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.