BTS in Hotel and Catering Management - Option B Management of culinary production units

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

Guarantee the quality of culinary production and customer satisfaction: control, evaluate, supervise, prepare and manage production, 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 commercial policy and lead this policy, develop customer relations.

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

Develop an entrepreneurial project.

Professional content:

Designing and carrying out culinary services expected by the customer

Preparing culinary services expected by the customer

Organising, carrying out and controlling the service in culinary production for its part, for the kitchen.

Evaluate, analyse, adapt and improve the production of culinary services (quality standards and customer expectations)

Communicate professionally with other departments

Promote the sales policy and develop customer relations

Participate in defining the sales policy and deploy it in the culinary production unit

Create and lead customer relations, build loyalty.

Manage service production

Organise, motivate, manage and supervise teamwork in culinary production

Recruit, integrate, assess, applying the social regulations in force

Piloting the service production unitImplementing the company's general policy in the unit

Participating in management control and initiating strategic orientations by translating them operationally

Evaluating the performance of the production unit, and developing it

Formalising an entrepreneurial project in culinary production

Defining the service offering, determining the resources required for the project: technical equipment requirements, HR, communication budget, ...

Analyse the strengths and weaknesses of the project and design its financial package

Savoirs associés: Culture générale et linguistique, économie et gestion , sciences et technologies de services, règlementations sanitaires, techniques en gestion des ressources humaines, techniques et production de services en restauration, administration de la production culinaire, mercatique, stratégies de commercialisation, techniques de management opérationnel, environnement économique et juridique, budget et contrôle de gestion, responsabilité sociétale des entreprises (RSE).

General education: general culture and expression, English and modern language 2, accounting, financial and tax management, marketing

• Diploma from the Ministry of National Education and Youth Level 5 (BTS)

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

General baccalaureate with refresher course in culinary production trades

Technological or vocational baccalaureate in culinary production trades

Have real experience in culinary production, a taste for teamwork and a sense of responsibility.

24 people

• Fully classroom-based training

• Group lessons

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

Positioning upstream of entry to training.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the Académie de Nice CFA disability referent.

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

In-course assessment (CCF)

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

Review of application by Lycée Francis de Croisset - Grasse

Registration: cliquez ici

Voeux sur Parcoursup.

Insertion into employment in culinary production manager positions: demi-chef de partie, chef de partie, second de cuisine.

And after a few years' career, progression to responsibilities as chef de cuisine, production manager, assistant manager, manager

Continuation of studies in a professional degree in the hotel and catering sector or in the agri-food industry

Access for people with disabilities

Success rate: 81%

Satisfaction rate: 95%

Continuation rate: 33%

Interruption rate during training: 45%

Overall employment rate: 66%

Termination rate for apprenticeship contracts: 45%