Presentation de of the Institution
Welcome to the “Hotel and Catering School” in Biarritz. Every year, about 750 students come to study at E.H.B. Our school teaches them a “savoir-faire” and a “savoir-être” – expertise and social skills, as required by professionals. Our students ardently follow our training program, which ensures their success.
1 Start Your Career THE STORY OF PASSION
For more than 25 years, the « Hotel and Catering School » of Biarritz has trained highly accomplished professionals, revealing their talents and offering them an exceptional savoir-faire. The training course has a double purpose: provide the students with the skills required in the catering and hospitality industry and encourage students to obtain successful interviews for positions with high responsibilities.
The Head Master, Laurence CERESUELA
The recipe of success THE EXCELLENCE OF THE TEACHING STAFF

AN OUTSTANDING EDUCATION FOR NOTEWORTHY STUDENTS
Success is reached with strict teaching methods. A real link is made between the students and the professionals. The training is done by teachers who combine vocational and educational skills.
Our “Hotel and Catering School” exclusively focuses on the Catering and Hospitality industries and has therefore built up a high level of “savoir-faire” that allows them to pass on knowledge in very diverse, original, and creative ways.
Courses are always evolving and improving to permit the students to have a better integration in their future careers.
Professionals work with the teachers to transmit their passion. During their studies, the students have many trainings whose purposes are: • to allow students to gain a global vision of the techniques, the profession, and the market. • to have significant experiences in well-known companies in France and all over the world.

HIGH TECH EQUIPMENT
Careers
YOUR CAREER STARTS HERE
After full integration into the professional world and in accordance to the track of studies they have undertaken, our former students have excelled diversely in the catering and hospitality career field. Such as :
Careers
Head chefs, General Managers
Directors of commercial structures in the hospitality industry
Executives in distinguished catering and hospitality or tourism companies
Key positions within SME (Small and Medium Size Enterprises)
Marketing or Sales Executives in hospitality and tourism
The different branches
A PROFESSIONAL «SAVOIR-FAIRE» AND «SAVOIR-ÊTRE»

Techniques of culinary productions, design and preparation of menus, knowledge of products and the spirit of creativity, restaurant and bar service techniques, oenology, combination of dishes and wine, hygiene, and team organization.

Welcoming techniques, computerised reservation-taking, bedroom management, breakfast service, oral communication and sales techniques, human resource management…

Preparation and presentation of sweet and savory products. Learning about organization, supplies management and production.

Holidays programs, knowledge of local historical locations for tours, computerised booking and travel planning, customer service and information… This education is given in partnership with working professionals in specific fields.
FREE SPIRIT :
AN OPEN
DOOR TO THE WORLD
The international action developed by the school comes into practice thanks to :
Exchange agreements and diverse partnerships such as :
Spain
Germany
Mexico
Irlande
Usa
These partnerships consist in organizing many internships.
Internship abroad :
Students benefit of an international network that our school has developed and maintained, it allows them to have a European (Erasmus +) or international experience during their schooling.
WINNING SPIRIT : DIFFERENT CONTESTS
- NATIONAL SCHOOL COMPETITIONS
- NATIONAL PROFESSION COMPETITION
- NATIONAL DESSERT CHAMPIONSHIP
- GEORGES BAPTISTE CUP “JEUNES TALENTS DU BAR” CONTEST
- MAF RESTAURANT DESSERT
- MAF COLD KITCHEN
And many other competitions in different sectors.
