1. THE DEPARTMENT OF CATERING AND HOTEL JACQUES COEUR SCHOOL

2. PRESENTATION OF THE CATERING AND HOTEL DEPARTMENT

3. The pleasure of preparing good food
KITCHEN & PASTRY
The pleasure of preparing good food

4. The pleasure of serving fine and good food
THE RESTAURANT
The pleasure of serving fine and good food
Classic setting
Thematic setting

5. THE BAR

6. ACCOMODATION CLASSROOM
Introduction to
professional software
Welcome the guest
Le lycée dispose d’une salle de TP hébergement équipée de matériel informatique et de banques de réception.
Salle de communication professionnelle avec postes informatiques (pack office + logiciel de retouche d’images)

7. KITCHEN AND PASTRY TRAINING

8. The expected qualifications
Ability to work as a team
Method
Creativity
Cleanliness
Sense of
responsibility
Organisation

9. Professional knowledges
Knowledge products
Mastering techniques

10. Hygiene and safety Temperature control Personal cleanliness of food
Using cutting and
cooking
equipment
Respect
the cold chain

11. Artistic and aesthetic notions
Flavors
Colors
Contrasts
Volumes
World food and world products like indian spices,

12. RESTAURANT, BAR AND WINE TRAINING

13. The expected qualifications
Ability to work as a team
Présentation
Conviviality
Listening
the guest
Organisation

14. Technics of service
Tray Service
Plate service
Gueridon service

15. Contact and customer sales
Marketing
Contact and customer sales
Presentation and ease

16. Creating animation for theme services
Champagne Evening
French and foreign gastronomies
Imagination and taste
Indian theme

17. Wine and Enology – The bar
Matching Food and Wine
Wine and Enology – The bar
Wine service
Wine tasting
Making cocktails
Wine knowledges
Grapes knowledges

18. Arts of table

19. Harmony of shapes and colors
Art of flowers
Fruits cascade
Modern bouquet
Harmony of shapes and colors
Fruit Art
Table bouquet

20. HOTEL TRAINING

21. EXPECTED QUALIFICATIONS
Ability to work as a team
Listening
the guest
Présentation
Organisation
Adaptability

22. Technical communication and hospitality
Welcome the guests
Tracking of receipts
Answering the phone
Schedule
management
Making reservation
Using hotel software
Mastering computer

23. Using cleaning products Tracking welcome products
Rooms
Using cleaning products
Cleaning the rooms
Laundry
management
Room control
Materials knowledges
Tracking welcome products

24. SUPERVISING AND MANAGEMENT TRAINING

25. Professional Responsibility
Supervising
Enrolling
Training
Animating
Food and beverage
management
Creating menus
Evaluating
Promote the establishment
Cost control

26. A Movie of a special meal served for 300 persons

27. JOBS IN CATERING AND HOTEL INDUSTRY

28. Traditional restaurants
Restaurant manager
Assistant manager
Banquet Manager
Maître d’hôtel
Head chef
Barman
Waiter
Chef de partie
Wine waiter
Chef trancheur
Cashier
Pastry chef
Clerk of restaurant
Busboy
Crewmember
Groups of restaurants (chains)
Manager or Restaurant Manager
Manager
Hostess
Lemonade waiter
Restauration collective
Operations Inspector
Responsible for central kitchen
Logistics Manager
Maître ouvrier
Qualified inspector
Responsible for satellite kitchen
Kitchen workers
Service Agents
Métiers annexes
Wine seller
Food Demonstrator
restoration products Seller
Cost controller
Food and beverage manager

29. HOTEL AND FRONT OFFICE Hotel manager Hotel director
Front office manager
Receptionist
Cashier
Concierge
Night auditor
porter
Bellboy
Voiturier
Groom
Room service manager
Governess
Valet
Laundress
Internal trader

30. 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

31. THE OPINIONS OF PROFESSIONALS
« 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»

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

33. THANKS YOU FOR LISTENING US
We hope you enjoyed our interview
The french students in catering school