CAP in restaurant production and service (fast food, collective, cafeteria)

At the end of their training, holders of the CAP Production et service en restaurations (fast food, collective, cafeteria) will be able to:

- showcase simple culinary preparations in compliance with hygiene and safety instructions and regulations;

- set up and restock distribution, sales and consumption areas with ready-to-eat or takeaway products;

- welcome and advise customers or guests, take and prepare their orders.

- distribute and serve meals

- collect payment for services

- maintain the premises, utensils and equipment

Through their activities and professionalism, they will contribute to the comfort of customers, but also to the brand image and quality of the company or establishment.

- Food production

- Receiving and storing food and non-food products

- Carrying out preliminary operations on food products

- Carrying out simple preparations and cooking

- Assembling, dressing and packaging food preparations

- Carrying out manual and mechanised maintenance operations in production areas.

- Restaurant service

- Setting up and restocking distribution, sales and consumption areas

- Welcoming, informing, advising customers or guests and contributing to additional sales.

- Serving customers or guests

- Cashing in for services

- Implementing manual and mechanised maintenance operations in distribution, sales, consumption areas and ancillary premises.

- Environmental Health and Safety

- French, History-Geography and Moral and Civic Education

- Mathematics - Physical and Chemical Sciences

- Physical and Sports Education ( for apprentices)

- Modern Language

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

Find out more about this qualification (RNCP35317, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Good understanding of the job and motivation to do it.

Level 3ème or equivalent experience.

5

• Fully classroom-based training

• Personalised course
• Group lessons

• Resource centre
• 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 the company referent during training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

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

Possibility of post-training support.

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

In-course assessment (CCF)

Possibility of validating one or more skill blocks

Registration pack to be collected from GRETA-CFA, positioning and interview

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

- Entry into jobs as cafeteria, fast food or mass catering staff or multi-skilled operatives or team members.

- Continuation of professional studies to take up positions offering greater responsibilities: area manager or team leader, qualified catering employee, assistant manager or manager of a sales outlet.

Access for people with disabilities

Course monitoring and scheduling of assessments based on trainee progress

Learning dynamics based on professional simulations and group involvement

Trainers' experience and expertise in the content and expectations of the diploma

Pre-registration on the Netyparéo application portal: 

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Our indicators can be consulted on the site: 

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First training session, we do not have Quality indicators.