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.

The course is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to encourage hands-on, progressive learning.

BC01 – Production of petits fours and travel cakes

• Managing the receipt of products
• Monitoring stocked products
• Organising one’s workstation
• Applying hygiene rules
• Preparing creams according to their production techniques
• Preparing, baking and finishing pastries: dough-based items, dry and moist petits fours, and meringues
• Assessing one’s output

BC02 - Production of desserts and small cakes (corresponds to test EP2 – Desserts and small cakes)

• Organise production
• Prepare filling ingredients
• Prepare the bases for a dessert and/or small cakes
• Assemble, fill and glaze a dessert and/or small cakes
• Decorate a dessert and/or small cakes
• Present the finished pastry to its best advantage
• Calculate the cost of the products produced

BC03 - French and History – Geography – Moral and Civic Education

BC04 - Mathematics and Physics – Chemistry

BC05 - Physical Education and Sport

BC06 - Modern Foreign Language

BC07 - Prevention – Health – Environment

• Apply a method for analysing a situation in professional or everyday life and relevant documentation
• Establish a link between a physiological phenomenon, an environmental issue, a regulatory provision, with a preventative measure
• Propose a solution to resolve a problem relating to health, the environment or consumer affairs, and justify a choice
• Communicate in writing and orally using clear syntax and appropriate technical vocabulary
• Respond to an emergency situation

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 learners 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 learners to learn in conditions that closely resemble the real working world.

• 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.

Maximum total duration of 1,000 hours, comprising 490 hours in a workplace and 560 hours at a 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

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12 people

Teaching method

• Fully classroom-based training

Teaching methods

The training takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

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.

Acknowledgement of beneficiary satisfaction during and at the end of training.

Possibility of post-training support, including for continuing on, towards MC Pâtisserie Chocolaterie, Bac Pro Boulangerie Pâtisserie

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

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, or professional contributors trained in pedagogy and the individualisation of learning

Evaluation experts in the observation and analysis of results (mastery of skills)

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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 incl. VAT : 8400.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

Send CV and covering letter

Placement test and interview (individual or group)

For DE candidates: project approval by the CEP, in particular via field research or work placement

Interviews by appointment.

Access to the course is available between 15 and 45 days before the course starts, depending on the funding body. Please contact us.

For apprenticeship courses starting in September, access is available from September to November (please contact us in exceptional cases).

• to 02 sep 2026 09h30
         Lycée Jeanne et Paul Augier - 163 Bd René Cassin - Nice
• to 15 sep 2026 09h30
         Lycée Jeanne et Paul Augier - 163 Bd René Cassin - Nice

Having your project validated by your CEP

Holders of the CAP in Pastry Making can work as production staff:

• in the artisan sector (shops, tea rooms, catering businesses, mobile outlets, etc.)
• in the hotel and catering sector (restaurant patisseries, catering firms, etc.)
• in the food industry (dessert, pastry and catering sectors, etc.)
• in large or medium-sized retail outlets (pastry or bakery production facilities, catering businesses, etc.)
• in institutional catering (schools, healthcare, social services, transport, etc.).

Continue your studies in: Technical Certificate in Bakery and Pastry, Pastry Shop Certificate, Restaurant Dessert Certificate and any other CAP.

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 (

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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

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2023 indicators (all funding combined)

Success rate: 96%

Satisfaction rate: 92%

Job entry rate: 60%

Continuation of studies rate: 20%

The establishment's assets: renovated technical facilities and recent equipment (2 pastry laboratories, 1 ice cream and chocolate factory) , 1 workstation per trainee,