LYCEE PROFESSIONNEL LOUIS GUILLOUX

What LYCEE PROFESSIONNEL LOUIS GUILLOUX does

Lycée Professionnel Louis Guilloux is a public French vocational secondary school — branded 'Lycée des Métiers' — operating under the French Ministry of Education (Académie de Rennes) at 76 Avenue des Buttes de Coësmes, Rennes, Bretagne. Founded in 1946 as a women's apprenticeship centre focused on clothing trades, the school relocated to its current site in 1984 and progressively expanded into five professional sectors: Hôtellerie-Restauration, Boulangerie-Pâtisserie, Mode, Accueil-Commerce-Vente, and Sanitaire & Social. It delivers programs from 3ème Prépa-Métiers through CAP, Bac Professionnel, BTS Management en Hôtellerie-Restauration (launched 2019), and specialization certificates, via three training pathways: initial schooling, apprenticeship (GRETA CFA Est-Bretagne), and continuing education for adults (GRETA). The institution serves approximately 680-720 learners annually, supported by a 144-bed dormitory and 13 ULIS places for students with disabilities.

The school operates two on-site application restaurants — L'Hermine (gastronomic, menus €18.50-€24.50) and Le Ti Loeiz (brasserie, lunch €15.00) — that function as both training environments and revenue-generating public-facing outlets, with reservations managed through the Euresto platform. Technology integration is confined to standard French national education infrastructure: Pronote/Toutatice for academic management, Turboself for cafeteria services, and SOLTÉA for apprenticeship tax flows. Core funding is supplied by the French state and Région Bretagne; supplementary revenue streams include the taxe d'apprentissage and GRETA-managed fees for apprenticeship and adult continuing education. There is no proprietary technology platform, no AI/ML capability, and no commercial product offering beyond the application restaurants.

The go-to-market operates through national enrollment platforms (Affelnet for initial schooling, Parcoursup for BTS), institutional referrals via GRETA Est-Bretagne, and an active Bureau des Entreprises that develops employer partnerships (including a formalized January 2024 partnership with E.Leclerc Saint Grégoire, plus Hôtel Mercure, Orange, and EHPADs) and supports job-dating events. International mobility is enabled through Erasmus+ partnerships across at least six European countries plus Morocco, and a new alumni association (Association des Anciens Élèves) was created in December 2024.

Name

LYCEE PROFESSIONNEL LOUIS GUILLOUX

Legal name

Lycée Louis Guilloux

Website

https://lycee-des-metiers-louis-guilloux.fr

Company type

Private

Founded year

1946

Operating status

Operating

Headcount range

11–50 employees

Short description

Lycée Professionnel Louis Guilloux is a French public vocational school (Lycée des Métiers) in Rennes serving ~720 learners across five professional sectors — hospitality, bakery-pastry, fashion, health-social, and customer relations — via initial schooling, apprenticeship, and adult continuing education pathways.

Ownership category

akta.pro rank

Product category

Vocational Education

NAICS

Other Technical and Trade Schools (611519), Apprenticeship Training (611513)

SIC

Services-Educational Services (8200)

akta.pro industry

PRIMARYEDAOAKAL

Institutional & Commercial Kitchen Training (Schools/Healthcare/Corporate)

Education/Vocational, Technical & Trade Education/Culinary Arts, Baking & Food Service Training

Keywords

• Vocational education services
• Professional certification programs
• Hospitality training
• Bakery pastry education
• Apprenticeship training

Headquarters

HQ city

Rennes

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Infrastructure, Technology or R&D

Revenue model

1. Public State and Regional Funding: Core funding from the French Ministry of Education and Région Bretagne, which also supports equipment and infrastructure.
2. Taxe d'Apprentissage: French businesses contribute a percentage of their apprenticeship tax to support vocational schools. Louis Guilloux receives these funds to invest in professional equipment and pedagogical projects.
3. Training Restaurant Revenue: The school's two application restaurants (L'Hermine and Le Ti Loeiz) generate revenue by serving meals prepared by students, with pricing from €15 to €24.50 per menu.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels6 records

Core offering

Public French vocational high school delivering initial vocational training from CAP to BTS across five professional sectors (Mode, Boulangerie-Pâtisserie, Hôtellerie-Restauration, Sanitaire-Social, Accueil-Commerce). Delivered through three pathways: voie initiale (initial schooling), apprenticeship via GRETA CFA, and continuing education via GRETA. The school also operates two public-facing application restaurants (L'Hermine gastronomic and Le Ti Loeiz brasserie) where students train under teacher supervision, alongside a 144-place boarding facility and a 13-place ULIS device for students with disabilities.

Product overview

LYCEE PROFESSIONNEL LOUIS GUILLOUX is a 'Lycée des Métiers' (Vocational Trades School) offering a comprehensive portfolio of professional education programs from CAP (Certificate of Professional Aptitude) through BTS (Higher Technician Certificate). The school provides training across five professional sectors: Hôtellerie-Restauration (hotel-catering), Boulangerie-Pâtisserie (bakery-pastry), Mode (fashion-textile), Accueil-Commerce (reception-sales), and Sanitaire-Social (health-social). Programs include 3ème Prépa-Métiers preparation classes, multiple CAP certificates, Bac Professionnel baccalaureate programs, BTS MHR post-secondary certification, and specialized certificates in pastry and bakery techniques. The school operates two application restaurants (L'Hermine gastronomic restaurant and Le Ti Loeiz brasserie) for hands-on student training. Training is delivered through three pathways: initial schooling (voie initiale), apprenticeship via GRETA CFA, and continuing education for adults via GRETA. Ancillary services include a 144-place boarding facility and a 13-place ULIS program for students with disabilities.

Differentiator

Problem solved

Functional benefit

Products and services

• 3ème Prépa-Métiers One-year preparatory class for post-collège students, designed to discover multiple trades, validate an orientation project, and prepare for CAP or Bac Pro pathways while earning the DNB professional diploma.
• CAP Cuisine Certificate of Professional Aptitude in Cooking — foundational culinary training teaching fundamental cooking techniques, food safety, kitchen organization, and professional practice for careers in all types of professional kitchens.
• CAP Boulanger One-year intensive certificate in Baking teaching traditional artisan baking techniques for breads, viennoiseries, and bakery products with emphasis on hygiene, safety, quality, and professional practice in artisan or industrial bakeries.
• CAP Pâtissier Certificate of Professional Aptitude in Pastry training students in pastries, viennoiseries, creams, decorations, and savory recipes for careers in artisan, industrial, or commercial pastry.
• CAP Production et Service en Restaurations Certificate in Production and Service in Restorations preparing students for simple dish preparation and service in quick-service, collective, and cafeteria settings, including receiving, storing, displaying, and customer service with food safety compliance.
• CAP Commercialisation et Services en Hôtel-Café-Restaurant Certificate in Commercialisation and Services in Hotels, Cafés, and Restaurants training polyvalent service professionals for hospitality establishments, covering reception, order-taking, table service, room maintenance, breakfast service, simple cocktails, sales, and supply management.
• CAP Agent Accompagnant au Grand Âge Certificate for Care Assistant for the Elderly preparing students to accompany elderly persons in daily-life activities within social or medical-social structures, including meal service, cleaning, and personalized support.
• CAP Métiers de la Mode - Vêtement Flou Certificate in Fashion Trades — Soft Clothing specialization training operators in making soft, unstructured garments using couture-flou techniques for ready-to-wear, artisan, or industrial textile production.
• Bac Pro Boulanger Pâtissier Three-year professional baccalaureate in Bakery and Pastry forming versatile professionals capable of organizing production, mastering fabrication techniques, and developing commercial skills for rapid advancement in artisan or industrial food businesses.
• BAC PRO Commercialisation et services en restaurant Professional Baccalaureate in Restaurant Commercialization and Services training professionals to manage commercialization, team coordination, customer relations, supply management, and quality processes in restaurant settings, preparing for roles such as maître d'hôtel.
• BAC Pro Cuisine Professional Baccalaureate in Cooking developing advanced culinary skills for menu planning, dish preparation, team management, and kitchen operations in traditional, gastronomic, or collective restaurants, emphasizing hygiene, safety, and quality standards.
• Bac Professionnel Métiers de l'Accueil Professional Baccalaureate in Reception Professions preparing professionals for physical and remote reception of diverse publics in tourism, events, transport, enterprises, municipalities, associations, or hospitals, with a Tourism & Events specialization at this school.
• Bac Professionnel Métiers de la Couture et de la Confection Professional Baccalaureate in Sewing and Confection Trades training technicians to intervene in garment and textile article production following industrial or artisan modes, covering the complete production cycle from preparation to finishing.
• Bac Professionnel Métiers du Commerce et de la Vente Professional Baccalaureate in Commerce and Sales Trades forming professionals to manage commercial spaces, animate sales, ensure stock and supply management, and develop customer relationships, with an Ecological and Digital Transition specialization.
• BTS Management en Hôtellerie-Restauration (BTS MHR) Higher Technician Certificate in Hospitality-Restaurant Management — two-year post-baccalaureate programme training managers to run and develop units in hospitality, restaurant, and leisure sectors, combining management, economic management, reception techniques, and restaurant know-how. First opened in 2019.
• Certificat de Spécialisation Pâtisserie de Boutique One-year specialization certificate in Shop Pastry teaching advanced skills for producing cakes, petit fours, travel cakes, elaborate tarts, and croquembouches specifically for boutique sales, optimizing production and product presentation for retail teams.
• Certificat de Spécialisation en Dessert de Restaurants Specialization certificate in Restaurant Desserts training specialists to produce a wide range of desserts, viennoiseries, petit fours, and entremets for traditional or gastronomic restaurants, covering advanced techniques, hygiene, and production management.
• Certificat de spécialisation en techniques du tour en boulangerie et pâtisserie Specialization certificate in Bakery and Pastry Dough Techniques teaching advanced skills in producing viennoiseries, tarts, sweet and savory pastries, and on-the-go products, with 12 weeks of center-based training distributed throughout the year. Opening September 2027.
• Restaurant L'Hermine Gastronomic application restaurant where first and terminale Bac Pro and BTS MHR students practice under teacher supervision. Open for lunch Tuesday to Friday and dinner Tuesday and Thursday. Menu priced at €18.50 for lunch, €21.50 and €24.50 for dinner service.
• Restaurant Le Ti Loeiz Brasserie-style application restaurant dedicated to seconde and CAP students for practical training. Open for lunch only with menu priced at €15.00.
• Formation en Apprentissage (GRETA CFA) Apprenticeship pathway through GRETA CFA Est Bretagne offering CAP, licences, professional certificates, and professional titles for young people with apprenticeship contracts, combining school instruction with professional experience.
• Formation Continue (GRETA) Continuing education pathway for adults who have left traditional schooling, offering one-year CAP programs in Boulanger, Cuisine, and Métiers de la Mode - Vêtement Flou, with flexible schedules adapted for professional reconversion.
• Internat (boarding facility) Modern boarding facility with 144 places, opened in 2015, offering supervised evening study sessions, extracurricular activities, and cultural/sports outings, particularly suited for students recruited from beyond Ille-et-Vilaine.
• Dispositif ULIS Unit for Inclusive Learning (ULIS) providing 13 places for students with disabilities, with individualized learning pathways, professional training integration, and coordination with internal and external educational resources.

Named customers2 records

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration6 records

Feature3 records

Partnerships

14 partnerships are on record, tiered major, minor and core.

• E.Leclerc Saint GrégoiremajorStrategic or Co-development Partner · 1 January 2024Partnership formalised in January 2024, involving several school sectors — particularly the Customer Relations pathways. The collaboration includes concrete training and cooperation actions between the school and the retailer.
• Hôtel MercuremajorStrategic or Co-development PartnerCAP HCR (Hôtellerie-Café-Restaurant) students carry out external practical work sessions at Hôtel Mercure, providing real hospitality industry experience.
• OrangeminorStrategic or Co-development PartnerOrange contributes to the school's pedagogical and professional projects, particularly in digital skills development.
• Rennes MétropoleminorStrategic or Co-development PartnerRennes Métropole collaborates on pedagogical and professional projects, supporting the school's regional integration.
• EHPAD PartnersminorStrategic or Co-development PartnerSeveral EHPAD (nursing homes) contribute to the Sanitaire et Social sector's pedagogical and professional projects.
• Sciences Po RennesmajorStrategic or Co-development PartnerPartnership through 'Cordées de la réussite' and integrated study programme (PEI). Students from professional pathways attend workshops at Sciences Po developing academic skills (CV writing, public speaking), while Sciences Po students attend bakery-pastry workshops at Louis Guilloux. Aims to encourage higher education pursuit and broaden horizons.
• Lycée du Lycée Artistique Enzo Rossi (Rome, Italy)minorStrategic or Co-development PartnerEuropean exchange partner for professional training mobility under Erasmus+ programme.
• Laurablagogie (Netherlands)minorStrategic or Co-development PartnerEuropean exchange partner for professional training mobility under Erasmus+ programme.
• Fairmont (Canada)minorStrategic or Co-development PartnerInternational exchange partner supporting hospitality students' professional training placements.
• Le Petit Délice Galway (Ireland)minorStrategic or Co-development PartnerInternational exchange partner for hospitality-restaurant student work placements.
• Slow Costume (Italy)minorStrategic or Co-development PartnerInternational partner in the fashion sector for student exchanges and professional training.
• GIP FAR Académie de RennesminorOthersListed as a partner organisation alongside Région Bretagne and GRETA Est-Bretagne on the school website.
• GRETA Est-BretagnecoreOthersGRETA Est-Bretagne manages the school's apprenticeship (CFA) and continuing education (GRETA) pathways. It is a core institutional partner providing the administrative and pedagogical framework for adult and apprenticeship training.
• Association des Anciens Élèves du Lycée Louis GuillouxminorOthersAlumni association created on 13 December 2024, bringing together former students from all sectors (Fashion, Commerce, Bakery-Pastry, Hospitality, Health-Social). Members participate in school events, mentor current students, and serve on exam juries.

Scale indicators7 records

Recent moves14 records

Expansion highlights5 records

Direct peers

• Lycée Hôtelier de Dinard: Public French vocational lycée located in Dinard, Brittany, specializing in hospitality, culinary arts, and service trades at CAP, Bac Pro and BTS levels. Directly comparable as a Brittany-based public vocational hospitality school with public-facing training restaurant operations.
• L'École Ducasse: Multi-campus French culinary and pastry school (Paris and Yvelines) founded by Alain Ducasse offering CAP and professional programs in cuisine, pastry and bakery arts. Comparable for its dedicated pastry and bakery training at CAP and specialization levels, directly overlapping with Louis Guilloux's Boulangerie-Pâtisserie sector.
• Ferrandi Paris: Prestigious Paris-based culinary and hospitality school offering CAP, Bachelor and Master-level programs in cuisine, pastry, and hospitality management. Comparable as a French culinary/pastry training institution, though operating under a fee-paying private model rather than public school status.
• ENSAIT Roubaix: French engineering school specializing in textile engineering and fashion, comparable to Louis Guilloux's Mode (fashion-textile) sector offering CAP Métiers de la Mode and Bac Pro Métiers de la Couture. Comparable for its textile/fashion training focus, though operating at post-secondary engineering level rather than CAP/Bac Pro.
• Institut Paul Bocuse: Lyon-based international hospitality and culinary arts school (now part of Institut Lyfe) offering post-secondary programs in hotel management, culinary arts, and food service. Comparable for its culinary, pastry and hospitality-restaurant curriculum overlap with Louis Guilloux's BTS MHR and CS Pâtisserie programs.
• Lycée Jean Drouant: Parisian public lycée hôtelier offering CAP, Bac Pro and BTS programs in hospitality, culinary arts, and service. Closely comparable structure to Louis Guilloux with similar pathways (school, apprenticeship, continuing education) and a public-facing application restaurant.
• GRETA Est-Bretagne: Regional adult education network that actually manages Louis Guilloux's apprenticeship and continuing education pathways. Comparable as a regional vocational training provider offering CAP, professional titles and apprenticeship programs across multiple sectors in Brittany.
• École Ritz Escoffier: Paris-based culinary school attached to the Hôtel Ritz offering professional and amateur programs in cuisine, pastry and baking. Comparable for its culinary and pastry training focus, particularly relevant given Louis Guilloux's CS Pâtisserie de Boutique and CS Dessert de Restaurant programs.

Broad incumbents

• Académie de Rennes: Regional education authority under the French Ministry of Education that directly supervises Louis Guilloux. Comparable as a broader incumbent overseeing multiple secondary and vocational schools across Bretagne, providing the institutional and funding framework within which the lycée operates.

Regional players

• CCI Ille-et-Vilaine - Formation: Regional Chamber of Commerce training arm operating in the same Ille-et-Vilaine catchment as Louis Guilloux, delivering apprenticeship and continuing education programs including in hospitality. Comparable as a regional competitor/alternative for vocational training pathways.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/LPLouisGuilloux
• LinkedInlinkedin.com/company/lycee-professionnel-louis-guilloux
• Instagraminstagram.com/lp_louis_guilloux

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles4 records

Subsidiaries4 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 LYCEE PROFESSIONNEL LOUIS GUILLOUX