Spring 2016 Internship in London, UK - Marketing, Fashion, Business

Spring 2016 Internship in London, UK - Marketing, Fashion, Business

The « Internship London » program offers students the opportunity to explore different career paths related to their field of study by interning at a company in England. The program offers a unique way to acquire professional qualifications and to enhance the skills and knowledge of qualified trainees in their fields while benefiting from first-hand exposure to British culture and business practices. Study Abroad Europe offers training placements in the following occupational categories: • Event Management • Logistics • Communication • Finance • Marketing • Human Resources • Fashion • Tourism & Hospitality • Education • Graphic/Web Design • Information Technology This is an incredible opportunity to gain excellent professional experience and key transferable skills at major European business center – London! ► Duration: 4, 8, 10 or 12 weeks or more ► Location: UK, City: London ► Salary: Non paid internship ► Internship Placement fee $ 1,950

Subjects

  • Fashion Design
  • Marketing, Advertising, Public Relations
  • Media Relations
  • Travel / Tourism
  • Education
  • Human Resource Management
  • Public / Comunity Service Sciences

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9 Week Graduate Hospitality Apparenticeship in the Restaurant Industry

Program Details
The Summer Post Graduate Apprenticeship program prepares students for supervisory and management positions in the world\'s largest and fastest growing industry. The Florence experience is a unique opportunity that is open only to a limited number of students who already possess a professional and advanced educational training in the culinary field.

Courses emphasize practical and management skills through a combination of theoretical classes, experiential learning, practical labs and field studies led by professors with extensive industry experience. The overall program is divided into 4 concentrations focusing on Food & Beverage Service, Food Preparation, Culinary Management, and Special Event Management & Catering.

All classes and labs will take place at â??GANZOâ?? the non-profit cultural association and restaurant-club operated by Apicius students. Please see below for further information on admissions and courses. Detailed information on admissions, course descriptions, and program duration are located in the Application Form and Course Catalog.

Starting Dates:
Arrival Sunday May 12
Orientation Monday May 13
Classes start Tuesday May 14
Classes End Friday July 12
Checkout Saturday July 13

OR

Arrival Sunday June 2
Orientation Monday June 3
Classes start Tuesday June 4
Classes End Friday August 2
Checkout Saturday August 3

Study Abroad Europe

111 East Mosholu Parkway Suite 3 F

Study Italian Baking and Pastry

Italy has always been synonymous with good food and wine. The simplicity of our cuisine and especially of our sweets, breads and desserts is truly unique and cannot be paralleled by cuisines of other cultures. Regional differences and quality ingredients make it unequaled, along with the centuries of refining and perfecting the recipes of master bakers and pastry chefs. From rustic breads to festival sweets, Italian life is dominated by local specialties that mark each tradition: chocolate Easter eggs, Quaresimali cookies, zeppole, biscotti and gelato.The Baking and Pastry program is structured to give students an understanding of Italian Culture as well as the technical means to become professionals in the Baking and Pastry field. Certificate Program may be taken for one semester or one year. The one year program consists of two semesters, each offering a set of core classes and intensive weekend seminars. Students can attend one single semester and obtain a transcript for credits, or complete the full year program and receive a Certificate in Baking and Pastry. Upon completion of the Baking and Pastry Certificate, students may continue their studies in the second year of the Culinary Arts Certificate.

Study Abroad Europe

111 East Mosholu Parkway Suite 3 F

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