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Baccalaureat Professionnel in Restaurant Service

  Objectives of the training course:

This level-4 training course has two objectives:
- organization and culinary production (cooking),
- service and marketing (restaurant service).
In the first year, the apprentice will be trained in thes two fields. He will specialize in one of them in the second year.

Conditions:
- Holding a BEP in the same field of activity or having a derogation.

Duration of the course:
- Sandwich course company/training school.
- A 2-year course of 1500 hours at the school (2 days a week).
- Beginning of the course : beginning of September.
 
Contents:
In  the workplace:
The apprentice will have to be introduced to
- production organization.
- management and stock control.
- marketing, market research.
- elaboration of new products.
- staff supervision.
At the CEFPPA Adrien Zeller: 20 hours of classes a week:
Professional subjects:
- Practical work - Culinary and restaurant service courses - Hygiene - Applied sciences.
General subjects:
- French - Maths - Budget management - Languages - History - Geography - Art - Sport.

Status:
The course is attended as part of an Apprenticeship Contract.
 
Income of the trainee:
Attendance is paid according to the following grid showing percentages of the minimum wage in the hotel and catering industry:
Apprenticeship Contract
Age 1st year 2nd year
under 18 25 % 37 %
18 to 20 41 % 49 %
21 and over 53 % 61 %
 
How do you apply?:Offres d'apprentissage de la CCI
- Apply at the CEFPPA Adrien Zeller.
- Find a company among those mentioned on the list of approved companies provided by the CCI (Strasbourg Chamber of Commerce and Industry).
- Sign an Apprenticeship Contract with an approved employer after the selection of your application by the CEFPPA).
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