{"id":65,"date":"2014-07-16T17:20:16","date_gmt":"2014-07-16T16:20:16","guid":{"rendered":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/?page_id=65"},"modified":"2014-12-15T21:34:49","modified_gmt":"2014-12-15T20:34:49","slug":"debouches-professionnels","status":"publish","type":"page","link":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/?page_id=65","title":{"rendered":"D\u00e9bouch\u00e9s professionnels"},"content":{"rendered":"<p>\n\tA l&#39;issue de la formation, les &eacute;tudiants peuvent obtenir des <strong>postes d&#39;agent de ma&icirc;trise<\/strong> dans diverses fonctions du secteur de la restauration collective (secteur public et priv&eacute;) ou commerciale: assistant g&eacute;rant d&#39;unit&eacute;, g&eacute;rant d&#39;unit&eacute;, directeur de cuisine, responsable de secteur ou de centre de profits, assistant &agrave; la direction restauration, assistant qualit&eacute;.\n<\/p>\n<p>\n\tIls peuvent &eacute;galement travailler en tant que <strong>prestataires de services<\/strong> dans des domaines tels que: conseil qualit&eacute;, ing&eacute;nierie &eacute;quipement, formation.\n<\/p>\n<p>\n\tIls per&ccedil;oivent une r&eacute;mun&eacute;ration mensuelle allant de 1700 &agrave; 2000 euros bruts (&eacute;ventuellement 13&egrave;me mois, primes).\n<\/p>\n<p>\n\t<span style=\"color:#008000;\"><strong>EXEMPLES <\/strong>de fonctions occup&eacute;es par les dipl&ocirc;m&eacute;s 2009-2010 (r&eacute;sultats de l&#39;enqu&ecirc;te d&#39;insertion professionnelle de janvier 2011):<\/span>\n<\/p>\n<table border=\"1\" cellpadding=\"1\" cellspacing=\"1\" height=\"209\" width=\"447\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\t<strong>Fonction<\/strong>\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\t<strong>Entreprise<\/strong>\n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\tDirecteur adjoint\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\tArp&egrave;ge (Groupe Elior)\n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\tConsultant en hygi&egrave;ne alimentaire\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\tEvaluance-hygi&egrave;ne\n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\tAssistante technique, di&eacute;t&eacute;ticienne\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\tCaisse des &eacute;coles\n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\tDi&eacute;t&eacute;ticienne coordinatrice qualit&eacute;\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\tEurest (Groupe Compass)\n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\tG&eacute;rante adjoint de restaurant\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\tR2C\n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\tResponsable hygi&egrave;ne\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\tCuisine centrale, municipalit&eacute;\n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">\n\t\t\t\tResponsable restauration\/h&ocirc;tellerie\n\t\t\t<\/td>\n<td style=\"text-align: center;\">\n\t\t\t\tSodexo\n\t\t\t<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\n\t&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A l&#39;issue de la formation, les &eacute;tudiants peuvent obtenir des postes d&#39;agent de ma&icirc;trise dans diverses fonctions du secteur de la restauration collective (secteur public et priv&eacute;) ou commerciale: assistant g&eacute;rant d&#39;unit&eacute;, g&eacute;rant d&#39;unit&eacute;, directeur de cuisine, responsable de secteur ou de centre de profits, assistant &agrave; la direction restauration, assistant qualit&eacute;. Ils peuvent &eacute;galement [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":17,"menu_order":4,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-65","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65"}],"version-history":[{"count":5,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/65\/revisions"}],"predecessor-version":[{"id":102,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/65\/revisions\/102"}],"up":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/17"}],"wp:attachment":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}