Flagship 2026/2027
Complete pathway in hospitality, catering, event decoration, cooking, pastry, service, reception, hygiene and professional posture.
- Professional intake: October
- 12-month pathway
- DQP / MINEFOP and/or certificate
Flagship program
Polyvalent professional training
The main training pathway at Sesame Hôtellerie: hospitality, catering, decoration, cooking, pastry, service, reception, hygiene and professional attitude, with practical classes and internship.
Flagship12 months09 months classes + 03 months internshipDQP / MINEFOP
Practical information
Polyvalent professional training 2026/2027
Key information is grouped here to help learners and parents understand the program, cost, duration, required documents and campuses before registration.
Training fee
Total: 499,900 FCFA.
- At registration: 224,900 FCFA including registration, insurance, APS and the first instalment.
- Next instalments: 75,000 FCFA in November, 75,000 FCFA in December, 75,000 FCFA in January and 50,000 FCFA in February.
- Payment: cash payment in the campuses.
Duration, level and certification
- Duration: 09 months of classes + 03 months of internship in a company.
- Required level: CEP, BEPC, Probatoire and above, all backgrounds accepted.
- Certification: DQP / MINEFOP and/or end-of-training certificate.
Uniforms and practical work
- Men: jacket, trousers, royal blue tie, orange shirt.
- Women: jacket, straight skirt, royal blue tie, orange shirt.
- Formal outfit: black and white with black bow tie.
- Practical work: kitchen uniform, polo shirt and small kitchen equipment.
- Practical equipment: 30,000 FCFA.
Required documents
- Handwritten application addressed to the General Director
- Copy of birth certificate
- Copy of national identity card
- 4 passport-size photos 4×4
- Anti-tetanus vaccine
- Copy of latest diploma
- One ream of paper
- 2 A4 envelopes
- 6 Sita toilet papers
Available campuses
- Messassi: opposite Vision Confort, above RENAPROV.
- Biyem-Assi / Jouvence: Carrefour Jouvence.
- Awae Laverie: Tank Oil station / Montée des Pierres.
- Ngousso: campus available in Yaounde.
Training content
A complete pathway built around integrated skills.
The flagship pathway brings together the essential skills needed to learn a practical profession and build credible workplace behavior.
Professional cooking
Cooking basics, workstation organization, hygiene, plating, preparation and presentation of dishes.
Bakery & pastry
Basic techniques, bakery and pastry products, desserts, precision, taste and regularity.
Service, bar and dining room
Customer reception, table set-up, service, professional attitude and customer relationship.
Event decoration
Room decoration, buffets, ceremonies, visual sense and organization of reception spaces.
Hygiene and discipline
Hygiene rules, punctuality, professional clothing, rigor, food safety and service mindset.
Internship and professional immersion
Professional exposure to consolidate skills and prepare learners for autonomy and employability.
Who is it for?
- Young people who want to learn a practical profession.
- Adults or people in professional retraining.
- People who want to create an activity in catering, events or services.
- Candidates who are still hesitating between several professions in the sector.
Possible career paths
- Cooking, catering, pastry and service.
- Event decoration and reception services.
- Reception, customer care and hotel-related services.
- Internship, employment, self-employment or further specialization.
Integrated skills
Complementary skills included in the professional pathway.
Cooking, pastry, service, reception, hygiene, decoration and fruit carving are taught as complementary skills within the polyvalent professional training.
Professional cooking
Cooking techniques, workstation organization, hygiene, cooking methods, plating and presentation.
Bakery & pastry
Basic preparations, sweet and bakery production, precision, consistency, taste and presentation.
Dining room & bar service
Set-up, customer welcome, service gestures, professional attitude, courtesy and restaurant mindset.
Reception & customer relations
Presentation, communication, client orientation, professional posture and customer experience.
Hygiene, discipline & safety
Hygiene rules, professional clothing, punctuality, food safety, rigor and workplace behavior.
Event decoration
Room decoration, buffets, ceremonies, visual sense and organization of reception spaces.
Fruit & vegetable carving
Buffet enhancement, artistic cutting and visual presentation for culinary services.
Internship & professional autonomy
Field exposure, employability, self-employment mindset and consolidation of practical skills.
Good to know: these skills strengthen the professional pathway and help learners build a broader practical foundation.
Need help choosing?
The polyvalent professional training is the central pathway. Useful Holidays remains the second active offer for young learners.