Brevet de technicien supérieur Management en Hôtellerie Restauration

Certification authority: 
Ministry of Education
EQF Level of the qualification: 
5
Country: 
FR France
Evaluate the core competences
needed for this job
Core competences 
Design and production of services for hotels and catering.
Marketing of hotel and restaurant services.
Management of service production for hotels and catering (managing all or part of the service, managing and leading a team).
Management of the production of services in the hotel and restaurant sector.
Formalize and evaluate an entrepreneurial project in the hotel and restaurant industry.
How can the certification be obtained? 
Initial training scheme (pupil or student)
Apprenticeship
Continuous training scheme
Individual application
Validation of prior learning
Professional training contract
Description of the procedure for the validation of prior learning 
  1. Contact a consulting centre for validation of prior experience (Pôle emploi, Mission locale, CIDFF...):
    • to assess your professional project and make sure that validation of prior learning is adapted to your situation (you need to have at least 1 year of experience as cook).
    • to inquire if some support is available.
  2. Contact the certifying organisation of your region (Full list of Dispositif académique de validation - DAVA).
  3. Request admissibility to the validation of prior experience.
  4. Fill the validation file.
  5. The jury evaluates the file (and may ask for an evaluation in a kitchen).
  6. Interview with the jury (around 1 hour).
Documents needed 

Form to request admissibility to the validation of prior experience (Online version / pdf version).

Documents showing the duration of the experience as well as periods of initial or continuing training.

Depending on your previous status:

  • Employed: payslips, employer certificates, experience certificate.
  • Independant worker: depending on your status, fiscal declaration, certificate of existence.
  • Volunteer: certificate signed by the organisation, volunteer contract.

A declaration of honour certifying that you apply for only one certification for the current calendar year.

Validation file that includes:

  • A description of professional and personal experience (activities carried out as cook as well as the periods of initial and continuous training you may have followed to be a cook).
  • Evidence of the reality of your professional practice.
Contact point 

To assess your project and advise you:

  • If you are unemployed: Consulting centre for validation of prior experience (they are supported by various organisation such as Pôle emploi, Missions locales, Information center for families). Choose your region
  • If you are employed: the Competence Operator (OPCO) or the human resource department of your employer.

To start the procedure with the certification body:

Duration: 
Average: 1/2 day of work per week during 4 to 6 months
Cost: 
None
Is it possible to obtain a partial validation?: 
Yes ✅
What is the result of the partial validation? 
Credits
Certificate listing the competences already acquired
List of skills, competencies and knowledge that will be subject to a complementary assessment necessary to obtain the certification
Then, is it possible to participate to a shorter training course to prepare the full qualification?: 
Yes ✅
Description of the procedure to participate to a training course 

In case of partial validation you may benefit from specific support to participate to additional training or experience programmes. Your adviser will inform you about the modalities and financing possibilities of this additional step.

Contact point 

Consulting centre for validation of prior experience (supported by Pôle emploi, Missions locales, Centres d’information sur les droits des femmes et des familles...): Choose your region.