{"id":4081,"date":"2017-06-29T09:21:37","date_gmt":"2017-06-29T09:21:37","guid":{"rendered":"http:\/\/www.lyc-auffray-clichy.ac-versailles.fr\/?page_id=4081"},"modified":"2024-06-19T09:36:05","modified_gmt":"2024-06-19T09:36:05","slug":"mise-a-niveau-man","status":"publish","type":"page","link":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/les-formations\/mise-a-niveau-man\/","title":{"rendered":"MISE \u00c0 NIVEAU (MAN)"},"content":{"rendered":"<div class=\"l-submain\"><div class=\"l-submain-h g-html i-cf\">[vc_row full_width=&#8221;stretch_row&#8221; css_animation=&#8221;none&#8221; row_id=&#8221;BAC_tech_st2s&#8221; el_id=&#8221;BAC_tech_st2s&#8221;][vc_column][vc_row_inner][vc_column_inner width=&#8221;11\/12&#8243;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h1><strong>MISE \u00c0 NIVEAU (MAN)<\/strong><\/h1>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;]<div class=\"w-actionbox color_primary controls_aside\"><div class=\"w-actionbox-h\"><div class=\"w-actionbox-text\"><h3>D\u00e9p\u00f4t de candidature :<\/h3><\/div><div class=\"w-actionbox-controls at_right\"><a class=\"w-actionbox-button g-btn size_small type_outline\" href=\"https:\/\/www.parcoursup.fr\/\"><span>Parcoursup<\/span><\/a><\/div><\/div><\/div>[\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]\n<p style=\"text-align: justify\">L&#8217;ann\u00e9e de MAN est une <strong>passerelle indispensable<\/strong>\u00a0pour tout titulaire\u00a0d&#8217;un <strong>Baccalaur\u00e9at non h\u00f4telier<\/strong>\u00a0d\u00e9sirant <strong>int\u00e9grer un BTS Management en H\u00f4tellerie-Restauration<\/strong>. La formation<strong>\u00a0<\/strong>se d\u00e9roule sur <strong>une ann\u00e9e<\/strong>, au cours de laquelle\u00a0l&#8217;\u00e9tudiant\u00a0suit\u00a0des cours d\u2019enseignement <strong>professionnel<\/strong> et <strong>g\u00e9n\u00e9ral<\/strong>.\u00a0Il effectue \u00e9galement un\u00a0<strong>stage<\/strong> en\u00a0entreprise.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_section][vc_row gap=&#8221;30&#8243; equal_height=&#8221;yes&#8221;][vc_column css=&#8221;.vc_custom_1498047491559{border-radius: 5px !important;}&#8221;][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;fadeInDown&#8221;]\n<h3 class=\"subtitle2\">Objectifs de formation<\/h3>\n<ul>\n<li class=\"subtitle2\">d\u00e9velopper chez l\u2019\u00e9tudiant une culture professionnelle et une ouverture sur le monde de l\u2019h\u00f4tellerie restauration<\/li>\n<li class=\"subtitle2\">initier aux concepts et aux techniques relatifs aux domaines de l\u2019h\u00f4tellerie et la restauration<\/li>\n<li class=\"subtitle2\">donner les bases indispensables \u00e0 l\u2019acquisition des comp\u00e9tences qui seront\u00a0d\u00e9velopp\u00e9es en section de technicien sup\u00e9rieur \u00ab\u00a0Management en h\u00f4tellerie restauration\u00a0\u00bb<\/li>\n<li class=\"subtitle2\">d\u00e9velopper chez l\u2019\u00e9tudiant sa capacit\u00e9 d\u2019adaptation en d\u00e9veloppant son autonomie<\/li>\n<\/ul>\n[\/vc_column_text][vc_message message_box_style=&#8221;solid&#8221; message_box_color=&#8221;success&#8221; css_animation=&#8221;bottom-to-top&#8221; el_class=&#8221;msg-box&#8221;]\n<h3><span style=\"color: #ffcc00\">Nos &#8220;plus&#8221; au lyc\u00e9e:<\/span><\/h3>\n<p style=\"text-align: justify\"><em><span style=\"color: #ff0099\"><strong>\u00c0 l&#8217;international :<\/strong><\/span><\/em><span style=\"color: #663399\"><strong>\u00a0stages \u00e0 l&#8217;\u00e9tranger encourag\u00e9s<\/strong><\/span><\/p>\n<p style=\"text-align: justify\"><em><span style=\"color: #ff0099\"><strong>\u00c0 Paris:<\/strong><\/span><\/em><span style=\"color: #663399\"><strong>\u00a0possibilit\u00e9 de faire son stage dans diff\u00e9rents types de restauration et d&#8217;\u00e9tablissements h\u00f4teliers, dynamisme de l&#8217;\u00e9quipe p\u00e9dagogique qui propose un v\u00e9ritable suivi, \u00e9v\u00e9nementiel, dimension caritative<\/strong><\/span><\/p>\n<p style=\"text-align: justify\"><em><span style=\"color: #ff0099\"><strong>Les outils :<\/strong>\u00a0<\/span><\/em><strong><span style=\"color: #663399\">6 cuisines, 1 p\u00e2tisserie, 2 salles de restaurant et des salons modulables, 2 bars, 1 terrasse, 1 salle\u00a0<\/span><\/strong><span style=\"color: #663399\"><b>d\u2019\u0153nologie, 1 h\u00f4tel d&#8217;application avec 15 chambres, 1 Bureau des stages<\/b><\/span><\/p>\n[\/vc_message][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Acc\u00e8s<\/h3>\n<p style=\"text-align: justify\">L&#8217;ann\u00e9e de MAN est une <strong>passerelle indispensable<\/strong>\u00a0pour tout titulaire\u00a0d&#8217;un <strong>Baccalaur\u00e9at non h\u00f4telier<\/strong> (Professionnel ou STHR)\u00a0d\u00e9sirant <strong>int\u00e9grer un BTS H\u00f4tellerie<\/strong>.<\/p>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Profil requis<\/h3>\n<ul>\n<li><strong>Assiduit\u00e9<\/strong><\/li>\n<li><strong>Dynamisme<\/strong><\/li>\n<li><strong>Rigueur <\/strong>&amp;\u00a0<strong>souci du d\u00e9tail<\/strong><\/li>\n<li><strong>Motivation<\/strong><\/li>\n<li><strong>Adaptation<\/strong><\/li>\n<li><strong>R\u00e9activit\u00e9<\/strong><\/li>\n<li><strong>R\u00e9sistance<\/strong> \u00e0 la fatigue et au stress<\/li>\n<li>Sens de l&#8217;<strong>organisation <\/strong>&amp;\u00a0<strong>esprit d&#8217;\u00e9quipe<\/strong><\/li>\n<\/ul>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Volume horaire hebdomadaire par mati\u00e8re<\/h3>\n<table style=\"height: 500px\" width=\"668\">\n<tbody>\n<tr>\n<td style=\"text-align: center\"><strong>Enseignements<\/strong><\/td>\n<td style=\"text-align: center\"><strong>Nombre d&#8217;heures<\/strong><\/td>\n<\/tr>\n<tr>\n<td>\n<h6>LV I<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>LV II<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Economie et Gestion H\u00f4teli\u00e8re<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>10 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: left\">\n<h6>Enseignement Scientifique Alimentation-Environnement<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Sciences et technologies des services<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>8 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Sciences et technologies culinaires<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>8\u00a0h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center\">\n<h3><strong>Total<\/strong><\/h3>\n<\/td>\n<td style=\"text-align: center\">\n<h3><strong>32 h<\/strong><\/h3>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<h3 class=\"subtitle2\">Les d\u00e9bouch\u00e9s<\/h3>\n<h4><strong>Poursuite d\u2019\u00e9tudes<\/strong><\/h4>\n<ul>\n<li>Brevet de Technicien Sup\u00e9rieur <span style=\"text-decoration: underline\"><span style=\"color: #0000ff\"><a style=\"color: #0000ff;text-decoration: underline\" href=\"http:\/\/www.hotellerie-restauration.ac-versailles.fr\/spip.php?article2937\">Management en H\u00f4tellerie-Restauration<\/a><\/span><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<div class=\"wpb_text_column wpb_content_element \">\n<p style=\"text-align: justify\">L&#8217;ann\u00e9e de MAN pr\u00e9parant au BTS, vous pouvez <strong>vous r\u00e9f\u00e9rer aux pages du BTS MHR<\/strong>.<\/p>\n<p style=\"text-align: justify\">\n<\/div>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<h4><strong>Structures professionnelles<br \/>\n<\/strong><\/h4>\n<ul>\n<li class=\"wpb_text_column wpb_content_element \">H\u00f4tel \/ Restaurant\u00a0ind\u00e9pendant<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Cha\u00eene de restaurant<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Groupe h\u00f4telier<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Palace<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Bar<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Organisme \u00e0 caract\u00e8re social (h\u00f4pital, maison de retraite, collectivit\u00e9)<\/li>\n<li class=\"wpb_text_column wpb_content_element \">R\u00e9sidence de tourisme<\/li>\n<\/ul>\n<p style=\"text-align: justify\"><em>Le type de production peut \u00eatre artisanal, gastronomique, voire industriel (restauration a\u00e9rienne et ferroviaire, collective, agro-alimentaire etc).\u00a0Ces structures sont cit\u00e9es \u00e0 titre d&#8217;exemples.<\/em><\/p>\n<\/div>\n<\/div>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Les stages<\/h3>\n<p class=\"text3\" style=\"text-align: justify\">La\u00a0<strong>PFMP<\/strong> (P\u00e9riode de Formation en Milieu Professionnel) est plac\u00e9e \u00e0 la fin de la premi\u00e8re ann\u00e9e. Cette p\u00e9riode vient <strong>compl\u00e9ter la formation scolaire<\/strong> avec des objectifs en termes d\u2019activit\u00e9s \u00e0 r\u00e9aliser.<\/p>\n<p class=\"text3\" style=\"text-align: justify\">Il est <strong>possible de le r\u00e9aliser \u00e0 l&#8217;\u00e9tranger<\/strong>.<\/p>\n<p class=\"text3\" style=\"text-align: justify\">La pr\u00e9sence en stage est <strong>obligatoire<\/strong> pour l\u2019obtention du dipl\u00f4me.<strong><br \/>\n<\/strong><\/p>\n[\/vc_column_text][vc_message message_box_style=&#8221;outline&#8221; message_box_color=&#8221;orange&#8221; css_animation=&#8221;top-to-bottom&#8221; el_class=&#8221;msg-box&#8221;]\n<p style=\"padding-left: 60px\">\u00a0\u00a0\u00a0 Dur\u00e9e totale du stage : 8\u00a0semaines<\/p>\n<p>Premi\u00e8re p\u00e9riode: du 28 avril au 23 mai 2025<\/p>\n<p>Deuxi\u00e8me P\u00e9riode: Du 9 juin au 4 juillet 2025[\/vc_message][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<p style=\"text-align: justify\">L\u2019\u00e9l\u00e8ve est <strong>encourag\u00e9 \u00e0 rechercher lui-m\u00eame le lieu de stage<\/strong> en fonction de son projet professionnel et en accord avec ses enseignants de techniques professionnelles. Il peut <strong>\u00e9galement<\/strong> <strong>se faire aider du Bureau des stages<\/strong>.<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space height=&#8221;5px&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space height=&#8221;5px&#8221;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Pour en savoir plus<\/h3>\n<p><span style=\"color: #0000ff\"><a style=\"color: #0000ff\" href=\"http:\/\/www.onisep.fr\/Ressources\/Univers-Formation\/Formations\/Post-bac\/Classe-de-mise-a-niveau-section-de-technicien-superieur-hotellerie-restauration\">http:\/\/www.onisep.fr\/Ressources\/Univers-Formation\/Formations\/Post-bac\/Classe-de-mise-a-niveau-section-de-technicien-superieur-hotellerie-restauration<\/a><\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section]\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row full_width=&#8221;stretch_row&#8221; css_animation=&#8221;none&#8221; row_id=&#8221;BAC_tech_st2s&#8221; el_id=&#8221;BAC_tech_st2s&#8221;][vc_column][vc_row_inner][vc_column_inner width=&#8221;11\/12&#8243;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;] MISE \u00c0 NIVEAU (MAN) [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text] L&#8217;ann\u00e9e de MAN est une passerelle indispensable\u00a0pour tout titulaire\u00a0d&#8217;un Baccalaur\u00e9at non h\u00f4telier\u00a0d\u00e9sirant int\u00e9grer un BTS Management en H\u00f4tellerie-Restauration. La formation\u00a0se d\u00e9roule sur une ann\u00e9e, au cours<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":1583,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_crdt_document":"","footnotes":""},"categories":[46,65,60],"class_list":["post-4081","page","type-page","status-publish","hentry","category-hotel","category-pb","category-rest"],"_links":{"self":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/4081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/comments?post=4081"}],"version-history":[{"count":12,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/4081\/revisions"}],"predecessor-version":[{"id":8100,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/4081\/revisions\/8100"}],"up":[{"embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/1583"}],"wp:attachment":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/media?parent=4081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/categories?post=4081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}