ISTHIA
School of Tourism, Hospitality Management and Food Studies
Master Tourism, Hospitality and Food Studies (THFS)
Master Tourism, Hospitality and Food Studies
Presentation
It aims at training French and international students with a corporate culture in Tourism, Hospitality and Food Studies. The second year comprises a specialization in one of those three fields. The objective of this Master’s program is to welcome international students who do not speak French but who could follow a training at the University Toulouse Jean Jaurès. It also allows French students to take a course in English and to gain the key attributes to work abroad and to step into an international career. This training also offers a diversity of publics as it enables culturally heterogeneous classes to be created.
Toulouse campus
Master's Degree
2 years
Initial and continuing training
The Master’s degree in Tourism, Hospitality and Food Studies (THFS) is taught exclusively in English on the Toulouse campus.
It aims at training French and international students with a corporate culture in Tourism, Hospitality and Food Studies. The second year comprises a specialization in one of those three fields.
The objective of this Master’s program is to welcome international students who do not speak French but who could follow a training at the University Toulouse Jean Jaurès. It also allows French students to take a course in English and to gain the key attributes to work abroad and to step into an international career. This training also offers a diversity of publics as it enables culturally heterogeneous classes to be created.
Beyond its international and cultural dimension, this Master’s degree allows to gain and/or to strengthen the necessary skills in the development of an international career in the three professional sectors tackled in the different ISTHIA trainings: Tourism, Hospitality and Food Studies.
According to the majors in initial training of the recruited Bachelor’s students, this degree provides the necessary knowledge to develop a strong professional culture in the three fields mentioned above, as well as more advanced and detailed skills in the specialization chosen by the students.
This Master’s degree allows to develop several management skills, particularly in the development of corporate strategies, in communication, decision-making and organization. It also trains students in human resources and financial management. This training tackles research, surveys, and data analysis and processing. The students are also trained in project management (planning, defining objectives and communicating) and are put in the position of consultants.
Master’s degree 1: you may apply on-line on Mon Master.
Master’s degree 2: you may apply on-line on eCandidat.
If you need help, you can download the tutorial.
The selection is based on written application and interview.
Are eligible to the Master’s degree in Tourism, Hospitality and Food Studies the students holding a Bachelor’s degree in Sociology, Social Sciences, Geography, Agribusiness, Foreign Languages, Dietetics, Nutrition, Economics and Management, Tourism, Economic and Social Administration, Management or Information and Communication, or a diploma in Nutrition, Hospitality and Catering, or Bio- Engineering.
Non-European students may apply on : https://pastel.diplomatie.gouv.fr/etudesenfrance/dyn/public/authentification/login.html
The people who do not hold any of the degrees listed above but who have worked in the tourism sector will be invited to apply for the validation of their qualifications (French NVQ scheme, decree of August 23rd 1985) by a jury of professionals and university lecturers.
Semester 7
(175 hours)
• UE 701 I World food cultures
• UE 702 I Marketing
• UE 703 I Anthropology and sociology of food
• UE 704 I Research methodology: qualitative approach
• UE 705 I Operating Management
• UE 706 I French Culture
Semester 8
(200 hours)
• UE 801 I Dissertation and Internship
• UE 802 I Economy, Communication, Human resources management
• UE 803 I Tourism Engineering
• UE 804 I Research methodology
• UE 805 I Nutrition
• UE 806 I French Culture
Semester 9
(250 hours)
• UE 901 I Anthropology and sociology of food
• UE 902 I Hopitality and food service management
• UE 903 I Tourism Management
• UE 904 I Research methodology: quantitative approach
• UE 905 I Quality management
• UE 906 I French Culture
Semester 10
(75 hours)
• UE 1001 I Dissertation and Internship
• UE 1002 I Communication
• UE 1003 I Research methodology
• UE 1004 I Strategic marketing
Graduates may consider the following sectors of activities: international integrated or independent hotel businesses, international consulting companies, international agribusinesses, out-of-home catering industries.
Positions :
-
- Hotel manager
- Hospitality or Catering manager
- Project manager
- Product manager
- Food critic
Course director (Master 1):
• Frédéric ZANCANARO
frederic.zancanaro@univ-tlse2.fr
Course director (Master 2):
• Cyrille LAPORTE
cyrille.laporte@univ-tlse2.fr
Coordinator:
• Laura ACHOTEGUI
laura.achotegui@univ-tlse2.fr
Education administrator:
• Nathalie SALMON
05 61 50 41 36
nathalie-anne.salmon@univ-tlse2.fr
ISTHIA
Site de Toulouse
Campus du Mirail
5 Allées Antonio Machado, 31058 Toulouse Cedex 09
05 61 50 23 68
Site de Foix
Centre Universitaire de l'Ariège Robert Naudi
4 Rue Raoul Lafagette, 09000 Foix
Plan du site de Foix
05 61 02 19 74
Site de Cahors
Centre Universitaire Maurice Faure
273 Av. Henri Martin, 46000 Cahors
05 65 23 46 04
