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The PAP (Professionalization Accelerator Program) presented by David Hurst, Referent of PAP
Feb 15, 2023 -
We had the pleasure of discussing with David Hurst, Referent of the Ferrières PAP (Professionalization Accelerator Program). A unique program aiming to create unique and authentic experiences that will become valuable and lasting skills for students.
1. Hello, can you introduce yourself?
Hello, my name is David Hurst and I am the Manager of the Professionalization Accelerator Program (PAP) at Ferrières School. I am committed to this inspiring and creative new educational model of French excellence for future leaders in the hospitality, travel, and tourism industries. My experience as a versatile leader in the hotel industry for over 29 years in Germany, England, and France reflects the values found in this unique training model. I worked for the Walt Disney company for a large part of my professional life, holding the position of Operational Director for Ticketing and Parking for Disneyland Paris. I led and developed a multicultural team of 110 executives and non-executives.
2. What is the PAP about? What’s its objective?
The PAP (Professionalization Accelerator Project) approach aims to create unique and authentic experiences that can become valuable and lasting skills for students. These experiences will enable them to become ambassadors of excellence in the hospitality industry, specifically dynamic and human leaders who contribute to the innovation of service professions.
Throughout their academic curriculum, whether it be a degree or a short professional training program (in cooking or pastry), students are placed in truly operational businesses. These internships allow students to confront the reality of their future profession in parallel with their theoretical courses. This allows them to articulate their values and expectations, experience non-negotiables, and hear from professionals what is expected of them as future leaders, chefs, pastry chefs, and decision-makers. They can establish professional and personal relationships, acquire general and specific skills, understand what drives and motivates them to achieve their future goals and aspirations. This dual experience is recognized by the best professionals in the hospitality and restaurant industry as they leave school not only with a diploma but also with a solid know-how, immediately applicable in the professional environment. These experiences can only be acquired by living, learning, and developing in the reality of operational businesses, such as hotel reception, spa, kitchen, housekeeping, shop, bakery, restaurant, etc.
3. What does the PAP (Professional Acceleration Program) Coordinator position entail?
My role is not only that of a planner, but also that of a facilitator, guarantor, coach, developer, verifier, evaluator, auditor, trainer, communicator, and liaison. These are many hats, but I understand the landscape of the business and the challenges that business owners and operators face on a daily basis, as well as the support needed for the change and challenge that these immersions can bring to our students and businesses. I am here to ensure that each of them arrives, wins, improves, and develops. I also ensure that everyone respects the requirements and expectations of the academic and professional worlds. In this atypical approach, we have established a reputation for value regarding our degrees and students in the world of luxury hospitality. It is therefore important that the team with whom I work, our partners, ensure that these experiences, progress, and developments are in compliance with the requirements of the business of tomorrow.
4. What are the skills that hospitality/restaurant industry companies are looking for that our students acquire throughout this program?
The last three years have been decisive for the world and our vision of the work we do and how we do it. Hospitality has suffered and this has had an impact on what we are looking for in terms of leadership and personnel.
What these sectors will require:
– Adaptability to navigate the unknown.
– The 4 C’s:
- A good command of mixed communication in virtual environments with the advent of teleworking and collaborative platforms like Teams or Slack.
- More cooperation/collaboration to bounce back and move forward together. Cooperation has developed to come together in the face of a more complex environment.
- More creativity to approach problems and changes
- The ability to have critical objectivity, a critical mind to evaluate and adjust the process, question how we operate, for example, we are currently testing at school the Plato Robot and how it could be used to collaborate with us in the world of hospitality.
There are many more depending on the role and country. This is what I think, that in the years to come, the industry will demand much more.
Testimonials
All around the world, our Alumni share what Ferrières has brought to their journey: strong skills, an audacious vision, and above all, an unforgettable human adventure. Their testimonials embody what it means to learn, to dare, and to grow in a school like no other.
What makes Ferrières different is its proximity and support. Whether it's a teacher or a principal, everyone is there when you need them. You're never alone when facing difficulties: you're supported and guided toward solutions.
M.,
Diplomeo Review
Arriving just as the school was celebrating its second anniversary, I spent the entire Bachelor's program with them. Three wonderful years punctuated by encounters, experiences, and professional development. Not everything is perfect, but the teams work every day to get closer to it.
M.,
Diplomeo Review
The Ferrières School was a real favorite. The teachers share their passion and experience, which adds real value to the course. Thanks to the PAP, professional integration is facilitated, with real support throughout the program.
L.,
Diplomeo Review
Great experience within the School, I appreciate the Masterclasses that we can benefit from thanks to the intervention of professionals in gastronomy and hospitality.
C.,
Diplomeo Review
I chose to enter Ferrières in September 2018 for my first year of my Bachelor's degree. The supervision is effective and the ecosystem allows us to become professionals in the various restaurants and accommodation services, which is very enriching for our future in this vast sector.
S.,
Diplomeo Review
Ferrières is a real adventure, marked by three years of encounters, laughter, and learning. I thought I'd have to change, but the school simply pushes us to grow. My advice: be yourself, have fun, and give your best—here, personal excellence is the norm.
L.,
Diplomeo Review
What can I say about Ferrières? After three years at this splendid school, I realize how far I've come. I found much more than friends there: a true family. The teaching allowed me to improve, but also to mature. Ferrières, I will miss you.
M.,
Diplomeo Review
A truly enriching experience, marked by wonderful encounters, both personal and professional. Wonderful events were also organized at the château, making the journey even more memorable.
C.,
Diplomeo Review
The Ferrières School is a real opportunity thanks to its unique positioning in the luxury sector. In addition to quality teaching, it offers access to prestigious events in Paris and at the château, while allowing students to concretely plan their future careers.
L.,
Diplomeo Review
I don't regret choosing Ferrières: I thrive here and learn alongside passionate professionals. The school offers real opportunities, like the Career Summit and masterclasses. The administration is attentive, and student life, driven by the Student Union, is very dynamic.
L.,
Diplomeo Review
As a student at Ferrières, I highly recommend this school to anyone looking to further their education in hospitality, gastronomy, and luxury. The courses are enriching, the immersion in the ecosystem is invaluable, and I'm proud to be a part of it.
A.,
Diplomeo Review
The Ferrières School has allowed me to gain skills, maturity, and rigor. Thanks to the quality of the courses and the instructors, I feel ready for the professional world. Studying at such a prestigious institution is a real opportunity.
M.,
Diplomeo Review
As a Master's student, I recommend this school to those who want to fully invest themselves and learn alongside professionals to grow, both personally and professionally.
M.,
Diplomeo Review
I don't regret my choice: the courses live up to the school's prestige, and I'm proud to be part of the Ferrières adventure. Discovering the restaurant and gastronomy professions is both ambitious and exciting.
A.,
Diplomeo Review
After two years in Ferrières, I am completely satisfied with my choice. The training is comprehensive, the setting is ideal, and the internships at the Meliá Paris La Défense and the St. Regis Bora Bora were very enriching.
A.,
Diplomeo Review
An ambitious experience that I don't regret. A gateway to a promising career! A school unlike any other in the world.
M.,
Diplomeo Review
The Ferrières School is ideal for developing skills in luxury hospitality and gastronomy. I highly recommend it!
L.,
Diplomeo Review
I'm enjoying my experience at Ferrières, which is supported by an ideal setting and passionate teachers. The school, young and growing, offers a solid network for joining major institutions in France and abroad.
E.,
Diplomeo Review
Having been a student at Ferrières for three years, I can say that it's a school of life that has taught me a lot, both professionally and personally. The professors are all experienced professionals. I don't regret my choice.
C.,
Diplomeo Review