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 (CAP)

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

Total maximum duration of 896 hours, including 490 hours in a company and 406 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Level 3ème des collèges or equivalent experience

.

8

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons
• Classroom examination

Equipment

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

Monitoring and individualisation

Positioning upstream of entry to training.

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

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

Possibility of post-training support.

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

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.

In-training assessment (CCF)

Interview with a professional jury

Tests at the end of training (One-off assessment)

Possibility of validating one or more skill blocks

Total price incl. VAT : 6090.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

Apprenticeship training: Training is available within a minimum of 48 hours, subject to validation of your application and the position in the company (diploma compliance), until the end of the 1st month in which the action begins.

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

Accessible to people with disabilities
. Lift keys available from school reception

Hosting

No hosting on this site

Catering

In-house snack bar at the lycée - Application restaurant and/or in-house brasserie outside school holidays only - Canteen in the Camus-Galliéni school complex

Transport

CAVEM and Varlib bus routes

Les internautes ont également consulté :
CS - Certificat de spécialisation Pâtisserie en boutique (ex Mention complémentaire) (CS PB) - La Garde

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

.

Satisfaction rate: 100% out of 6 people who responded to our satisfaction survey

Overall job integration rate: 85%

Integration rate into the target profession: 85%

Recommendation rate: 100% out of 6 people who responded to our satisfaction survey

Study continuation rate: 15%

Interruption rate during training: 0%

Termination rate of apprenticeship contracts signed: 0%

Added value of the establishment : Spacious technical platform, 1 workstation per candidate, 1 production per candidate, spacious school offering a documentation and information centre, company network benefiting the learner