Kitchen assistant

This course is eligible for the CPF.

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The kitchen assistant plays a central role in the catering industry. They help prepare meals by following the production instructions provided by their line managers. In this role, they carry out various tasks depending on the needs and size of the establishment: selecting and washing ingredients prior to preparation, preparing all or part of the starters, main courses and desserts, plating up starters, hot dishes and desserts, cleaning work areas and workstations, and receiving and storing deliveries.
The commis must comply with the regulatory health and safety requirements relating to the catering industry whilst carrying out all these activities.
All these tasks are carried out either alone or as part of a team, following instructions and adhering to a system organised according to the flow of orders.
They always carry out their work under the supervision of a cook, a head chef or the manager of the establishment.
They must wear the required personal protective equipment and follow all applicable protocols to ensure their own safety and that of those around them whilst carrying out their duties.

This course is structured around three blocks of skills:

RNCP37859BC01 -. Preparing your workstation and your activity within a kitchen

Adopting a professional posture that enables you to collaborate effectively within a work group
Communicating comprehensibly with your work environment to facilitate the transmission of information
Applying safety rules in your workplace in order to ensure your protection and reduce any potential risks
Preparing your workstation by complying with instructions and production requirements while identifying information relating to food products and practices
Applying the rules and principles of food hygiene and safety in order to safeguard consumer health when preparing the workstation
Cleaning up his/her workstation (after any production) by applying hygiene and sustainable development protocols in order to obtain a clean and safe workspace.
Apply occupational health and safety rules in order to ensure the safety of yourself and others

RNCP37859BC02 - Make basic culinary preparations in accordance with production instructions

Prepare and cut products in accordance with current procedures and techniques
Make basic culinary preparations (starters, dishes) following the instructions in order to meet production requirements
Prepare basic restaurant desserts following the instructions in order to meet production requirements
Apply food hygiene and safety rules in order to protect the health of customers during culinary production
Respect the production framework in order to meet the requirements expected in the kitchen

RNCP37859BC03 - Receive and store goods

Receive goods taking into account regulatory and contractual requirements in order to control products
Participate in the supply of goods by estimating the products required for production in order to limit wastage
Store goods by applying storage methods, traceability and waste management
Apply food safety and hygiene rules when storing goods in order to ensure product health compliance
Apply occupational health and safety rules when handling goods in order to ensure your own safety and that of others

Professional qualification awarded by the CPNE-HCR Level 3

Find out more about this qualification (RNCP37859, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Maximum total duration of 400 hours, including 120 hours in a company and 280 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

All audiences

12 people

Teaching method

Fully classroom-based training

Teaching methods

Personalised course
Group lessons

Equipment

Equipped technical platforms
Unmarked room with video projector

Monitoring and individualisation

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 TH referent.

Beneficiary satisfaction is taken into account during and at the end of training.

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

Trainers Chef

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

Trainers experienced in individualising learning.

Each competence module of the qualification is assessed individually, and the qualification is deemed to have been awarded once the candidate has successfully completed all three modules.

Hourly rate incl. VAT: €13.00
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

For apprenticeship courses starting in September, the access deadline is from September to November (in special cases, please contact us).

Work in companies in the traditional or collective catering sectors.

Continue your studies in : CAP Cuisine

Access for people with disabilities

Accessible to people with disabilities
.

First training session, we do not have Quality indicators.

The material resources made available to the trainee.