CQP Pizzaïolo

On completion of the training, the holder of this CQP is able to carry out the following activities:

• Receiving customers, taking orders and cashing them in
• Preparing and baking pizzas, complying with workplace safety rules and applying food hygiene rules
• Receiving products and taking part in the supply of goods from administrative documents and monitoring stock movements
• Storing products, taking account of storage methods and complying with health hygiene and workplace safety rules

BC01 - Customer relations and culinary production in a pizzeria

• Taking orders by adopting a welcoming posture and appropriate communication, in order to complete the sale
• Preparing and carrying out the cashing operations without error with customers in order to finalise the service
• Preparing and cleaning one's workstation before, Preparing and cleaning the workstation before, during and after culinary production in order to guarantee food hygiene
• Applying health and safety rules at work in order to ensure the safety of self and others
• Preparing pizza dough, by hand or with a mixer, and the various toppings and ingredients used in making pizzas (sauces, meat, vegetables, etc.).)
• Prepare and bake the pizza (including calzone), following the recipe, cooking times in order to satisfy the customer

BC02 - Receiving and storing goods

• Receiving goods, taking into account regulatory and contractual requirements in order to control products
• Participating in the supply of goods by estimating the products needed for production in order to limit wastage
• Storing 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

• Certificate of professional qualification (CQP) Level 3 (CAP)

Find out more about this qualification (RNCP37868, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Level 3ème or equivalent experience, ability to read and write French.

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms

Positioning upstream of training entry.

Interviews, remediation with the educational referent and/or company referent during training.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support by the TH referent.

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

Interview with a professional jury

Possibility of validating one or more skill blocks

Tests at the end of the course (One-off assessment)

Positioning test by appointment.

Interview by appointment.

Download pre-registration form

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Working as a pizza chef in a variety of catering sectors: traditional restaurants, chain restaurants, mass catering, fast-food outlets and in structures such as theme restaurants, brasseries, bistros, catering services and food-trucks.

Access for people with disabilities

Transport

Ligne 22,28,33/37a,33/37b

In Digne:www.dignelesbains.fr/mairie/regie-des-transports-urbains-dignois

Ligne1: Les Augiers/A;David-Neel - Stop "PG de Gennes"

1st training session, we have no Quality indicators.