CS Certificate of Specialisation in Restaurant Desserts

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

He/she will be able to:

- Participate in the design of the dessert menu, demonstrating creativity.

- Design and make viennoiseries, savoury and sweet petits fours, entremets, pastries, ice creams... using the appropriate raw materials and techniques.

- Monitor orders and supply his/her workstation (purchase, receipt and storage of foodstuffs).

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

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

- Contribute to the work of a team in compliance with health and safety rules and recommendations relating to sustainable development.

- Pass on the information needed to market desserts to staff in contact with the customer.

The course is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote hands-on, progressive learning.

BC01 – Producing and serving desserts

• Organising production
• Carrying out preparations
• Preparing the serving station
• Managing orders and customer requests
• Plating up
• Serving and communicating during service

BC02 – Optimising and managing dessert production

• Gaining a thorough understanding of the desserts on the menu
• Taking part in the creation of a dessert
• Taking part in procurement
• Applying the rules on hygiene, food safety and health and safety at work
• Implementing recommendations on sustainable resource management

Throughout the course, learners receive personalised support with regular monitoring by the teaching team and progress reviews to tailor the learning to each individual’s needs.

A work placement also enables learners to develop their professional skills in a real-world setting.

Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learning in conditions that closely resemble the real-world workplace.

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

Find out more about this qualification (RNCP40287, 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.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

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.

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Assessment tests may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Integrate a brigade and eventually gain responsibility as a cook specialising in the preparation of restaurant desserts in catering and hotel-restaurant establishments, specialist establishments such as tea rooms, catering and event organisation companies.

Promote your career by becoming a chef de partie after a few years' practice.

Access for people with disabilities

1st training session, we have no Quality indicators.