The first year includes 1000 hours of training divided into 700 hours of classroom and 300 hours of internship. It is based on an educational approach aimed at enhancing specific skills focused on knowledge and understanding of the business value chain. For this purpose it is essential to test operations in each business function of a company in the hospitality industry.
Each function will be studied in terms of procedural skills characterizing and tuning issues in terms both of operational "savoir faire", and in terms of being able to manage.
First year
| Area | Courses | Hours |
| SPECIFIC | ||
| Introduction | 01. Focus on Tourism Industry | 416 |
| 02. Hotellerie Business Models | ||
| Sales & Marketing | 03. Sales & Marketing | |
| 04. Events | ||
| Client Management | 05. Hospitality | |
| 06. Housekeeping | ||
| Food & Beverage | 07. Restaurant management | |
| 08. Art de la table | ||
| 09. Gastronomy | ||
| 10. Stewarding | ||
| 11. Beverage Knowledge | ||
| 12. Bar | ||
| SUPPORT | ||
| Introduction | 13. English I | 196 |
| 14. French I | ||
| IT | 15. Information System Tools | |
| 16. Information System Tools – Hotel Management | ||
| A&C | 17. Economics I | |
| 18. Accounting I | ||
| Quality | 19. Norms & Processes | |
| CORE | ||
| Welcome | 20. Relationship Management | 88 |
| 21. Communication Skills | ||
| 22. Intercultural Approach | ||
| Style | 23. Self Efficacy | |
| 24. Emotional Intelligence | ||
| INTERNSHIP | ||
| Curricular Internship | 300 | |
| TOTALE YEAR 1 | 1000 hours | |
THE MODULES ARE DIVIDED INTO 3 MAIN CATEGORIES:
Modules that go on to develop the skills of the industry professions, ie those directly related to operating activities
Most of these modules will be managed through the constant integration of two training methods: classroom and the "practice on the job." Within this methodology, called “Know & Test”, the student is constantly urged to verify, test, live, what she has learned in a theoretical way during lessons.
The methodology fully responds to the guiding principle of learning through experience with a constant voltage to the action which is the practical translation of "doing for real."
They provide an overview of the tourism industry and the prevailing business models, and an introduction to the functions of sales & marketing, client management, food & beverage.
Modules designed to develop all those skills to support job skills, directly correlated to the manegerial dimension.
In addition to the two foreign languages ??(English and French) that have been included in the first year modules, students will also have a preliminary understanding of the operations or view within the specific modules, as well as greater mastery of the issueswhich will take place in the second year .
They provide the language modules, the introduction to the main instruments of Information Systems, at the economic level of corporate management, as well as the rules and procedures that are applicable to the sector (quality management).
Modules that develop the skills to complete the professional role. They provide added value and are transverse to the skills of the industry.
These modules make reference to the soft skills needed to effectively operate in the industry and are related to the 'how to be' rather than the 'know-how'. For this an important key to accelere the processes of learning, improve performance, increase awareness of their professional role within the ecosystem in which it is inserted.
They Provide the introduction to the social styles, the different modes of communication and relationship in multicultural contexts, as well as issues related to emotional intelligence and self-efficacy.
Within the language learning activities that are also included in the curricular internship experience, among the most decisive of the training course are the real world experiences because they permit the insertion of the the student in a business context in order to apply what they have learned during the training.
