Professional Bachelor Collective and Commercial Catering
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- EMPT, (Ecole de Paris des Métiers de la Table et du Tourisme)
- EPMT (Ecole de Paris des Métiers de la Table et du Tourisme) : 17 rue Jacques Ibert 75017 Paris
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Entry requirements
Advanced vocational training certificate, technical university diploma, second-year Licence degree, validation of professional skills
Benefits of the program
Most students study under a professionalisation or apprenticeship contract. Strong partnerships with the Seine-et-Marne Chamber of Commerce and Industry and companies in the sector make it easier for students to obtain work placements or apprenticeships.
Students also receive efficient follow-up from tutors at the university, allowing them to validate and easily integrate work and projects completed at the university within the company. This approach also aims to foster trust and harmony between training and the professional world.
Acquired skills
The Collective and Commercial Catering programme of the professional Licence in the Organisation and Management of Hotels and Catering Establishments is designed to meet companies’ requirements in terms of implementing their personnel management policy in collective and commercial restaurants. In this highly competitive sector, jobs are evolving rapidly and becoming more professional, requiring knowledge of new communication techniques, tools and methods.
International
Erasmus agreements: Italy, Belgium, Spain
Capacities
30
Course venue
Other course venue
EPMT (Ecole de Paris des Métiers de la Table et du Tourisme) : 17 rue Jacques Ibert 75017 Paris
Your future career
Graduate prospects: Assistant manager in the hospitality and catering industry, Assistant restaurant manager, Manager of a commercial catering unit, Assistant sector manager. Some students go on to study for a professional Master's degree, mainly as apprentices.
Professional integration
95% of our graduates are employed in a company within six months of completing the course, according to several OFIPE surveys.
Study objectives
This professional Licence is structured into a work-study format (in particular through apprenticeship contracts) and is based on strong partnerships with the professional world. It uses project-based teaching methods. Students follow 400 hours of training and 150 hours of tutored project work. The work placement period is 16 weeks. For students on work-study programmes, the in-company period is 38 weeks.
The course has a professional focus through individual and group projects. Students must write a final dissertation. The subject of the dissertation is defined in collaboration with the host company and the university and must reflect the company's operational needs. This enables students to appreciate the importance of their future role. The mix of faculty and professional teaching staff, students employed in different companies and their respective tutors form a unique alchemy.
Major thematics of study
Management and marketing applied to collective catering.
Calendar
1 month of classes / 2 months in a company or 2 days of classes / 3 days in a company.
Courses | ECTS | CM | TD | TP |
---|---|---|---|---|
Basic Knowledge
| 16 | |||
Connaissance de l'entreprise
Compréhension des spécificités des acteurs de la restauration commerciale et collective
Teaching language FRANÇAIS / FRENCH | 1 | 4.5h | 9.5h | |
Gestion ressources humaines
Management stratégique des ressources humaines
Teaching language FRANÇAIS / FRENCH | 3 | 7h | 14h | |
Management
Gestion opérationnelle des ressources humaines
Teaching language FRANÇAIS / FRENCH | 2 | 10h | 18h | |
Marketing
Marketing de la restauration
Teaching language FRANÇAIS / FRENCH | 2 | 10h | 18h | |
Anglais
anglais appliqué à l'hôtellerie
Teaching language FRANÇAIS / FRENCH | 3 | 28h | ||
Communication
Techniques managériales de communication
Teaching language FRANÇAIS / FRENCH | 3 | 7h | 14h | |
Gestion
Organisation comptable et financière sectorielle
Teaching language FRANÇAIS / FRENCH | 2 | 7h | 14h | |
Knowledge of the profession
| 14 | |||
Droit du travail
Droit du travail en restauration
Teaching language FRANÇAIS / FRENCH | 1 | 4.5h | 9.5h | |
Géographie du patrimoine culinaire
Gastronomie, terroire en France et à l'international
Teaching language FRANÇAIS / FRENCH | 1 | 4.5h | 9.5h | |
Fiscalité
Fiscalité et business plan
Teaching language FRANÇAIS / FRENCH | 1 | 4.5h | 9.5h | |
Innovation culinaire
Innovation culinaire
Teaching language FRANÇAIS / FRENCH | 1 | 2.5h | 4.5h | |
Process et organisation
Gestion par projets
Teaching language FRANÇAIS / FRENCH | 3 | 10h | 18h | |
Hygiène et sécurité
Management de la qualité en restauration
Teaching language FRANÇAIS / FRENCH | 3 | 10h | 18h | |
Cuisine et religion
Connaître les clients et les usages
Teaching language FRANÇAIS / FRENCH | 1 | 2.5h | 4.5h | |
Gestion et contrôle des risques
Comprendre les enjeux des risques en restauration et les outils de contrôle
Teaching language FRANÇAIS / FRENCH | 3 | 10h | 18h | |
In-depth teaching
| 10 | |||
Gestion appliquée à la restauration
Politique de gestion d'un restaurant
Teaching language FRANÇAIS / FRENCH | 2 | 7h | 14h | |
Contrôle de gestion appliqué à la restauration
Mise en œuvre des outils de contrôle
Teaching language FRANÇAIS / FRENCH | 2 | 7h | 14h | |
Revenue management en restauration
stratégie tarifaire différenciée appliquée à la restauration
Teaching language FRANÇAIS / FRENCH | 2 | 7h | 14h | |
Informatique
Matriser les outils de bureautique
Teaching language FRANÇAIS / FRENCH | 4 | 35h | ||
Tutored project
| 8 | |||
Projet Tutoré
Teaching language FRANÇAIS / FRENCH | 6 | 75h | ||
Conférence
Conférerence avec des professionnels et d'intervenants étrangers
Teaching language ANGLAIS / ENGLISH | 2 | 75h | ||
Professional knowledge
| 12 | |||
Stage
| 4 | |||
Mémoire
| 8 |
Mina BOUNOUA
Isabelle LE GOUILL
Partners
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