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

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 - Designing and organising catering services

• Designing services
• planning services
• managing supplies and stock whilst taking sustainability issues into account

BC02 - Prepare and produce 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

• Acting responsibly within the context of one’s professional activity
• Helping to lead staff within a team
• Managing one’s career path

BC04 - Expression and knowledge of the world

• Applying the cultural knowledge acquired during the course to produce and analyse a variety of texts and materials

BC05 - Modern languages

• CEFR level B1+ skills – Expressing oneself orally in a continuous manner – Interacting in a foreign language – Understanding 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 visuals provided and reference materials, the candidate will produce a graphic proposal consistent with the catering sector.

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

A work placement also enables students to develop their 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 resemble the real-world workplace.

• 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

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

Positioning upstream of entry to training.
Equivalences and gateways, please consult us: accueil@greta-cfa-84.fr

For beneficiaries with disabilities: examination of possible adaptations (reception, training and certification arrangements, compensation arrangements): contact: referent.handicap@greta-cfa-84.fr

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

Beneficiary satisfaction is taken into account during and at the end of training.

Possibility of post-training support.

Trainers with experience in individualised learning.

Teachers certified by the French Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.

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

Participation in a group information session: present yourself with an updated CV

Positioning test and interview by appointment: accueil@greta-cfa-84.fr

Present yourself with the liaison sheet from the prescriber (Mission locale, Pôle emploi...).

Contact us to register for a meeting
accueil@greta-cfa-84.fr

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

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

• Number of learners session 2021* : New training
  
  
• Satisfaction rate session 2021* : New training
  
• Examination pass rate session 2021* : New training
  
  
• Integration rate on leaving training session 2021* : New training
  
  
Study continuation rate session 2021* : New training


• Leaving rate session 2021*: New training
  
  
• Leaving rate session 2021*: New training
  (* = Rate calculated on leavers from action 2021)
  
  
• Openings:
  
  
• Further career paths:
  
  
• Successful career paths:
  • New training