Do I need to be a working sommelier to enrol?

No, but you do need real engagement with hospitality and beverages. Candidates from F&B, hotel or trade backgrounds typically fit the programme well.

Will I be qualified as a head sommelier afterwards?

The Master in International Wine and Beverage Management supports a senior career path including head sommelier and beverage management. Full sommelier titles also depend on trade-body certifications and floor experience.

Is this Master useful if I want to open a wine bar or import business?

Yes — the business, operations and strategy elements are directly relevant to people building their own beverage venture. Local licensing and regulation will still need separate attention.

Can I study this Master online?

Theory is well-suited to online study. Sensory and applied work may need on-site or industry-based components — admissions confirms the format per intake.

How long does the Master take to complete?

It's a postgraduate programme, so expect typical Master-level duration. The exact timeline and assessment plan are confirmed at enrolment.

Master in International Wine & Beverage Management | LSTH | Harold International College of London

Master in International Wine and Beverage Management (MIWBM034) at LSTH

This is a postgraduate degree for hospitality professionals who already know their way around a service floor and want to specialise in the part of the business where margin lives — drinks. The Master in International Wine and Beverage Management (MIWBM034) goes well beyond a sommelier course; it covers the business of wine and beverage at hotel, restaurant and group level.

Expect content on wine regions and producers, beverage purchasing, list architecture, service standards, training of floor teams, and the financial side of beverage in F&B operations.

Why Beverage Needs Its Own Master's

In hotels and high-end restaurants, the beverage list often outperforms the food side on margin and brand identity. Yet most hospitality degrees treat drinks as a chapter, not a discipline. The Master in International Wine and Beverage Management (MIWBM034) flips that, treating wine and beverages as a strategic profit centre rather than a service decoration.

Who This Master Is For

Experienced sommeliers and head waiters moving into beverage management.
F&B managers wanting depth on wine, beer and spirits as a business.
Hotel and restaurant owners shaping their drinks programme strategically.
Industry consultants and trade professionals on the buyer or supplier side.

Where Graduates Tend to Move

Graduates of the Master in International Wine and Beverage Management often head into roles such as beverage manager, head sommelier, F&B director, hotel-group beverage buyer, or specialist consultant. Some build their own wine retail or import businesses. As with any master's, the qualification supports progression but doesn't manufacture experience on its own.

How the Master Is Delivered

The course balances theory with sensory and operational work. Modes — on-campus, blended or online — are confirmed by admissions based on the intake. Module structure is shared at enrolment and may include applied project elements that work best with current industry exposure.