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

• Group lessons

• Equipped technical platforms
• Unmarked room with video projector

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.

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

This course will be assessed by continuous training assessment

(s)

Certifier:MINISTERE DE L'EDUCATION NATIONALE ET DE LA JEUNESSE

Level 3

Start date for certification courses :01-09-2024

Registration expiry date 31-08-2029

Our indicators - Session 2025

Success rate: 88% out of 25 people sitting the exam

Satisfaction rate: 86% 

Overall rate of integration into employment: 41% 

Rate of integration into the target profession: results to come

Rate of recommendation by our former trainees:64%  

Rate of interruption during training: 0%

Rate of termination of apprenticeship contracts concluded: 0%

 Indicators available on the site www.inserjeunes.education.gouv.fr

Added value of the establishment: 

Dynamic and recognised alumni network: cliquez ici

Career opportunities: 

 Career opportunities

The holder of the CAP cuisine will work as a commis cuisinier in all hotel and catering sectors. They may work in traditional, gourmet or themed restaurants, brasseries, caterers, company, school or healthcare restaurants, central kitchens, industrial kitchens, and mobile catering such as on boats, trains and at home.

Pursuing your studies

This CAP leads to working life, but it is possible, under certain conditions, to continue for 1 year in a CS (specialisation certificate) or 2 years in a vocational baccalaureate or BP (vocational diploma).

Example(s) of course(s):

• CS restaurant desserts
• CS catering manufacture
• CS collective catering
• Bac pro marketing and services in catering
• Bac pro cuisine
• BP arts de la cuisine
• BP butcher
• BP charcutier-traiteur
• CS sommellerie

 CAP cuisine - Onisep