Preparing the next generations to flourish

A hospitality school is an institution specialized in training for careers in hospitality, catering, and tourism. It prepares students for both technical roles (cooking, service, reception, etc.) and management positions (hotel management, restaurant management, tourism marketing, etc.).

A hospitality school teaches both operational skills and management competencies to work in hotels, restaurants, and tourism, often with a strong international focus.

Hospitality management studies go beyond working in the sector; they provide a comprehensive education that opens many doors:

• Becoming a future manager or leader
• Building an international career
• Developing highly sought-after soft skills
• Access to a wide range of career opportunities
• Working in a sector that recruits and evolves

Industry facts:

• €70 billion in revenue
• 6th largest employer in France
• Over 200,000 companies in France
• More than 308,000 job openings

Studying hospitality management teaches students to lead teams and manage establishments in a dynamic, international sector full of opportunities, with the possibility of working worldwide.

Choosing a school is a major decision as it directly impacts your future career. Important factors:

• School recognition: official accreditations (RNCP in France), reputation in the hospitality sector, international rankings (QS)
• Type of program: technical (cooking, pastry, service, reception) vs. management (finance, HR, marketing, operations)
• Internships and apprenticeship opportunities: professional experience, partner network, paid internships
• International exposure: number of campuses abroad, exchange programs, language opportunities, student diversity
• Career prospects and alumni network: employment rate, alumni network, access to positions in luxury hotels, restaurants, tourism, events, or consulting
• Practical considerations: location, tuition fees, student life, academic support

Summary: Evaluate school recognition and prestige, program specialization (technical vs. management), quality of internships and network, international opportunities, and value for money.

Vocational Programs

• Objective: Learn operational skills for hospitality and catering
• Content: Cooking, pastry, service, bar, reception, housekeeping, operational management
• Campus in France: Lyon-Marcy l’étoile (100% apprenticeship)

Management Programs

• Objective: Train future operational managers and leaders in hospitality and tourism
• Content: Team management and leadership, financial management, hotel marketing, strategy and digital, HR, law and economics applied to hospitality
• Campus in France: Full-time or apprenticeship programs in Bordeaux, Lyon, Nantes, Nîmes, Paris, La Réunion, Martinique, Mayotte

Summary:

• Technical programs = learning to “do”
• Management programs = learning to “lead”

The required age and level of education depend on the type of program offered (CAP, BTS, Bachelor, Master). 
Vocational programs 
cooking, service, pastry : from 15–16 years old (after 9^th in France)

Hospitality management programs
Bachelor: typically 17–19 years old 
MBA: around 21–23 years old depending on the path

Vatel School was founded in 1981 by Jocelyne and Alain Sebban, with the ambition of training future managers in international hospitality while promoting the French art of hospitality. Since then, the group has grown significantly, particularly internationally.

Since 2023, the Vatel group has been presided by their daughter, Karine Sebban-Benzazon.

François Vatel (1631–1671) was a maître d’hôtel serving Fouquet and then the Prince of Condé during the reign of Louis XIV. Born in Switzerland or France (historians still debate), he became renowned for organizing extravagant banquets, masterpieces of the art of hosting.

Famous anecdote:
In 1671, Vatel organized a grand reception for the Prince of Condé in honor of Louis XIV. Everything went well until the second day when the fish delivery was delayed. Believing he had failed and fearing dishonor, Vatel took his own life—ironically, the fish arrived shortly after his death.

Vatel represents excellence in service, refinement, and the French art of hospitality. Its name has become a benchmark in the history of hospitality and gastronomy.

By choosing this name, the VATEL School pays tribute to a tradition of elegance and high standards in savoir-faire, inspired by François Vatel, the legendary 17th-century maître d’hôtel who became a symbol of the French art of hospitality.

Yes. Students wear uniforms adapted to activities: a formal dress code for theoretical classes and professional attire for practical activities (cooking, service, reception, etc.). It reflects elegance, discipline, and prepares students for hospitality standards.

Both:

• Theoretical classes: formal dress code (suit or blazer, shirt, tie/scarf) for elegance and discipline
• Practical classes: professional attire adapted to the activity (cooking, service, reception, housekeeping) to meet industry standards