BTS Hotel and Catering Management - Option A Catering Unit Management

Be able to take responsibility for a catering unit in its various dimensions: technical, human, commercial.

Guarantee the quality of restaurant, bar service and customer satisfaction: control, evaluate, supervise, prepare and manage service, material preparation, purchasing and stock management in compliance with a normative framework with the desired quality standards: hygiene, safety, regulations.

Contribute to the definition of the commercial policy and lead this policy, develop customer relations.

Effectively lead and manage the teams by setting or relaying the strategic and economic guidelines of the catering unit.

Develop an entrepreneurial project.

The course is organised into several skill modules, enabling step-by-step progression. It alternates between theoretical input, practical application and assessment sessions to promote practical and progressive learning.

BC01 – Design and delivery of hospitality and catering services

• Preparation of culinary offerings
• Organisation and supervision of production
• Quality assessment and improvement
• Coordination with the various departments

BC02 - Marketing of hospitality and catering services

• Implementation of the commercial strategy
• Customer development and retention

BC03 - Managing service production

• Organisation and management of teams
• Recruitment, induction and staff management
• Application of social regulations

BC04 - Leading the service production unit

• Steering the unit’s operations
• Monitoring management and strategy
• Performance assessment and development

BC05 - Entrepreneurship in the hospitality and catering sector

• Designing the service offering
• Developing the business plan
• Feasibility and financing analysis

General education: general knowledge and communication skills, English and a second modern language, accounting, financial and tax management, marketing

Throughout the programme, learners receive personalised support with regular monitoring by the teaching team and progress reviews to tailor the learning to each individual’s needs.

A work placement also enables students to develop professional skills in a real-world setting.

Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, industry-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learners to learn in conditions that closely resemble the real-world workplace.

• Diploma from the Ministry of Higher Education and Research Level 5

Find out more about this qualification (RNCP37889, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Baccalaureate diploma (general, technological, vocational in the cooking and/or catering speciality)

BTS Hotel and Catering Management upgrade

It is advisable to have a genuine curiosity for the hotel and catering professions, a sense of responsibility and the ability to work in a team.

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Unmarked room with video projector

Positioning prior to entry into training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account beneficiary satisfaction during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

In order to improve the quality of our service, you can use the form available on the cliquez ici website to send us your complaints and suggestions.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Assessment tests may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Apply via Parcoursup or contact us for an application pack.

Positioning test and interview by appointment.

Insertion into employment in positions such as Catering Unit Manager, Maître d'hôtel, Premier Maître d'hôtel, Sommelier, Chef barman

Continuation of studies in a professional Bachelor's degree in the hotel and catering or food industry

Access for people with disabilities

Transport

session 2024

Success rate: 81% out of 16 people sitting the exam

Satisfaction rate: 100% out of 7 people who responded to our satisfaction survey

Overall job integration rate: 86%

Integration rate into the target profession: results to come

Recommendation rate : 71% out of 7 people who responded to our satisfaction survey

Study continuation rate: 14%

Interruption rate during training: 11%

Termination rate for apprenticeship contracts signed: 11%

Our indicators can be consulted at: cliquez ici

School added value:

Dynamic and recognised alumni network: cliquez ici