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

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

• Personalised course
• Group lessons
• Services provided face-to-face and/or remotely

• Equipped technical platforms

Positioning upstream of training entry.

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

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

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

Coursework assessment (CCF)

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

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...