High school for tourism, hotel and catering professions with an international focus
Nice - French Riviera
CAP
TRAINING CYCLE
The duration of the Vocational Aptitude Certificate training cycle includes 72 weeks spread over 2 years in:
-
55 weeks of training at high school
-
14 weeks of Professional Training Periods (PFMP)
-
3 weeks dedicated to certification
INTERNSHIPS
The 14 weeks of internships take place in hotel establishments in Nice and the surrounding area.
AND AFTER?
The student can continue their training towards a Professional Baccalaureate (1st year class) or a Specialization Certificate, or move towards working life.
COMPULSORY COURSES
(weekly schedules)
Professional training:
Professional teaching in co-intervention - 3 hours
Completion of a project - 3 hours
Prevention-Health-Environment - 1.5 hours
General lessons:
French, history-geography, civic education 2 hours
Mathematics, physics - chemistry - 1.5 hours
Modern language - 1.5 hours
Applied arts, artistic culture - 1 hour
EPS - 2.5 hours
EXAM
At the end of the course, the Professional Aptitude Certificate is passed
CAP Cuisine
RECRUITMENT
By the AFFELNET procedure (see the main teacher or the college management).
TRAINING CONTENT
The holder of the “Cuisine” professional aptitude certificate prepares, produces and distributes culinary preparations for all types of catering establishments .
Under the authority of a manager, he or she:
-
Ensures culinary production and its distribution by implementing specific techniques
-
Contributes to the company's customer satisfaction
-
Comply with current health and safety procedures
His professional practice takes into account the issues of food and sustainable development.
He can occupy the positions of kitchen assistant, cook, cook in collective catering, and in all types of catering concepts.
Sales and Services Hotel - Café - Restaurant
RECRUITMENT
-
Through the AFFELNET procedure (see the main teacher or the school management).
TRAINING CONTENT
-
The holder of the "Sales and Services in Hotel-Café-Restaurant" vocational certificate provides services in all types of establishments in the hospitality sector. Under the authority of a supervisor, he or she:
-
Contributes to the reception and well-being of French and foreign customers
-
Provides services in hotels, café-brasseries, restaurants
-
Prepares dishes in café-brasseries, hotels, and restaurants
-
Implements professional techniques
-
Contributes to the marketing of services
-
Their professional practice respects the diversity of the clientele and takes into account food and sustainable development issues. They can occupy positions as employees in hotels, café-brasseries, or restaurants (floor or room assistant, chambermaid or valet, waiter, café boy...)