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

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

• Personalised course
• Group lessons

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

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.

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

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the modules obtained are valid for : 5 years

Interview with a professional jury

Professional portfolio

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

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

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