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Goals and Characteristics of the Professional "Baccalauréat" Training
The Catering Professional "Baccalauréat"in 3 years aims at training students to become qualified professionals with a capacity to adapt to evolution in all the fields and types of catering. These professionals will be expected to carry out a salaried activity : create a company, work in France as well as abroad.
During 22 weeks of training, the period on the workplace is split up in 3 parts.
Abilities
Motivation
Eagerness to keep on studying
Dynamic spirit
Eagerness to undertake action
Creativity
Spirit of responsibility
Admission Conditions<:b>
Pupils who leave the fourth form
Having a good level of general education.
Degree
Professional "Baccalauréat" in Catering, 2 options ;
Culinary organisation and production
Waiting and marketing
Later Opportunities
Further studies
"B.T.S." (for very good students)
Catering Specialisations
"Complementary Training of Local Initiative"
Jobs
Culinary organisation and production : commis
Waiting and Marketing : Restaurant Manager, Hotel Manager
Optional
2 compulsory languages : English, Spanish
European Section with a Major in English
The European Section is part of a « near bilinguism » Education Policy aimed at allowing the students who wish to improve their level of English and develop their skill in oral communication (which is essential in Catering).
The European Section offers 2 extra hours of "Non-Linguistic Subject" (class of professional teaching in English). The volunteers apply for both years of the Professional "Baccalauréat".
The name "English European Section" is mentioned on the Baccalauréat degree when the students have matched the following conditions :
Getting a mark higher or equal to 12 / 20 in the compulsory Foreign Language Exam.
Getting a mark higher or equal to 10 / 20 in a specific exam which aims at grading the capacity to master the foreign language that they have studied during their classes in the European Section, in one of the subjects that the Headmaster has chosen.
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