Educational method :

Assistant Designer in Engineering of Catering training is combined with professional experience : only one third of the time is spent into the training center, the rest is spent in a design office.

Technical knowledge in building trade and production are applied into design projects. Apprentice develops his approach of situation analysis and information gathering. He also learns to consider all parameters and to finally purpose one or more solutions.

This practical experience will bring the student, at the end of the training, to realize a synthesis project, which is a part of the final validation.

The immersion in professional environment is a necessary step to strengthen the acquired knowledge and method : delay, priority management, negotiatons, teamwork.

Moreover, it is the opportunity to participate in projects progress, from designing to achievement phase.

Required level :

BTS- DUT-DEUG- or equivalent

Duration:

12 months of whom 650 hours in training center, at technical secondary school Roger-Deschaux in Sassenage (Isère - Grenoble).

Beginning : September

Rhythm:

Working time : 35 hours a week

Training time : 6 period of 3 weeks in training center.

Certificate:

The training is validated by a Certificate of Professional Qualification (CQP).

It allows to get the level III qualification “Assistant Concepteur en Ingénierie de Restauration”.

Number of students:

15 people

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