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.

The training is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote practical and progressive learning.

BC01 – Producing basic mixtures

• Receiving, checking and storing raw materials
• Ensuring traceability and stock management
• Prepare and organise the workstation
• Use and maintain production equipment
• Produce the main base mixtures (ganaches, pralines, fruit jellies, caramels, fondants, syrups, etc.)

BC02 – Producing and presenting finished products

• Producing chocolate and confectionery products
• Carrying out moulding, coating, filling and candying
• Create decorations and display arrangements
• Package and present finished products
• Assess the quality of the products and present them to customers

BC03 - French and History – Geography – Moral and Civic Education

BC04 - Mathematics and Physics-Chemistry

BC05 - Physical Education and Sport (for apprentices)

BC06 - Health, Safety and the Environment

BC07 - Modern Foreign Language

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

A work placement also enables learners to develop 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 learners to learn in conditions that closely resemble the real working world.

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

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.

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

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...