Master of Catering

Catering

Training

Location

Angers

Diploma obtained

Master

Admission requirements

BAC +3

Professionalization

No

Mobilité internationale

Internship or Semester 2

Word the training manager

Restaurants are formidable, ongoing observatories of economic, socio-cultural and environmental change, in which issues of local development, tourist appeal and the shaping of collective identity take shape.

Olivier Etcheverria

Training Manager

Training objectives

The Catering Master's program is designed to equip students with the knowledge, know-how and interpersonal skills needed in the world of commercial catering in France. This training accompanies the changes at work in restaurants and, more broadly, catering outlets, which have become places of practice in the process of being redefined, remodeled and repositioned in economic, socio-cultural and even environmental terms. Today, the place of the restaurant is reaffirmed both in everyday social practices and representations and, even more so, in those of the off-duty world (tourism), in which issues of hospitality, otherness and conviviality are taking shape through the physical and symbolic sharing of what is eaten and drunk.

Job opportunities professionals

Once you've completed this training, you'll be eligible for a wide range of catering jobs, and your internship experience will sharpen your profile:
  • Manager of a restaurant and, more broadly, of a catering outlet;
  • Hall manager ;
  • Maître d'hôtel ;
  • Sommelier;
  • F & B manager ;
  • Restaurant sales manager ;
  • Responsible for purchasing and supply in a restaurant ;
  • Community manager specialized in F&B

Profile of the applicant

The Master's program is open to anyone (students, adults returning to school, jobseekers) with a bachelor's or professional degree in tourism, social sciences, humanities, economics or management... A keen curiosity and an appetite for the restaurant, gastronomy and hospitality industries are essential. Any experience in these same sectors would be a plus!

Practical information

Institute website

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