#MENE2605836ACreation of the professional baccalaureate in restaurant trades
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This law creates a new French professional baccalaureate for restaurant trades, with two tracks: service and customer relations, or kitchen work. It sets the skills, exams, training content, and workplace expectations for students and schools, and it also aligns the diploma with hygiene, sustainability, anti-waste, digital tools, and non-discrimination requirements. For businesses in hospitality and catering, the practical effect is a clearer training standard for future hires. Employers taking interns or apprentices will need to support training tied to these new skill blocks, including customer service, stock management, food waste reduction, and responsible sourcing.
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Key Changes
- Creates a new professional baccalaureate in restaurant trades with two options: service/customer relations and kitchen
- Sets common and option-specific skill blocks, exams, and training requirements for schools and workplaces
- Builds sustainability, food waste reduction, digital tools, and non-discrimination into the diploma
Obligations
What this law requires
Training for the 'Métiers de la restauration' baccalauréat professionnel must integrate societal, environmental, and digital transitions, including durable sourcing, food waste reduction, plastic reduction/reuse, digital communication tools, and anti-discrimination principles.
The qualification framework must ensure that learners are trained to favor sustainable and high-quality food sourcing and to strengthen sanitary and nutritional quality in food preparation and service.
Training and professional practice linked to the diploma must include measures to reduce food waste and organic waste, including in stock management and planning.
Professionals and trainees must use digital tools and media to communicate in a professional context.
Professional conduct under the diploma must exclude discriminatory attitudes and practices and must take into account the diversity of clients and staff.