CS - Certificat de spécialisation Cuisinier en desserts de restaurant (formerly a complementary qualification)

On completion of their training, this cook specialising in the preparation of restaurant desserts will be able to work as part of a kitchen brigade.

He/she will be able to:

- Design and make viennoiseries, savoury and sweet petits fours, entremets, pastries, ice creams...

- Monitor orders and supply his/her workstation (purchasing, receiving and storing foodstuffs).

- Carry out quality control of products (preservation, storage temperature) and of his/her productions.

- Be familiar with all the classic and new products and equipment used in the pastry and kitchen workshop.

Block 1: Production of desserts served in a restaurant

• Organising the workstation
• Inventorising the specific needs of the service
• Controlling the production
• Playing out the various dishes
• Tasting the desserts and making arguments
• Providing the service

Block 2: Food hygiene and costs in catering

• Receiving and checking deliveries
• Controlling raw material stocks
• Operating end-of-service operations
• Orienting sales

Block 3: Communication and organisation applied to the production of desserts in a restaurant

• Planning materials
• Participating in purchasing
• Participating in the design of sales aids
• Integrating into a team
• Establishing a relationship with the various departments
• Participating in promotional and entertainment activities (dessert themes, buffets, local products..)

• Diploma from the Ministry of National Education and Youth Level 3 (CAP)

Find out more about this qualification (RNCP37380, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Good knowledge of the constraints associated with the job.

Sense of teamwork, rigour and a taste for the job.

BEP, CAP or other diplomas in the field of cooking are required or three years' professional experience in a kitchen.

16 people

• Fully classroom-based training

• In-company on-the-job training
• Group lessons
• Classroom examination

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

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 methods, support by the TH referent.

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

Expert assessors in the observation and analysis of results (mastery of skills).

Experienced trainers in the individualisation of learning.

Coursework assessment (CCF)

Interview with a professional jury 

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

Possibility of validating one/several skill blocks

Integrate a brigade and eventually gain responsibility as a cook specialising in the preparation of restaurant desserts.

Evolve in your career by obtaining, after a few years of practice, a position as chef de partie.

Access for people with disabilities

1st training session, we have no Quality indicators.