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.

Total maximum duration of 1,290 hours, including 490 hours in a company and 700 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.

12 people

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• In-company on-the-job training
• Group lessons
• Services provided face-to-face and/or remotely

Equipment

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

Monitoring and individualisation

CAP CUISINE DES ETOILES ET DES FEMMES

Positioning upstream of entry to training.

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

Acknowledgement 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 GRETA-CFA TH referent.

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

Expert assessors in the observation and analysis of results (mastery of skills).

Experienced trainers 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

Total price including VAT : 9800.00 €
Hourly rate : 14.00 Hourly rate including VAT: €14.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

CAP CUISINE DES ETOILES ET DES FEMMES

Be eligible for this 100%female scheme (See your Pôle emploi CEP)

Positioning test by appointment.

Interview by appointment.

Show up with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Depending on the funding body, training is available between 15 and 45 days before the start of the course. Please contact us for further information.

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
. the establishment is accessible to the disabled (ground-floor rooms and lifts)

Catering

A canteen and the hostel cafeteria are available to trainees. We also have 3 application restaurants.

Transport

The Lycée Paul AUGIER is located 50 metres from Nice Saint Augustin railway station and is served by tram lines 2 and 3, bus and interurban bus (

This course will be assessed by continuous training assessment

.

Success rate: 100%

Satisfaction rate:100%

Job entry rate: 76%

Study continuation rate: 12%