RESTORATION
Paragraphe 1
1. OBJECT OF THE TRAINING
The BTS in hotels and restaurants trains professionals capable of managing hotel or restaurant services. At the end of the training, the student will be able to manage a hotel, a restaurant, and this training will allow him to acquire knowledge in quality, hygiene, food, drinks, comforts and know-how in the field of Home.
2. OPPORTUNITIES
-Hosts or hostesses,
-receptionist,
-chief of staff
-cook, chef,
-Manager of stocks and hotel equipment.
3. SKILLS SOUGHT
Depending on the structure, the level of responsibilities and the type of cuisine offered, the activities of the cook may vary, but they generally consist of:
-develop the menus,
- launch the commands,
- supervise a team,
-select fresh products or products in cold bond, prepare them: peel, cut, mince, empty, marinate, bard ...,
- cook vegetables, meats, fish: brown, sauté, fry, flambé, blanch ...,
-prepare sauces, pastries,
-take care of the presentation of each dish,
-anticipate the preparations for the next day,
-coordinate the kitchen assistants if necessary,
- at the end of the service, clean the kitchen or the laboratory.
- know the products by family and the culinary arts,
manage supplies,
know the hygiene and safety rules,
organize the workstation,
master the techniques of making dishes from raw food or semi-processed products: preliminary preparation, cooking, reheating.
Passionate and creative, the cook loves not only to prepare dishes, but also to taste them. He knows how to be inventive in developing recipes and renewing the menu. His ability to anticipate and manage stress and fatigue, his sense of organization, his concern for cleanliness and hygiene are essential to effectively meet the demands of the profession
