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.

Maximum total duration of 875 hours, including 420 hours in a company and 455 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.

8

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons
• Classroom examination

Equipment

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

Monitoring and individualisation

Positioning prior to entry into training.

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

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

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA's TH referent.

Possibility of post-training support.

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

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

Trainers experienced in individualising learning.

In-course assessment (CCF)

Interview with a professional jury

Possibility of validating one or more skill blocks

Total price incl. VAT : 6825.00 €
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.

Apprenticeship training: Training is available within a minimum of 48 hours, subject to validation of your application and the position in the company (diploma compliance), until the end of the 1st month in which the action begins.

Contact us to register for a meeting.

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

Accessible to people with disabilities
. Lift keys available from school reception

Hosting

No hosting on this site

Catering

In-house snack bar at the lycée - Application restaurant and/or in-house brasserie outside school holidays only - Canteen in the Camus-Galliéni school complex

Transport

CAVEM and Varlib bus routes

Les internautes ont également consulté :
BAC PRO Cuisine  - Fréjus
CAP Cuisine - Draguignan
CAP Cuisine - Le Luc
CAP Cuisine - Fréjus

Satisfaction rate: 100% out of 3 people who responded to our satisfaction survey

Overall job placement rate: 50%

Position placement rate: 100%

Recommendation rate: 100% out of 3 people who responded to our satisfaction survey

Study continuation rate: 50%

Interruption rate during training: 0%

Termination rate for apprenticeship contracts: 0%

Added value of the establishment: spacious technical facilities, 1 workstation per apprentice, 1 production per apprentice, productions marketed in the application restaurant or takeaway sales within the training centre, company network shared with trainees