High school for tourism, hotel and catering professions with an international focus
Nice - French Riviera
Hospitality and catering industry
PROFESSIONAL BACCALAUREATE
Professional Baccalaureate
COOKING
Professional Baccalaureate
RESTAURANT SERVICE AND MARKETING
Find here all the articles concerning the Bac Pro training
Liza
I chose this course because it combines my passion for cooking with the opportunity to acquire professional skills to work in the restaurant industry.
The training takes place over 3 years, alternating between general, theoretical and practical courses, with work placements to put into practice the skills learned in class.
This training gave me technical skills in the kitchen and work experience.
Enzo
This training is done out of passion. It will allow you to flourish in your studies while learning a wonderful profession.
It takes place over a period of 3 years. In the first year we study two specialties (service and cuisine), then, at the end of the second, we must choose between service or cuisine for the next two years.
I learned a lot during these three years, which gave me professional experience. Thanks to my training, I also had the opportunity to travel to Norway.
Louna
I chose this training, for my part, out of curiosity, I just knew one thing, I didn't want to stay on a chair and here I am doing a job I love.
This training takes place over 3 years with comprehensive training and internships that we choose.
This training gave me maturity and a lot of personal and financial autonomy.
Victor-Louis
With my vocational baccalaureate in my pocket, I returned to Oslo where I had already completed two internships thanks to high school.
Today I am the chef de partie at "A l'aise", one of the best restaurants in Oslo.
Since the start of the 2020 academic year, the professional baccalaureate in hospitality and catering has been reformed, like all professional baccalaureates, particularly at the second year level.
The organization of the 2nd year class is broken down by family of professions in the hotel and catering industry .
This allows all students to acquire their first professional skills useful in this sector, to become professional and to gradually assert their choices.
The two options “cooking” and “marketing and catering service” are separate from the first year of secondary school.
Recruitment
After the third year through the AFFELNET procedure: see the main teacher of the class or the college administration.
Duration of training
3 years
Training content
The second year “Family of Trades” class allows students to acquire the basic skills of professional baccalaureates:
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" Kitchen "
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“Marketing and catering services”.
Why prepare for your vocational baccalaureate at the Jeanne et Paul Augier high school?
Designed with versatility in mind, the second-year program includes 3 common areas to acquire basic skills:
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team animation and management;
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supply and operations management;
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quality approach.
From the first year, depending on the option chosen by the student, specific skills are developed for each area:
In the professional cooking baccalaureate:
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organization and culinary production;
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communication and marketing.
In the professional commercialization and services in catering baccalaureate:
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communication, commercial approach and customer relations;
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organization and services in catering.
The focus is on the cross-disciplinary nature of the teachings:
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co-intervention in math and French (the same professional theme is approached from two complementary angles, for example: the preparation of a cocktail that involves fractions and unit conversion)
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professional practice in the second year: carrying out experimental and technical workshops
Training schedules
In Second
12 hours of general education per week
12 hours of professional training per week
6 weeks of professional training
In First
12 hours of general education per week
15 hours of professional training per week
8 weeks of professional training
In the final year
12 hours of general education per week
15 hours of professional training per week
6 weeks of professional training
Insertion professionnelle
Cette formation polycompétente, permet au titulaire du Baccalauréat Professionnel d'acquérir des savoir-faire utiles à tous types de restauration.
Le Baccalauréat Professionnel a été créé pour permettre l'accès à la vie professionnelle. Toutefois, un élève reçu à l'examen du Baccalauréat Professionnel avec une mention Bien ou Très Bien a, de droit, accès à la poursuite d'études en BTS MHR.
Professionnel très qualifié, immédiatement opérationnel, le bachelier peut occuper, en fonction de ses capacités personnelles et après une période d'adaptation les postes suivants :
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Dans le domaine de l'organisation et de la production culinaire:
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Premier commis
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Chef de partie ou adjoint au chef de cuisine pour le secteur restauration commerciale
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Chef de cuisine ou chef gérant ou responsable de production pour le secteur de la restauration collective
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Dans le domaine du service et de la commercialisation
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Chef de rang
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Maître d'hôtel
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Adjoint au directeur de restaurant pour les secteurs restauration commerciale au collective
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Recrutement
Après la classe de troisième par la procédure AFFELNET.
Le choix de la spécialisation se fait à l’issue de la classe de seconde pour la spécialité cuisine ou service dont 24 places en section Euro (Anglais).
