Métiers de l'Hôtellerie-Restauration

Sujets d’examen CSR :

 SITUATION

In June, La Rochelle will hold ‘So British’ a three-day fair
celebrating the culture and influence of Great Britain in
French daily life.
You work at the Congress Center and you are in charge
of creating a British atmosphere for this event.

01_dnl_csr_2026_sobritish (PDF de 563.5 ko)

  SITUATION

You are a chef de rang in a restaurant.
Today, you are working during Mother’s Day lunchtime at the Pichet Restaurant in
Dublin. A customer is interested in the menu of the day and would like to enjoy a
complete meal for this special occasion.
The customer asks for your advice on choosing a wine that will best match their
meal.

selo_csr_2026 (PDF de 121.2 ko)

  SITUATION :
THE MICHELIN STAR : A SYMBOL OF EXCELLENCE OR A SOURCE OF A HUGE PRESSURE ?"
You are an assistant maître d’hôtel in a restaurant aiming for its first Michelin star. An international
journalist is visiting you to talk about the "Michelin pressure." Using the documents, you must explain
the situation to them, focusing on how the star affects the chefs, the staff, and the way the restaurant
is managed. Finally, give your professional opinion : is a Michelin star still a dream for a young waiter
like you, or is it too much pressure ?

sujet_1_section_euro_csr_2026 (PDF de 295.4 ko)

  SITUATION :
The Rise of "No-Lo" (Non-Alcoholic) Beverages
You are the Head Waiter/Waitress at "The Green Bistro", a trendy restaurant in London. Your
manager has noticed that more and more customers are asking for sophisticated non-
alcoholic drinks, especially during the "Dry January" period. He asks you to prepare a short
presentation for the service team to remind them what a mocktail is and to explain why the
restaurant should invest in a high-end "Mocktail" menu and how it can benefit the business.

sujet_2_section_euro_csr (PDF de 426.9 ko)

 SITUATION :
ORGANISING A THEMED MEAL IN BRIGHTON

You have applied for a post as a waiter at The restaurant Petit Pois in Brighton, England.
Since you are from the New Aquitaine region, they are asking you to tell them about your region
and what suggestions you would make to organise a New Aquitaine themed meal (menu, wine list
and if possible, decoration)

sujet_selo_csr_2026 (PDF de 230.1 ko)

Sujets d’examen CUI :

  SITUATION :
You have been working aa chef at Hodson BaHotel for 2 years now.
The food and beveragmanager wants to follonew trends in order tmodernise his offer and
attract new customers.You found 2 articles about plant-based food in which you believe.
You must convince your manager that you should propose a plant-based menu in the
gourmet restaurant. Explain why it is interesting on many levels.

01_dnl_cuisine_2026 (PDF de 546.3 ko)

Sujets d’examen OPC :

  SITUATION :
ADAPTING BRITISH INGREDIENTS TO A FRENCH BISTRO MENU
You’ve been recruited as a chef de partie at Bistro Cépage. You are working with Gaston Savina to create a
French bistro menu, using British local ingredients. He’s asked you to bring fresh ideas from your region to
the menu also.

sujet_selo_opc_2026 (PDF de 610 ko)