Chocolate and confectionery CAP

At the end of their training, holders of the CAP Chocolatier confiseur will be able to:

- carry out supply and storage operations.

- make chocolate, confectionery and, possibly, specialist pastry products with a chocolate base.

- to ensure packaging before marketing

- to comply with health and safety standards in accordance with current legislation as well as regulations relating to the fight against waste and the recovery of waste.

- engage with customers, offer information and advice, present and enhance products.

BC01 - Making basic masses

- Receiving and checking goods
- Unpacking and putting away in storage
- Carrying out an inventory of stock and taking part in the stocktaking
- Ensure traceability and conservation of raw materials and intermediate products
- Use the appropriate technical data sheet
- Set up your workstation
- Use the appropriate equipment and cleaning products
- Apply the protocols for use, Making caramels
- Developing a fondant confiseur
- Making a candy syrup

BC02 - Making and adding value to finished products

- Developing chocolates
- Filling moulded sweets
- Making mendiants, aiguillettes and rocailles
- Making a spread
- Making a commercial montage
- Making chocolate decorations
- Making disguised fruit
- Making basic confectionery
- Cutting basic masses and confectionery products
- Poaching a basic mass
- Packing confectionery products
- Making a chocolate coating
- Making a chocolate mould
- Sealing a plate of chocolate sweets
- Candying
- Coating confectionery with preservatives
- Analysing a tasting
- Presenting the product to a third party

BC03 - French and History - geography - moral and civic education

BC04 - Mathematics and physics-chemistry

BC05 - Physical education and sport(for apprentices)

BC06 - Prevention - health - environment

BC07 - Modern foreign language

• Diploma from the Ministry of National Education and Youth Level 3 (CAP)

Find out more about this qualification (RNCP38632, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Good representation of the profession and professional motivation

Level 3ème or equivalent experience.

12 people

• Fully classroom-based training

• Group lessons

• Resource centre
• Equipped technical platforms

Positioning prior to entry into training.

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

Taking into account beneficiary satisfaction during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website www.forpro-paca.com

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

Trainers experienced in individualising learning.

In-course testing (CCF)

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the modules obtained remain valid for life.

Application form to be completed (make a request by email).

Interview by appointment.

Go directly to the job with responsibilities as a commis chocolatier-confiseur or specialised chocolatier-confiseur.

To carry out this activity, under the direct authority of the head of the post, the production manager or the head of the company and as a priority in companies using artisanal, more or less automated production techniques.

Continue your studies by:

Brevet technique des Métiers "Chocolatier- Confiseur" BP Arts de la cuisine, BP Boulanger, BAC PRO Boulanger-Pâtissier- BAC PRO Cuisine, Certificat de spécialisation Pâtisserie de boutique...