LYCEE HOTELIER NOTRE DAME

About our Lycée (college)

Situated in the village of St Méen le Grand about 55 km south of St Malo and 50 km east of Rennes our lycée specializes in hospitality and catering education.

The oldest building originates from the 60’s and was converted into a catering college in 1977, then a first extension was built in 1989. Due to the increasing number of students (today about 300 for 40 qualified teachers) another building was added and full renovation followed in 1994. The lycee now has 4 fully equipped kitchens, a bar, a wine-tasting laboratory and 4 restaurants, one of which is opened to public for lunches (Monday to Friday) and special events.

Most students use daily regular buses to and from Rennes and Dinan ; some of them are accommodated by host families in the village ; the lycee provides Monday to Friday full-boarding for 3O female students.

All students have lunch at the lycee either at the self-service which is run by an independant catering company (Scolarest/ Compass) or in one of the 4 restaurants, allowing them to be alternatively observing customers, food-producers or waiters according to the type of qualification prepared.

Prospectus

Programme length : 2 years

Student ages : 16 – 18

This full-time course provides a good basic knowledge of cooking, cleaning and hygiene as well as a good knowledge of food and wine service techniques.

In the first year (September –June) the course will include :

In the second year (September-May) :

Concerning practical work two other assessments are also carried out at college during the second year : one in December, one in May.

A student normal Monday to Friday week at the lycee totalizes about 35 hours.

During both years written work is very important, and the programmes also include the following subjects :

Food hygiene, Nutrition, Food and Beverage Studies, Book-keeping, Economics, Law, French, English (second language), Maths, History and Geography, Applied Arts, Physical education, a 3^rd optional language (Spanish or German), I.T.

All these subjects are assessed during the written exams that take place in June.

Career opportunities :

Students may go and work in the industry as commis cook or waiter, but most of them will progress onto the BAC PRO and continue to a further 2-year course.

Programme length : 2 years, full-time Monday to Friday week at college, September to May including training periods in the industry

Student ages : 18 – 20

Entry requirements : students are expected to hold the B.E.P. métiers de la restauration (one of the 2 options : culinary arts or food service)

Course contents are similar to those of the BEP with emphasis on written work as far as academic subjects are concerned.

According to the students qualifications practical work will imply more advanced skills for the preparation of food (team work, creativity…) and for food service (silver service, carvery, flaming, buffet service, functions, themed events, bar work, cocktail and wine service…)

Work placement in the finest restaurants and hotels in different French regions :

Programme length : 1 year including training periods

Entry requirements : accessible to students who hold either a B.E.P. or a BAC PRO in catering studies.

The course emphasizes on the French wines. Students will have a very good knowledge of the French vineyards, Wine appreciation, Wine-tasting, Service Techniques, Food and Wine matching, Stocktaking. English is also part of this programme.

3 different types of work placements :

[ Accueil ] [ Remonter ] [ Le Restaurant ] [ Formation initiale ] [ Formation adulte ] [ Coordonnées ] [ CDI ] [ Actualités ] [ Livres des profs ] [ Anciens élèves ] [ Recettes ] [ Liens ] [ Emploi ] [ Ressources num ]