Bachelor of Arts

• BAC + 3   
• Study abroad at the Barcelona Campus in the 3rd semester
• RNCP LEVEL 6*
  4th,5th & 6th semesters at the FERRIÈRES CAMPUS. Work-study experience possible

Objective

• To enroll in a professional course in order to quickly achieve professional recognition and mastery within a specialized trade. 
• This is not my priority at the moment, but I am not excluding the possibility of continuing my studies in a Master 1.
• To develop an expertise consistent with my talents and ambitions.
• To blossom within a professional field that is in transition and constantly evolving to fulfil my passions.

The Manager in International Hotels and Restaurants is required to manage all the staff of their company or department: dining room, kitchen, and hotel, as well as to develop the activity and profitability of the restaurant, hotel, or hotel restaurant, in accordance with the objectives set by the management. 

They manage and develop customer relations. The possibility of alternating between school and the company from the 2nd year allows students to become professionals in Hospitality or Gastronomy while financing their studies. The 3-year Bachelor Ferrières is designed for students who want to move quickly towards an operational career. 

Semesters 4, 5, and 6 allow students to become expert practitioners in their chosen specialty, achieve operational excellence and assume more and more responsibilities within a team. 

RNCP level 6 title (equivalent to a Bac + 3). Responsible for international hotels and restaurants.

This certification is composed of 4 blocks of skills. Students must complete the related courses or equivalents within the VAE (validation of acquired competencies) framework.

To receive the certification, each student must therefore acquire all the skills that make up each block of skills.

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** Example of tuition fees for a start date in September 2023 including a work study experience. Depending on the programme, there may be additional equipment, accommodation and study abroad costs.

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