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General information

Highlights

Offered programme & field of expertiseHospitality management
Accreditations & RankingCNCP, INSTITUTE OF HOSPITALITY
Information about the agreementExchange Programme
Erasmus + Agreement
Language of instructionEnglish
Language requirementsMinimum B2 Level
Courses workload30 ECTS credits minimum per semester
Academic Calendar (including exams)Semester 3: mid september to end December
Semester 4: 2nd week of February to 2n week of May

About the school

Public/Private SchoolPrivate University
Campus locationThe campus is located 20 km away from Périgueux city centre.
It is 2 hours away from Bordeaux international airport.
Campus size450 students within the school; 250 students on campus.
Campus facilities• Wi-Fi all over campus (free of charge)
• Resource and documentation centre
• Restaurant/Cafeteria
• Student gym, swimming pool

Practical information

HousingThe Savignac team will do its best to help incoming students get ready for their stay by providing a list of available housing options of walking distance of the campus; however, each student is required to find their own accommodation.
On-campus accommodation is also available, but there is a limited number of rooms. Rooms will be allocated on a first come, first served basis.
Estimated Expenses (including housing)• Lunch at school s compulsory (working days only): €120-€140/month
• Housing: €320-€400
• Campus accommodation + meals (weekdays) : €450/month
Health InsuranceWhen you will apply at our school, you will be required to have the EHIC (European Health Insurance Card).
All non-EU students must have medical insurance coverage for the duration of their stay and studies at Savignac.
Before leaving, make sure to check all of your vaccines are up to date.
Administrative ProceduresNo VISA needed for the members of the European Union.
For non EU students:
Please read carefully (health, security…) all information details from the French government http://diplomatie.gouv.fr/fr/
Website available in many languages.

COURSE INFORMATION

Courses in semester 3 (Autumn semester)

Courses in semester 3*
ECTS Credits
International Marketing 3
Hospitality Business Finance – Controlling and Budgeting 9
Managing people – the manager’s role 3
Tourism issues in the Hospitality Industry 2
Public Relations in the Luxury Hospitality Environment 1
Contract & Events Management 3
Professional Project 1
English culture and communication 3
Second language (Spanish or German) 3
French communication (E-learning) and/or tandem learning 2

Courses in semester 4 (Spring semester)

Courses in semester 4*
ECTS Credits
Cross Cultural Management 4
Rooms Division Management 4
Corporate Finance in Hospitality industry 5
Event Management II 2
Luxury Hospitality 2
Gastronomy and French heritage 3
Culinary and Service Practical Exercises 2
Global Wine Market focused on Bordeaux wines 2
Field trips 2
Professional skills 2
Dramatic Techniques 2
French language for non-native speakers (optional)// E-learning or tandem learning) 2
Field trip 2

* The content of the courses are subject to modifications by the lecturers.
1 ECTS = 25-30 study hours

Notation & Grade

15-20  A+ Excellent
13-14 A Excellent
12-13 B+/ B Very good
10-11 B- / C+ Good
8-9 C- / D Satisfactory
7.99-5 D Fail with Resit opportunity
< 5  F No Resit opportunity

Students need an orevall average of 10/20 to pass.

AUTUMN SEMESTER MODULES

Cross-cultural marketing

ECTS credit value
3
Total number of learning hours Lectures Seminars : 30 hours
Directed reading: 20 hours
Self-directed learning: 25 hours
Total: 75 hours
Module description This course helps marketers understand the marketplace and consumer value through the cultural lens. It reviews the marketing process, introduces cultural models and provides some insight into how cultural aspects affect the way companies serve customers in foreign countries. In short, it helps companies adjust marketing plan to new, targeted cultures.
Module aim The module aims at explaining how the cultural environment affects the company’s marketing process in a foreign country as well as in them international context. It then provides students with cultural frameworks
for researching, analysing and making marketing decisions.
Module learning outcomes On successful completion of the module, students will be able to:
• How to measure and compare two or more cultures.
• Identify cultural dimensions affecting the marketing mix and marketing communication.
• Adapt marketing plan & communication to suit new cultures.

Hospitality Business Finance

ECTS credit value
4
Total number of learning hours Lectures: 30 hours
Self-directed learning: 90 hours
Total: 120 hours
Module description This unit will enable students to understand the nature and purpose of major financial statements.
Module aim The aim of this module is to enable participants to recognise and explain the need for financial planning and
monitoring within the hospitality industry.
Module learning outcomes On successful completion of the module, students will be able to:
• Demonstrate a knowledge and understanding of the theories, concepts and principles of financial management in hospitality.
• Examine and evaluate financial documents within your own working environment.
• Prepare and present cash-flow, profit and loss and balance sheets in widely used formats using appropriate financial terminology.
• Investigate and evaluate skills and methodology which impact on financial decision-making

Controlling and Budgeting

ECTS credit value
5
Total number of learning hours Lectures: 48 hours
Self-directed learning: 100 hours
Total: 148 hours
Module description This unit will enable students to understand the nature and purpose of major financial statements.
Module aim The aim of this module is to enable participants to recognise and explain the need for financial control and budgeting within the hospitality industry.
Module learning outcomes On successful completion of the module, students will be able to:
• The budgeting process, including drawing up budgets, the role of budgets in controlling expenditure, and the extent to which budgets can be used in creating a sense of responsibility in the heads of the various functional areas of research institute.
• Variance analysis.
• The roles of internal and external audit within Hospitality Industry.
• How to classify costs in Hospitality Industry.

Managing People – The Manager’s Role

ECTS credit value
3
Total number of learning hours Lectures: 24 hours
Seminars
Directed reading: 20 hours
Self-directed learning: 35 hours
Total: 79 hours
Module description This module will enable students to understand and use the tools and techniques to successfully manage the people under their responsibility, whilst preserving good quality of work life
Module aim This module aims to developing the awareness of future managers about their own responsibility in people management as their main role and how to do it successfully.
Module learning outcomes On successful completion of the module, students will be able to:
• Recognize and evaluate the influence and effects of individual, group and organizational behavior on the effective management of people in service organizations
• Analyze the key concepts and processes involved in delivering effective high quality, practical and innovative people solutions to specific business challenges
• Determine and evaluate which aspects of managing people contribute to exceptional performance and how these impacts on the overall business success
• Be aware and address all 5 fundamental aspects of Quality of Work Life
• Put into practice all the above in their everyday life as managers to successfully lead their teams to their optimal performance for the good of the organization

Tourism Issues in the Hospitality Industry

ECTS credit value
2
Total number of learning hours Lectures: 06 hours – 15% total learning hours
Seminars: 06 hours – 15% total learning hours
Directed reading: 14 hours – 35% total learning hours
Self-directed learning: 14 hours – 35% total learning hours
Total: 40 hours
Module description This module will introduce you to the dynamic nature of tourism, focusing on key stakeholders and their impact on the hospitality industry. With a multidisciplinary framework, combining economics and geography,
we will use both academic sources (concepts and models) and professional literature (with examples and case studies) to explain and analyse, both in theory and in practice, how contemporary issues shape the tourism and hospitality industry.
Depending on the students’ cohort, interests and specialisation, the examples and case studies may be from the luxury sector and large hotel chains, or rather leisure operations / mass market, or even specialised areas such as airport hotels or spa/casino/holiday resorts.
Module aim The aim of this module is to help you understand the dynamic nature of the tourism and hospitality industry, by exploring how a range of contemporary issues affect key stakeholders, their decisions and the changing shape of the industry. (The nature of the students’ cohort as well as their interests and specialisation will help choose the examples used in the module, such as luxury sector, airport hotels, or leisure resorts).
Module learning outcomes On successful completion of the module, students will be able to:
• Explain the dynamic nature of the tourism and hospitality industry (LO1).
• Research, interpret, synthesise and present new data both reliably and efficiently (LO2).
• Analyse how a range of factors affect the tourism and hospitality industry, its growth, trends and shape (LO3).

Public Relations in the Luxury Hospitality Environment

ECTS credit value
1
Total number of learning hours Lectures: 18 hours
Self-directed learning: 15 hours
Total: 33 hours
Module description This unit is designed to provide the students with the fundamentals of communication & public relations implemented by international luxury hotels brands.
Module aim The aim of this module is to understand the role and the benefits of communication & public relations in the luxury hospitality environment; as well as acquiring basic knowledge of communication & public relations
strategies in a changing communication landscape.
Module learning outcomes On successful completion of the module, students will be able to:
• Describe the role and the mission of communication & public relations in the luxury hospitality environment
• Evaluate the benefits of the communication & public relations on the brands image and reputation
• Elaborate and produce one of the major communication tools (Press release, Press kit, Public relations action plan) and design an efficient communication strategy

Contracts and Event Management

ECTS credit value
3
Total number of learning hours Total: 42 hours
Module description This module will introduce you to the event sector and the operation of an event organisation. With a multidisciplinary framework, we will use different events jobs and case studies to explain and analyse, both in theory and in practice, how to formulate an event proposition.
Codes of “savoir-être” needed to work in this sector will also be addressed.
Module aim The aim of this module is to present how the events sector operates to better understand the diverse services given to clients. An understanding of the internal and external factors to ensure the success of an event. Understand the diversity of the hard and soft skills needed to perform a job in event management.
Module learning outcomes On successful completion of the module, students will be able to:
• Measure how the events sector operates
• Identify the internal and external factors which influence an event
• Present an offer adapted to a customer according to his need
• Apply the necessary social skills to practice in this sector

Recrutement process methods

ECTS credit value
1
Total number of learning hours Educational interview: 12 hours
Personal work: 32 hours
Total: 44 hours
Module description This module allows the trainees to refine their applications tools (international resume) and to work their oral presentation to optimise their conversations (PITCH).
Module aim The aim of this module is to develop the students’ skills of writing an international resume and a cover letter.
Students will be brought to work on a clear and hard-hitting oral presentation.
Module learning outcomes On successful completion of the module, students will be able to:
• Write an antichronological international resume
• Value their professional skills and personal abilities
• Elaborate a cover letter and a percutant email
• Introduce themselves in an effective way

English Culture and Communication

ECTS credit value
3
Total number of learning hours Lectures: 36 hours
Directed reading: 25 hours
Self-directed learning: 47 hours
Total: 108 hours
Module description This unit is designed for future managers to be equipped with knowledge and skills for cross-cultural communication.
Module aim This module is constructed on the premise that developing language skills and cultural competence requires raising awareness about how we use language and how others use it. This is achieved through the study of language in use in various cultural backgrounds and communication contexts. For the purpose of this module, language will be studied through mediums in which people can connect with each other: social media, music and art.
Module learning outcomes On successful completion of the module, students will be able to:
• Apply knowledge of cultures, in personal and business situations including:
Cultural awareness of several issues affecting an increasingly globalized society.
Collaborative skills: practice of skills in decision-making, problem solving, communication, critical thinking and teamwork.
• Demonstrate analytical skills, including:
The ability to research, analyse, and reason from evidence to reach an effective conclusion or outcome.
Evaluate the relevancy of data.
• Apply transferable learning, including:
Synthesis across general and specialized genres.
Application of the appropriate forms of layout and Harvard Referencing Style for in-text citation and a reference list.
• Demonstrate the ability to effectively deliver various presentation formats adapted to a variety of audiences

SPRING SEMESTER MODULES

Cross Cultural Management

ECTS credit value
4
Total number of learning hours Face to face: 48 hours
Personal work: 52 hours
Module description The module provides fundamental theories about national culture and explains how national culture influences management practices in multinational organisations, particularly in the field of hospitality.
Module aim The cross-cultural management course aims at developing knowledge and skills required for managers working in international context. The course will focus on:
• The key concepts and main theoretical frameworks of culture.
• How national culture influences the organizational structure, the management of individuals and teams.
• The impacts of national culture on customer behavior, negotiating and marketing.
• How multinational organizations, in their international expansion, adapt the management practices to conform to new cultural context without losing their philosophy and values.
• Developing students’ critical thinking and creativity.
• Developing students’ cultural intelligence.
Module learning outcomes On successful completion of the module, students will be able to:
• Demonstrate a relevant understanding of key concepts and theories of cross-cultural study.
• Apply theoretical frameworks in analysing culture and related management issues.
• Provide critical and creative solutions for cross-cultural management problems.
• Provide and present structured presentations and reports on cross-cultural issues.

Rooms Division Management

ECTS credit value
4
Total number of learning hours 30 hours with a minimum of 15 hours self-directed learning.
Lectures: 30 hours
Directed reading: 15 hours
Self-directed reading: 15 hours
Total: 60 hours
Module description This module enables the student to discover and learn the world of hospitality in relation with its consumers’ care and needs.
Module aim The aim of this module is to:
• Identify how hospitality departments, work together
• Be able to work in a hospitality structure in all departments
Develop a critical analysis on a specific organization, and help it to its competitiveness and quality improvement.
Module learning outcomes On successful completion of the module, students will be able to:
• Identify the roles and responsibilities of the industry in relation to its consumers
• Examine the role of customer care within the hospitality industry
• Apply the legislations to the provision of accommodation
• Measure the role of technology within the hospitality industry

Event Management II

ECTS credit value
2
Total number of learning hours Total: 24 hours
Module description The goal of this module is to give you a part of the event experience. The translation of the customer’s dream, the conception, and the elaboration will be developed through the event project management.
Module aim Learners will investigate the size, scope and diversity of the industry and the strategic and operational issues that influence business success. The unit will encourage learners to investigate and develop an appreciation of the particular needs of clients within a particular event and to consider the operational and
planning issues which are specific to this sector of hospitality events.
This unit will enable learners to gain an understanding of the operational issues that affect the success of an event and the factors influencing its development.
Module learning outcomes On successful completion of the module, students will be able to:
• Understand project management tools
• Apply event-related methods
• Design a global offer of a written and oral project
• Work as a team on a project
More generally at the end of the course students will know what tools to implement in future events and institutions.

The following technical knowledge will be acquired:
• Listening to customer needs
• Understanding and translating the collective dream of the event
• Accountability
Knowing how to introduce yourself and your company and the project proposal to the client.

Luxury Hospitality

ECTS credit value
2
Total number of learning hours 18 hours teaching with a minimum of 32 hours self-directed learning, (which includes time spent on assignments).
Lectures: 18 hours
Self-directed learning: 32 hours
Total: 50 hours
Module description This unit is designed to expose specificities of luxury market.
Module aim The purpose of this module is to present the specific expectations of luxury customers and understand the characteristics of a luxury property.
Module learning outcomes On successful completion of the module, students will be able to:
• Understand the concept of luxury in hospitality context
• Identify and be able to answer to the specific expectations of luxury customers
• Acquire a cultural level further different luxury targets to optimise and adapt service process

Modernist kitchen techniques

ECTS credit value
3
Total number of learning hours Face to face: 24 hours
Learning time: 60 hours
Module description This module explores modern approaches to cooking using modern equipment and techniques. Students are encouraged to understand how this technique breaks with the past by first understanding it. Students will gain a new perspective on cooking by exploring the history of this revolutionary and technical style.
Module aim The aim of this module is for students to discover the various properties of modernist ingredients used for emulsifying, foams, gelling, low temperature cooking, spherication, thickening, dehydration etc. and modernist cooking techniques.
Module learning outcomes On successful completion of the module, students will be able to:
• distinguish the ingredients, techniques and equipment used in modernist cooking
• apply their knowledge in creative design of new foods and flavours.

Culinary and Service Practical Exercises

ECTS credit value
2
Total number of learning hours Face to face: 28 hours
Learning time: 62 hours
Module description Students will have to manage a full dining experience for customers: from the preparation, cooking and communication to the service and billing.
There will be 2 practical exercises of 14 hours each: 6 hours of preparation and 8 hours of service.
Module aim The purpose of this module is put into practice the theoretical inputs regarding culinary production and service.
Module learning outcomes On successful completion of the module, students will be able to:
• Manage an event project on a specific theme.
• Join a cooking team and produce a full meal under the supervision of a chef.
• Join a serving team and perform under the supervision of the maître d’hôtel.

Global Wine Market focused on Bordeaux wines

ECTS credit value
2
Total number of learning hours Lectures: 10 hours
Case studies: 08 hours
Directed reading: 15 hours
Self-directed learning: 17 hours
Total: 50 hours
Module description The unit is designed, from the global market of wine, to sensitize students about Bordeaux wines and connection with hotel-restaurant industry and to obtain the capacity to speak about wine.
Module aim The aim of this module is:
• to provide students a knowledge of Bordeaux wines, a general marketing approach of them with a focus on their connection in hotel-restaurant industry (their work environment)
• to develop student’s abilities to speak about wines
Module learning outcomes On successful completion of the module, students will be able to:
• Evaluate the global market of wines (demand and offer)
• Evaluate the share of Bordeaux wines in this global market, their characteristics, economic weight, history, genesis of success.
• Understand the relation of Bordeaux wines with hotel-restaurant industry
• Understand the job of wine-waiters and their relationship with Bordeaux wine operator
• Understand (basically) wine growing and wine making process
• Speak about wines and to sell it a restaurant, liquor shop, or in wine estate
• Shape a wine-list, the main way to communicate about wines

New Trends in Tourism

ECTS credit value
2
Total number of learning hours Lectures: 27 hours
Group work: 09 hours (during the courses)
Directed reading
Self-directed learning: 15 hours
Total: 51 hours
Module description This module explores new trends in tourism through e-tourism, creative tourism, shared economy, experience economy, innovation, creativity and entrepreneurship.
Module aim The aim of the module is to understand the evolution of tourism facing changes in the consumer behaviour and the digital revolution and its impact on management.
Module learning outcomes On successful completion of the module, students will be able to:
• Explain key concepts: e-tourism, creative tourism, experience economy, sharing economy…
• Understand new trends in tourism
• Understand the new tourist behaviour
• Understand and build companies strategies and destination campaign to innovate

Professional Skills

ECTS credit value
2
Total number of learning hours Face to face: 30 hours
Individual work
Group work
Presentations, role play, telephone call simulations
Personal work: 20 hours
Module description This module has been designed to maximise the students’ work experience opportunities.
Module aim The aim of the module is to maximise the students’ work experience opportunities by enabling them to :
• Understand their current competency levels
• Identify the competency levels required by the hospitality industry
• Understand the competency based interview system
• Understand and display professional behaviours
Module learning outcomes On successful completion of the module, students will be able to:
• Improve students’ understanding of the work experience system in hospitality industry
• Identify which skills students’ has and will need
• Identify transferrable skills
• Plan a personal development planning
• Define a personal management behaviour

Dramatic Techniques

ECTS credit value
2
Total number of learning hours Lectures: 30 hours
Directed reading: 10 hours
Total: 40 hours
Module description This module will enable you to present and develop academic and professional skills required in life through various dramatic techniques and improve English language.
Module aim The aims of this module are:
• To be more confident speaking English in all situations.
• To develop, through dramatic techniques, oral and communication skills to enable you to study and work effectively in an English-speaking environment.
• To demonstrate an understanding of your body and how to use it effectively when communicating.
• To apply dramatic techniques to enable you to approach a situation with confidence and manage it successfully.
Module learning outcomes On successful completion of the module, students will be able to:
• Demonstrate improved confidence when speaking English in individual and group situations.
• Construct an opinion and response using the English language in conversation and role-play.
• Communicate fluently and appropriately on a range of different topics and techniques in differing contexts and scenarios.
• Analyse a task, to devise and collaborate effectively within an ensemble
• Understand how to use your voice healthily in any situation.
• Increase overall your awareness of communication, sharing ideas, critical thinking and creativity.

Filed trip

ECTS credit value
2
Total number of learning hours Total: 20 hours
Module description Immersion in hospitality operational and managerial practices enable students to absorb workplace policies and procedures.
Module aim The aims of this module are to:
• Provide an interactive approach to initiate and maintain students’ motivation towards specific hospitality fields.
• Equip students with an understanding of a specific hospitality environment and provide content relevance with real-life scenarios, via interaction with experts and hospitality actors.
Module learning outcomes • Developing a positive attitude towards hospitality environment
• Exploring an area of interest to learn and/or confirm their specialisation or career choice
• Examining the way operations intersect with strategies
• Demonstrate critical understanding of the relationship between classroom learning and authentic activities
Formative assessment Debriefing after each trip in form of roundtable enhanced with “checking your understanding” quiz and questions related to the knowledge students expected to acquire, as well knowledge they actually acquired.

SECOND LANGUAGE

Second year learners can choose either Spanish or German as a second language. Other language options are also available online depending on proficiency.

French Language for Non-Native Speakers

Learners can take up French online. Lessons are adapted to enable learners to start engaging right away by providing practice in reading, building vocabulary and grammar concepts. In addition, being in contact with French speakers daily will help understand the subtleties of the living language.

an institution

logo CCI Dordogne noir et blanc

École Supérieure Internationale de Savignac is a higher education establishment belonging to and managed by the Dordogne Chamber of Commerce and Industry. It trains managers in the hotel, catering, events, leisure and tourism sectors. This unique School, where everyone is part of a family, trains around 400 students every year over 2 training cycles ranging from Bac to Bac +5 (BA and MBA).

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Contact us

Ecole Supérieure Internationale de Savignac
1 Place des Ecoles
24420 Savignac-les-Eglises

Tel. +33 (0)5 53 05 08 11

Follow us

Contact us

Ecole Supérieure Internationale de Savignac
1 Place des Ecoles
24420 Savignac-les-Eglises

Tel. +33 (0)5 53 05 08 11

an institution

logo CCI Dordogne noir et blanc

École Supérieure Internationale de Savignac is a higher education establishment belonging to and managed by the Dordogne Chamber of Commerce and Industry. It trains managers in the hotel, catering, events, leisure and tourism sectors. This unique School, where everyone is part of a family, trains around 400 students every year over 2 training cycles ranging from Bac to Bac +5 (BA and MBA).