BP Arts de la Cuisine

This qualification paves the way for a career as a qualified chef in gourmet or institutional catering. It enables graduates to organise and plan their own culinary output whilst meeting performance targets.

Upon completion of the course, candidates will be able to carry out the following tasks:

• Planning and organising catering services
• Preparing and producing food in the kitchen
• Managing catering operations

BC01 – Designing and organising catering services

- designing services

- planning services

- manage procurement and stock whilst taking sustainability issues into account

BC02 – Preparing and producing food in the kitchen

- Organise and manage workstations throughout kitchen operations

- Master culinary techniques

- Organise and supervise the plating up and dispatch of dishes

BC03 - Manage catering operations

- Behaving responsibly in the context of one’s professional activities

- Helping to lead staff within a team

- Manage one’s career path

BC04 - Expression and knowledge of the world

Draw on the cultural knowledge acquired during training to produce and analyse a variety of discourses and materials

BC05 - Modern languages

CEFR level B1+ skills - Express oneself orally in a continuous manner - Interact in a foreign language - Understand a written document in a foreign language

BC06 - Arts applied to the profession

Produce an aesthetic piece of work appropriate to the profession, applying the skills and knowledge covered in ‘Design and organisation of catering services’ and ‘Food preparation and production’. After analysing the historical, graphic, formal, colour, textural and/or symbolic elements of the visual materials provided and reference documents, the candidate will produce a graphic proposal consistent with the catering sector.

• Diploma from the Ministry of National Education and Youth Level 4

Further information on this qualification (RNCP38431, exact title of the qualification, name of the awarding body, date of registration of the certification) by clicking here.

• All audiences

Have a CAP in cookery or BEP in culinary production or 3 years' professional experience

• Fully classroom-based training

• Group lessons

EN-certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers

Placement in roles as cooks with high-level qualifications, primarily in gourmet restaurants, or any other type or concept of catering establishment.

Access to the following roles: Cook, Chef de Partie, Sous-Chef

Following professional experience and depending on their skills, graduates are expected to take on a position of responsibility in the kitchen and to progress within all forms and concepts of the catering industry. They may be called upon to set up, take over and/or manage a business or catering unit.

Access for people with disabilities

Transport

establishment located along the expressway near the fire station (bigot district)

Course monitoring and assessment programming based on trainee progress

Learning dynamics based on professional simulations and group mobilisation

Experience of trainers and expertise in the content and expectations of the diploma