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.

This course has 3 blocks of professional skills:

RNCP37910BC01 - Designing and organising kitchen activities Gathering information and filling in or drawing up documents relating to production-Planning your work and that of your team-Maintaining the premises and equipment-Optimising the organisation of production-Adopting and ensuring the adoption of a professional attitude and behaviour-.Applying and ensuring the application of service schedules Identifying supply requirements- Receiving and checking products delivered-Packaging and repackaging operations-Stocking products-Listening to customers-Respecting regulations, hygiene, health and safety rules-Integrate dimensions linked to the environment and sustainable development-Apply principles of nutrition and dietetics, dimensions linked to the sustainable environment-Maintain overall quality by checking the sanitary, organoleptic and commercial quality of raw materials and productions-Manage hazards linked to quality defects.

RNCP37910BC02 - Management of catering activities:

Optimising production-Communicating within a team, the structure, with suppliers, third parties, front-of-house staff, customers and managing complaints and objections-Participating in a monitoring, research, development and ongoing training-Manage operational contingencies and optimise team performance-Report on the monitoring of activities, results and corrective actions-Manage supplies by taking part in drawing up specifications and planning orders and deliveries-Control stock movements-Control costs: regulating food and drink consumption, improving productivity, helping to control overheads-Analysing sales and calculating and analysing variances between forecast and actual

RNCP37910BC03 - Kitchen preparation and production

Setting up workstations-Mastering the basics of cooking by carrying out preliminary preparations and basic preparations, prepare the raw materials, carve, cut and decorate - carry out the cooking by making soups, hors d'oeuvres, side dishes and desserts, producing dishes based on fish, shellfish, molluscs, meat, poultry, game, etc. Dressing, enhancing and distributing the preparations-Communicating in a service situation

This course has 7 blocks of general skills:

BC04 - Mathematics

BC05 - PSE

BC06 - LV English

BC07 - French

BC08 - History-geography-moral and civic education

BC09 - Applied arts and artistic culture

BC10 - EPS

• Diploma from the Ministry of National Education and Youth Level 4 (Baccalauréat, BP, BT)
• 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.

• 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.

30 people

• Fully classroom-based training

• Group lessons

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

Positioning upstream of entry to training.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the Académie de Nice CFA disability referent.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

In-course assessment (CCF)

Tests at the end of training (One-off assessment)

Review of application by UFA Jeanne et Paul Augier: CV, covering letter and interview

Register by following the link: cliquez ici

Apprenticeship: The course is available within a minimum of 48 hours, subject to validation of your application and availability of places, until the end of the 1st month of the course

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

Accreditation to carry out in-course assessment (CCF)

Success rate: 100%

Satisfaction rate: 100%

Continuation rate: 40%

Interruption rate during the course: 0%

Overall employment rate: 100%

Termination rate of apprenticeship contracts: 40%