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

• Resource centre
• 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.

Skills statement

Participation in a group information session: present yourself with an updated CV

Positioning test and interview by appointment: accueil@greta-cfa-84.fr

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

Pre-registration link: cliquez ici

Contact us to register for a meeting
accueil@greta-cfa-84.fr

Access for people with disabilities

• Indicators
• Number of learners *: 7
• Number of learners sitting the exam: 7
• Satisfaction rate *: 80%
Exam pass rate * : nc
• Integration rate at the end of the course *: 25%
• Integration rate in the intended profession *: 25%
Study continuation rate *: 13%Break-up rate *: 0%Drop-out rate * : 20%

• • • 
      (Rate calculated on leavers from the course)

    * Reference period 01/09/2023 to 30/07/2024, calculated on the number of responses obtained

  Openings: Commis de cuisine
  
  
  • Courses continued:CAP Cuisine
    
    
  • Pours Réussite:

    • Leila joined a brigade in a gourmet bistro following her certification.

      She hopes, in the short term, to set up her own business in the Gard.

  • Added value:

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