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.

Maximum total duration of 1,493 hours, including 490 hours on the job and 1,003 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

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

10 people

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons
• Classroom examination

Equipment

• Resource centre
• Equipped technical platforms
• Room equipped with networked computer workstations
• Plateforme Learning Management System
• Unmarked room with video projector

Monitoring and individualisation

Positioning upstream of entry to 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.

Possibility of post-training support.

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.

Equivalences and gateways: to be studied on a case-by-case basis depending on the candidate's background.

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

Total price incl. VAT : 15045.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

For continuing education, depending on profile and positioning, the access period is a maximum of 14 days after the start of the action (in special cases, please contact us).

Contact us to register for a meeting.

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

Accessible to people with disabilities
. Lift keys available from school reception

Hosting

No hosting on this site

Catering

In-house snack bar at the lycée - Application restaurant and/or in-house brasserie outside school holidays only - Canteen in the Camus-Galliéni school complex

Transport

CAVEM and Varlib bus routes

Les internautes ont également consulté :
BAC PRO Cuisine  - Fréjus
CS Certificat de Spécialisation Employé traiteur (Ex Mention Complémentaire) - Draguignan
CS Certificat de Spécialisation Desserts de restaurant - Fréjus

This course will be assessed by continuous training assessment

.

Success rate: 100% out of 7 people who sat the exam

Satisfaction rate: 100% out of 6 people who responded to our satisfaction survey

Overall rate of integration into employment: 72%

Integration into the target profession: 72%

Recommendation rate : 100% out of 6 people who responded to our satisfaction survey

Study continuation rate: 28%

Interruption rate during training: 0%

Termination rate of apprenticeship contracts signed: 0%

Added value of the establishment : Spacious technical platform with one workstation per apprentice. Application restaurant and takeaway sales enabling trainee productions to be promoted

This training course is EKONEA certified. It meets the ecological transition expectations of companies in the sector.

Part of the training course can be completed on an international mobility basis.