Notre Dame hotel school

What Notre Dame hotel school does

The Lycée Hôtelier Notre Dame de Saint-Méen-le-Grand is a private vocational hospitality school under Catholic diocesan supervision (DDEC) operating under the contrat Débré with the French State, founded in 1977 and located in Saint-Méen-le-Grand, Ille-et-Vilaine, Bretagne. It delivers a portfolio of nine certification-bearing programs across four pillars — Cuisine, Service, Sommellerie, and Bar/Events — spanning CAP (2-year), BAC Professionnel (3-year) and Mention Complémentaire (1-year) tracks, plus two Titre à Finalité Professionnelle credentials (Commis de Cuisine and Serveur) added from 2023. Practical training is anchored by an on-site application restaurant, L'Atelier des Savoirs, where students prepare and serve menus to paying public guests under instructor supervision, supported by 4 teaching kitchens and 4 pedagogical restaurants.

The institution is funded primarily through the French Ministry of Education and Région Bretagne, with supplementary revenue from apprenticeship (alternance) contracts with regional hospitality employers. Enrollment stands at nearly 200 students annually and is scheduled to expand to 220 at a new Rennes campus opening September 2028 on the Lycée De La Salle (Groupe Saint-Jean) site, which will also feature a 300-seat amphitheater. International mobility is supported through Erasmus Plus and DNL (Discipline Non Linguistique) programs, and the school holds the Qualycée regional quality label.

Name

Notre Dame hotel school

Legal name

Lycée Hôtelier Notre Dame de Saint-Méen-le-Grand

Website

https://lyceehotelier-nd.org

Company type

Private

Founded year

1977

Operating status

Operating

Headcount range

1–10 employees

Short description

The Lycée Hôtelier Notre Dame de Saint-Méen-le-Grand is a French Catholic vocational school founded in 1977 that trains ~200 students annually in culinary arts, service, sommellerie, bar and event management across CAP, Bac Pro and Mention Complémentaire programs in Bretagne.

Ownership category

akta.pro rank

Product category

Hospitality Vocational Education

NAICS

Technical and Trade Schools (6115)

SIC

Services-Educational Services (8200)

akta.pro primary industry

Professional Culinary Arts (Chef Training) (EDAOAKAA)

akta.pro secondary industries

Bar & Beverage (Bartending/Mixology/Coffee/Tea) (EDAOAKAH), Chef’s Table & Tasting Menu Restaurants (THAFACAG), Fine Dining Restaurants (THAFACAA)

Keywords

• Hospitality vocational training
• Culinary arts education
• Restaurant service training
• Sommelier certification programs
• Apprenticeship hospitality school

Headquarters

HQ city

Saint-méen-le-grand

HQ country

France

HQ region

Europe

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Infrastructure, Technology or R&D, Marketing or Sales

Revenue model

1. Public Education Funding: State-funded vocational education institution operating under Ministry of Education framework with regional Brittany support, providing free education with government financing
2. Apprenticeship Contracts: Alternance/apprenticeship training programs where students work in partner establishments while studying, funded through apprenticeship tax contributions from employers

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

The Lycée Hôtelier Notre Dame de Saint-Méen-le-Grand is a French vocational secondary school delivering accredited culinary, restaurant-service, sommelier, bar, and event-organization training programs (CAP, BAC Professionnel, Mention Complémentaire) through school-based and apprenticeship pathways, complemented by practical training in its on-site application restaurant L'Atelier des Savoirs.

Product overview

The Lycée Hôtelier Notre-Dame offers a unified vocational education platform providing culinary and hospitality training programs from entry-level CAP certificates through professional baccalaureates to specialized complementary certificates. The portfolio spans four main pillars: Cuisine (cooking), Service (restaurant service), Sommellerie (wine service), and Bar/Events (bartending and event coordination). Programs are delivered through school-based or apprenticeship routes, culminating in practical training at the on-site application restaurant, L'Atelier des Savoirs. The school's offering also includes Titles à Finalité Professionnelle (Commis de Cuisine and Serveur) introduced from 2023 onwards.

Differentiator

Problem solved

Functional benefit

Brands

• L'Atelier des Savoirs: The school's application restaurant where students gain practical training experience, serving lunch on weekdays by reservation during school terms.

Products and services

• CAP Cuisine Two-year vocational training certificate preparing students aged 15-18 for careers as professional cooks, covering food procurement, ingredient preparation, cooking techniques, plate presentation, and hygiene standards.
• CAP Commercialisation et Service en Hôtel Café Restaurant Two-year vocational certificate preparing students for service roles in hotels, restaurants, and café-brasseries, covering service techniques, customer reception, and hospitality operations.
• BAC PRO Cuisine Three-year professional baccalaureate preparing students for kitchen management roles, covering pastry making, cooking, plating, supplier relations, stock management, cost control, and commercial strategy.
• BAC PRO Commercialisation et Service en Restauration Three-year professional baccalaureate focused on commercialization, restaurant service, and customer relations, training students for roles as chef de rang, maître d'hôtel, or restaurant director adjoint.
• MC Sommellerie One-year advanced certificate (Bac+1 level) specializing in sommelier skills, covering viticulture, oenology, wine legislation, cellar management, wine service, and food-wine pairing.
• MC Organisateur de Réceptions One-year complementary certificate training event coordinators and banquet managers, covering vendor and client negotiation, culinary and service skills, and event orchestration.
• MC Cuisinier en Desserts de Restaurant One-year complementary certificate specializing in restaurant dessert preparation, covering pastries, entremets, ice creams, petit fours, viennoiseries, and pastry station management.
• MC Employé Barman One-year complementary certificate training bar professionals in bar management, stock control, supplier relations, cocktail preparation, customer service, and payment processing; also serves adults in career reconversion.
• Restaurant d'Application L'Atelier des Savoirs On-site training restaurant operated by students under instructor supervision, offering lunch service on weekdays by reservation during school terms with themed gastronomic menus for hands-on culinary and service learning.

Quantifiable outcome

• 21 students won medals (9 gold, 10 silver, 2 bronze) in departmental, regional, and national competitions in 2024
• +2 more outcomes

Named customers3 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

Five partnerships are on record, tiered core and minor.

• Lycée De La Salle (Groupe Saint-Jean)coreStrategic or Co-development Partner · 29 April 2026Host institution for school's relocation to Rennes in 2028. Group Saint-Jean provides the site at 5 rue de la Motte Brûlon for the new campus with modern pedagogical facilities including 4 teaching kitchens and 4 restaurants.
• Maison BordiercoreStrategic or Co-development Partner · 22 November 2024Collaboration with renowned French butter and cheese company for educational wine and cheese pairing evening event. Maison Bordier, including Champion de France and Champion du Monde Crémiers-Fromagers Vincent Philippe, provided expertise for student sommelier training in cheese and beverage pairing.
• Champagnes Duval-LeroycoreStrategic or Co-development Partner · 22 November 2024Premium champagne house partnership for educational events. Provided Blanc de Blancs 2008 and Rosé Prestige Brut for student sommelier training wine and cheese pairing evening.
• Société BourguignonminorStrategic or Co-development Partner · 1 October 2024Local produce supplier from Trémuson (22) providing seasonal fruits and vegetables for student culinary workshops during Semaine du Goût activities.
• Erasmus PlusminorOthersEuropean mobility program supporting international student exchanges and professional placement opportunities abroad for hospitality training.

Scale indicators4 records

Recent moves7 records

Expansion highlights4 records

Direct peers

• Ferrandi Paris: Paris-based flagship French culinary and hotel management school offering CAP, Bachelor, and MSc programs under Chamber of Commerce governance. Directly comparable to Lycée Hôtelier Notre-Dame as a French culinary vocational/higher-education institution with both school-based and apprenticeship pathways and an application restaurant.
• École Lenôtre: French culinary school operated under the Lenôtre brand (now Sodexo group), based in Plaisir near Paris, offering CAP, professional programs and continuing education in cuisine, pâtisserie, and bakery. Directly comparable as a French culinary vocational school with employer-facing credentials.
• Institut Paul Bocuse: Lyon-based French culinary and hospitality school offering Bachelor and Master programs in French and English, plus an application restaurant. Highly comparable as a French culinary institute with a strong employer-partnership model and premium employer reputation.

Broad incumbents

• Le Cordon Bleu Paris: Paris campus of the globally recognized French culinary school brand offering Grand Diplôme, Cuisine, and Pâtisserie programs at premium price points. Same heritage (French culinary training) and curriculum pillars (cuisine, pâtisserie, sommellerie) as Lycée Hôtelier Notre-Dame but positioned upmarket.

Regional players

• École hôtelière de Lausanne: Premier Swiss-based international hospitality management school offering Bachelor and Master in International Hospitality Management. Peer in the broader hotel/restaurant vocational education category, with overlapping curricula in service, sommeliers, and culinary operations, though Swiss and operating globally rather than regionally.

Others

• Chambre des Métiers et de l'Artisanat (CMA) Formation — réseau des CMA Hôtellerie-Restauration: National French network of apprenticeship training centers run by the Chambers of Trades and Crafts, including dedicated CMA Hôtellerie-Restauration centers across regions. Indirect peer through the competing apprentissage pathway for the same CAP/Bac Pro culinary and service programs.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks7 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/lyceehoteliernotredame
• LinkedInlinkedin.com/school/lyc%C3%A9e-h%C3%B4telier-notre-dame-saint-m%C3%A9en-le-grand
• Instagraminstagram.com/lyceehotelierstmeen

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles9 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Notre Dame hotel school