What’s it like to study at elite business school, ESCP?

“Beyond the international focus of ESCP’s MBA and the ability to study across Europe, I think the prestige really comes out in the alumni network,” Francesca said. “The graduates I’ve had the honour to engage with are very high profile, but the network feels very intimate and supportive too. 

“The ability to speak openly with ESCP alumni has granted me wide exposure to potential careers in sectors I hadn't previously imagined. The university's global roots allowed access into some of the most coveted industries to date.”   

For 2021, ESCP joined forces with Cartier to deliver the MBA in International Management. The partnership gave students the opportunity to work on a consultancy project with the company, understand its managerial, environmental and technological strategies through live case studies, and immerse themselves in site visits and career workshops with Cartier employees.  

“It has been a major influence in our learning,” said Francesca. “Like ESCP, Cartier is a well-established institution on the cutting-edge of many advancements, so as technology and demographics change, we’ve been able to understand how the company is choosing to evolve and change too.” 

“An integral part of the MBA programme is participating in two consultancy projects, working along organisations with the hope of being integrated on a granular level,” said Francesca.  

“In London, I developed strategic recommendations for a travel logistics company, Splyt, by conducting in-depth market analysis.  

“In Paris, I’m now working with BNP Paribas on developing their Acceleration Hub to implement sustainability initiatives based on the sustainable development goals (SDGs) and how the company can best work together to move the brand forward. 

Both experiences gave me an opportunity to be agile and adaptable in a live, pressured environment. I was able to have autonomy over two projects which gave me real leadership experience. Working in a team to find solutions to real business problems and take it 110 percent was highly rewarding.”  

The consultancy projects allowed Francesca to experience working with both a start-up and a large company, which gave her a new perspective on how to approach different types of business to get the most out of their potential.  

“Even with the school's esteemed faculty and high-profile visiting professors from HEC, Bocconi, and Cambridge, the academics are really accessible,” she said.  

“The fact that the faculty is so diverse, both culturally and professionally, means they bring a lot of real life and industry insights into the teaching. It allows us to explore ideas beyond the scope of the course material.”  

The weekly guest lectures provide an opportunity to speak to current business leaders from around the world who can provide insights into the challenges and changes impacting their business in real time.  

“They have been the most fulfilling classes for me, because the speakers are people engaged in real life business situations and we get to see how they adapt to things constantly evolving,” Francesca said. 

The support from faculty goes beyond the classroom too. Both the full-time professors and guest academics offer encouragement and advice throughout the MBA, especially during the final months of the programme as students start to plan the next stages of their careers. 

“In the last few months, we’ve been seeking additional resources and support as we come to the end of the programme and the professors are always happy and willing to do what they can to help us.”  

“The MBA has been a well-rounded experience that’s pushed me to develop myself personally as well as professionally. It’s not only the learnings from my programme, but the day-to-day occurrences of studying with a diverse group of people with their own experiences and navigating living in different countries.  

“I feel like it’s boosted my confidence to know I can go on and achieve what I want to do. I feel very fortunate to go into the job market with the exposure I’ve had and the contacts I’ve made.”