Bachelor

Year 3 :
Alternance option

Immerse yourself in the professional world while continuing your training. Choose Savignac's work-study program and combine apprenticeship and practical experience with renowned partner companies. Discover how this path can transform your educational journey into a real-life adventure and prepare you for the exciting challenges of the working world.

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bachelor hôtellerie restauration alternance

Why choose a Bachelor's degree on a sandwich course?

Immediate application of knowledge

Put what you learn into practice in real time, turning every academic concept into an operational skill in the real world.

Adaptability and resilience

Learn to juggle academic and professional responsibilities, developing adaptability and resilience that will be assets throughout your career.

The added value of a Grande École

Benefit from excellent teaching, access to quality resources, a stimulating learning environment, the school's network of alumni for your career advancement... and enjoy an exceptional educational experience.

Quality of support

Benefit from meticulous monitoring of both your academic career and your corporate partnership, and find the right balance between your academic and professional responsibilities.

Program

Programs overview
  1. Classes are face-to-face, although some can be taken remotely. There are no prerequisites at the beginning of the year.
Managerial lessons
  1. Our active and dynamic teaching method questions professional practices and realities. The theoretical core of the course covers operational management and develops mastery of management tools.
  2. Some examples of modules:
  3. - Operational team management
    - Departmental sales policy
    - Departmental financial management
    - Legal culture
    - Web marketing/ CRM
    - Project management
    - Revenue management
Personal development
  1. - English communication
    - Office automation
    - Developing public speaking skills
    - Helping you draw up your career plan: this individual tutoring program supports you in your reflection so that you can develop both professionally and personally.
Professional immersion
  1. The sector in which you work, such as commercial or institutional catering, business or leisure hotels, or events management, sets the tone for your curriculum, as do your assignments, which may include team or project management. Your choice of company is therefore a strategic one, and one to be made with care. Your time at the company will enable you to apply the tools you learn at school and develop your business skills.
Assessments
  1. Assessment takes place on an ongoing basis throughout the course, with individual and group oral and written reports, and written exams (MCQs, case studies, work situations, etc.), depending on the modules and lecturers involved. At the end of the year, the final certification exams take the form of an individual written report and oral presentation.
Calendar
  1. The schedule alternates 1 week at the school and 3 weeks at the company, from September to June (with some adjustments). The apprenticeship or professionalization contract with the company is for a period of 1 year.

The timetable is indicative and may be subject to change.

Last update: November 20, 2023

bachelor's degree in hotel and catering

Work-study programs in practice

How do you find your work-study company?
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'École de Savignac is at your side in your search for a host company. We have a network of partner companies and can help you find your company.

What about accommodation?
Accommodation can be rented during training weeks. The cost of accommodation is €6 per night. You can access numerous offers on dedicated websites, or contact the School, which has set up partnerships with student accommodation providers.

What about my other expenses?
On-campus catering is compulsory at lunchtime. Students on work-study programs are entitled to a €3 lunch allowance during their training week. Travel expenses are not covered: work-study students should check with their host company to find out what is planned.

Applying for a work-study contract

Don't wait until you've found a work-study company to apply! We'll help you find the right company.

Applying

Statistics

Satisfaction rates, drop-out rates, discontinuation rates, job placement rates... find out all the useful statistics on this program:

View statistics

Resources

For information on contract types, duration, legal framework, remuneration, formalization procedures, working conditions, tutoring and respective obligations, visit
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Work-study portal

A few examples of jobs held by our alternating students

Career opportunities for bachelor of hotel and catering

Sales assistant in a Lyonnais bouchon

Performance and growth project manager for central kitchens in a major foodservice group

Assistant F&B manager in a Parisian luxury hotel

Management assistant in a nursing home

Assistant general housekeeper in a relais chateau on the Basque coast

Order and stock manager

Customer Manager

Talk to our students

Who better than our students to help you discover the Savignac experience and answer all your questions? Just contact them!

Arthur frigola
Arthur FRIGOLA
BAAL 2023
Paul Sato
Paul SATO
BAAL 2023
Lucas Salomon
Lucas SALOMON
BAAL 2023
Elora Aubriot
Elora AUBRIOT
BAAL 2023

CONTACT US

and take the first step towards your future
in hospitality leadership