Kitchen clerk

To train operational kitchen assistants with the technical skills and aptitudes required for the job:

- Compliance with hygiene rules by practising the HACCP approach - Organised maintenance of the kitchen and equipment

- Control and storage of goods on deliveries

- Setting up required to prepare dishes (culinary techniques)

- Compliance with production technical sheets - Basic culinary techniques, the various cooking methods,...

- Working as part of a team, identifying and valuing one's own role and the role of others

- Adaptability of the professional environment to the bases of sustainable development.

Learning culinary technology and techniques (preliminary preparations and basic cooking)

Culinary technology: technical vocabulary, basic food processing, food categories, equipment, workstations, technical data sheets and their use.

Culinary techniques: preliminary preparations, simple cooking, making stocks and ordinary sauces.

HACCP hygiene rules

Microbiology: microbes and their effects

The HACCP method: legislation, hygiene, working methods, organisation of workstations, stocakge,circulation of goods and products, freezing, defrosting, waste management.

Knowledge of sustainable development methods

Sustainable development issues, taking them into account in your professional practice. Respect for the environment

Organisation and management of the workstation

- Overall organisation, organisation of one's workstation, supplies, storage in connection with the HACCP approach, distribution

Acquisition of techniques for job hunting

• Statement of skills and/or competencies

• All audiences

- Mastery of basic skills

- Little experience desired as a dishwasher or kitchen assistant

- Good presentation, ability to work as part of a team

- No previous history of allergies, good physical stamina (prolonged standing)

- Motivation for the job and knowledge of the expectations associated with it (hours in particular)

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

• Equipped technical platforms
• 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 company referent during training.

Taking into account the satisfaction of beneficiaries 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 GRETA-CFA TH referent.

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

Trainers experienced in individualising learning.

In-course evaluations (ECF)

Accreditation of skills

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

Positioning test and interview by appointment.

Interview by appointment.

Access for people with disabilities

Transport

Success rate: 90%

Satisfaction rate: 90%

Job placement rate: 80%

Recommendation rate by former trainees: 96%

Study continuation rate: 30%

Dropout rate during training: 10%

Our indicators can be consulted on the website : cliquez ici

Dynamic and recognised alumni network: cliquez ici

In order to improve the quality of our service, you can use the form available on the site cliquez ici to send us your complaints and suggestions