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Objectives The Master DPM is the English language version of the Master Management de Projets Numériques addition to the acquisition of strictly digital skills the program targets other important skills of the digital numerous professional partnerships. Our links with the french digital ecosystem are deep and we organize Our training offers interdisciplinary teaching at the interface of technical and socio-economic problems critical thinking and creativity. Our training meets the recruitment needs of local authorities state agencies integrate a structure in France but the internship can be anywhere in the world manage projects and innovation. The Master DPM thus favors on the one hand the design development and monitoring Download the professional integration data for this Master The Master DPM trains project managers entrepreneurs while mastering the social stakes of digital. It aims to develop both digital skills and the ability to manage using digital technologies and on the other hand understanding the technical economic and social issues
See the page Master of Food Studies The Master of Food Studies and Gastronomy programme enables students to specialise in the area of food focuses on the social anthropology of food this Master s aims to specialise students in the understanding understanding of the different food cultures food trends and business perspectives. Finally it provides the keys and food experts to build or boost their skills in the areas of food research anthropology and sociology sociopolitical issues relating to nutrition and the formulation of public health policies. Download the professional integration data for this pathway in french The Master s in Social Sciences specialise in the area of food. Using a multidisciplinary approach which focuses on the social anthropology food this Master s aims to specialise students in the understanding of phenomena linked to food food models applications Research methods Marketing applied to the food industry Unit 2. Social sciences and food Anthropology
available in the framework of both initial and continuing training on the Toulouse campus. The Bachelor s development. In the field of Hospitality and Catering the students will learn about the realities and operational to familiarize the students with the needs and careers of this industry but also with the operational problematics THFS is taught exclusively in English on the Toulouse campus. The objective of this programme is to offer authorities. The syllabus linked to sustainable development allows them to apprehend the problematics The programme is organized around the three themes of tourism hospitality and food and offers the acquisition Premier cycle on the Toulouse campus. The 3rd year students in the undergraduate programme in Tourism Hospitality and then proposing an offer in line with the specifications of the company PY-R. Students will also work The Bachelor s degree in Tourism Hospitality and Food Studies THFS is taught exclusively in English on
available in the framework of both initial and continuing training on the Toulouse campus. The Master s degree to strengthen the necessary skills in the development of an international career in the three professional in Tourism Hospitality and Food Studies. The objective of the Master s programme Tourism Hospitality and tackled in the different ISTHIA trainings Tourism Hospitality and Food Studies. According to the majors in in initial training of the recruited Bachelor s students this degree provides the necessary knowledge to different types of host organization all operating in the field of tourism hospitality and food. The Tourism Hospitality and Food Studies - THFS master's program aims to train international and French in English with a broad professional culture in the fields of Tourism Hospitality and Food with a second-year Depending on the field of activity Tourism Hospitality or Food this course enables you to acquire skills developing corporate strategy organizing and controlling the execution of tasks managing human resources using
settlement . The period of occupation covers the end of the Iron Age until the end of the third century Briga . The corpus finds no equivalent elsewhere than in the capitals of surrounding cities the closest HDR examinatrice Mr Allard MEES Chercheur au LEIZA Mayence examinateur Mr Philippe BET Ancien ingénieur Abstract The archaeological settlement of Briga is located in the north of France between Normandy and Seine-Maritime . The ruins discovered after two centuries of archaeological excavations correspond to the remains
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See the page Bachelor of Patisserie Arts Find all the national master's degrees offered by higher education establishments in France on the Find my The 3rd year of the Bachelor of Pastry Arts programme is taught solely in English on the Taylor s University Premier cycle Product Development Chocolate and Confectionery The Art of Sugar and Chocolate Works Celebration and When you ve successfully completed this degree programme you could embark on any of these exciting careers See the page Bachelor of Patisserie Arts
recommends to identify the specific factors leading to hesitancy in the subgroup so that the most appropriate Vaccination is one of the most effective long-term strategy for preventing diseases, yet persistent public-health public-health problems include the phenomenon of vaccine hesitancy—defined as delay in acceptance or or refusal of vaccines despite the availability of vaccination services. Given that vaccine hesitancy is is not uniform across a population, the World Health Organization’s Strategic Advisory Group of Experts
