Doing a VAE in hotels, tourism and catering: conditions and advantages
The Validation of Acquired Experience is a system that allows professionals to convert field experience into a diploma, without going back to school. There are many advantages in our sector, where the diploma is reassuring, and where the name of a prestigious school such as Savignac can open many doors. For young people who started in the hotel business right out of school, this is an opportunity to validate several years of practical learning through a diploma. For professionals who have chosen a retraining in the hotel industry, it is a way to finalize and formalize the skills acquired professionally.
To benefit from a VAE, it is necessary to have at least 3 years of experience in the hotel, tourism and catering sector, at a position equivalent to the diploma in question (Bachelor or MBA).
VAE in hotels, tourism and catering, a real career springboard
Carrying out a VAE at Ecole de Savignac allows you to obtain the Bachelor (Bac +3 level equivalent to a License), with the title “Service Manager in hotels, tourism and catering”, or the MBA (Bac level +5 equivalent to a Master’s degree) with the title “Service manager in hotels, tourism and restaurants”.
Real springboards, these VAE allow you to validate your skills in front of a jury. The admitted candidates proudly obtain a diploma, the prestige of Ecole de Savignac and a strong confidence in the quality of their professional experience.
The Bachelor (bac + 3 level License) allows you to quickly access responsible positions such as: assistant manager, Food and Beverage manager, seminar and banquet coordinator, accommodation assistant, junior cost controller, assistant housekeeper, then quickly head receptionist, head of brigade, etc.
The MBA (Bac + 5 Master level) allows you to access management functions with high responsibilities such as revenue manager, executive assistant, operations manager, event manager, F&B manager, guest relations manager, banqueting director or even roles in transversal functions within large hotel groups.