Dinard - Lycée Hôtelier - 2023 - UK

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contact details

LYCÉE HÔTELIER DE DINARD YVON BOURGES

33 rue des Écoles, BP 80304 - 35800 DINARD

02.99.16.80.80

ce.0350005r@ac-rennes.fr

www.lyceehotelierdinard.fr

01.

A FOUR HECTARE CAMPUS IN A PRESTIGIOUS SEASIDE RESORT.

02.

THE ONLY PUBLIC TECHNICAL AND VOCATIONAL COLLEGE IN THE REGION, OFFERING COURSES FROM CAP TO UNIVERSITY DEGREES

03.

ITS DIVERSITY OF STUDENTS.

04.

FULLY QUALIFIED AND EXPERIENCED TEACHING STAFF.

05.

STATE-OF-THE-ART TECHNOLOGY AND EQUIPMENT.

06.

AN ARRAY OF INTERNATIONAL PARTNERSHIPS AND COLLABORATIONS.

07.

REGULARLY HIGH ACHIEVEMENTS IN NATIONAL EXAMS.

08.

INVOLVEMENT IN SUSTAINABILITY PROGRAMMES.

09.

WELL ESTABLISHED PARTNERSHIPS WITH LOCAL COMPANIES AND A DYNAMIC NETWORK OF FORMER STUDENTS.

10.

VARIED JOB OPPORTUNITIES IN FRANCE AND ABROAD.

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10 assets

lycée hôtelier | p.35

get acquainted with our courses! jobs & positions

3 After

2

P

T

GT After Bac

C

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Kitchen positions Restaurant Accommodation
housekeeping Management
&
pathways
3ème
10)
(Year
Seconde (Year 11)
After
Baccalaureate)
After Bac Pro (vocational
After Bac STHR (baccalaureate specialising in hospitality subjects)
Général (A
levels) and Bac Technologique
CAP (NVQ
vocational qualification) summary 10 assets of Lycée Hôtelier Yvon Bourges p.01 A word from Mr Romain Raoul, Headmaster p.05 Presentation of Dinard p.07 our courses
CAP | Cuisine p.10 CAP | Commercialisation et Services en Hôtel-Café-restaurant (CSHCR) p.12 BAC PROFESSIONNEL | Commercialisation et Services en Restauration (CSR) p.14 BAC PROFESSIONNEL | Cuisine p.16 BAC TECHNOLOGIQUE | Sciences et Technologies de l’Hôtellerie et de la Restauration (STHR) p.18 MISE à NIVEAU p.21 BTS | Management en Hôtellerie Restauration p.22 MENTION COMPLÉMENTAIRE | Art de la Cuisine Allégée p.24 MENTION COMPLÉMENTAIRE | Employé Barman p.26 MENTION COMPLÉMENTAIRE | Sommellerie p.28 MENTION COMPLÉMENTAIRE | Accueil-Réception p.30 LICENCE PROFESSIONNELLE | Organisation et Gestion des Établissements d’hôtellerie Restauration p.32
After
-
| p.09
Our involvement in sustainability p.37 Windows to the world p.39 Courses and training p.41 Partnership with local companies p.43 Participation in competitions p.45 Our seminars p.45 Our restaurants p.47 Daily organisation at Lycée Yvon Bourges p.49 Our Sports and recreation Club p.53

A word from headmaster

If you are attracted by the hospitality sector and consider a career in hotelkeeping or catering, then our Lycée Hôtelier Yvon Bourges - the only public technical and vocational college in Brittany - will meet your expectations with its wide range of courses and apprenticeships provided by a team of experienced and dynamic teachers on a campus equipped with state-of-the-art technical workshops.

Our ethos focuses on sustainability and quality and we have prioritised a field to fork philosophy in collaboration with a network of renowned local companies. Bleu Blanc Coeur, an association of farmers, growers and consumers, le Collège Culinaire de France and Ethic Ocean are among those who have developed a partnership with our college.

Dinard and the Emerald Coast provide us with dynamic companies and celebrated chefs such as Olivier and Hugo Roellinger, Julien Hennote who are eager to share their enthusiasm and vast knowledge with our students, aiming for a «delicious revolution».

Set in a green and stunning environment, our college looks forward to welcoming you!

5 |

Presentation of Dinard

With its stunning sandy beaches and dramatic coastal sceneries, Dinard has long been closely linked with its Lycée Hôtelier Yvon Bourges.

Boasting exclusive listed villas, Dinard has now been a fashionable resort for French and foreign visitors alike for more than two centuries.It has been host to the celebrated yearly British Film Festival since 1989 as well as lively markets, art galleries antique fairs, a five star international jumping competition. The resort is twinned with Newquay - UK - and Starnberg - Germany.

It is seen from Dinard that Saint-Malo is the most beautiful

Sport and recreational infrastructures and equipment in Dinard feature tennis courts, mini golf courses, an Olympic swimming pool and various water sports, making it a popular destination for the most discriminating visitors.

Its brand new multi media library and cultural agenda also contribute to the resort’s reputation.

Yvon Bourges, then Mayor of Dinard, initiated the creation and opening of Lycée Hôtelier in 1973, convinced as he was that the resort’s unique beauty would represent an ideal setting to promote French art de vivre and hospitality. Lycée Yvon Bourges now shares high standards of service and welcome with prestigious hotels like Le Grand Hôtel de Dinard, a more than 150 year old institution.

01. discover our training courses

50 years of experience to share

9 |

in 2 YEARS CAP cuisine

objective

This 2 year course offers our students the opportunity to learn how to organise a culinary production, use and master techniques as well as develop relevant methods in terms of hygiene, heath and safety regulations and sustainability. The course aims to help students boost self confidence and self sufficiency to reach their initial professional goal.

Various pedagogical projects and interdisciplinarity are implemented to help students throughout their two-year course.

assets

PRACTICE IN THE LYCÉE’S TEACHING APPLICATION RESTAURANT FOR VISITORS.

REGULAR MEETINGS AND CONFERENCES WITH PROFESSIONALS, RANGING FROM PRODUCERS AND GROWERS TO CHEFS AND RESTAURATEURS.

OPPORTUNITY TO TAKE PART IN CULTURAL AND PROFESSIONAL PROJECTS TO IMPLEMENT THE TECHNIQUES AND KNOW HOW MASTERED IN THE LYCÉE’S KITCHENS, COMBINED WITH A CONSTANT WILLINGNESS TO OPEN THE COLLEGE TO THE WORLD.

PARTICIPATION IN SPECIAL EVENTS ORGANISED BY THE LYCÉE : COCKTAILS, OUTSIDE CATERING EVENTS...

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3 2

testimony

"I opened my own restaurant in Dinard twelve years ago. Before that, I was a CAP student and then completed a sandwich course in Saint Malo to finish with a Mention Complémentaire - complementary mention - in desserts in Paris.

I worked in three Parisian palaces before getting a second de cuisine position in aint Malo. This CAP course proved a stimulus in so far as it helped me handle food production with ease and have a good time in the kitchen."

11 |
CAP cuisine
JÉRÔME DEFRESNE | Restaurant le Citrus, Dinard

in 2 YEARS

CAP cshcr

objective

During these two years, our students are given the opportunity to multiskill in catering and hotelkeeping. Training is centered around waitering and welcome in brasserie-type or traditional restaurants, with tasks ranging from breakfast and room service to housekeeping in hotel rooms.

Acquiring communication and technical skills is emphasised throughout the course and every student can benefit from personalised teaching in order to back specific pedagogical projects as well as promote interdisciplinarity.

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PRACTICAL LEARNING WITH PROFESSIONAL SITUATIONS IN THE COLLEGE’S WORKSHOPS AND ON-THE-JOB TRAINING IN COLLABORATION WITH THE LYCÉE’S LOCAL HOTEL AND RESTAURANT PARTNERS.

INTERNSHIPS IN BRASSERIES, HOTELS AND RESTAURANTS IN BRITTANY.

REGULAR MEETINGS AND CONFERENCES WITH OUR PARTNERS AND PROFESSIONALS.

PARTICIPATION IN OUTSIDE CATERING EVENTS.

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3 2
Commercialisation et Service en Hôtel-Café-Restaurant

testimony

"The CAP-HCR course enabled me to gain valuable experience and it also helped me get a clearer idea of the different tasks I was to handle. Thanks to my training periods, I gradually felt more and more self-confident and mature. It also made me realise I had chosen the right course."

13 |
CAP cshcr
Amélie MONTOIR | CAP CSHCR bac professionnel CSR 2022.

in 3 YEARS

BAC PRO csr

Commercialisation et Service en Restaurant

objective

At the end of his three years, the BAC PRO student is a fully qualified professional able to adapt himself/herself to different service duties in welcome and management. During his course, he/she is taught how to meet specific hygiene regulations, handle environmental issues and deal with accounting. The three-year course provides product and produce knowledge and how to promote them.

SINCE 2020

The Seconde year has been the same for both Cuisine and CSR courses. This enables students to get a broader knowledge of catering, restaurant and service duties and then decide which option suits him/ her best at the end of the year.

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PRACTICAL WORK TO HANDLE ORGANISATION, COMMERCIALISATION, SERVICE, WINE WAITING AS WELL AS GUEST SATISFACTION.

MEETINGS WITH PROFESSIONALS - MEILLEUR OUVRIER DE FRANCE, MARKET GARDENERS, LIVESTOCK FARMERS...

SCHOOL TRIPS AND ONE DAY OUTINGS (TRIP TO CARDIFF, WALES, MARKET IN NANTES, DINARD BRITISH FILM FESTIVAL).

ONE-DAY INDUCTION IN SECONDE.

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C

"I have opted for a waiter position because I love customer contact. It is often rewarding and culturally enriching. A good knowledge of food produce and products is also paramount.

More than a mere job, it is a lifestyle that requires a 100% dedication. Climbing up the ladder within a company is relatively easy; there are countless job positions where you will feel valued for your skills, whether in wine waiting or bartending.

After spending three years in Dinard’s Yvon Bourges, I joined Paris’ fire brigade before coming back to start a Complementary Mention in 2018. I am currently completing the final year of an HND course in Dinard."

15 |
testimony
BAC PRO csr

in 3 YEARS

BAC PRO cuisine

objective

At the end of his three years, the BAC PRO student is a fully qualified professional able to adapt himself/herself to different restaurant duties. During his course, he/she is taught how to meet with specific hygiene regulations, handle environmental issues and deal with accounting. Wellness, nutrition and providing patrons with an enjoyable experience are key notions he/she is taught to take into consideration.

SINCE 2020

The Seconde year has been the same for both Cuisine and CSR courses. This enables students to get a broader knowledge of catering, restaurant and service duties and then decide which option suits him/ her best at the end of the year.

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PRACTICAL LEARNING TO DEAL WITH ORGANISATION, COOKING, PRESENTATION, COMMUNICATION ANS SELF-ASSESSMENT.

VISITS OF PROFESSIONAL ESTABLISHMENTS OF DIFFERENT TYPES.

COLLABORATIONS WITH RENOWNED CHEFS DURING EXCEPTIONAL PRACTICE SESSIONS.

INTERNSHIPS IN VARIED TYPES OF ESTABLISHMENTS : TRADITIONAL RESTAURANTS COMMUNITY KITCHENS WHETHER IN BRITTANY, IN MOUNTAIN RESORTS, ABROAD OR IN FRENCH CITIES.

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3 2 C

testimony

"I started my apprenticeship in Dinard with a three-year Bac Pro course. My teachers helped me develop my skills and reach my personal objectives. They also contributed to my understanding of work management and to be integrated in a professional starred kitchen during my course.

Yvon Bourges Lycée Hôtelier also proved essential when I had to improve in terms of self confidence and boost my motivation in the starred establishments I have so far worked in."

17 |
BAC PRO cuisine

in 3 YEARS

BAC TECHNOLOGIQUE

sthr

Sciences et Technologies de l’Hôtellerie-Restauration

objective

This course is designed for students willing to multitask in catering, hotelkeepeing and accounting.

The first year provides an introduction to the hospitality industry and its diversity and also features the same theoritical contents as a Seconde in a secondary school, thus allowing students to reconsider their course choice at the end of the year. Conversely, students may join this course after a Seconde year in a general education high school.

The Bac STHR allows for the preparation of an HND course in management, service or catering with propective positions in management in hotels and restaurants after graduating.

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OPPORTUNITY TO WORK ON A REGULAR BASIS IN THE LYCÉE’S DIFFERENT RESTAURANTS.

POSSIBILITY TO PARTICIPATE IN PROFESSIONAL COMPETITIONS : CONCOURS GÉNÉRAL DES LYCÉES...

MEETINGS WITH PROFESSIONALS AND VISITS TO LOCAL ESTABLISHMENTS.

TWO DISTINCT FOUR-WEEK INTERNSHIPS DURING THE FIRST AND SECOND YEARS.

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3 2

testimony

"Studying at Dinard’s Hotel and Catering College enabled me to realise how diversified hospitality jobs are and it also opened many doors for me helped me gain experience.

After my stint in Quebec, I also fully acknowledged the high standards of our Lycée and how it allows students to develop and master skills in many fields. In addition ,our Lycée offers various projects and opportunities and it makes it easier for us to adapt and acquire a sense of fulfilment both personally and professionally.

My best memory remains taking part in the Concours Master in Service in 2018. Our team came first and I got the first prize in the Bar category."

19 |
BAC TECHNO sthr
Guirec FOUCAULT | BTS MHR option A (Promotion 2019)

objective

This one year course is designed for students without industry experience. At the end of the year, an HND course is accessible after this upgrading class section of senior hotel and catering technician. Students get acquainted with the basics in hotel management, waitering, kitchen work and accounting in order to develop their professional knowledge and know how.

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TWO-DAY INDUCTION IN EARLY SEPTEMBER.

TRAINING SESSIONS IN THE LYCÉE’S RESTAURANTS UNDER THE SUPERVISION OF SECOND YEAR STUDENTS.

MEETINGS AND CONFERENCES WITH PROFESSIONALS AND FORMER STUDENTS.

PARTICIPATION IN DIVERSE SPECIAL EVENTS SUCH AS THE BRITISH FILM FESTIVAL, LA ROUTE DU RHUM OR ˮ24 HEURES POUR ENTREPRENDREˮ .

in 1 YEAR

testimonies

Lycée Yvon Bourges has enabled me to gain experience with its two 14-week internships and the seasonal jobs. It taught me about culinary techniques and wine culture without neglecting general education. During my course, I completed internships at Le Castelbrac, a 5 star establishment in Dinard and also worked in Domaine des Ormes, Brittany’s biggest holiday resort. My fondest memory is our urban oreinteering and discovery of the hospitality sector in Rennes.

course in 2018

I spent three wonderful years in Dinard where I acquired not only valuable professional knowledge but also a better command of interpersonal skills. The Lycée has long had a solid reputation in the educational system but also within high ranking establishments in the hospitality sector. Yvon Bourges provided me with enriching contacts with motivated and motivating teachers keen on conveying their passion for their job. My successive internships took place at Le Miramar, a five-star hotel in Morbihan and Le Meurice Palace in Paris. One of my favourite moments was our induction day in Saint-Lunaire where we got to know each other better and develop team spirit, spending time canoeing or hiking...»

Benoît FRABOULET | HND course 2019

An enriching year with a diversity of subjects; it enabled me to deepen my knowledge, boost my self-confidence and learn more about team work. I particularly remember our school trip to Guadeloupe, a wonderful experience!

Albane HAMON | HND student in 2019 currently in Ferrandi Paris for a Master degree in Hotel Management

21 | MISE À NIVEAU man man P GT
mise à niveau Antoine DÉLÉON | HND

2 YEARS

Management en Hôtellerie-Restauration

objective

This two-year course focuses on hotel and restaurant operational skills, management practice in hospitality industries. Graduates can apply for manager positions at the end of their studies, in all types of hospitality industries ranging from traditional hotels to starred establishments and also care homes, community kitchens...

The course is accessible to full-time students and apprentices for the second year. Can be completed with school status or on apprenticeship terms.

Three distinct courses

(students opt for one of them at the end of the first year):

1. Management of a catering unit

2. Management of a culinary production unit

3. Management in housekeeping departments

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A WIDE CHOICE OF INTERNSHIPS IN VARIOUS TYPES OF CATERING AND HOTEL OPERATIONS, EITHER IN FRANCE OR ABROAD. OUR LYCÉE PROVIDES GUIDANCE FOR INTERNSHIPS BEFORE THE FINAL CHOICE AND THROUGHOUT THE TRAINING STINT. IN ADDITION,DURING THE SECOND YEAR, THE TEACHING STAFF HELP STUDENTS SELECT AND DEVELOP THEIR ASSIGNMENTS IN RELATION WITH THEIR INTERNSHIP. A DIVERSIFIED SELECTION OF PROFESSIONAL TOOLS AVAILABLE FOR PRACTICE IN OUR BRASSERIE, GOURMET RESTAURANT, TAKEAWAY SERVICE UNIT AS WELL AS IN THE BEDROOMS PROVIDED BY OUR PARTNER HOTELS TO DEVELOP AND MASTER HOUSEKEEPING SKILLS.

INTERDISCIPLINARY ACTIVITIES AND PROJECTS IN SCIENCE, ECONOMICS, ACCOUNTING, SERVICE, CULINARY PRODUCTION...

MEETINGS WITH PROFESSIONALS AND PARTNERS (CONFERENCES, VISITS OF ESTABLISHMENTS, PARTICIPATION IN COMPETITIONS AND FESTIVALS SUCH AS THE DINARD BRITISH FILM FESTIVAL OR SPORTS EVENTS LIKE LA ROUTE DU RHUM...).

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T P
BTS mhr
UNDER SCHOOL OR APPRENTICESHIP STATUS
in
GT + MAN

testimonies

"I have travelled the whole world and lived in different places before choosing to join Lycée Yvon Bourges. I knew about the college’s excellent reputation and after graduation I eventually decided to stay more one year for seasonal jobs and then got the opportunity to work on the opening of a tapas bar in Saint Briac sur Mer.

My years at Lycée Yvon Bourges have enabled me to discover every aspect of the hospitality sector and such flexibility proved really helpful when I had to work in departments as varied as housekeeping, concierge, reception or catering. Although I have decided to leave this sector, it helped me develop a network of industry contacts and gain knowledge that has been invaluable when I later joined international companies. This is why I am so grateful for spending these two years in a Lycée that was the only one which offered the opportunity to study Chinese, which opened many doors for me later on in my career."

Anne MAURICOUT | BTS Hôtellerie-Restauration option B (Promotion 2015) currently recruitment consultant in the watch industry in Geneve (switzerland).

"Lycée Hotelier Yvon Bourges brought me a lot and if I had to do it all again, I wouldn’t hesitate! We do not fully realise how precious a student experience at Dinard can be but now, in retrospect, I am grateful...

My five years there taught me a lot in terms of team building, development of social skills, management and on how to persevere and never give up..."

Mathilde LEGRAND | HND in 2015 currently runs Effet Mer, a restaurant in Saint-Malo

“Studying at Lycée Yvon Bourges helped me improve my technical skills, improve in terms of management and know how.It also made me more aware of the different job opportunities available to young graduates. Through active networking, I managed to meet a lot of professionals. I did a 14-week internship in Quebec at the end of my first year and this was the occasion to discover a new work environment, a new culture and a new gastronomy. Finally, I think I also became more concerned with environmental issues, sustainability and the importance of sourcing local produce.”

Lucas RÉGEARD | HND student in 2020 participant in Roellinger competition

23 | BTS mhr

in 1 YEAR

MC aca

mention complémentaire : art de la cuisine allégée

objective

After graduating, students can join this Complementary Mention which provides theoritical as well as practical learning in specific techniques used to favour nutritional and healthy contents in dishes and contributing to a more balanced diet. This Mention Complémentaire enables students to apply for jobs in fitness centres, thalassotherapy centres, clinics or hospitals.

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THREE DISTINCT STINTS : 15 WEEKS IN PROFESSIONAL KITCHENS.

SCHOOL TRIP IN SCOTLAND : WITH VISITS AND MEETINGS WITH PROFESSIONALS, PRODUCERS ...

APPLICATION FORM TO BE DOWNLOADED FROM THE SCHOOL WEBSITE IN FEBRUARY

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C
UNDER SCHOOL OR APPRENTICESHIP STATUS

testimonies

This Mention Complémentaire offered me the opportunity to complete my culinary knowledge and get a new vision on this wonderful job. Do not hesitate to choose this Mention, you won’t regret it !

This course made it possible for me to specialise in a sector that is getting more trendy by the minute ! My internships and our school trip to Scotland proved enriching and I still have great memories of the ambiance within our group and with our teachers !

I strongly recommend this course, a highly positive experience !

25 | MC aca

in 1 YEAR

MC bar

mention complémentaire : employé barman

objective

Accessible to any hotel and catering graduate. This course integrates the theory with the practice in the Lycée’s bar which is open to visiting guests and it allows students to develop their knowledge of bar contents as well as the different techniques and cocktail preparations. This course can be attended by full time students and apprentices.

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ROLE PLAYS IN THE BAR WITH AN ENGLISH TEACHER AND A FOREIGN LANGUAGE ASSISTANT.

CONFÉRENCE AND MEETINGS WITH PROFESSIONALS.

EDUCATIONAL TRIPS AND COMPANY VISITS.

PARTICIPATION IN NUMEROUS COMPETITIONS.

APPLICATION FORM TO BE DOWNLOADED FROM THE SCHOOL WEBSITE IN FEBRUARY

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UNDER SCHOOL OR APPRENTICESHIP STATUS

testimony

”After graduating with an NVQ degree, I joined this Mention Complémentaire in 1986, the very year this complementary mention was initiated in France.I then got a first experience as a barman developing the newly opened bar at le Grand Hôtel des Thermes in Saint-Malo during two years. After that stint in Brittany, I headed to the Savoie region and worked in a Relais & Châteaux establishment, Abbaye de Talloire. Then followed work experiences in Cannes - for the opening of Noga-Hilton - and in Belgium where I had the opportunity to work in various bars - Conrad Brussels, Méridien Brussels, Casino de Bruxelles ...

In January 2018, I created my own company specialised in bar design and layout as well as staff training and management. My course at Lycée Yvon Bourges provided me with a solid understanding of the industry and taught me flexibility. It also made it easy for me to go and work abroad, something that was not taken for granted then.

A course in Mention Barman is the key to open many doors...“

27 | MC bar

in 1 YEAR

mention complémentaire : sommellerie

objective

This one-year complementary mention prepares students to acquire professional, cultural skills and teaches them how to handle feelings on the workplace. Accessible to full-time students and apprentices.

APPLICATION ON PARCOURSUP

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THREE INTERNSHIPS FOR THE VENDANGES - GRAPE PICKING SEASON -, AT A WINE CELLAR’S AND IN A GOURMET RESTAURANT.

REGULAR PRACTICE IN THE LYCÉE’S GOURMET RESTAURANT TO GET ACQUAINTED WITH AN EXTENDED WINE LIST.

PREPARATION AND PARTICIPATION IN WINE WAITING COMPETITIONS.

VISITS TO TRADE FAIRS : VAL DE LOIRE ...

VISITS AND WINE TASTING SESSIONS IN LOCAL WINE CELLARS.

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MC som
UNDER SCHOOL OR APPRENTICESHIP STATUS GT

testimony

”This course at Lycée Hôtelier enabled me to climb the ladder in the profession and also to get more mature. It helped me fulfil my ambitions. I still have fond memories of my one year and of its committed teachers. As to my different work experiences, I worked in Hôtellerie de la Pointe SaintMathieu, a one Michelin star establishment, under chef Bernard Bach at Le Puits Saint-Jacques, a two Michelin star restaurant; Le Cinq 3 Michelin star Georges V, Paris. In addition, I took part in the organisation of weddings with Jean-Yves Bordier and in competitions : Concours du meilleur élève sommelier du Sud-Ouest and Concours Pessac-Léognan. I won the Silver Medal at the Olympiades des Métiers de Bretagne in wine waiting.“

29 | MC som
Dorian PRESSARD | Student in MC in 2018

MC ar

mention complémentaire : accueil-réception in 1 YEAR

objective

This one-year course provides students with professional skills in reception dutiescheck in and check out procedures; how to personalise welcome and meet guests’ requirements ...- as well as a solid knowledge in reception sotfware. Job opportunities abound in this sector- in France and abroad. With this degree, students may apply for reception positions in all types of establishments ranging from hotels to campsites, leisure parks or care homes. Accessible to full-time students and apprentices.

APPLICATION ON PARCOURSUP

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THROUGHOUT THE COURSE, RECEPTION DUTIES SUCH AS CHECK IN AND CHECK OUT PROCEDURES, USE OF PROFESSIONAL SOFTWARE, WELCOME, BILLING AND HANDLING OF PARTIES ARE DEALT WITH. IN ADDITION, INTERDISCIPLINARY TRAINING IS PROVIDED IN FRENCH, ENGLISH AND SPANISH.

FOREIGN LANGUAGE COURSES ALMOST EXCLUSIVELY FOCUS ON RECEPTION SKILLS.

PRACTICAL LEARNING IS PROVIDED WITH THE DISCOVERY AND HANDLING OF SPECIFIC HOTEL RESERVATION SOFTWARE.

THREE DISTINCT TRAINING SESSIONS DURING THE YEAR FOR A TOTAL OF 15 WEEKS IN A LOCAL ESTABLISHMENT, A 2 OR 3 STAR HOTEL AND A LUXURY HOTEL RESPECTIVELY.

PARTICIPATION IN EVENTS LIKE JOURNÉES PORTES OUVERTES (SCHOOL OPEN DAYS) AND THE DINARD BRITISH FILM FESTIVAL.

ASSESSMENT THROUGHOUT THE YEAR (CONTRÔLE EN COURS DE FORMATION).

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GT
UNDER SCHOOL OR APPRENTICESHIP STATUS

testimony

”I regularly work with the teachers in charge of the Mention Complémentaire Accueil-Réception of Dinard and it is always a pleasure to welcome young trainees in our establishment.

These trainees regularly display skills in customer contact, providing quality service and a personalised welcome and I can confirm how dedicated, smiling and dynamic they are.

This course provides solid basics in reception duties. Taking part in exams also enables me to meet varied profiles, students willing to do their very best and handle procedures with ease. It is the occasion for me to meet potential recruits for our establishment.“

31 | MC ar

in 1 YEAR

LICENCE PRO ogehr

professional licence : Organisation and Management of Hotel and Restaurant Establishments speciality : Sustainable project management

IN PARTNERSHIP WITH THE UNIVERSITY OF RENNES 1 AND THE IUT OF SAINT-MALO. 50% OF COURSES AT THE LYCÉE, 50% AT THE IUT.

objective

The aim of the ”Sustainable Project Management“ professional licence is to train future managers who are specialists in the hotel and restaurant industry and who are capable of :

• to respond to the challenges that catering and accommodation companies and respond to the challenges that catering and accommodation companies and communities will face in the decades to come

• to accompany a hotel and catering company or a collective catering unit in an ecological support, in an ecological transition project

• to carry out cross-functional projects within a company or a community

• to make the right choices in terms of equipment and buildings and to ensure their optimal functioning

• promote an ecological approach and manage the e-reputation

• educe the ecological impact of a service production while maintaining a given level of quality.

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APPRENTICESHIP
T P GT + MAN
Applications on the website of the University of Rennes 1

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ONE COURSE, TWO ESTABLISHMENTS, ONE TERRITORY

Numerous professional outlets and profiles expected in the hotel and catering sector: The holder of the professional degree ”Organisation and management of a hotel and catering establishment, specialising in the management of a sustainable project“ works in the hotel and catering sector to lead and coordinate ecologically responsible projects in accommodation and catering and to carry out an RSE policy adapted to this sector within the framework of and can access the following professions:

• Head of the catering department

• Head of the accommodation department

• Production manager in a local authority

• Project manager for a local authority

• Sustainable development referent in a hotel and catering company

• Customer relations manager

• Community manager

• Training manager

A REFERENCE SYSTEM BUILT WITH THE COMPANIES IN THE SECTOR, WITH 3 PROFESSIONAL SKILL AREAS:

• Organisation of service production in the hotel and catering industry.

• Management of service production in the hotel and catering industry.

• Development of relations with partners.

ACCESSIBLE TO VARIOUS PROFILES:

• BTS in Hotel and Restaurant Management

• BTS Tourism

• BTS in International Trade

• DUT GEA

• Other BAC+2 profiles on file

33 | LICENCE PRO ogehr

02. lycée hôtelier Yvon Bourges

experience for the success of all.

35 |

Sustainability: an omnipresence

Our willingness to meet meet social, economic and evironmental standards through our sustainable policy has led us to implement a number of measures which involve teaching and training in our restaurants and workshops as well as in our daily organisation.

We have developed partnerships and got involved in QUALYCÉE for Brittany, ETHIC OCEAN, BLEU BLANC CŒUR and Le Collège Culinaire de France. In addition, we are a pilot establishment for the ”Bien manger dans les lycées“ operation promoted by Région Bretagne.

testimony

”In our opinion, it is essential to lead a life in harmony with our green and sustainable concerns and this can be achieved through a number of environmentally friendly personal and group initiatives. Indeed, it is high time we started to think of the next generations and our eco approach is our way to bring our contribution to the preservation of our planet. Small steps can lead to major improvements.“

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National and international links

Lycée Yvon Bourges has long established close links with international companies and boasts many partnerships with foreign groups.

60 INTERNSHIPS PER YEAR / IN 30 COUNTRIES

In order to promote opening up to the outside world, Lycée Yvon Bourges prioritising internships in foreign countries, school trips, partnerships with international hotel and restaurant groups, consulting assignments... Multiculturalism is at the heart of the Lycée’s educational and pedagogical policy and Lycée Yvon Bourges regularly welcomes foreign people for their studies.

OUR PARTNERS FOR INTERNATIONAL PROJECTS:

Our partners domestically and internationally

Lycée Yvon Bourges is committed to make any type of resources available to its students and it supervises and backs students willing to do internships abroad through individual grants or scholarships such as Erasmus grants. Whether individual or collective, school projects are given ample consideration through tuition to complete administrative documents. Students who intend to do their training periods abroad can benefit from live-in accommodation.

You are considering completing an intership abroad...

You intend to discover foreign cultures... You are willing to stretch yourself... You are planning a career abroad...

Lycée Yvon Bourges provides all its students over 18 with the opportunity to complete their internships abroad.

Lycée Yvon Bourges is associated with through internships, educational partnership or pedagogical schemes.

... AND FOR THE GLOBECOOKS : regular organisation of themed culinary events based on foreign traditions and cuisines.

Européenne des Ecoles d’Hôtellerie et de Tourisme)

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Courses and training

LICENCE PRO DRACI

(university degree in one year-development and research in processed food production) :

testimony

ACCESSIBLE TO APPRENTICES AND PROFESSIONAL CONTRACTS.

ADULT CONTINUING EDUCATION WITH GRETA EST BRETAGNE:

CAP cuisine - a one year cours

APPRENTICESHIP WITH GRETA-CFA EST BRETAGNE:

possibility to do BTS MHR second year courses, MC Accueil-Réception, MC Sommellerie and MC employé Bar.

“After graduating with NVQ and HND degrees, I started a Complementary Mention in wine waiting on vocational block release terms in order to gain knowledge in the various French and foreign terroirs as well as bartending duties. What’s more, it was essential for me to complete theoritical learning with on-the-job experience.

I do recommend vocational block release studies even though it means long working hours and being totally dedicated. It is demanding but definitely worth it !”

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Organised by Université de Rennes 1, hosted jointly by Agrocampus Ouest in Rennes and Lycée Yvon Bourges, Dinard.

Partnership with local companies

Lycée Yvon Bourges has long established partnerships with hotels in Dinard and Saint-Malo.Prestigious hotels such as Le Grand Hôtel Barrière, EMERIA Dinard Thalasso et Spa, Hôtel des Alizés and recently Ibis Hôtel La Madeleine Saint-Malo have signed partnership contracts with Lycée Yvon Bourges, making their rooms and professional equipment available to the Lycée’s students.

Training sessions regularly take place in these partner hotels under the guidance and supervision of teachers and housekeeping staff.

Such collaboration will soon be extended to the catering sector in order to provide students with on-the-job practice in different types of restaurants, ranging from community kitchens to traditional restaurants.

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Meeting with Novotel Thalassa Dinard Manager, patron of the 2019 year group Professional partnership: Le Nessay Professional partnership: hôtel Emeria Dinard Thalasso

Participation in competitions

Participation in various professional competitions - in management, service, wine waiting, bar, housekeeping, reception... - offers our students the opportunity to assess their own skills and abilities in demanding and challenging circumstances. These competitions may be local, national or international and they all prepare our students for the challenges they will come across in their future career.

The «Joutons» competition was initiated by Lycée Yvon Bourges which also cofounded the Olivier Roellinger Concours promoting the preservation of natural sea ressources and the Armateurs de Rhum Contest, which promotes local products. These competitions are actively supervised by our teaching staff and professional partners and Lycée Yvon Bourges regularly organises such events in its kitchens and workshops, including selections for the Meilleur Ouvrier de France concours.

Seminars

Seminars, conferences and banquets are regularly organised at Lycée Yvon Bourges, thus providing our students with the opportunity to master all the skills required to handle whole groups of visitors and professionals. They can get acquainted with multitasking and flexibility. Our meeting and seminar rooms have adjustable layouts and can host up to 120 delegates.

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conference room le Petit Bey
2022 general high school competition

Training restaurants

The different training restaurants* at Lycée Yvon Bourges offer our students the opportunity to put the specific skills they have been taught into practice.

They are opened to the general public - who have to book in advance - and are operated like any traditional restaurant.

« Le Cézembre » restaurant

is our gourmet restaurant : students from Mention Complémentaire Barcomplementary mention - personally welcome our guests with a selection of cocktails. In the restaurant, our students create and suggest menus with a selection of starters, fish /meat dishes and desserts, with an emphasis on seasonality and freshness. As to the wine list, it is created and suggested by our sommeliers.

« La Brasserie du Lycée Hôtelier de Dinard »

offers a selection of menus in a renovated and welcoming restaurant room. There, our students get the opportunity to acquire the basics in waitering skills while providing visitors with a warm and professional welcome.

Lycée Hôtelier Yvon Bourges is now fully involved in a sustainable and environmental policy. All the produce are sourced locally and we have long established partnerships with local food producers, growers and suppliers. In our restaurants, we meet seasonality regulations and the fish we use also meets sustainability standards.

*A training restaurant is operated in accordance with the instructions of memorandum 95 249 in Bulletin Officiel - national curriculum - dated November 23rd, 1995 : « les éventuels différentiels tarifaires avec la profession de même que les éventuelles variations qualitatives s’expliquent par le caractère purement pédagogique de ce restaurant d’application. Les prix demandés n’intègrent pas, en effet, les charges auxquelles sont soumises les entreprises commerciales de restauration et ne peuvent donc pas correspondre aux tarifs pratiqués par les restaurants privés.» Differences may be noted by patrons in terms of pricing policy and quality. They are related to the purely pedagogical specificity of the services provided. Prices do not include the taxes generally associated with professional establishments and thus cannot be compared.

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La Brasserie du Lycée Hôtelier de Dinard « Le Cézembre » restaurant

Our administrative & educational organisation (1/2)

SCHOOL TIMETABLE

From Monday to Friday, school starts at 8:15 and finishes at 5:40pm - except for trainnig practice which may last until 2 pm, 8pm or 10 pm for students in Terminale Professionnelle, MAN and MHR (HND students).

OUR EDUCATION SUPPORT PERSONNEL

> 2 CHIEF STAFF MEMBERS IN CHARGE OF EDUCATIONAL SUPERVISION AND LIAISON WITH PARENTS AND TEACHING STAFF.

> 20 SCHOOL MONITORS

Le Conseil de la Vie Lycéenne (CVL)

CVL is presided over by the Headmaster and the Vice-president is an elected student. It is composed of student representatives, staff members and parents willing to reflect on school education and organisation and submit proposals aiming at improving daily life at Lycée Yvon Bourges.

Representatives who have been chosen by fellow students may discuss such proposals with adults participating in CVL and, once accepted, these proposals are systematically dealt with during the Conseil d’Administration (School Board).

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Our administrative & educational organisation (2/2)

SCHOOL UNIFORM

A school uniforms has always been compulsory at lycée Yvon Bourges and it contributes to our Lycée’s identity. Conditions are specified in our Lycée’s rule book.

LA MAISON DES LYCÉENS (MDL)

MDL intends to promote and implement initiatives from our students.It is organised and run by them. It aims to develop personal initiative for the organisation of cultural, educational and sport events throughout the school year.

Boarding school

Our boarding school accommodates up to 336 boys and girls. As our capacity is limited, priority is given to students originating from faraway places. Consequently, access to our boarding house is not possible for students preparing HND courses/over the age of majority. Various sport and cultural activities are available every evening.

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Our sports and recreation club

ON WEEKDAYS, FROM 8PM TO 10PM

- Everyone welcome : boarders, day students, secondary school and higher education students.

- Supervised by all 3 P.E. teachers working at LHD.

SPORTS MEETINGS ON WEDNESDAY AFTERNOONS

- With school students from nearby cities and counties

- Teams taking part in competitions, ranging from local to national.

- Recreational Activity Days : beach volley, ice-skating, sport and health …

MEMBERSHIP : 20€ A YEAR

Allows access to all activities.

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Lycée Yvon Bourges :

the only multi-purpose public hotel and catering school in Brittany

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Merci ! acknowledgements

Lycée Yvon Bourges would like to thank the shopkeepers, artisans and company managers for their invaluable contribution to this brochure.

Photo credit : Marynn Gallerne and Yannick Billioux

list of backers

• SARL BRIT JAPAN LE COMPTOIR BREIZH CAFE

• RESTAURANT L ALEXANDRE

• SARL VENT ET VANILLE

• HOTEL RESTAURANT DU PHARE

• UMIH 35 COTE D EMERAUDE

• MAISON JOYEUX

• MAISON TGV VIANDES & MAREE

• CREPERIE DY ROY

• HOTEL RESTAURANT LES CHARMETTES

• RESTAURANT L ATELIER GOURMAND

• AAFP COMMUNICATION

• RESTAURANT OMBELLE

• EVIAN RESORT. SERVICE DES RELATION

ECOLES- DRH

• LES BERGERIES DE PALOMBAGGIA

• LA FROMAGEE JEAN YVES BORDIER

• HOTEL CAMPANILE DINAN TADEN

• HOTEL DE LA ROYA

• HOTEL LE PLAZA BRUXELLES

• LE NESSAY

• RESTAURANT L ABRI DES FLOTS

• SARL CASTOR BELLUX

• CAVE DE L ABBAYE ST JEAN

• HOTEL LES TILLEULS SARL MACO

• LE SADI SARL DBZ

• RESTAURANT L ANNEXE

• THERMES MARINS DE SAINT MALO

• LES ORMES DOMAINE ET RESORT

• LA CAVE D EMERAUDE

• LE GRAND HOTEL DINARD

• LE PETIT PORT EURL GEL

• RESTAURANT LE COUDE A COUDE

• SARL OENOPLAISIR

• SARL CDC LA CAVE DU DRAGON ROUGE

• SARL K L M LE ZAG

• LES VEDETTES

• EURL LES ARCS L ESCALE A CORTO

• RESTAURANTL ATTISEUR

• RESTAURANT L ABSINTHE

• SAS FOOD INTTERIM 35

• BRAGARD

• LE RUSTY

• LE CITRUS

• SARL CAFE LE DAVYS

• DOMAINE DES MAURIERS SARL LES OLIVIERS

• HOTEL LES ALIZES SARL NEW CAP

• THERMI FROID

• LE RELAIS SARL BUAIS RESTAURANT

• HOTEL ESCALE OCEANIA

• HOTEL CASTELBRAC

• EURL FRANEL / HOTEL RESTAURANT DE LA VALLEE

• COTE PLAGE SAS FJM

• LE YACHT

• LA FOURCHETTE DE LA VICOMTE SARL

BRUZZO

• EMERIA HOTEL THALASSO&SPA SARL BRIT

JAPAN LE COMPTOIR BREIZH CAFE

• RESTAURANT L ALEXANDRE

• SARL VENT ET VANILLE

• HOTEL RESTAURANT DU PHARE

• UMIH 35 COTE D EMERAUDE

• MAISON JOYEUX

• MAISON TGV VIANDES & MAREE

• CREPERIE DY ROY

• HOTEL RESTAURANT LES CHARMETTES

• RESTAURANT L ATELIER GOURMAND

• AAFP COMMUNICATION

• RESTAURANT OMBELLE

• EVIAN RESORT. SERVICE DES RELATION

ECOLES- DRH

• LES BERGERIES DE PALOMBAGGIA

• LA FROMAGEE JEAN YVES BORDIER

• HOTEL CAMPANILE DINAN TADEN

• HOTEL DE LA ROYA

• HOTEL LE PLAZA BRUXELLES

• LE NESSAY

• RESTAURANT L ABRI DES FLOTS

• SARL CASTOR BELLUX

• CAVE DE L ABBAYE ST JEAN

• HOTEL LES TILLEULS SARL MACO

• LE SADI SARL DBZ

• RESTAURANT L ANNEXE

• THERMES MARINS DE SAINT MALO

• LES ORMES DOMAINE ET RESORT

• LA CAVE D EMERAUDE

• LE GRAND HOTEL DINARD

• LE PETIT PORT EURL GEL

• RESTAURANT LE COUDE A COUDE

• SARL OENOPLAISIR

• SARL CDC LA CAVE DU DRAGON ROUGE

• SARL K L M LE ZAG

• LES VEDETTES

• EURL LES ARCS L ESCALE A CORTO

• RESTAURANTL ATTISEUR

• RESTAURANT L ABSINTHE

• SAS FOOD INTTERIM 35

• BRAGARD

• LE RUSTY

• LE CITRUS

• SARL CAFE LE DAVYS

• DOMAINE DES MAURIERS SARL LES OLIVIERS

• HOTEL LES ALIZES SARL NEW CAP

• THERMI FROID

• LE RELAIS SARL BUAIS RESTAURANT

• HOTEL ESCALE OCEANIA

• HOTEL CASTELBRAC

• EURL FRANEL / HOTEL RESTAURANT DE LA VALLEE

• COTE PLAGE SAS FJM

• LE YACHT

• LA FOURCHETTE DE LA VICOMTE SARL BRUZZO

• EMERIA HOTEL THALASSO&SPA

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