FRANCIS DE CROISSET VOCATIONAL HIGH SCHOOL
BTS in Hospitality and Restaurant Management
The first year of this BTS program is the same for all students. It focuses on the fundamentals of cooking, food service, and hospitality. The goal is to develop a wide range of skills.
A significant portion of the program is devoted to food hygiene and preservation, inventory management, basic culinary techniques, and customer reception and service. General courses applied to the hospitality and restaurant industry are also part of the curriculum: concepts in human resources, law, and accounting are integrated into a course on entrepreneurship and hotel management.
The program covers how to adapt to new customer consumption patterns and digitalization in the areas of management and marketing, as well as team management. Finally, the curriculum includes two foreign languages, including English.
A 16-week internship, including 12 consecutive weeks, must be completed within the year.
OPTION
The restaurant management track focuses on restaurant service techniques such as setting a table, presenting a menu, showcasing products, managing inventory, and leading a team. Training in sommelier skills and bar techniques is reinforced with courses on managing a wine cellar and serving alcoholic beverages and cocktails.
Graduates can start out as maître d'hôtel, sommeliers, or head bartenders, before moving on to supervisory or executive positions.
TERMS OF ACCESS
The BTS in Hospitality and Restaurant Management is open to anyone who has earned a high school diploma, particularly those with a technical high school diploma in Hospitality and Restaurant Management (STHR), a vocational high school diploma in Marketing and Restaurant Services, or a vocational high school diploma in Culinary Arts. For students with other high school diplomas, completion of a one-year preparatory course is required.
CONTACT the Francis de Croisset High School
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34 Chemin de la Cavallerie
06130 Grasse
