Life at the center
Enrollment, campus life and tips from our instructors for future hospitality and catering professionals.
SÉSAME Hôtellerie has set the official intake date for October 26, 2026, from 8am, across all four campuses in Yaoundé — Messassi, Biyem-Assi, Awae Laverie and Ngousso. Class uniform, Wednesday/Friday uniform, pastry uniform, bar-restaurant uniform: Sésamiers step back into their professional dress from day one.
Enrollment is ongoing across our four campuses in Yaoundé for the academic year starting October 26, 2026. Places are limited — contact the admissions team on WhatsApp now to reserve yours.
Royal blue blazer, orange shirt, royal blue tie and a straight royal blue skirt at knee length: the class uniform is worn on Mondays, Tuesdays and Thursdays. A polished presentation is part of the training itself — it reflects the professionalism we instill in every Sésamier from day one.
A new month opens up with new ambitions, good decisions and new opportunities. Enrollment continues across our four campuses in Yaoundé — Messassi, Biyem-Assi, Awae Laverie and Ngousso — for the academic year starting October 26, 2026. Places are limited: it's the moment to choose a practical, professional training geared toward independence.
Every Monday is a fresh chance to believe in your dreams, take on new challenges and move closer to your goals. At SÉSAME Hôtellerie, a trade is a key to independence and the future: the whole community comes together across the Messassi, Biyem-Assi, Awae Laverie and Ngousso campuses.
In the weeks leading up to the new intake, SÉSAME Hôtellerie opens its doors to the trades of hospitality, catering and decoration — an invitation to ask the right question: which trade do you want to learn?
International and Afro-Cameroonian cuisine, bakery-pastry, bar and restaurant service, catering, fruit and vegetable carving, event decoration: the Comprehensive Vocational Training brings six complementary skill areas into a single program.
An empty pot isn't enough to measure a successful service. Our instructors teach students to look at what comes back on the plates, understand why, and adjust — that analytical rigor is what separates a skilled cook from someone who simply follows orders.
Wash, rinse, polish, rinse again, then dry immediately: our instructors teach future floor staff the precise steps that keep flatware gleaming and rust-free. A technical detail that, at the table, sets a true professional apart.
A perfecting internship, a job search, or self-employment: after training, several paths open up for Sésamiers. Our instructors guide each student toward the path best suited to their level and their professional project.
A question about enrollment?