Bachelor in F&B and Hospitality Management

    The FERRANDI PARIS Bachelor of F&B and Hospitality Management prepares students for different roles in the hospitality and catering sectors and also for business creations or takeovers.

    Description

    Duration

    3 YEARS


    Frequency

    FULL-TIME PROGRAM WITH MANDATORY 4 TO 6 MONTH INTERNSHIPS IN FRANCE AND ABROAD

    Tuition fees

    9 200 €

    Ancillary fees

    ADMINISTRATIVE ENROLMENT FEE: €100 (NON-REFUNDABLE)
    ANCILLARY FEES: PROFESSIONAL CLOTHING:
    1ST YEAR €530
    2ND YEAR €400
    3RD YEAR € 60
    EQUIPMENT: € 130
    PROFESSIONAL SEMINAR: 2ND YEAR € 440
    OPTIONAL 1/2 BOARD: APPROXIMATELY € 5 PER MEAL
    STUDENT SOCIAL SECURITY SCHEME: € 215 (2015 / 2016 PRICE, LIKELY TO RISE EVERY YEAR). - SUBSCRIPTION TO THE FERRANDI ALUMNI ASSOCIATION (FOR LIFE): € 100

    Type of diploma

    Bachelor

    Program

    Objectives

    To give the students sound technical and managerial skills (courses in management, marketing, finance, etc.) that will allow them to become immediately operational in the first company they join after graduating.

    Training content: 

    • Acquisition of techniques required for restaurant work and managing catering teams
    • Detailed presentation of the hospitality sector and its trades
    • Introduction to accommodation techniques.

    The second year covers all issues related to hospitality management in a highly practical manner. The students also examine food and beverage issues in greater detail.

    In the third year, they choose to major in either "Hospitality Management" or "F&B and Entrepreneurship", which allows them to specialize and acquire more advanced skills in their chosen field.
     This final year places students in real-life situations of running and managing a business and culminates in two different outcomes depending on the chosen option:

    • In "F&B and Entrepreneurial Management", students develop a Business Plan for a catering company with students on the FERRANDI Bachelor of "Culinary Arts and Entrepreneurship" program.The best projects are put into operation in the School's training restaurant.
    • Students who have chosen to major in "Hospitality Management" work on a development project in the hospitality sector.
       

    All of the school's courses are based on the development of occupational knowledge and professional practice through internships and corporate case studies. Working in an international and inter-cultural environment complements the advanced teaching of English. Significant emphasis is placed on business creation and development, on a full-time basis, including a 5 to 6-month in-company internship, 30% of which is of a technical nature.

    A program with an international dimension: 

    • Internships in prestigious establishments, in France and worldwide
    • Immersion in professional situations in our restaurants and partner hotels
    • Elective classes taught by university professors and partner institutions
    • At the end of the training, students will be awarded the Level II Restaurant Manager diploma, recognized by the French State and registered on the RNCP (National Directory of Vocational Qualifications) - Official Journal of 6 December, 2016.
       

    Admission and timetable

    Entry level :

    Bac

    Admission conditions

    The first year is open to holders of a general Baccalauréat, a technological Baccalauréat or a New Technological Hospitality Baccalauréat (BTnH). Candidates possessing a foreign qualification must produce a document certifying that it is equivalent to the required French qualification.

    Admission procedure

    The timetable for the selection procedure and all practical information (funding of studies, Recognition of Prior Learning, etc.) are specified in the admission procedures: 
    Download the admission and enrollment procedures for 2017
     

    Enrollments

    Opening of enrollments: 15/02/2017

    Close of enrollments : 15/06/2017

    Prospects

    Further studies

    Master of Science in Hospitality Management, dispensé uniquement sur le campus de Paris :
    Cette formation de haut niveau s’adresse aux étudiants souhaitant exercer des fonctions clés dans le secteur de l’hôtellerie comme revenue manager, directeur de l’hébergement, directeur des opérations et, à moyen terme, des postes à la direction générale au sein de groupes internationaux ou de structures indépendantes, en France ou à l’international.

    Professional opportunities

    Professional opportunities:
    Head Receptionist, Accommodation Manager, Head Chef, Assistant Manager, Restaurant Director, Catering Sales Outlet Manager, Seminar and Banquet Coordinator, Seminar and Banquet Sales Representative, Restaurateur-Operator, Food and Beverage Manager, etc.

    For more info

    • Funding of studies
      Bachelor students have student status and may be able to obtain higher education grants (Paris campus only).
      Information www.crous-paris.fr
    • Recognition of Prior Learning
      This program can be accessed through the Recognition of Prior Learning (RPL) scheme.
      Please contact Florence Derôme if you require any information: fderome@ferrandi-paris.fr