For students holding different type of Bachelor or even Master degree it is important to start the Master programme on the same basis. This is essential to bridge gaps in operational knowledge.
It brings together the individual skills of the students to create a common denominator - without making them homogeneous - so that they can start the Master's programme with an equivalent basis.
This qualifying year is an upgrading year. It is an adapted programme composed of ten operational modules, which includes accommodation (room division) and catering (food & beverage) techniques.
To achieve this objective of acquiring operational skills, the programme includes an essential four-month practical training period and an end-of-year project called "Final work paper - Menu engineering". It allows students to develop their creativity in terms of skills. In addition, it gives them the ability to manage and calculate the "Food cost - Prime cost - Ratios, etc". This is in order to manage production within the framework of an allocated budget, while respecting marketing constraints.