June 5 from 10am till 4pm (Paris local time) at the Chateau de Ferrières.register
Over the duration of the course, students combine classroom training with hands-on learning. This practical experience is gained through day-to-day immersion in various departments: kitchen, dining room, bar, reception, housekeeping, sales, booking, maintenance and events. This practical training is in line with academic learning. Throughout this ongoing hands-on experience, the student builds a solid grounding in operational efficiency through performing daily professional tasks.