BAC PRO Cuisine

The holder of the vocational baccalaureate in cookery is a qualified professional, operational in cookery activities: organisation and culinary production, communication and marketing in catering, leadership and team management in catering, management of supplies and operations in catering, quality approach in catering.

He is capable of adapting to all sectors and forms of catering. They work as salaried employees in companies in France or abroad. He respects the environment, sustainable development, hygiene, health and safety rules, management imperatives and values the dimensions of nutrition, pleasure and well-being.

The course is organised into several skill modules, enabling step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote hands-on, progressive learning.

BC01 – Design and organisation of kitchen operations

• Organising and planning production and the team’s work
• Managing supplies, deliveries and storage
• Ensuring compliance with hygiene, safety, nutrition and sustainability standards
• Monitoring the quality of raw materials and finished products
• Optimising organisation and managing unforeseen events

BC02 - Catering operations management

• Optimising production and the organisation of operations
• Communicating with teams, suppliers and customers
• Managing procurement, stock levels and costs
• Analyse results and implement corrective measures
• Contribute to market monitoring and continuous improvement

BC03 - Food preparation and production

• Preparing and organising workstations
• Carrying out food preparation and various cooking methods
• Plating up, presenting and serving dishes
• Communicating effectively whilst on service

BC04 – Mathematics

BC05 - Personal, Social and Health Education

BC06 - Foreign Language: English

BC07 - French

BC08 - History, Geography and Moral and Civic Education

BC09 - Applied Arts and Artistic Cultures

BC10 - Physical Education

Throughout the course, learners receive personalised support with regular monitoring by the teaching team and progress reviews to tailor learning to each individual’s needs.

A work placement also enables students to develop professional skills in a real-world setting.

Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learning in conditions that closely mirror the real-world workplace.

• Diploma from the Ministry of National Education and Youth Level 4
• SST - Sauveteur Secouriste du Travail
(First aid at work)

Find out more about this qualification (RNCP37910, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Total maximum duration of 1,940 hours, including 770 hours in a company and 1,170 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Level 3ème or equivalent experience.

Have a good idea of the job and be motivated to do it.

Good physical stamina and the ability to adapt to working hours are recommended. Organisational skills, the ability to communicate and work as part of a team, as well as a high level of curiosity are all desirable qualities.

12 people

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons

Equipment

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Positioning prior to entry into training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account beneficiary satisfaction during and at the end of training.

For beneficiaries with disabilities: possible adaptation of the training and certification methods, support by the GRETA-CFA's TH referent.

For beneficiaries with disabilities: possible adaptation of the training and certification methods, support by the TH referent.

Teachers certified by the French Ministry of Education, trainers with 3 years' higher education qualifications and significant experience in adult education, professional contributors.

Assessors with expertise in observing and analysing results (mastery of skills).

Trainers with experience in individualising learning.

Module: TERROIRS KITCHEN, SHORT CIRCUITS AND SUSTAINABLE FOOD

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Assessment tests may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Total price incl. VAT : 17550.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Positioning test and interview by appointment.

Present yourself with the liaison form from the prescriber (Mission locale, France Travail).

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

• to 01 sep 2026 09h30
         Lycée du Parc Impérial - 2 Avenue Paul Arène - Nice
• to 07 sep 2026 09h30
         Lycée du Parc Impérial - 2 Avenue Paul Arène - Nice

At the end of this vocational and technical training and after a period of experience and adaptation in a company, the bachelor will be able to occupy the positions of first commis, chef de partie or assistant chef for the commercial catering sector, chef de cuisine or chef-gérant, or production manager for the collective catering sector.

All these positions depend on the size of the establishment and the type of catering provided. As an employee, you may work in the following sectors: commercial catering or mass catering.

Continue your studies with a BTS.

Access for people with disabilities

Accessible to people with disabilities
. Access to premises and technical areas for people with disabilities or reduced mobility (ramps, lifts).

Catering

There are several snack bars and restaurants outside the Lycée.

Transport

The school is served by numerous city buses. Nice Thiers station is a 10-minute walk away. The school is also served by the Parc Impérial stop on the Chemins de Provence line.

Accreditation to carry out in-course assessment (CCF)

.

GRETA CA 2023 indicators:

Success rate: 94%

Satisfaction rate: 97%

Job integration rate: 71%