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.

Maximum total duration of 1,225 hours, including 725 hours in a company and 500 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• 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.

12 people

Teaching method

• Fully classroom-based training

Teaching methods

• Group lessons

Equipment

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

Monitoring and individualisation

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.

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.

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

In-course assessment (CCF)

Professional project

Possibility of validating one or more skill blocks

Total price incl. VAT : 7500.00 €
Hourly rate incl. VAT : 15.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

Depending on the funding body, training is available between 15 and 45 days before the start of the course. Please contact us for further information.

Contact us to register for a meeting.

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

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 (

Success rate: 100%

Satisfaction rate: 100%

Job entry rate: 56%