{"id":2878,"date":"2021-10-09T21:58:48","date_gmt":"2021-10-09T17:58:48","guid":{"rendered":"http:\/\/lycee-larenaissance.ac-reunion.fr\/?page_id=2878"},"modified":"2025-04-10T20:51:40","modified_gmt":"2025-04-10T16:51:40","slug":"bacpro-csr","status":"publish","type":"page","link":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/bacpro-csr\/","title":{"rendered":"BAC PRO CSR"},"content":{"rendered":"

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BAC PRO SERVICE CSR<\/p>\n

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\"\"<\/p>\n

Tenue professionnelle<\/strong><\/p>\n

+ mat\u00e9riels offerts<\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb da_disable_devices=\u00a0\u00bboff|off|off\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb da_is_popup=\u00a0\u00bboff\u00a0\u00bb da_exit_intent=\u00a0\u00bboff\u00a0\u00bb da_has_close=\u00a0\u00bbon\u00a0\u00bb da_alt_close=\u00a0\u00bboff\u00a0\u00bb da_dark_close=\u00a0\u00bboff\u00a0\u00bb da_not_modal=\u00a0\u00bbon\u00a0\u00bb da_is_singular=\u00a0\u00bboff\u00a0\u00bb da_with_loader=\u00a0\u00bboff\u00a0\u00bb da_has_shadow=\u00a0\u00bbon\u00a0\u00bb][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb40px|||||\u00a0\u00bb da_disable_devices=\u00a0\u00bboff|off|off\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb da_is_popup=\u00a0\u00bboff\u00a0\u00bb da_exit_intent=\u00a0\u00bboff\u00a0\u00bb da_has_close=\u00a0\u00bbon\u00a0\u00bb da_alt_close=\u00a0\u00bboff\u00a0\u00bb da_dark_close=\u00a0\u00bboff\u00a0\u00bb da_not_modal=\u00a0\u00bbon\u00a0\u00bb da_is_singular=\u00a0\u00bboff\u00a0\u00bb da_with_loader=\u00a0\u00bboff\u00a0\u00bb da_has_shadow=\u00a0\u00bbon\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb2_3,1_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_testimonial portrait_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2023\/09\/Logo-rond-LHCA.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb body_font_size=\u00a0\u00bb16px\u00a0\u00bb author_font_size=\u00a0\u00bb16px\u00a0\u00bb author_line_height=\u00a0\u00bb1.2em\u00a0\u00bb position_font_size=\u00a0\u00bb16px\u00a0\u00bb position_line_height=\u00a0\u00bb1.2em\u00a0\u00bb company_font_size=\u00a0\u00bb16px\u00a0\u00bb company_line_height=\u00a0\u00bb1.2em\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

La classe de seconde est une ann\u00e9e de d\u00e9couverte des m\u00e9tiers de la restauration. elle est commune aux deux dipl\u00f4mes. L\u2019orientation Cuisine ou Service se fait \u00e0 l\u2019issue de la premi\u00e8re ann\u00e9e.<\/span><\/strong><\/p>\n

Le titulaire du Bac Pro Commercialisation et services en restauration est form\u00e9 en tant que Chef de rang qualifi\u00e9. H\u00e9ritiers d\u2019un savoir-faire reconnu dans le monde entier, les serveurs fran\u00e7ais doivent \u00eatre \u00e0 la hauteur de leur r\u00e9putation, tout en sachant s\u2019adapter aux \u00e9volutions continuelles du m\u00e9tier de la soci\u00e9t\u00e9 toute enti\u00e8re.<\/span><\/strong><\/p>\n

[\/et_pb_testimonial][et_pb_comments _builder_version=\u00a0\u00bb4.24.0″ _dynamic_attributes=\u00a0\u00bblink_option_url\u00a0\u00bb _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_option_url=\u00a0\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjkyODIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_comments][et_pb_comments _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_comments][et_pb_toggle title=\u00a0\u00bbLA FORMATION\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb open_icon_color=\u00a0\u00bbRGBA(255,255,255,0)\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh3″ title_font=\u00a0\u00bbPoppins|||on|||||\u00a0\u00bb title_font_size=\u00a0\u00bb18px\u00a0\u00bb closed_title_font_size=\u00a0\u00bb20px\u00a0\u00bb body_font_size=\u00a0\u00bb18px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb inline_fonts=\u00a0\u00bbPoppins\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Formation professionnelle en trois ans pour des jeunes motiv\u00e9s, ayant un niveau scolaire correct, une bonne condition physique, le sens du travail en \u00e9quipe et la capacit\u00e9 \u00e0 s\u2019adapter \u00e0 un environnement professionnel diversifi\u00e9. Les \u00e9l\u00e8ves abordent l\u2019organisation de la production culinaire, apprennent \u00e0 encadrer une \u00e9quipe, \u00e0 g\u00e9rer les approvisionnements et l\u2019exploitation \u00e9conomique et comptable du restaurant.<\/span><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=\u00a0\u00bbL’ORGANISATION\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb open_icon_color=\u00a0\u00bbRGBA(255,255,255,0)\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh3″ title_font=\u00a0\u00bbPoppins|||on|||||\u00a0\u00bb title_font_size=\u00a0\u00bb18px\u00a0\u00bb closed_title_font_size=\u00a0\u00bb20px\u00a0\u00bb body_font_size=\u00a0\u00bb18px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb inline_fonts=\u00a0\u00bbPoppins\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L\u2019admission<\/span> se fait via Afflenet<\/strong> a l\u2019issue d\u2019une classe de troisi\u00e8me.<\/span><\/p>\n

La r\u00e9partition hebdomadaire s\u2019articule entre :<\/span><\/p>\n

L<\/span>es enseignements professionnels<\/span><\/strong> :<\/strong> Travaux Pratiques, Ateliers exp\u00e9rimentaux, Technologie, Sciences Appliqu\u00e9es, Gestion et Pr\u00e9vention Sant\u00e9 Environnement.<\/span><\/p>\n

L<\/span>\u2019enseignement g\u00e9n\u00e9ral<\/span><\/strong> : Fran\u00e7ais, Math\u00e9matiques Sciences Physiques, Anglais, Histoire-G\u00e9ographie, EPS, Arts appliqu\u00e9s.<\/span><\/p>\n

Les stages<\/span><\/strong> (p\u00e9riodes de formation en milieu professionnel) sont obligatoires et r\u00e9parties en 5 p\u00e9riodes pour un total de 22 semaines sur les trois ans de formation, 2 p\u00e9riodes<\/span> <\/span>comptent pour l\u2019examen. Possibilit\u00e9 de stages en m\u00e9tropole ou \u00e0 l\u2019\u00e9tranger.<\/span><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=\u00a0\u00bbLES +\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb open_icon_color=\u00a0\u00bbRGBA(255,255,255,0)\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh3″ title_font=\u00a0\u00bbPoppins|||on|||||\u00a0\u00bb title_font_size=\u00a0\u00bb18px\u00a0\u00bb closed_title_font_size=\u00a0\u00bb20px\u00a0\u00bb body_font_size=\u00a0\u00bb16px\u00a0\u00bb body_line_height=\u00a0\u00bb1.2em\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb inline_fonts=\u00a0\u00bbPoppins\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

+ Des s\u00e9ances de travaux pratiques<\/span><\/strong> pour apprendre \u00e0 r\u00e9aliser la mise en place, accueillir la client\u00e8le, servir les mets et les boissons, r\u00e9aliser les cocktails et servir le vin.<\/span><\/p>\n

+ Des visites d\u2019\u00e9tablissements<\/span><\/strong> de concepts vari\u00e9s.<\/span><\/p>\n

+ Des collaborations<\/span><\/strong> avec des parrains de<\/strong> renom dans le cadre de s\u00e9ances de travaux pratiques exceptionnelles.<\/span><\/p>\n

+ Des stages<\/span><\/strong> dans des structures vari\u00e9e<\/strong>s : restauration traditionnelle, collective et gastronomique, \u00e0 l\u2019\u00e9tranger ou dans des \u00e9tablissement r\u00e9put\u00e9s.<\/span><\/p>\n

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Taux de r\u00e9ussite aux examens de Bac Pro Service CSR en 2024<\/p>\n

[\/et_pb_counter][\/et_pb_counters][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

En t\u00e9l\u00e9chargement<\/strong><\/p>\n

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T\u00e9l\u00e9charger la plaquette BAC PRO CSR<\/strong><\/span><\/h3>\n
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Pr\u00e9sentation vid\u00e9o<\/strong><\/p>\n

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T\u00e9moignage<\/strong><\/p>\n

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Apr\u00e8s 3 ans au lyc\u00e9e h\u00f4telier de l’\u00eele, je suis partie avec mon dipl\u00f4me\u00a0 en poche et 1 billet d’avion pour les \u00c9tats-Unis pour am\u00e9liorer mon anglais. Apr\u00e8s 6 ans d’exp\u00e9riences professionnelles riches et vari\u00e9es. J’ai pass\u00e9 ma licence professionnelle en Validation des acquis de l’exp\u00e9rience. Je suis maintenant manager de plusieurs restaurants dans un complexe h\u00f4telier \u00e0 Bora-Bora en Polyn\u00e9sie Fran\u00e7aise. Il suffit d’y croire !<\/p>\n

Samantha Gibon, 27 ans<\/p>\n

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Poursuites d’\u00e9tudes<\/strong><\/p>\n

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