CAP PATISSIER - PARTIAL COURSE - BLOCKS OF PROFESSIONAL SKILLS

Through the acquisition of the theoretical and practical foundations to become a pastry worker, the holder of the CAP pastry cook is able to:

- make and present pastry products in compliance with the rules of hygiene, traceability, health and safety at work.

- participate in the reception and storage of products delivered as well as the manufacture and conservation of products made

- contribute to the enhancement of finished products

- inform sales staff.

They may be required to be in contact with customers and may work in the craft, hotel and catering, agri-food, large or medium-scale distribution and collective catering sectors.

The training is offered to prepare for the 2 professional skill blocks BC1 & BC2:

BC1: Tour, petits fours secs and moelleux, travel cakes (RNCP35316BC01)

- Manage the reception of products

- Carry out the follow-up 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 its production

BC2 : Entremets and small cakes (RNCP35316BC02)

- Organise production

- Prepare filling elements

- Prepare the bases of an entremets and/or small cakes

- Assemble, garnish and frost an entremets and/or petits câteaux

- Decorate an entremets and/or petits câteaux

- Add value to the pastry made

- Measure the cost of the products made

• Professional certification

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

Have a diploma or equivalent that can lead to exemption from general education (BEP/CAP; BAC...)

Have validated the professional project (experience, survey, immersion...)

Physical fitness compatible with the profession

12 people

• Mixed training

• Distance learning
• Personalised path
• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Plateforme Learning Management System
• Unmarked room with video projector

Positioning upstream of training entry.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the TH referent.

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

Trainers experienced in individualising learning.

Coursework assessment (CCF)

Contact us to register for a meeting.

This CAP leads to working life, but it is possible, under certain conditions, to continue studies in 1 year in a specialisation certificate (CS) or in 2 years in a vocational baccalaureate, BP (vocational diploma) or BTM (vocational technical diploma).

Example(s) of course(s):

• CAP baker
• CAP chocolate and confectionery maker
• CAP ice cream maker
• MC (future CS) boutique pastry-making
• MC (future CS) techniques of the bakery and pastry-making lathe
• Bac pro baker-pâtissier
• BP boulanger
• BTM pâtissier confiseur glacier traiteur
• BM pâtissier chocolatier confiseur glacier traiteur

Access for people with disabilities

Catering

Transport

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