BP Arts de la Cuisine

This diploma opens the way to the position of cook qualified in gastronomic or collective cuisine. It enables you to organise and design your own culinary production in line with performance targets.

BC01 - Design and organisation of catering services

- design services

- plan services

- manage supplies and stocks

BC02 - Kitchen preparation and production

-. Organise and manage workstations throughout the kitchen activity

- Master culinary techniques

- Organise and control the dressing and dispatch of productions

BC03 - Management of the catering activity

- Acting with responsible behaviour in the context of your professional activity

- Participating in the leadership of staff(s) within a team

- Managing your career path

- Taking over or creating a businessG4 -Taking over or creating a business

BC04 - modern language

Competences of level B1+ of the CECRL - Express oneself orally in continuous speech - Interact in a foreign language - Understand a written document written in a foreign language

BC05 - Arts applied to the profession

Perform an aesthetic work adapted to the profession, by applying the skills and knowledge "Design and organisation of catering services" and "Kitchen preparations and productions". After analysing the historical, graphic, formal, coloured, textured and/or symbolic repertoires of visuals provided and reference documents, the candidate will produce a graphic proposal, consistent with the catering field.

BC06 - French, history and geography

- Produce and analyse speeches of various kinds

- Produce and analyse media using different languages

- Mobilise the culture acquired during training to produce and analyse speeches and media

- Construct a personal reflection based on proposed documents, on work done in class, on reading and on personal and professional experience

BC07 - Optional modern language

Competences at level B1+ of the CEFR - Express themselves orally continuously - Interact in a foreign or regional language - Understand a written document in a foreign or regional language

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

Find out more about this qualification (RNCP34956, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

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

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms

Positioning upstream of entry to training.

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

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

Tests at the end of the course (one-off assessment)

Possibility of validating one or more skill blocks

Insertion into employment in highly qualified cook functions in gastronomic or collective cuisine.

After professional experience and depending on his/her skills, he/she is destined to occupy a position of responsibility in the kitchen, and to progress in all forms and concepts of catering. They may be required to set up, take over and/or manage a company 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

Practical classes put trainees in a situation of autonomy: programming a production, organising it, carrying it out and analysing it. BP trainees supervise clerks during practical work, and are required to self-evaluate their performance.

Success rate: 100%

Satisfaction rate: 81%

Job integration rate: 100%

Study continuation rate: 00%

Recommendation rate by our former trainees: 67%

Interruption rate during training: 0%

Our indicators can be consulted on the website : cliquez ici

Added value of the establishment: access with preferential rate to collective catering. Boarding accommodation available. Support for international mobility (ERASMUS + project)