Toujours à la recherche d'une formation ?
Rentrée Décalée 20 Février 2023 - Campus de Souillac
Rejoins le Bachelor Chef “Chef d’entreprise” en alternance
Bachelor Chef "Business Leader"
Bachelor
Objectives of the course
This bachelor’s degree is structured around 2 objectives:
– The economic, touristic, artistic and patrimonial valorisation of culinary cultures and gastronomic knowledge;
– The ability to promote a territory through its products and know-how, by developing gastronomic and culinary tourism.
Details of the course
Learners in catering management contribute to the growth of the company’s activity through their management actions and the management of teams in one or sometimes several operational units.
Learning, understanding, innovating, creating and sharing are the key words of the courses offered by the Thierry Marx College.
Within the framework of the Master’s degree, students prepare for a professional diploma recognised by the State
Operational Unit Manager – (Bac+3) State-recognised title – RNCP level 6 by decision of France Compétences dated 14 October 2020
Pace and location of training
Work-linked training.
Campus: Paris
500 hours of training.
Campus: Paris
500 hours of training.
Duration of the course
In 1 year
Prerequisites to join the course
Professionals with at least 3 years of experience in the restaurant industry.
Students with a Bac+2 or professionals with experience deemed equivalent by validation of prior learning.
International candidates with a title or experience equivalent to the conditions set by French students.
Students with a Bac+2 or professionals with experience deemed equivalent by validation of prior learning.
International candidates with a title or experience equivalent to the conditions set by French students.
The advantages of the course
Foreign language and specialisation modules will be added to the previous modules. Visits and discovery of the local heritage, meetings with producers, visits to local markets, participation in gastronomic festivals, etc., an innovation challenge and practical work in groups will reinforce the learning process.