{"id":9005,"date":"2022-01-22T11:27:02","date_gmt":"2022-01-22T10:27:02","guid":{"rendered":"https:\/\/www.aim.fr\/bachelor-of-science\/programme-bachelor-of-science\/"},"modified":"2025-11-26T02:12:14","modified_gmt":"2025-11-26T01:12:14","slug":"bachelor-of-science-program","status":"publish","type":"page","link":"https:\/\/www.aim.fr\/en\/bachelor-of-science\/bachelor-of-science-program\/","title":{"rendered":"Bachelor of Science Program"},"content":{"rendered":"

Bachelor of Science (Program entirely in English)<\/h2><\/div>

Hotel and Tourism Management<\/h3><\/div><\/div><\/div>

Prerequisite :<\/strong>\u00a0High school diploma (or equivalent)
\nLanguage of instruction :<\/strong>\u00a0English
\nDuration of\u00a0<\/strong>the\u00a0<\/strong>program<\/strong>\u00a0:<\/strong>\u00a03 years
\nStart date :\u00a0<\/strong>Monday, September 28, 2026
\nApplication Deadline\u00a0: <\/strong>Tuesday, June 30, 2026, depending on availability
\nState Quality Certified Program\u00a0<\/strong><\/p>\n<\/div>

\"Logo<\/a><\/span><\/div>

French State recognition leading to AIM\u2019s Bachelor degrees.
\nHolders are officially entitled by this recognition as:
\nManager en h\u00f4tellerie internationale de luxe (RNCP-Niv. 6)<\/em><\/strong>.
\nIn other terms:\u00a0Manager for International Luxury Hotels.<\/strong>
\nState approved renewal process of recognition: June 28, 2024.<\/span><\/p>\n<\/div>

\"Logo<\/a><\/span><\/div><\/div><\/div>

The Bachelor of Science in Hotel and Tourism Management<\/strong> program is designed to develop students\u2019 management skills by simulating real-life situations enabling them to learn how to manage a team, work in a group, etc.<\/p>\n

In addition to their coursework, students undertake projects, role plays, case studies, etc., or participate in\u00a0workshops<\/em>\u00a0that reflect the reality of working in the hospitality and tourism sector.<\/p>\n<\/div>

\"Logo<\/span><\/div><\/div><\/div><\/div><\/div>

Organization of Bachelor of Science studies over 3 years<\/h2><\/div><\/div><\/div><\/div><\/div>
\"organization-of-studies-AIM\" 1<\/a> 2<\/a> 3<\/a> 4<\/a> 5<\/a> 6<\/a> 8<\/a> 9<\/a> 10<\/a> 11<\/a> 12<\/a> 13<\/a> 14<\/a> 15<\/a> 16<\/a> 17<\/a> 18<\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n

Academic calendar<\/h2><\/div><\/div><\/div><\/div><\/div>

Three years of intensive, specialized higher education to train tomorrow\u2019s operational managers for high-level positions in the luxury hospitality and high-end tourism sector. After the first semester, students have the opportunity to put into practice what they have learned in operational or management internships undertaken in hotels in France or abroad.<\/p>\n<\/div><\/div><\/div>

Bachelor of Science 1st year<\/h3><\/div>\n\t\n\t\t\n\t\t\t
Oct.<\/td>\n\t\t\tNov.<\/td>\n\t\t\tDec.<\/td>\n\t\t\tJan.<\/td>\n\t\t\tFeb.<\/td>\n\t\t\tMar.<\/td>\n\t\t\tApr.<\/td>\n\t\t\tMay<\/td>\n\t\t\tJun.<\/td>\n\t\t\tJul.<\/td>\n\t\t\tAug.<\/td>\n\t\t\tSept.<\/td>\n\t\t<\/tr>\n\t<\/tbody>\n<\/table>\n\n\n\t\n\t\t\n\t\t\t
COURSE<\/td>\n\t\t\tINDUSTRY INTERNSHIPS *<\/span><\/td>\n\t\t<\/tr>\n\t<\/tbody>\n<\/table>
<\/div>

Christmas holidays :<\/strong>\u00a02 weeks in accordance with the Academy of Paris calendar
\nWinter holidays :<\/strong>\u00a02 weeks in accordance with the Academy of Paris calendar
\n*Internship (work experience) in a company : <\/strong>\u00a04 months minimum<\/p>\n<\/div><\/div><\/div>

Bachelor of Science 2nd year<\/h3><\/div>

Students in Europe, ending their 1st<\/sup>\u00a0or 2nd<\/sup>\u00a0year Bachelor studies in Hospitality can apply for our second year.<\/p>\n<\/div>\n\t\n\t\t\n\t\t\t
Oct.<\/td>\n\t\t\tNov.<\/td>\n\t\t\tDec.<\/td>\n\t\t\tJan.<\/td>\n\t\t\tFeb.<\/td>\n\t\t\tMar.<\/td>\n\t\t\tApr.<\/td>\n\t\t\tMay<\/td>\n\t\t\tJun.<\/td>\n\t\t\tJul.<\/td>\n\t\t\tAug.<\/td>\n\t\t\tSep.<\/td>\n\t\t\tOct.<\/td>\n\t\t\tNov.<\/td>\n\t\t\tDec.<\/td>\n\t\t<\/tr>\n\t<\/tbody>\n<\/table>\n\n\n\t\n\t\t\n\t\t\t
COURSE<\/td>\n\t\t\tMANAGEMENT TRAINING *<\/span><\/td>\n\t\t<\/tr>\n\t<\/tbody>\n<\/table>
<\/div>

Christmas holidays :<\/strong>\u00a02 weeks in accordance with the Academy of Paris calendar
\nWinter holidays :<\/strong>\u00a02 weeks in accordance with the Academy of Paris calendar
\n*Management training : <\/strong>\u00a06 months in France, up to 8 months outside France<\/p>\n<\/div><\/div><\/div>

Bachelor of Science 3rd year<\/h3><\/div>\n\t\n\t\t\n\t\t\t
Jan.<\/td>\n\t\t\tFeb.<\/td>\n\t\t\tMar.<\/td>\n\t\t\tApr.<\/td>\n\t\t\tMay<\/td>\n\t\t\tJun.<\/td>\n\t\t\tJul.<\/td>\n\t\t\tAug.<\/td>\n\t\t\tSep.<\/td>\n\t\t\tOct.<\/td>\n\t\t\tNov.<\/td>\n\t\t\tDec.<\/td>\n\t\t<\/tr>\n\t<\/tbody>\n<\/table>\n\n\n\t\n\t\t\n\t\t\t
COURSE<\/td>\n\t\t\t
<\/div>
MANAGEMENT TRAINING *<\/div><\/span><\/td>\n\t\t<\/tr>\n\t<\/tbody>\n<\/table>
<\/div><\/div><\/div>
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Optional one-week trainings in Culinary Arts
\noffered by AIM<\/a><\/p>\n<\/div><\/div><\/div>

<\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div>

*Management training : <\/strong> non-compulsory, but obligatory if the student wishes to continue to the 2nd<\/sup>\u00a0year of the Master of Science.<\/p>\n<\/div><\/div><\/div>

With the exception of the first year, students\u2019 schedules should permit paid work to be carried out up to a limit of 20 hours\/week.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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True Excellence in Culinary Arts Training (Optional)<\/h2><\/div><\/div><\/div>
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Courses with professional certification<\/h2><\/div><\/div><\/div>
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1st year of Bachelor<\/h3><\/div>
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The 1st year subject options and course structure facilitate the development of an ability to analyze and summarize, key attributes when learning how to make decisions in an ever-changing and complex environment.<\/p>\n<\/div><\/div><\/div>

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Areas of expertise
\nwith professional certifications<\/p><\/h3><\/div><\/div><\/div>

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<\/i><\/i><\/span>MANAGING BAR & BEVERAGE OPERATIONS<\/span><\/a><\/h4><\/div>
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\"\"This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.<\/p>\n

SPECIALIZATIONS<\/span><\/h4>\n