Students are introduced to marketing, human resources, administration and professional culture, and become seasoned to catering, culinary production techniques, and banquet constraints, unexpected events in receptions or seminars, while remaining at school.

While continuing to enhance theoretical knowledge with the introduction of courses such as Business Law and Tourism Economics, students gradually gain managerial experience: in real situations. They manage 1st year students, while being managed themselves by 3rd year students. They gain self-confidence while becoming aware of the hierarchy in a business.

Students now have legal, economic and linguistic capacities, and are ready to manage teams at school. This year is aimed at developing analytical capacities using the wealth of knowledge gained, devising strategies and the decision-making process.