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.

BC01 - Produce and dispatch desserts

- Organise production
- Make preparations
- Prepare dispatch station
- Manage vouchers and customer requests
- Dress
- Send and communicate during the service

BC02 - Optimise and manage dessert production

- Take ownership of the desserts on the menu
- Participate in the creation of a dessert
- Participate in supplies
- Apply the rules of hygiene, food safety and safety at work
- Implement sustainable resource management recommendations

• 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.

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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 or more skill blocks

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.