Manager en Hôtellerie internationale
Level II Degree registered at RNCP by French Ministerial Order
In 1st year:
In France: Baccalauréat
In Belgium: Certificat de fin d’études secondaires
In Switzerland: Maturité
In other countries: High School Diploma ou Equivalent «A» level
In 3rd year:
In France : Baccalauréat + 2 years
In Belgium: Certificat de fin d’études secondaires + 2 years
In Switzerland: Maturité + 2 years
In other countries: High School Diploma ou Equivalent «A» level + 2 years
English Proficiency: TOEFL 550 (80 IBT) or IELTS 5.5 (academic) + one-page personal essay or a cover letter written in English.
Objective: Complete knowledge of management, team-building, and executive functions in an international environment. Acquiring a professional, legal, economic, and linguistic culture with the objective of having an operational management post in the company.
1st year: Students are introduced to marketing, human resources, administration and professional culture, and become seasoned to catering, culinary production techniques, banquet constraints, unexpected events in receptions or seminars, and conclude their School year by an internship in the country where they are studying.
2nd year: While continuing to enhance theoretical knowledge, students are introduced to management. During the practical training, they manage the 1st year students, while being managed themselves by 3rd year students. Students gain self confidence and do an internship in a foreign country.
Marco Polo Program:
Students have the possibility of doing their 2nd year in another Vatel School, after the dean of their host School has gone though and validated their application.
More about the Marco Polo Program
3rd year: Students have all basic knowledge required. Students then are ready to begin team management, right in School. In this year, they develop their analytical capabilities, call upon the knowledge accumulated so far, devise strategies and take their first decisions.