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.

RNCP38430BC01 - Organise kitchen production:

Receive, control and store goods

Collect all information and organise your culinary production

RNCP38430BC02 - Prepare and distribute kitchen production:

Prepare, organise and maintain your workstation

Master basic culinary techniques and produce a production

Analyse, control the quality of your production, dress and take part in distribution

Communicate according to the professional context

RNCP38430BC03 - French and history-geography-moral and civic education:

- French

Communicating : listening, dialoguing and expressing oneself

Reformulating, in writing or orally, a message read or heard

Evaluating one's oral or written production with a view to improving it

Reading, understanding and presenting documentary or fictional texts, literary and artistic works

Account, orally or in writing, for an experience related to the profession

- History-geography-moral and civic education

Master and use chronological and spatial references : memorise and appropriate concepts, find their bearings, contextualise

Appropriate historical and geographical approaches: use subject-specific tools, develop and justify a historical or geographical approach, collaborate and exchange in history-geography

Construct and express a coherent and substantiated argument based on the benchmarks and concepts in the syllabus

Modify personal opinions in order to construct a judgement

Mobilise knowledge to think and engage with the world by appropriating the principles and values of the Republic

RNCP38430BC04 - Mathematics and physics-chemistry:

Searching, extracting and organising information

Proposing, choosing, carrying out a method of solution or an operating protocol, respecting safety rules

Experimenting, use a simulation

Criticise a result and argue it

Represent an approach, a result, orally or in writing

RNCP38430BC05 - Physical and sports education:

RNCP38430BC06 - Prevention-health-environment:

RNCP38430BC07 - Modern foreign language:

Understand the language and express oneself orally and in writing continuously

Interact orally in everyday, social and professional situations

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

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

• Personalised course
• Group lessons

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

Positioning upstream of training entry.

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

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

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support by the TH referent.

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

Trainers experienced in individualising learning.

In-course assessment (CCF)

Interview with a professional jury

Positioning test by appointment.

Interview by appointment.

The duration of the training is indicative and will be determined according to your profile, the training can be carried out over 2 years depending on the candidate's profile with 800 hours of training, 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

Catering

Transport

This course will be assessed by continuous training assessment

Success rate:100%