhances the possibility to have a robust business curriculum for fashion that stimulates creativity and talent while exploring the dichotomies between East and West in terms of strategies for marketing, communication, distribution, and branding. Its counts on a common first year and is intended to be split into two different courses for the second and third year, in order to give a more profound and specific practical knowledge of the preferred specialization, ending in a specific award.
The modules offer systemic training, a constant challenge for all students pacing each specific ability through individual assignments, teamwork and discovery of the industry. The practical application of the theoretical knowledge is warranted by field trips and workshops given by fashion, business, branding, and marketing experts.
While the course is structured around unique modules and learning experiences, the highlight is our faculty of skilled and motivated lecturers who come from more than 20 different countries. This veritable educational melting pot allows the students to benefit from different cultural perspectives which in turn stimulates their propensity to analyze and solve issues in creative and unconventional ways.
The 3 years of structuring the course correspond to the 3 levels identified within the Higher Education Framework. The course is constructed in compliance with the Bologna Convention principles and grants participants, upon completion, a total of 180 ECTS (60 ECTS per year).
4. CREATIVE DIRECTOR
What lies behind the glamour of Creative Direction? In this practical training course students are invited to work collaboratively to understand the interlocking of conceptual and practical roles involved in commissioning, styling, and executing a fashion shoot. The mix of practice-based and theoretical modules will bring a new vantage point to the study and appreciation of fashion in negotiating the best from designers, models, make-up and hair as well as fashion stylists according to a planned and flexible concept.
The modules composing the course are as follows:
- Fashion Culture
- Trend Workshop
- Garment & Composition
- First Step in the Make-up world
- Sensorial Perception and Styling
- Boost the look!
- Other Trendy Techniques
- Styling Workshops
- The Fashion Press
- The Studio
- Once upon a Shooting
- Empower your creation!
- Shoot, Review, Retouch
- IN & OUT Shooting
- Let’s enjoy your Creativity
- The Mode Challenge
5. History, Law, and Society
The History, Law, and Society Major is designed to serve as an interdisciplinary crossroads in the fields of law and history. The major is designed to encourage a liberal arts education across the University curriculum, in keeping with the idea of law as a “liberal profession” in which free-thinking, academic mastery, and intellectual rigor are encouraged through a variety of disciplines.
The Honor's program in History, Law, and Society require students to take a senior capstone either by registering a senior Project HI or LW 4095 or by completing an approved thesis in conjunction with a pre-approved 4000-level course in another discipline.
6. Culinary Management
The Diploma in Culinary Management collates all the cooking elements, within three months, to help students customize their goals, their recipes, manage food and operational costs and learn how to properly run a kitchen.
Students begin to build or refine their repertoire of culinary skills with the essential techniques of cooking: professional knife handling,preparing stocks, sauces, forcemeats and doughs, instruction on safety, hygiene, organization, and French culinary terms and definitions.
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