CAP Pastry Chef

Acquire the theoretical and practical foundations to become a pastry cook: know how to make and present pastry and viennoiserie products in compliance with transformation processes (from preparation to finishing), health and safety standards in accordance with current legislation, and recommendations linked to sustainable development, particularly the fight against waste.

The holder of the CAP pastry cook diploma takes part in the reception and storage of products delivered as well as in the production and conservation of the products made. They contribute to the presentation of finished products and provide information to sales staff. They may be required to be in contact with customers and may work in the craft sector, hotel and catering, the food industry, large and medium-sized retail outlets and collective catering.

BC01 - Production of petits fours and travel cakes

Manage the receipt of products
Carry out the monitoring of stored products
Organise your workstation
Apply hygiene rules
Develop creams according to their manufacturing technique
Ensure the preparation, baking and finishing of pastries: based on dough, dry and soft petits fours, meringues
Evaluate your production

BC02 - Production of entremets and petits gâteaux (corresponds to test EP2 - Entremets and petits gâteaux)

Organise production
Prepare filling elements
Prepare the bases of an entremets and/or petits gâteaux
Assemble, garnish and glaze an entremets and/or cupcakes
Decorate an entremets and/or cupcakes
Add value to the pastry made
Measure the cost of the products made

BC03 - French and history - geography - moral and civic education

BC04 - Mathematics and physics - chimie

BC05 - Education physique et sportive

BC06 - Langue vivante étrangère

Comprendre la langue orale
Comprendre un document écrit
S'exprimer à l'écrit
S'exprimer à l'oral en continu
Interagir à l'oral dans des situations de la vie quotidienne, social and professional situations.

BC07 - Prevention - health - environment

Apply a method for analysing a situation from everyday or professional life and documentation
Relate a physiological phenomenon, an environmental issue, a regulatory provision, with a preventive measure
Propose a solution to resolve a problem related to health, the environment or consumption and argue for a choice
Communicate in writing and orally using clear syntax and appropriate technical vocabulary
Act when faced with an emergency situation

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

Find out more about this qualification (RNCP38765, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Level 3ème des collèges or equivalent experience

• Fully classroom-based training

• Group lessons

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

Positioning upstream of entry to training.

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

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

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

Possibility of post-training support.

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

Trainers experienced in individualising learning.

Coursework assessments

Coursework tests

Interview with a professional jury

Professional portfolio

Positioning test by appointment.

Interview by appointment.

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

Contact us to register for a meeting.

The holder of the CAP Pâtissier can take up a job as a production worker:

• in the craft sector (boutique, tearoom, caterer, non-sedentary trade...)
• in the hotel and catering sector (restaurant patisserie, caterer....)
• in the agri-food sector (dessert industry, viennoiserie, catering...)
• in large or medium-scale distribution (pastry laboratory or bakery, catering...)
• in the catering sector (school, health, social, transport...).
  

Access for people with disabilities

Catering

Transport

Course monitoring and assessment programming based on trainee progress

Learning dynamics based on professional simulations and group mobilisation

Experience of trainers and expertise in the content and expectations of the diploma

Success rate: 100%

Satisfaction rate: 100%