Master’s degree in catering management and engineering

MANAGEMENT ET INGENIERIE DE LA RESTAURATION COLLECTIVE (MIRC)

Training

Location

Toulouse

Diploma obtained

Master

Admission requirements

BAC +3

Professionalization

Initial and continuing training

Training objectives

Master's degree available in initial and continuing training on the Mirail campus (Toulouse). The Master's degree in Foodservice Management and Engineering focuses on engineering, design and organization. It enables students to specialize in the field of foodservice, and more specifically in the self-managed or contract catering sector, which mainly covers school, medical-social and workplace catering. The program places particular emphasis on the disciplines of management science and sociology as they relate to food, organization, risk and crisis management. More specifically, this Master's program aims to operationalize knowledge of management, administration, marketing, catering engineering and organizational sociology, and to provide a deeper understanding of the workings of meal production-distribution systems.

Job opportunities professionals

Depending on where they come from, students move into the self-managed or contract catering sector, school catering systems, university catering systems, company catering systems, the medico-social sector (retirement homes, hospitals, clinics, etc.) and the prison sector. They also go on to work in engineering and design offices. Main target sectors:
  • Self-managed or contract catering
  • Local authorities
  • Commercial and institutional catering engineering consultancies
  • Food systems design offices
  • Large kitchen equipment manufacturers
  • Quality approach
  • Catering training
Target professions :
  • Area Manager
  • Catering unit manager
  • RC trainer (audit, consulting and training)
  • Catering system manager
  • Quality Manager
  • Design manager in an equipment manufacturer's design office
  • Sales representative for an equipment manufacturer
  • Production Manager
  • Equipment BE manager
Doctoral studies Students with a Master's degree can go on to study for a doctorate (bac +8) in a research area defined with a thesis director.

Profile of the applicant

The Master 1 Management and Engineering of Foodservices is open to students who have completed a third year of a Bachelor's degree in the Human and Social Sciences (Sociology, Anthropology, Management, Law, etc.) of Foodservices, Nutrition, Dietetics, Agri-food, Economics, and who can provide proof of professional experience in the field (internships, temporary or seasonal jobs, etc.). The Master 2 in Foodservice Management and Engineering is open to students holding a Master 1 in the Humanities and Social Sciences (Sociology, Anthropology, Management, Law, etc.), Food Service, Nutrition, Dietetics, Agri-food, Economics, with proof of professional experience in the field (internships, temporary or seasonal employment, etc.).

Practical information

Institute website

Go to top of page