formation BEP...

The Raymond Mondon Hotel management and Catering School of Metz offers various full-time courses leading to

	BREVET D’ETUDES PROFESSIONNELLES Equivalent to GNVQ Intermediate Level (GB)			MENTION COMPLEMENTAIRE EMPLOYE TRAITEUR et CUISINE DE HAUT NIVEAU Commercial CATERING CERTIFICATE Certification in Haute Cuisine (Advanced Level Food Production)

	BACCALAUREAT PROFESSIONNEL RESTAURATION Equivalent to GNVQ – Advanced Level – (GB)			MENTION COMPLEMENTAIRE ACCUEIL-RECEPTION CERTIFICATE IN RECEPTION /FRONT OFFICE

	MENTION COMPLEMENTAIRE EMPLOYE SOMMELIER WINE & DRINK SERVICE CERTIFICATE			MENTION COMPLEMENTAIRE CUISINIER EN DESSERTS DE RESTAURANT CERTIFICATE IN PATISSERIE AND CONFECTIONERY – Restaurant DESSERTS

BREVET D’ETUDES PROFESSIONNELLES
HOTELLERIE-RESTAURATION

GNVQ Intermediate Level

AIMS OF THE COURSE
The certificate attests a theoretical as well as a practical vocational training. The holder of this certificate has a well-rounded training in catering and hospitality with a specialization corresponding to:
Option A : FOOD PREPARATION AND COOKING
Option B : FOOD AND DRINK SERVICE

DURATION OF THE COURSE
2 academic years of full-time study
1^st year : core programme
2^nd year : Option A : FOOD PREPARATION AND COOKING
or Option B : FOOD AND DRINK SERVICE

CAREER OPPORTUNITIES
After obtaining the certificate, students can directly enter the industry or continue their studies towards :

1-	1ère PROFESSIONNELLE 1^st year of a 2-year course leading to Baccalaureat Professionnel
	or
2-	1ère d’Adaptation 1st – special programme- year ( or conversion year) of a 2-year course leading to Baccalaureat Professionnel
	or
3-	Mentions Complementaires One-year courses leading to a Certificate in Wine and Drink Service or a Certificate in Commercial Catering
	or
4-	Formations Complementaires A one-year course leading to a Certification in Advanced Level Food production.

BACCALAUREAT PROFESSIONNEL RESTAURATION

GNVQ ADVANCED LEVEL (GB)
CATERING & HOSPITALITY

AIMS OF THE COURSE
To produce highly-skilled students who meet the standards required by the hospitality and catering industry, who are aware of the varying needs of the food industry and are able to adapt to the ever-changing work activities in all the sectors of the catering industry.

CAREER OPPORTUNITIES
These professionals will occupy important salaried positions or set up their own businesses

ENTRY REQUIREMENTS
- BREVET D’ETUDES PROFESSIONNELLES (GNVQ Intermediate Level)
or
- CAP Cuisinier ou Employé de Restaurant (NVQ Level 2 or 3 or GNVQ. Foundation Level in Food preparation and Cooking or in Food & Drink service)

ADMISSION
Final admission is determined after review of the student application.

DURATION OF COURSE
2 academic years of full-time study.

COURSE DETAILS
The training received enables students to master the following areas

1-	Hands-on implementation
2-	Consists of reaching a level of competence regarding the requirements of quality and speed which is expected of an experienced technician mastering professional techniques and applying new technologies involving a sound knowledge of materials and products.
3-	Management Consists of studying various processes regarding work organization, information technology, sales development activities, management and human resources within the industry
4-	Development and strategy planning
5-	Consists of designing new products and concepts to meet the changing needs of the industry

Quality assessment
Consists of controlling and assessing professional information, making appropriate professional choices, taking initiatives and solving problems.

Communication
Consists in developing communication skills to further human relations at home and abroad.

This initial training is supplemented by working in a Real Professional Environment via Work placements within the Hospitality industry. It allows students to become efficient by gaining speed and dexterity , to familiarize themselves with different materials, to experience various working environments and duties and to learn and apply current technologies.

MENTION COMPLEMENTAIRE SOMMELIER

WINE AND DRINK SERVICE CERTIFICATE

This certificate is intended for students who have obtained

BEP Hotellerie-Restauration Option B ( GNVQ Intermediate Level –Food & Drink Service)
or
Baccalaureat Professionnel Restauration (GNVQ Advanced Level)
or
Baccalaureat Technoloqique Hotellerie-Restauration (BTEC Catering & Hospitality)
or
Brevet de Technicien (HND Catering and Hospitality)

It certifies that students are trained primarily to fulfill customer needs regarding wines and drinks. To ensure this activity students must have technical knowledge as well as general, culinary, linguistic and legal knowledge.

MENTION COMPLEMENTAIRE TRAITEUR
et CUISINE DE HAUT NIVEAU

CERTIFICATE IN COMMERCIAL CATERING
CERTIFICATION IN ADVANCED LEVEL
FOOD PRODUCTION

This certificate is intended for students who have obtained

BEP Hotellerie-Restauration Option A ( GNVQ Intermediate Level – Food preparation & Cooking)
It certifies that the students have theoretical knowledge and practical vocational training in the activity which consists of creating original elaborate meals or developing complex food production.
The aim of this course is to provide students with better opportunities of working in gourmet restaurants. It is based on deepening their knowledge of culinary techniques and on developing creativity .Structured work experience through work placements within the industry is an integral part of the program.

MENTION COMPLEMENTAIRE ACCUEIL-RECEPTION

CERTIFICATE IN RECEPTION-FRONT OFFICE

This one-year course is intended for students who have obtained:

Baccalaureat Technologique (BTEC – Catering and Hospitality)
or
Baccalaureat general ( A-levels)
or
Baccalauréat Professionnel Hotellerie-Restauration ( providing good school records and study of 2 foreign languages)

It should enable them to acquire the necessary skills to carry on their activities in the Hospitality industry whether the hotels are independent or part of a chain (in various sectors: business, leisure, transport…) Examples of activities include reception, concierge, front office, switchboard, reservations, room service and cashier)

MENTION COMPLEMENTAIRE
CUISINIER EN DESSERTS DE RESTAURANT

CERTIFICATE IN PASTRY COOKING AND CONFECTIONERY
(Restaurant Desserts)

This one-year course is intended for students who have obtained

BEP Hotellerie Restauration option A ( GNVQ Intermediate Level – Food Production and Cooking)
or
Baccalaureat Professionnel Restauration ( GNVQ Advanced Level)
or
Baccalaureat Technologique Hotellerie – Restauration ( BTEC Catering & Hospitality)

It should enable them to acquire knowledge in a very specific field : dessert and pastry making, sugar and chocolate confectionery, buffets.

Theses courses are supplemented by work placements within the industry.

Students are assessed by a final examination.