2-year course, mainly oriented on technological and professional features, validated by an exam at the end of the 2nd year.
A Option: Marketing and catering management
B Option: Culinary art and service.
This training requires the following skills:
- Expression skills
- Sense of contact and human relationship in the group
- Organisation skills
- Ability to adapt to team work and quick changes
This training mainly recruits students possessing the A-level (French Baccalauréat)
- Ordinary National Diploma (Technological and professional option) 2-year course.
(Hospitality industry baccalauréat)
- General Baccalauréat . 3-year course.
The overall length of the training course is 16 weeks , to be shared between the 1st and the 2nd year.
Visits, conferences from professionals
Hotels, staff canteens, hotel chains, retirement homes, cafeteria manager, hygiene inspector, airline catering staff, motorway catering staff…
According to the student’s project, his motivation and his level, he can follow a professional degree in catering management.