BAC PRO Catering Marketing and Services

To become a qualified professional, operational in catering marketing and service activities and to do this:

- perform reception duties in French and English, marketing, animation and management, in all sectors and forms of catering;

- anchor their professional action in demanding regulations, particularly in the fields of hygiene, health and safety;

- anticipate and then react effectively to the behaviour of better informed and more demanding consumers.

BC01 - Catering service design and organisation

Managing reservations, measuring customer satisfaction and building customer loyalty

Valuing products, sales areas

Maintain premises and equipment

Organise set-up and take part in organisation

Organise and allocate activities and tasks

Adopt and ensure the adoption of a professional attitude and behaviour

Apply and ensure the application of schedules

Record supply requirements, Receive and check products delivered

Perform deconditioning and repackaging operations

Stock products

Listen to customers

Respect regulations, hygiene, health and safety rules

Apply nutrition and dietetics principles

Maintain overall quality by checking the sanitary, organoleptic and commercial quality of raw materials and products

Manage contingencies linked to quality defects

BC02 - Marketing and management applied to catering

Communicate within a team, the structure, with suppliers, third parties

Optimise the service

Be part of a monitoring approach, research and development and continuous training

Managing staff-related operational contingencies

Optimising team performance

Reporting on the monitoring of activities and results and implementing corrective actions

Managing supplies by helping to draw up specifications, plan orders and deliveries

Controlling stock movements

Controlling costs: Regulate food and beverage consumption, improve productivity...

Analysing sales: helping to set prices, monitoring sales, footfall, average bill, measuring the contribution of dishes to gross margin, managing unsold stock, measuring reaction to the "price"

Calculating and analysing costs and turnover

BC03 - Communication, sales approach, organisation and implementation of services (bar, sommellerie, dishes)

BC04 - Mathematics

BC05 - Health and environmental prevention

BC06 - Modern language

BC07 - French

BC08 - History-geography-moral and civic education

BC09 - Applied arts and artistic culture

BC10 - Physical education and sport

• Diploma from the Ministry of National Education and Youth Level 4

Find out more about this qualification (RNCP37909, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

BEP, CAP Commercialisation et services en HCR or première générale or equivalent professional experience.

Good physical stamina and the ability to adapt to working hours are recommended. Organisational skills, the ability to communicate and work as part of a team, and great curiosity are all desirable qualities.

8 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms

Positioning upstream of training entry.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

Tests at the end of training (One-off assessment)

Depending on personal abilities, the size of the establishments and after a period of adaptation, the bachelor can occupy the following positions: chef de rang, maître d'hôtel, assistant to the restaurant manager for the commercial catering sector, as well as for the collective catering sector.

All these positions depend on the size of the establishment as well as the type of catering practised.

Possibility of continuing studies at BTS level.

Access for people with disabilities

Accreditation to carry out the Contrôle en Cours de Formation (CCF)

Professional experience of the team of EN teachers and CFA instructors on this BAC PRO.

Our indicators can be consulted on the website : cliquez ici