BTS in Hotel and Catering Management - Option B Management of culinary production units

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

Guarantee the quality of culinary production and customer satisfaction: control, evaluate, supervise, prepare and manage production, 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 commercial policy and lead this policy, develop customer relations.

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

Develop an entrepreneurial project.

The course is organised into several skill modules, allowing for 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 delivery

• Organisation and management of teams
• Recruitment, induction and staff management
• Implementation of employment regulations

BC04 - Leading the service production unit

• Overseeing the unit’s operations
• Monitoring management and strategy
• Performance evaluation 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, English and a second modern language, accounting, financial and tax management, marketing

Throughout the course, 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, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learning 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

General baccalaureate with refresher course in culinary production trades

Technological or vocational baccalaureate in culinary production trades

Have real experience in culinary production, a taste for teamwork and a sense of responsibility.

20 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Unmarked room with video projector

Positioning upstream of training entry.

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. Certification assessments 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 approval by the academic assessment panel.

This qualification is awarded following approval by the academic assessment panel.

Positioning test and interview by appointment.

Voices on Parcoursup.

Insertion into employment in culinary production manager positions: demi-chef de partie, chef de partie, second de cuisine.

And after a few years' career, progression to responsibilities as chef de cuisine, production manager, assistant manager, manager

Continuation of studies in a professional degree in the hotel and catering sector or in the agri-food industry

Access for people with disabilities

Specific BTS MHR teaching facilities:

• - equipped teaching kitchen
• - semi gastronomic application restaurant
• - brasserie type application restaurant
• - oenology room
• - application room

GRETA-CFA Alpes Provence beneficiary satisfaction rate for the year 2024-2025: 89%

Rate of recommendation of GRETA-CFA Alpes Provence by our former trainees for the year 2024-2025: 95%

Rate of breach of contract of GRETA-CFA Alpes Provence for the year 2024-2025: 11%

Success rate: 91%

The strengths of the establishment: Lycée des métiers de l'hôtellerie Restauration

Our indicators can be consulted on the website: cliquez ici