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.

Total maximum duration of 460 hours, including 490 hours in a company and 950 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• 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

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons

Equipment

• Equipped technical platforms

Monitoring and individualisation

Positioning upstream of training entry.

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

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

Possibility of post-training support.

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

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

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

Trainers experienced in individualising learning.

Evaluation experts in observing and analysing results (mastery of skills).

Continuous assessment and

Depending on the type of training:

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

In-training assessment (CCF)

Professional portfolio

In the event of partial validation of the certification, the modules obtained are valid for: unlimited period

Possibility of validating one or more blocks of skills

Total price incl. VAT : 6900.00 €
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.

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

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

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 (

2023 rates

Success rate:.98% out of 24 people sitting the exam

Satisfaction rate: 100% out of 24 people who responded to our satisfaction survey

Overall rate of integration into employment: 62%

Rate of integration into the target profession: 50%

Rate of further study: 27%

Added value of the establishment : Recently renovated laboratory and technical facilities, recent materials and equipment, 1 workstation per learner