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.

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 promote practical and progressive learning.

BC01 – Food Production

• Receipt and storage of food and non-food products
• Carrying out preliminary operations on food products
• Carrying out simple preparation and cooking tasks
• Assembly, plating and packaging of food preparations
• Carrying out manual and mechanised maintenance tasks in production areas.

BC02 – Catering Service

• Setting up and restocking distribution, sales and consumption areas
• Welcoming, informing and advising customers or guests, and contributing to upselling.
• Serving customers or guests
• Collecting payment for services
• Carrying out manual and mechanised maintenance tasks in distribution, sales and consumption areas, as well as ancillary premises.

BC03 – Health, Safety and Environment

BC04 – French, History and Geography, and Moral and Civic Education

BC05 - Mathematics – Physics and Chemistry

BC06 - Physical Education and Sport (for apprentices)

BC07 - Modern Foreign Language

Throughout the programme, 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 students 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 (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.

Mixed public training, acceptance subject to validation by the host establishment

• Fully classroom-based training

• Personalised course
• Group lessons

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

Positioning prior to entry into 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.

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 education, professional lecturers.

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

- 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

Pass rate: 100% out of 1 person sitting the exam

Overall rate of integration into employment: 0%  out of 1 person 

Rate of integration into the intended profession: 0%  out of 1 person 

Rate of further study: 100% out of 1 person 

Rate of interruption during training: 0%

Rate of termination of apprenticeship contracts concluded: 0%

Added value of the establishment:

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