Bachelor of Arts

Bachelor Ferriere Program 2022 – 2023

TEACHING METHODS AND TOOLS

The Ferrières Training Experience combines 4 main teaching methods:

• PROFESSIONALISING EDUCATION, which allows students to acquire technological, scientific and technical knowledge taught during the course to reach a given level of expertise through interactive courses.
• APPLIED EDUCATION (also known as P.A.P. for the Programme for Professional Acceleration) which allows students to put the knowledge they’ve acquired into practice and to understand the professional challenges facing companies in the hospitality sector. This approach also contributes to personal development both in terms of maturity and in terms of professional orientation (fields of specialisation, companies, professions, geographical regions, etc.).
• INDUCTIVE TEACHING through participation in regular and one-time events (trade fairs, networking events, masterclasses, competitions, visits, internships, etc.).
• INDIVIDUALISED SUPPORT for students in terms of personal development, further studies, professional goals, and employability.

ASSESSMENT METHODS

Each course is assessed both by Continuous Assessment (CA) and by a Final Examination (FE). All the assessments for each course lead to a CA mark which counts for 60% and an FE mark which counts for 40%.

• Continuous assessment work varies depending on the course, examples include: participation scores, multiple choice quizzes, individual or group presentations, etc.
• Final exams may include: a practical test in a professional environment, case studies, projects, and writing and defending dissertations.

RNCP level 6 title (equivalent to a Bac + 3) Manager in International Hospitality and Restoration

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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