CAP Cuisine

The holder of the Cuisine certificate of vocational aptitude holds a position in all types of kitchens. Under the authority of a manager:

- he/she contributes to the satisfaction of the company's customers;

- he/she ensures culinary production, its distribution by implementing the techniques specific to the activity;

- he/she respects the hygiene and safety procedures in force; his/her professional practice is respectful of the environment;

- he/she contributes to the smooth running of the company.

The course is organised into several skill modules, enabling step-by-step progression. It alternates between theoretical input, practical application and assessment sessions to promote practical and progressive learning.

BC01 – Organising kitchen production:

• Receiving, checking and storing goods
• Gathering all relevant information and organising culinary production

BC02 - Preparing and serving kitchen output:

• Preparing, organising and maintaining one’s workstation
• Mastering basic culinary techniques and producing dishes
• Analysing and monitoring the quality of one’s output, plating up and assisting with service
• Communicating appropriately in a professional context

BC03 - French and History, Geography, Moral and Civic Education:

BC04 - Mathematics and Physics-Chemistry:

BC05 - Physical Education and Sport

BC06 - Health, Safety and the Environment

BC07 - Modern Foreign Language

Throughout the course, 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 students 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 learning in conditions that closely resemble the real-world workplace.

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

Find out more about this qualification (RNCP38430, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Level 3ème or equivalent experience, able to read and write French.

12 people

• Fully classroom-based training

The training takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

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

Positioning prior to entry into training.

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

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

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

Trainers experienced in the individualisation of 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

Please contact us by email, telephone or in person to request an application pack. Here are the steps involved in assessing your application:

1. Checking prerequisites

   We will begin by checking that you meet the necessary prerequisites to join the course.
   If this is not the case, your application cannot be accepted at this initial stage. We will then suggest options for you to undertake a suitable training course before you can reapply.

2. Placement tests
   You will be invited to sit placement tests. The results will determine the next steps in your application, and you will be informed of the outcome.
3. Individual interview
   You will then be offered an interview to assess your motivation, the alignment between your career plans and the course content, as well as your ability to progress through a work-study programme in the professional world.
4. Work-study contract
   For apprenticeship programmes, the final approval of your application will depend on signing a work-study contract with a company. You will therefore need to actively seek out a company.

If you wish to pre-register or obtain further information, click here. »

cliquez ici

Access to the following professions:

• commis cook
• cook

Work in companies in the commercial catering, mass catering or hotel industry-related sectors

Access for people with disabilities

Transport

establishment located along the expressway near the fire station (bigot district)

This course will be assessed by continuous training assessment

Pass rate: 90% out of 20 people who sat the exam

Satisfaction rate: 100% out of 10 respondents

Overall employment placement rate: 70%

 Employment rate in the targeted profession: 70% 

Rate of progression to further study: 50%

Recommendation rate by our former trainees: 80% out of  10  respondents

 Termination rate for apprenticeship contracts: 13% 

Our indicators are available on the website: cliquez ici

Added value of the institution: access to the canteen at a preferential rate. Boarding facilities available. Support for international mobility (ERASMUS+ programme)