Kitchen assistant

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

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• 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 1,124 hours, including 203 hours on the job and 921 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

12 people

12 people

Teaching method

• Fully classroom-based training

Teaching methods

The training takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

Equipment

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Assessment prior to the start of the training programme.

Option for post-training support.

Feedback on participants’ satisfaction during and at the end of the training programme.

Trainers with experience in individualised learning.

Teachers certified by the French Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.

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.

Total price incl. VAT : 11973.00 €
Hourly rate incl. VAT : 13.00 Hourly rate including VAT: €13.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Interview by appointment.

Positioning test by appointment.

Show up with the liaison form from the prescriber (Mission locale, Pôle emploi...).

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.

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
. 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 (

Les internautes ont également consulté :
BAC PRO Cuisine  - Nice

1st training session, we have no Quality indicators.