BP Restaurant Service and Marketing Arts

The holder of the "Restaurant Service and Marketing Arts" vocational diploma is a highly qualified professional in hospitality, table arts, service and marketing. They are able to keep pace with changes in their activity and have a forward-looking view of their profession.
They work in the traditional and gastronomic catering sector.
They master the professional techniques of the restaurant trade and are able to welcome customers and market food and drink in French and in a foreign language. They may manage one or more commis de salle.

The course is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote practical and progressive learning.

BC01 – Design and organisation of catering services

• Designing a catering service tailored to a specific context
• Planning a catering service whilst optimising the resources available
• Managing supplies and stock within the framework of a specific catering service

BC02 - Marketing and service

• Welcome, look after and build customer loyalty, in French or a foreign language, from booking through to departure
• Contribute to the development of communication tools and the promotion of the business
• Organise and prepare for service
• Advise, present arguments, sell and ensure the service is delivered to a high standard

BC03 - Catering business management

• Acting responsibly within the context of one’s professional activity
• Helping to lead people within a team
• Taking over or setting up a business

BC04 - Modern Foreign Language

• CEFR B1+ level skills
• Expressing oneself orally in a continuous manner
• Interacting in a foreign language
• Understanding a written document in a foreign language

BC05 - Applied arts relevant to the profession

• Analysing the historical, graphic, formal, colour, textural and symbolic aspects of reference documents
• Producing a graphic proposal consistent with the field of restoration

BC06 - Expression and understanding of the world

• Produce and analyse different forms of discourse and media
• Draw on one’s knowledge and cultural understanding
• Develop personal and professional reflection

Throughout the programme, students receive personalised support with regular monitoring by the teaching team and progress reviews to tailor learning to each individual’s needs.

The work placement also enables students to develop professional skills in a real-world setting.

Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learning in conditions that closely resemble the real-world workplace.

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

Further information on this qualification (RNCP38429, exact title of the qualification, name of the awarding body, date of registration of the certification) by clicking here.

• All audiences

• Be a holder of the CAP restaurant or CSHCR or CAP café/brasserie

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

• Equipped technical platforms

Positioning prior to entry into training and individual interview

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

Interviews, remediation with the educational referent and/or company referent during training.

Beneficiary satisfaction is taken into account during and at the end of training.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

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

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Certification assessments may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails to obtain the qualification, they retain the credits for the modules they have passed and may retake the outstanding examinations at a later date. The modules passed remain valid for 5 years.

Have a CAP Commercialisation et service en HCR

Contact us by email, telephone or on site for an application file.

Here are the steps involved in examining your application:

1. Checking prerequisites
   We will start by checking that you have the prerequisites needed to join the course.
   If this is not the case, your application cannot be accepted at this first stage. We will then suggest ways for you to follow a suitable course before you can apply again.
2. Positioning tests
   You will be invited to take some positioning tests. The results will determine the next stage of your application, and you will be informed of the conclusions.
3. Individual interview
   You will then be offered an interview to assess your motivation, the consistency between your career plan and the content of the course, and your ability to progress in the professional world on a sandwich course.
4. Contract on a sandwich course
   For apprenticeship courses, final validation of your application will depend on the signing of a sandwich course contract with a company. You will therefore need to start actively looking for a company.

BTS in Hotel and Restaurant Management

Access for people with disabilities

Transport

establishment located along the expressway near the fire station (bigot district)

Pass rate: 100% out of 2 people sitting the exam

Satisfaction rate: 100% out of 2 people who responded to the survey

Job entry rate: 100%

 Rate of entry into the target profession : 100% 

Study continuation rate: 50%

Recommendation rate by our former trainees: 100% out of 2 people who responded

 Breakdown rate of apprenticeship contracts concluded: 0% 

Our indicators can be consulted on the website : cliquez ici

Added value of the establishment:  access with preferential rate to collective catering. Possibility of boarding accommodation. Support for international mobility (ERASMUS + project).