THE DEPARTMENT OF THE DEPARTMENT OF CATERING AND HOTEL CATERING AND HOTEL

JACQUES COEUR SCHOOLJACQUES COEUR SCHOOL

PRESENTATION OF THE PRESENTATION OF THE CATERING AND HOTEL CATERING AND HOTEL

DEPARTMENTDEPARTMENT

KITCHEN & PASTRYKITCHEN & PASTRY

The pleasure of preparing good

food

THE RESTAURANTTHE RESTAURANT

Thematic setting

Classic setting

The pleasure of serving fine and

good food

THE BARTHE BAR

ACCOMODATION CLASSROOMACCOMODATION CLASSROOMIntroduction to

professional software

Welcome the guest

KITCHEN AND PASTRY KITCHEN AND PASTRY TRAININGTRAINING

The expected qualifications

Method

Organisation

Ability to work as a team

Sense of responsibility

Creativity

Cleanliness

Professional knowledgesProfessional knowledges

Mastering

techniques

Knowledge products

Hygiene and safetyHygiene and safety

Temperature control of food Personal cleanliness

Respect the cold chainUsing cutting and

cooking

equipment

Artistic and aesthetic notionsArtistic and aesthetic notions

Colors

Volumes

Flavors

Contrasts

World food and world products like indian spices,

RESTAURANT, BAR AND RESTAURANT, BAR AND WINE TRAININGWINE TRAINING

The expected qualificationsThe expected qualifications

Présentation

Listening the guest

Conviviality

Organisation

Ability to work as a team

Technics of serviceTechnics of service

Tray Service

Plate service

Gueridon

service

MarketingMarketing

Contact and customer sales

Presentation and ease

Creating animation for theme servicesCreating animation for theme services

Champagne Evening

Indian theme

Imagination

and taste

French and foreign

gastronomies

Wine and Enology Wine and Enology – The bar

Wine knowledges

Wine tastingMatching Food

and Wine

Making cocktails

Grapes knowledges

Wine service

Arts of table

Art of flowersHarmony of shapes and

colors

Fruits cascadeModern bouquet

Fruit Art

Table bouquet

HOTEL TRAININGHOTEL TRAINING

EXPECTED QUALIFICATIONS

PrésentationListening the guest

Adaptability

Organisation

Ability to work as a team

Technical communication and hospitality

Welcome the guests

Using hotel software

Making reservation

Answering the phone

Mastering computer

Tracking of receipts

Schedule management

Rooms

Cleaning the rooms Using cleaning products

Room control

Materials knowledges

Laundry management

Tracking welcome products

SUPERVISING AND SUPERVISING AND MANAGEMENT TRAININGMANAGEMENT TRAINING

Professional ResponsibilityProfessional ResponsibilitySupervising

AnimatingTraining

EnrollingFood and beverage

management

Cost control

Creating menus

Promote the establishment

Evaluating

A Movie of a special meal served A Movie of a special meal served for 300 personsfor 300 persons

JOBS IN CATERING AND JOBS IN CATERING AND HOTEL INDUSTRYHOTEL INDUSTRY

Traditional restaurantsRestaurant

managerAssistant manager Banquet Manager Maître d’hôtel Head chef

Barman Waiter Chef de partie Wine waiter Chef trancheur

Cashier Pastry chefClerk of

restaurantBusboy Crewmember

Groups of restaurants (chains)Manager or Restaurant Manager

Manager Assistant manager Crewmember Cashier

Hostess Head chef Waiter Lemonade waiter

Restauration collectiveOperations Inspector

ManagerResponsible for central kitchen

Logistics Manager Maître ouvrier

Qualified inspectorResponsible for satellite kitchen

Kitchen workers Service Agents

Métiers annexes

Wine sellerFood

Demonstratorrestoration

products SellerCost controller

Food and beverage manager

HOTEL AND FRONT OFFICEHOTEL AND FRONT OFFICE

Hotel manager Hotel director Front office managerReceptionist

Cashier Concierge Night auditor porter

Bellboy Voiturier GroomRoom service

manager

Governess Valet Laundress Internal trader

JOBS ALL AROUND THE WORLD

French cuisine and the french gourmet meal made part of the french identity.

Pupills can work all around the world in high qualified jobs

THE OPINIONS OF THE OPINIONS OF PROFESSIONALSPROFESSIONALS

« Impeccable presentation is very important. Politeness, thoroughness, punctuality, and patience are important qualities in this job. It also needs to be rigorous and conscientious»

« Please our guest is the first quality»

«Always be listening»

«A quality that we will demand is the mastery of foreign languages»

«Identify what the customer expects is the most difficult»

«Psychology is a very important element to success»

French gourmet mealFrench gourmet meal

Since 2011, UNESCO recognized the Since 2011, UNESCO recognized the importance of the french gourmet meal.importance of the french gourmet meal.It now belongs to the UNESCO World It now belongs to the UNESCO World

Heritage !Heritage !

THANKS YOU FOR THANKS YOU FOR LISTENING US LISTENING US

We hope you enjoyed our interview

The french students in catering school