A springboard for careers in the hotel and catering industry

- Find out about the hotel and catering professions, their environment and extend to the food professions

- Make the link between the professions and the professional qualifications to access the sector

- To be made aware of the professional attitudes expected in the sector

1. PROFESSIONAL TRAINING, at the centre, offered up to a maximum of 91 h

Integration : 7 h

The springboard : 81 h

Phase 1: Discovering the different professions and employee profiles in the hotel and catering industry

- Discovering the hotel and catering industry : jobs in the kitchen and dining room, bar, reception and floor jobs, missions, expectations of recruiters, profiles sought, positioning of employees in the HR sector vis-à-vis the notion of customer service and teamwork ....

- The different types of company - Advantages and constraints of the different professions representative of the sector.

- Trade survey enabling trainees to have a better representation of the trades and to build one or more "trade maps", of the different hotel and catering trades (profile, training, qualifications ...)

- The notion of transferring pre-acquired skills to HR trades: workshops to discover the soft skills sought by HR recruiters - Evaluation and highlighting of soft skills - Creation of a personalised badge.

- The construction of one's professional project(s) based on model sheets.

- Creation of one's "E portfolio job objective"

Various methods may be offered:

- Speeches by professionals from the hotel and catering industry prepared in advance with the trainees in order to encourage exchanges that will help refine the representation of these jobs and keep as close as possible to professional news from the sector.

- Documentary monitoring and analysis of job platforms and posts via social networks or company websites.

- Visits to local and/or outstanding establishments in this HR sector (appointments placed in advance with employees and/or heads of departments).

Phase 2: Validation of the trainee's positioning in a hotel and catering profession

- Creation of deliverables including: the chosen profession card - the personalised Soft Skills badge - the "professional project" sheet and its E portfolio.

- Verification of trainees' level in French using a DELF-type level test and recommendation of a French language reinforcement course if necessary.

Reviews: 3 h

- An end-of-training review: conducted in the presence of the Pôle emploi guarantor

• Certification of prior learning

• All audiences

Minimum level required in French expression/comprehension

12 people

• Fully classroom-based training

• Personalised course
• Individual benefit
• Group lessons

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

Positioning upstream of training entry.

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

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

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

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 training, professional speakers.

Trainers experienced in individualising learning.

In-course evaluations (ICE)

Positioning test by appointment.

Interview by appointment.

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Continuing your studies in:

- Titre professionnel Cuisinier

- CAP Cuisine

- CAP CS Hôtel-Café-Restaurant (Serveur en restaurant- Serveur en café brasserie- Hotel floor attendant)

- CAP production et service en restaurations (Ex CAP APR)

- Titre professionnel Serveur en restaurant

- Titre Professionnel Agent de restauration

- Titre professionnel Réceptionniste en hôtellerie (*level of English required to access this certification)

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- CQP ou TFP de l'industrie hôtelière: Commis de cuisine, Serveur en restaurant, Barman monde de la nuit, Employé d'étage, Réceptionniste, Pizzaiolo...

- Modules professionnalisant (Commis de cuisine, Barman monde de la nuit, Serveur Restaurant-Bar, Agent d'hôtellerie-Employé d'étage...)

Possible extension to food and catering certifications and trades such as pastry chef, baker, butcher...

Access for people with disabilities

Transport

Success rate: 90%

Satisfaction rate: 85%

Job integration rate: 75%

Recommendation rate by our former trainees: 90%

The institution's strengths:

Our indicators can be consulted on the website : cliquez ici