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
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning prior to entry into training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

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

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

Possibility of post-training support.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

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

Interview by appointment with the Corporate Relations Officer for apprenticeship support

Positioning test and interview by appointment.

Optional 1-year training for professional retraining (funding: CPF, Professional Transition, apprenticeship or professionalization contract)... depending on the level of diploma already validated.

Training is available between 15 and 45 days before the start of the course, depending on the funder. Please contact us.

Register for the collective information day via your France Travail account or with your adviser and present yourself with the liaison form from the prescriber (Mission locale, France Travail...) for jobseekers.

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

This course will be assessed by continuous training assessment

Possible 1-year training for professional retraining (financing: CPF, Professional Transition, apprenticeship or professionalisation contract)... depending on the level of diploma already validated. 

Added value of the establishment:

Learning dynamics built on professional simulations and group mobilisation thanks to brigade work

Experience of trainers and teaching expertise on the content and expectations of the diploma.

Accreditation for the CCF

School/Company partnerships

Trainees put into real-life situations in the application restaurant

Success rate: 100% out of 5 people taking the exam

Satisfaction rate: 75% out of 5 people who responded to our satisfaction survey

Overall rate of integration into employment: 60%

Rate of integration into the target profession: 60%

Rate of recommendation: 60% out of 5 people who responded to our satisfaction survey.

Study continuation rate: 0%

Interruption rate during training: 33%

Our indicators can be consulted on the website : cliquez ici