Licence 3 Management en restauration collective

Food service management

Training

Location

Kuala Lumpur

Diploma obtained

BAC +3

Admission requirements

Apprenticeship training

Professionalization

Work-study program in Toulouse - Initial and continuing training in Kuala Lumpur

Mobilité internationale

No

Training objectives

Licence 3 is only available on a sandwich course basis at the Mirail campus (Toulouse). It can also be taken as an initial or continuing training course at Taylor's University (Kuala Lumpur - Malaysia). The Licence 3 Management en Restauration Collective combines theoretical courses and tutorials, the learning of management methods and tools, and an internship in a professional environment. It enables students to acquire a degree that meets the needs of foodservice management in France and abroad. It prepares students for operational management positions in this sector.

Job opportunities professionals

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

Profile of the applicant

The aim of the Licence 3 Management de la Restauration Collective (3-year degree in catering management) is to prepare students for operational management positions in the catering sector (central kitchens and complex catering systems in the school, hospital and corporate sectors, etc.). It enables students to acquire a diploma that meets the needs of foodservice management in France and abroad.

Practical information

Institute website

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