PROGRAM

photo carré P1This course «Operational Management in Catering Industry», Parcours 1 of the Licence Pro trains students to become an operational manager in production and selling, purchasing and training.

mosaique - P1This course «Operational Management in Catering Industry», Parcours 1 of the Licence Pro trains students to become an operational manager in production and selling, purchasing and training.

 

The originality of this course built in partnership with hotel and catering businesses is its close contact with the professional reality because :

  • A public gourmet restaurant is entirely run by the foreign students of this course and the French students of course 1, every Friday
  • Conferences, seminars, meetings with key partners in the industry are regularly held courses in management, marketing and communication allow students to benefit from the main management tools of a restaurant ;
  • The training based on the international enable students to acquire a different work culture and export their expertise abroad thanks to :
    • Language courses in English and Spanish applied to the catering industry (including a mandatory TOEIC test ) ;
    • The presence of foreign students , especially with course 2 ;
    • Courses on the catering international market in London with the London Metropolitan university ;
    • A mandatory two-week international mission in Mexico ;
  • The organization of a forum open to the public, entirely designed and organized by students in partnership with the students from the higher schools of arts Boulle and Duperré.

 

Education :

  • UE1 : Knowledge of the food products, during conferences.
  • UE2 : Marketing and management techniques.
  • UE3 : Communication.
  • UE4 : Supervised project.
  • UE5 : French as a foreign language course.
  • UE6 : Work experience.
  • UE7 : Jobs of managers.
  • UE8 : Professional techniques.
UE1 to UE6 modules are common with the 4 courses. UE7 and UE8 are exclusives to Parcours 1.