The Licence 3 Management de la Restauration Collective (3-year degree in catering management) is a course designed to prepare students for careers in the catering industry (school, medico-social, workplace, etc.) and in catering engineering. Its aim is to train students for positions in design offices with large-scale catering equipment manufacturers, and as project managers in consulting firms specializing in foodservice. It also trains students to become catering directors, chefs, assistant managers or managers of catering units.
Main target professions :
- Managing director
- Catering manager in a central production unit
- Engineering project manager
- Design office or consultant
- Area Manager
- Catering Manager
- Operations Manager
- Site manager
- Assistant manager