BTS Hotel and Catering Management - Option A Catering Unit Management

Be able to take responsibility for a catering unit in its various dimensions: technical, human, commercial.

Guarantee the quality of restaurant, bar service and customer satisfaction: control, evaluate, supervise, prepare and manage service, material preparation, purchasing and stock management in compliance with a normative framework with the desired quality standards: hygiene, safety, regulations.

Contribute to the definition of the commercial policy and lead this policy, develop customer relations.

Effectively lead and manage the teams by setting or relaying the strategic and economic guidelines of the catering unit.

Develop an entrepreneurial project.

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

BC01 – Design and delivery of hospitality and catering services

• Preparation of culinary offerings
• Organisation and supervision of production
• Quality assessment and improvement
• Coordination with the various departments

BC02 - Marketing of hospitality and catering services

• Implementation of the commercial strategy
• Customer development and retention

BC03 - Managing service production

• Organisation and management of teams
• Recruitment, induction and staff management
• Application of social regulations

BC04 - Leading the service production unit

• Steering the unit’s operations
• Monitoring management and strategy
• Performance assessment and development

BC05 - Entrepreneurship in the hospitality and catering sector

• Designing the service offering
• Developing the business plan
• Feasibility and financing analysis

General education: general knowledge and communication skills, English and a second modern language, accounting, financial and tax management, marketing

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

A 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, industry-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learners to learn in conditions that closely resemble the real-world workplace.

• Diploma from the Ministry of Higher Education and Research Level 5

Find out more about this qualification (RNCP37889, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Baccalaureate diploma (general, technological, vocational in the cooking and/or catering speciality)

BTS Hotel and Catering Management upgrade

It is advisable to have a genuine curiosity for the hotel and catering professions, a sense of responsibility and the ability to work in a team.

15 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of the start of training.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the Nice Academy CFA's TH referent

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. Assessment tests 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 the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Register by following the link: cliquez ici

Voices on Parcoursup.

In apprenticeship: The course is accessible up to 3 months after the start of the course, subject to validation of your application, assignments in the host organisation (diploma compliance) and available places

Insertion into employment in positions such as Catering Unit Manager, Maître d'hôtel, Premier Maître d'hôtel, Sommelier, Chef barman

Continuation of studies in a professional Bachelor's degree in the hotel and catering or food industry

Access for people with disabilities

Catering

School catering, cafeteria

Transport

Bus U Stop Pont de l'Escaillon

Success rate: 85.0%

Satisfaction rate: 92.9%

Rate of further training: 0%

Integration rate at 6 months: 71%

Integration rate in the intended profession: 71%

 Breakdown rate: 11.1% 

Added value Establishment

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