Press

Kit 2014

Embrace your Destiny

Contents
02 Presentation of Burgundy School of Business (Groupe ESC Dijon-Bourgogne)
Key BSB gures Academic programmes

05 Positioning

Upmarket and dierentiation Personalised support International orientation

07 School of Wine & Spirits Business

Experience and legitimacy Degrees Faculty and intellectual output

09 Faculty and Research 12 Networks

Corporate partnerships International partners Alumni

Faculty Research Management research and society paradigm

14 BSB Student Life

Students, clubs and societies Dijon

Presentation of Burgundy School of Business

ounded in 1900, Burgundy School of Business (Groupe ESC Dijon-Bourgogne) became a non-prot association on 1st January 2013 (as governed by the French law passed in 1901). Its board of directors manages the school in partnership with collegial bodies made up of members from chambers of commerce and industry, territorial institutions, as well as authorities from the world of economics and business, academic partners and school members (students, graduates and employees).

The alumni advisory board is comprised of some forty highly successful alumni who act as consultants to the board of directors.

Key BSB figures

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campuses Dijon city-centre, close to the TGV {high-speed} train station (16 daily trains Dijon - Paris in 1 hour 35 minutes) Paris (15th district) Lyon (Part-Dieu) students of whom 1/3 international from 65 dierent nationalities degree programmes, from post-secondary school to Executive Education doubles degrees, English, German and Spanish tracks faculty members of permanent faculty are PhD holders of permanent faculty are international faculty and administrative sta research centre (CEREN) research chairs research laboratory (LESSAC) School of Wine & Spirits Business alumni of Master Grande cole students receive French state nancial aid international partners in 40 countries where all Master Grande cole students study for an academic semester or do a double-degree corporate partners national accreditations: Master Grade for the Master Grande cole (valid for a 5- year period in 2010), Visa for the Bachelor international accreditation: EPAS (EFMD) for the Master Grande cole for a maximum 5-year period networks: Member of Passerelle/Atout+3 (the main entrance exams institution in France) and of Polytechnicum de Bourgogne-Franche-Comt

1,800 12 45 60 70% 30% 130 1 4 1 1 9,500 29% 125 1,100 2 1 2 9

aliations: Member of the Confrence des Grandes coles, EFMD, FNEGE, the EAIE, AACSB, Campus France, APAIE and NAFSA

Academic programmes
Bachelor Marketing & Business - Dijon et Lyon
Beyond teaching the fundamental and applied knowledge of management, this State accredited degree 3-year post-secondary school programme is known for its international focus and an extended in-company immersion, oering students with original options: French and English tracks are oered from 1st year of studies, Double degrees or study semester abroad, International Seminar with Oxford Brookes students and faculty, 3rd year apprenticeship option, Special track for competition level athletes and artists, Total of 9 months of work placements over 3 years, in France or abroad. The degree programme is oered in Dijon, and since September 2013 the English track has been oered in Lyon. It is the only Bachelor from one of the elite French Confrence des Grandes coles schools on oer in Lyon.

Master Grande cole

60% of our students begin their studies at Burgundy School of Business either after completing a 2 year preparatory class (BCE competitive entrance exam), or after receiving a 2 year university level degree and passing a parallel national competitive exam (concours Passerelle 1). Students with a 3 year French or international university level degree directly enter into year 2 of the Master's programme (concours Passerelle 2 and Pass-World respectively). The Master Grande cole aims to train future managers with a solid international base. As such, the degree programme is divided in to 5 semesters of classes, of which a minimum of one is spent at an international partner university and an accumulated 12 months of work placements. First year students take introductory management courses as well as cross-curricular courses in geopolitics, sociology, etc. A 100% English track is oered to rst year students. Second and third year students (Master 1 and Master 2) can opt to do an apprenticeship. The third year (Master 2) can also be done abroad with the aim of receiving a double degree (Burgundy School of Business' degree and that of the partner university in question). 15 specialisations in year 3 Audit Expertise Conseil (Expert Audit Consulting) (validates 5 DSCG equivalents) Bank and Asset Management Culture and Creative Industries Entrepreneurship and SME Management Corporate Finance Marketing, Sales and Communication Marketing Distribution Purchasing Product Development and Marketing Human Resources Global Marketing (English) International Business (English) International Finance (English) Internet Strategy & Web Management (in partnership with Grenoble School of Management) Supply Chain Management (in partnership with Normandy Business School) IT Management (in partnership with Normandy Business School) 5 double degree specialisations at BSB Master 2 students can take a Master or MSc degree programme (two semesters) and receive two degrees: Master's Grande cole and a Master's or MSc in the specialisation of your choice: Specialised Master from Burgundy School of Business in Management of Cultural Organisations and Creative Industries (taught in French) MSc Wine Management (English) MSc International Business Development (English) MSc Global Entrepreneurship (English) MSc Advanced Corporate Finance (English) MSc Global Marketing & Negotiation (English) The Master Grande cole oers 45 double master degrees in 22 partner universities in 10 countries around the world, including: Australia, Canada, the United States and Sweden for MA, MSC and MBA degrees, Germany and Austria for Masters as well as Spain, Chile and Mexico for Licenciatura and Maestria degrees.

Specialised Master Degrees and MSc

Burgundy School of Business oers two Specialised Master degrees and ve MSc degrees. These degree programmes are for students with a 5 year post-secondary school degree (4 year post-secondary school derogation) or a Bachelor's degree. Specialised Master Degree (MS) MS International Wine and Spirits Trade (CIVS) (full time in Dijon, part time in Paris) MS Management of Cultural Organisations and Creative Industries (MECIC) (in Paris) MSc MSc Wine Business MSc Wine Management MSc International Business Development MSc Global Entrepreneurship MSc Advanced Corporate Finance MSc Global Marketing & Negotiation Executive MBA This 18 month part-time degree programme is intended for directors, executive managers, high yers or any manager wishing to evolve toward more senior management positions. This programme is very exible and has a strong participative pedagogical approach. It focuses on strategic decision making though numerous authentic case studies and role plays. Executive Coaching Program The Executive Coaching Programme trains corporate professionals for internal and external career coaching. Burgundy School of Business also oers customised training programmes designed for specic company challenges in dierent elds of management. The programmes are taught by faculty members and specialists in specialised seminars which allow directors to exchange ideas with experts about new management challenges and troubleshooting approaches. The themes include management innovation (corporate social responsibility, psychosocial risk management), strategic SME management, new IFRS standards, strategic use of intellectual property, etc.

Executive Education
Burgundy School of Business' professors apply their academic and pedagogical expertise to train managers and directors in several programmes. Executive ESC (Master Grande cole's continuing education) The Master Grande cole oers part-time continuing education programmes designed for executive managers who want to change course and acquire new responsibilities. The programme leads to Burgundy School of Business' Masters degree.

Positioning
Upmarket and differentiation

urgundy School of Business' strategy is to grow through its dierence (which runs contrary to current institutional policy of merging schools) and oer students genuine added value to their degrees.

A range of international Masters integrated into the Master Grande cole

The last year of Master Grande cole studies oers specialisations in French and Masters of Science in English. These MSc are expertise level degrees in management: International Business Development, Entrepreneurship, Global Sales Management and Corporate Finance. They allow students to receive a double degree, a key dierence recruiters take note of, and underscore the strong international positioning of the Master Grande cole.

High yers programme

The Master Grande cole oers three high yers degree programmes which, in addition to the traditional curriculum, leads students to a high level of expertise. These students are detected when they begin their degree or during their rst year of studies. The International Leader Programme is designed for double degree students while the Entrepreneur programme is made for future creators of start-ups. The Leadership Programme allows students to join high yers corporate programmes thanks to its strong pedagogical and human accompaniment. The skills recruiters are looking for are developed here: knowing how to manage through inuence, adopting assertive behaviour, daring to leave your comfort zone, and for the grand nale, a backpacking trip inspired by the French television programme The Peking Express, which is supervised by coaches and directors.

An exceptional international semester

Burgundy School of Business oers students 35 modules taught entirely in English. The aim is to provide them with the best management teaching and to oer an exceptional pedagogical experience which is both unique and unforgettable. Classes are open to French and international students and are taught by the best lecturers in their respective elds of expertise. A substantial number of them come from prestigious Anglo-Saxon universities such as Harvard Faculty of Arts and Sciences and Carnegie Mellon University (United States), and Stellenbosch Business School (South Africa).

Personalised support

urgundy School of Business provides its students with comprehensive personalised accompaniment. The support they receive throughout their studies is a genuine academic comfort and arms them to enter the world of work.

The Career Centre

The centre accompanies students at Burgundy School of Business in building their professional project. It provides true orientation and support services throughout the three years which prepare students to fully integrate a company. Second year students attend discovery seminars of dierent career paths (through round tables) and take a test which reveals links between their individual personalities and the jobs that match. Thanks to this personalised assessment, their personal paths and professional projects are in line. Third year students benet from seminars which prepare them for their rst jobs (interview and salary negotiation training).

Building up Skills for Business approach

The Building up Skills for Business approach was launched in 2009 and oers students tools with which they can develop, become aware of and promote their skills on the labour market. The approach is based on skills references for each degree programme as well as on skills assessment tools. Building up Skills for Business particularly contributes to developing students' entrepreneurial management outlook in addition to their own self-awareness. This approach brings together students and faculty and nationally and internationally well-known companies in dierent sectors: banking, recruitment and human resources consulting, agri-business, supermarket distribution, services, manufacturing, pharmaceutical laboratories, auditing, and institutional catering. These companies shed light on the expected labour market skills and their current evolution.

International orientation

he international dimension is one of the School's strong positioning axes and its resulting opportunities are true keystones in students' proles.

International commitment
From the beginning in 1900, Burgundy School of Business has been committed to promoting international opportunities, in all forms, and has continued to make them one of its main priorities. This commitment has translated over the years into student and faculty international mobility as well as welcoming international exchange students in both degree and customised progammes.

Involvement in international associations

Burgundy School of Business is a member of: AACSB (Association to Advance Collegiate Schools of Business), EFMD (European Foundation for Management Development), Campus France, EAIE (European Association for International Education), NAFSA (Association of International Educators), APAIE (Asia-Pacic Association for International Education).

School of Wine & Spirits Business

Experience and legitimacy
he acquisition of world leadership in wine and spirits business education was a strategic choice for Burgundy School of Business. This ambition has roots in a history, in an area and in a favourable market, which led to creating the School of Wine & Spirits Business (SWSB), in 2013. The highly autonomous institution regroups all of Burgundy School of Business' degree and research activities in wine and spirits business. Burgundy School of Business has wine management in its DNA, as its foundation in 1900 thanks to being part of the Burgundy wine trade proves it. In 1998 Burgundy School of Business created the rst postgraduate programme in International Wine Business in 1991 the Specialised Master in International Wine and Spirits Trade with its part time version launched in Paris in 2004. Up until 2009, Burgundy School of Business' wine management programmes admitted about fty students a year. Since then the number has grown to an average of 100 students each year (103 for the 2013-2014 academic year). The launch of the MSc in Wine Business and the MSc in Wine Management programmes led to greater internationalisation. This has become more evident after 2009 and today there are students from 15 nationalities representing the continents of Europe, Asia, North America, South America and Africa.

The School of Wine & Spirits Business' substantial networks have been developed over decades: A network of more than 600 alumni of the Specialised Master (SM) and MSc programmes in addition to the signicant network of alumni from the Master Grande cole programme who have chosen to work in the wine sector. A network of some fty stakeholders (half of whom are from abroad). The School of Wine & Spirits Business has a dedicated faculty of ten professors with a budget of 1.8 million. Burgundy School of Business long-standing and renowned expertise in wine management has its roots in the region of Burgundy, famous for its excellent wines. A September 2013 study conducted by wine-searcher.com, based on the auction sales of prestigious wines, established that out of the top ten most expensive wines in the world, eight are from Burgundy, including the top two. In a global economy that has been aected by the economic crisis since 2008, the wine and spirits markets are on the rise (source: report by the International Organisation of Vine and Wine OIV 2013).

chool of Wine & Spirits Business

GROUPE ESC DIJONBOURGOGNE

Academic degree programmes

here are ve degree programmes for the 2013-2014 academic year, each covering a particular market segment. Three are taught in French and two in English.

MSc Wine Management

Created in 2012, this English-taught programme has doubled its student numbers with a class of 29 members for the 2013 - 2014 academic year. It was launched to meet the strong demand, particularly in the Asian market, for employees with experience in the wine and spirits sectors. A quantitative and qualitative increase in the number of students is expected over the next few years.

Full-time Specialised Master in International Wine and Spirits Trade (CIVS)

Since the creation of its full time version in 1988 this upmarket programme has become the leader in the French-speaking market. More than a hundred applications from candidates with mostly excellent credentials are received each year for the 30 openings oered. For more information and details on the full-time version of this programme, please visit: www.masterofwines.eu

Specialised Masters in Management of Cultural Organisations and Creative Industries (MECIC)

Created in 1990, this programme originally focused more on management in institutions of cultural heritage but in 2010 moved its focus towards management within the creative industries. Today the ties between wine and culture have strengthened its position. Modules that refer specically to these ties are in the pipeline and their blueprint will be used in the school's policy of internationalisation. With some 40 modules already taught in English in School of Wine & Spirits Business programmes, more programmes will still be developed to enrich the portfolio and attract those who cannot or do not wish to travel to Dijon (O-Site programmes and MOOC) . Executive Education has great potential for growth.

Part time Specialised Master in International Wine and Spirits Trade (CIVS)
Created in 2004, the part time course has had around 20 students in place over the past two years, most of whom are employed professionals. Because the pace is adapted to their professional constraints, with 2 days of classes per month, students take an average of 18 months to complete the part-time version of the programme. New students are constantly incorporated, with an average of ten students joining each academic year.

MSc Wine Business

Created in 2009, it is the rst English-taught programme to be included in the portfolio. The number of students has grown since 2009 and the programme now oers around twenty places yearly. This year's students come from 10 dierent nationalities. For more information and details on the programme, please visit: www.bsbu.eu/programmes/MSMSc-masters/msc/MSMScwine-business

Faculty and intellectual output

Jrme Gallo is the director of the School of Wine & Spirits Business (SWSB). With a doctorate in economics, he became Burgundy School of Business' director of postgraduate programmes in 2007 after ve years as a researcher and professor at Audencia (2002-2007). The new structure's faculty has ten faculty members. Steve Charters, PhD, HDR, MW (Master of Wine: a degree from the Wine & Spirit Education Trust WSET in London). Lecturer in marketing and director of the SWSB research centre. The centre is responsible for SWSB's intellectual output and it will accompany the evolution in the world of wine as well as help companies and institutions in the eld to adapt to a new playing eld: lower consumption in traditional wine producing countries and higher consumption in nonproducing countries, new development and marketing models, growing internationalisation, new technologies, increased competition, more constraining regulations, greater consumer education, rising awareness of health issues and corporate responsibility, to name but a few changes.

Faculty and research

Faculty
urgundy School of Business' faculty is a team of highly experienced researchers, consultants, directors, management experts. The team is made up of 60 faculty members from 9 nationalities and close to 250 professionals. 75% of permanent professors are PhD holders or completing their doctoral studies. Faculty member work in one of 6 Departments: Control, Law, Finance Oraganisation Management and Entrepreneurship Marketing Management Foreign Languages and Cultures Personal Development Wine Management

Permanent professors
These professors contribute to academic research through publishing articles in academic and professional journals as well as working papers in the School's research entity, CEREN. They organise and participate in scientic colloquiums, and are members of study and internationally renowned research organistions. They are also active in scientic committees and provide consulting and advice to numerous companies.

Expert professors
There are ten professors, senior executives and high level consultants at Burgundy School of Business whose mission is to combine teaching with supervising and supporting students who are working in companies. They are active company professionals and subsequently reinforce the professional expertise of the School's faculty as well as enrich its quality pedagogy.

International lecturers
Visiting lecturers come from around the world bringing intellectual wealth to the School notably on issues of innovation, entrepreneurship and wine management, which are all integral parts of Burgundy School of Business' development and international standing.

Research

esearch at Burgundy School of Business is applied research and mainly focuses on two objectives: to foster teaching excellence and to answer, even anticipate questions that arise in companies. The CEREN (Corporate Research Centre) was founded in 2003 to coordinate the research work of lecturers at Burgundy School of Business.

Researchers' work focuses on issues in entrepreneurial management and they are members of Chairs and teams that develop specic expertise.

The Research Chairs

The Banque Populaire Chair in Micronance Burgundy School of Business created a Micronance Chair in 2009 which was the culmination of the School's 2 years' work in this eld. This initiative meets a genuine need and consequently is one solution that meets the Development objectives which the UN adopted in 2000 as part of its Millennium declaration. Within this framework, micro-credit has been chosen as one way to ght against extreme poverty. Developing micro-nancing requires research work, training and tangible assistance, be it for IMSs (Institutes of MicroFinance) or for the institutions that accompany them. Burgundy School of Business decided to full its role by creating a legitimate place in the world of micronance thanks to the quality academic research and its network of people working in the eld who are micronance professionals. Since 2001, the Banque Populaire has been exclusively nancing the Chair that bears its name. The main micronance players are partners of the Chair: lADIE, PlaNet Finance, Babyloan and CERMi (European Centre for Micronance Research).

The Chair of Research in Corporate Governance Created in 2010 with Crdit Agricole de ChampagneBourgogne, this chair is made up of a team of six faculty members who bring together experience in banking, chartered accountancy, auditing rms and academic experience. This Chair has several objectives. The rst one is to contribute to the scientic community through its academic research, its main research elds focusing on actors in governance (boards of directors, CEOs and shareholders), networks (CEOs, directors, auditing rms) and to IRFS (international accounting standards). Its other objectives include: building and federating synergies with other research centres and professional associations by fostering common research development; helping companies in their reection on governance through their tailor made research missions; enhancing the School's teaching programmes in governance (a mandatory 3rd year course is dedicated to governance in which students contribute to the School's research missions). The Chair of Responsible Innovation and Management This Chair was launched in 2013 and is made up of a team of six faculty members. Its rst partner is the Groupe La Poste, which is making responsible management one of its main priorities. Innovation management is essential to corporate activities and it is the founding principle that led to the creation this Chair.

Its research therefore reects an integrated perspective of strategy, focusing on both the contents and the processes of strategic alignment to innovation as well as to the context in which it is used. The central research themes cover three axes: environmental innovations, social innovations, which involve product and process research, and responsible management, which through its human related entity represents a common link between these three axes and is a central theme in the Chair's research work. EMMAS (The Chair of Evaluation of the Medical Claims of Health Foods) Founded in 2008, the objective of the EMMAS Chair is to carry out research in the eld of health-related claims in collaboration with partner companies, such as CenBiotech. Several companies and institutions are interested in the development and evaluation of new health-related products to evaluate new health-related behaviour of patients/consumers. The other objective of the Chair is to create innovative courses based on this work.

The LESSAC (Laboratory for Experimentation in Social Sciences and Consumer Behaviour)
Inaugurated in May 2008, the LESSAC is unique among French management schools and has the biggest experimental platforms in Europe with its 80 booths. Open to students and lecturer-researchers alike, the LESSAC is at the disposal of the School's research and pedagogy and centralises all of its entities. Burgundy School of Business' continuing education programme, in particular, uses the LESSAC to develop its participants' managerial skills. The transversal vocation of the laboratory is of great interest to manufacturers with its consumer behaviour analysis method, as well as the unprecedented support it provides in terms of corporate decision making and decision implementation. Beyond this applied research, which is seen through several important and federating experiments, signicant fundamental research also takes place at the LESSAC. Indeed, in-depth studies are carried out on desire, social status, motivation and team eectiveness or on abilities to predict. LESSAC'S 3 missions To provide students of the school with an innovative and highquality educational tool. To develop the skills of professionals in the elds of marketing, human resources and economics. To develop applied research through experimental projects on business issues. Experimental economics Experimental economics has become a key factor in determining behaviour. It uses experiments as to understand all dimensions of decision making. This discipline consists in creating, in a controlled setting, situations involving decisions about consumption or management in order to understand what drives these decision processes. Participants' decisions and their reactions when facing a variation of environmental parametres result in a range of data which is subsequently used in analyses and statistical testing. The LESSAC team uses the results to oer quality answers to the decision making challenges today's companies face.

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Research teams
The MECIC team (Management of Cultural Organisations and Creative Industries) The MECIC team is made up of four faculty members. Its work focuses on cultural management which is the foundation of its cross-disciplinary approach, using several theoretical approaches within the eld of managing cultural organisations and creative industries. Its current research themes are the systematic approach of music and culture contextualisation, the sustainability of cultural organisations, the management of culture and regional dynamism. The team wants to foster diverse collaboration and therefore not only brings together researchers but also institutional partners in the cultural sector as well as students who have chosen the Culture and Creative Industries specialisation. The ICE team (Innovation, Cluster et Entrepreneuriat) For many years, Burgundy School of Business, located in a region with a strong entrepreneurial culture, where the industrial fabric is composed of many SMEs working in close collaboration with large groups, has been developing its expertise in the management of small and medium-sized enterprises. The growing interest in the creation and operation of clusters at the regional level has further strengthened this interest. This research group brings together twelve faculty members from four dierent nationalities that work on two main axes: Clusters and SMEs: the team's research ranges from analysing the possibility of creating clusters in the lumber and wine industries, amongst others, to studying SME business models and their specic characteristics. Entrepreneurship and Innovation: in line with the dynamic innovation strategy initiated by the Region of Burgundy, the School is working on the specic nature of SMEs with regard to innovation and the creation of innovative companies. The Wine Management team (see p. 8)

Society based management research

urgundy School of Business is convinced that research in management must go above and beyond the framework of only publishing in scientic journals, which has been a main goal over the past twelve years due to the pressure of accreditations and ranking. These scientic publications are undeniably essential for the credibility of the research carried out by our teams and to help spread knowledge within the scientic community on a given subject. The importance the School attributes to publishing is highlighted by the substantial increase its production of scientic articles over the past ve years. In 2013, Burgundy School of Business' faculty members published more than sixty articles in national and international peer-reviewed journals. Yet, research in management must also help to advance the behaviour of top managers, enhance the training of future managers and make Society aware of corporate practices. The most famous institutions have understood this dynamic well, be it Harvard Business School, with the Harvard Business Review, which disseminates knowledge in management

around the world (in fteen plus languages) or Chicago Booth which has recently nominated a Director of Intellectual Capital. Faculty members in management must publish their intellectual output beyond scientic publications. Burgundy School of Business' lecturer-researchers have been tackling this issue for several years in opinion articles in national and economic newspapers (more than fty in 2013 alone), books and articles in professional journals for corporate executives and leaders. This commitment must continue and grow in the years to come to make research in management at Burgundy School of Business a true catalyst for sharing knowledge and an instigator of change within companies. Faculty members writing in opinion columns, blogs and creating case studies will be the means to continue this commitment.

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Networks
Corporate partners
he corporate network system is clearly fundamental for Burgundy School of Business. More than 1,000 professionals are present in the educational curriculum on a daily basis. They select students during entrance exam interviews, provide expertise through class lectures, work on their specic company development challenges with the School's lecturer-researchers, welcome students in their companies for work placements and/or apprenticeships, and they recruit Burgundy School of Business graduates. Some of the professionals in the corporate network chose to do one of the School's continuing education programme. Throughout the university year, dierent student-corporate partner meetings are organised: The Job Fair brings together national and international companies with oers for work placement/apprenticeships and jobs (every year in October). Job round tables The Audit Firms Forum welcomes all of the big names: Deloitte, Ernst & Young, KPMG Audit, Mazars, Accenture, Price. The rms oer students, specialising in nancial auditing, work placements and graduate level job positions. Job Dating facilitates meetings between companies and students. Business Classes are a series of conferences during which professional present a specic job or job evolution to rstyear students.

International partners

urgundy School of Business has 125 international partners in 40 countries in the 5 continents. These partnerships allow Master Grande cole students to study for an academic semester or do a double degree abroad. There are 45 double degrees in English, German and Spanish.

Alumni
RseauDi
Its main missions Promote and add value to BSB degrees. Help graduates to develop life-long relations and business ties. Help the students with their work placement, apprenticeship and rst job searches. Oer base level accompaniment to the students' career evolutions (job oers, coaching, etc.): 5,000 job oers, 20% of which are for young graduates, are selected and made available each year. Accompany graduates with a company creation or acquisition project via information meetings and expert councils. Strategic Orientation Council The Alumni Advisory Board brings together approximately fty graduates with high-yer backgrounds and is a consulting entity that makes proposals to the School's Supervisory Board. Its main mission is to bring points of reection to the School's strategic orientations and to provide support to its development. The Alumni Advisory Board is presided by Antoine Bon (class of 1991), CEO of the Health Division at Laboratoires Urgo.

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Some of the Board's members

Bertrant Bluzat, Partner at Ernst & Young (class of 1984) Pascal Clausse, Vice-president of Global Retail Amer Sports & Salomon (class of 1985) Philippe Gehin, Vice-president Astra Zeneca (class of 1973) Grard Grivotet, CEO of John Deere Credit (class of 1974) Alain Niccola, Sales Director at Bouygues Telecom (class of 1978) Sylvain Noailly, Country manager Suisse at Rossignol (class of 1991) Nathalie Paladitche, member of Executive Commitee at ICADE (class of 1991) Alain Sivan, Co-president of TBWA-Adelphi (class of 1985) Laurent Vernerey, CEO of APC at Schneider Electric (class of 1983)

Alexandre Diard, founder of IAmLaMode.com (Class of 2009)

y associate and I created IAmLaMode.com, the rst international platform that helps fashion designers to market their products by accompanying them from nancing (via Crowdfunding) all the way to the actual sales transaction. When I entered Burgundy School of Business, I wanted to acquire a complete set of managerial skills to be able to launch my own company. I was not disappointed. The School allowed me to have a vision of company management from all angles. I also made strong friendships with people who

were more than willing to advise and oer their help. This is what we nd with the Alumni Association. It oers valuable contacts for many of us and I feel free to get in touch with them. My academic experience at the School taught me three fundamental values that helped me to become the entrepreneur I am today: ambition, perseverance and assessment.

Marcel Zwygart, business analyst in Austria (Class of 2012)

work at Wiener Gebietskrankenkasse in Vienna, Austria. My job involves risk management (in particular benchmarking medical centres) to design and implement specic measures to increase protability. Thanks to Burgundy School of Business I was able to attain this very exciting position. I obtained a double degree in European Aairs and then a Master of Arts in Business (MA) European Business Management from the University of Applied Sciences BFi (Banking & Finance) in Vienna.

The time I spent in Dijon was rich in a number of ways, especially thanks to the high quality teaching and courses with professional and international experts, the strong sense of community and a very strong international network. My studies in English and French were essential as was the focus on international business and the global economic approach to questions.

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Student life at Burgundy School of Business

Students, Clubs and Societies
Students benet from:
A fully equipped WIFI campus, Multimedia classrooms and lecture halls, A trading room equipped with the latest up-to-the-minute systems (thanks to FININFO, publisher and one of the major players in nancial information), A multimedia library; 18,400 books, 220 magazine titles, more than 20,000 on-line periodicals, 1,000 case studies, etc., A gym, A cafeteria, Thirty plus Clubs and Societies (solidarity, humanitarian, ecology, sustainable development, culture, sport, etc.): 1,000 m2 dedicated to their associations. Club and society life at Burgundy School of Business is a one of liberty, creativity and responsibility and is an integral part of students' learning experience. The framework that clubs and societies oer helps students to develop their prole of future managers. They can fully commit to a project or passion through the School's association-volunteer entrepreneur track or thanks to adapted class hours and support which allow them to pursue both their association-volunteer and academic commitments. Participating in a club or society is an extremely useful way to put classes into practice and test entrepreneurial skills. Clubs and societies at Burgundy School of Business are set up in an original and innovating way: the Student Federation is allotted a 400,000 budget. The Federation regroups all of the projects from the School's clubs and societies. There are six poles for the thirty plus groups: solidarity, enterprise, sport, media-communication and culture. Members of the Student Federation most often chose the association- volunteer track.

Below are some of the School's emblematic clubs and societies:

Campus Comedy Tour Created in 2011, the CCT is THE inter- Grandes coles comedy festival. It brings together generations of French standup comics and Grandes coles business and communications students and University students. The festival's objective, with 30 school partners and close to 75,000 students who attend the shows, is to discover the funniest student of the year in France. During the rst step, new generation comedians tour campuses to present their shows. Before each comedy evening, the specic school's Student Association organises castings to nominate the student who will open for the comedian that night. The best of these students are chosen to participate in the second step which is a grand closing ceremony at the Casino de Paris. During this evening, they perform their sketches with professional comedians and are judged by a jury of professionals that elects the funniest student in France. ESCprit dAventure ESCprit dAventure is a multi-facetted concept: a team of students + a road trip + a nal news report + a main axis: sustainable development. This challenge oers an experience that opens minds and requires a lot of audacity and determination. The objective is to organise a sustainable development mission, to discover dierent points of view about and to better understand the complex nature of the stakes involved for other countries in terms of environmental protection, ethical consumption, fair trade and ethics. Handimanagement The Handimanagement is an educational programme which introduces the handicap theme in the training of future managers. The project is the opportunity for twelve plus students to take up the challenge of making the whole campus aware of the issues around integrating people with handicaps into the workforce. Students organise a week of events at the School which encourage changing attitudes through exploring fears and prejudices. During the week a Label, which companies hold in great esteem, is awarded to a student based on his/her participation. Mode Emois Mode Emois promotes fashion and culture for students in Dijon. Shows, beauty sessions, vide dressing (closet cleanouts) are meticulously planned out and executed events. Over the past twenty years, the club has organised a fashion evening competition for young designers which is presided by a jury.

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Dijon

ijon oers the best of many things, including a great environment to live and work.

Dijon, a well-connected city

Dijon oers easy access to all big cities via the TGV high-speed train or the airport. By TGV: Dijon-Paris 1 hour 30 minutes (16 daily trains), DijonLyon 1 hour 35 minutes, Dijon-Strasbourg 2 hours, Dijon-Mulhouse 1 hour, Dijon-Lille 2 hours 45 minutes, DijonMarseille 3 hours15 minutes By plane: Dijon-Bordeaux, Dijon-Toulouse 1 hour 30 minutes

City-centre campus
Burgundy School of Business is one of the rare schools located in the city centre. There are many facilities around the School: Tram, bus network, shops, cinemas, bookshops, estate agencies, fast food restaurants, etc. There are numerous oers for close-toSchool housing for all budgets from the student residency room to at-sharing in the heart of Dijon, not to mention studios right around the corner from the School. In addition, the train station is a short 15 minute walk.

Dijon, European capital of culture

Dijon is known for its intense cultural life in domains including heritage, contemporary art, live performances, urban-area culture and cinema. Over the past years, several projects have come to fruition, among which being awarded the City of Art and History label, renovating the Fine Arts Museum and opening artist workshops, to name just a few. Every day Dijon's dynamic cultural fabric is shown through new, amateur and professional festivals alike, the growing interest in the Opera, the Vapeur concert venue and the Zenith concert and performance hall. Basketball, football, handball and rugby: Dijon is also a high level sport city with several professional teams.

Student life in Dijon

With 32,000 students, Dijon ranks among the best university cities and brings together the key players in higher education. The University of Burgundy, well known engineering and business schools, students, lecturers and researchers all contribute to Dijon's place on the map. It is therefore no surprise that is was ranked rst in the category of best cities to study, Ltudiant September 2013.

Dijon's dynamic economy

Dijon's dynamic economy is particularly visible in the agribusiness, pharmaceutical and services sectors. What is more, thanks to its strategic location, Dijon's notoriety stretches over a large area covering the Paris Basin, the RhneAlpes region as well as the metropolitan areas in Lorraine and Alsace. Its substantial communications infrastructures link it to the major European catchment areas.

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Burgundy School of Business 29 rue Sambin - BP 50608 21006 Dijon Cedex Tel. +33 (0) 380 725 900 Fax +33 (0) 380 725 999 Press contact Julien HANNOUN Tel. +33 (0) 380 725 876 Mobile +33 (0) 619 112 313 julien.hannoun@escdijon.eu

escdijon.eu

Embrace your destiny

10/2013 - The information in this leaet is correct at the time of going to print. Photos credits : Arnaud Dauphin, Thierry Kuntz.