CS - Certificat de spécialisation Employé Barman (formerly Mention Complémentaire)

The trained professional will be able to:

- manage supplies, stocks and relations with suppliers.

- maintain and clean the bar, wash dishes and commission refrigeration and coffee machines.

- prepare and serve drinks and classic cocktails or those he/she creates.

- manage sales: cash in, close accounts and draw up sales statements

- welcome, advise and converse with customers in both French and English

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 practical and progressive learning.

BC01 - Cocktail mixing and drink preparation

• Setting up the premises, equipment and products
• Measuring out ingredients using suitable glassware
• Mastering cocktail preparation
• Serving and monitoring service
• Checking stock levels
• Checking that equipment is in working order

BC02 -Drawing up cocktail technical data sheets, legislation and management procedures applicable to the bar

• Receiving and checking perishable and non-perishable products
• Drawing up and using technical data sheets
• Drawing up a dosage guide
• Calculating costs and ratios
• Determining a selling price

BC03 -: Communication and marketing in a bar setting

• Recording, invoicing and collecting payment for an order
• Welcoming customers
• Using sales materials
• Advise and guide customers in their choices
• Gather information to better inform customers
• Help to create a lively atmosphere in the shop
• Carry out till operations

Throughout the course, students 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 participants to develop 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 (RNCP37379, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Maximum total duration of 1100 hours, including 600 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

Professional experience in the "hotel-restaurant" sector and/or a good understanding of the job and its constraints (staggered working hours, standing, etc.), a taste for "customer" relations.

Basic knowledge and skills in oral and written communication and arithmetic (mastery of the 4 basic operations, proportionality)

10 people

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons

Equipment

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

Monitoring and individualisation

Positioning upstream of entry to the training course.

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

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

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, 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.

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

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.

Insertion into employment in hotels, palaces, restaurants, theme bars, discotheques, pubs, leisure centres, liners, casinos,... in positions as bar clerk, barman employee, barmaid employee.

Access for people with disabilities

Accessible to people with disabilities
. The site has an entrance for people with disabilities or reduced mobility. An intercom is available to open this door.

Catering

The Lycée has a school canteen and cafeteria which are only open during school holidays. Private catering options are available nearby;

Transport

Cannes train station nearby, bus stop 2 minutes' walk away.

Course monitoring and assessment programming based on trainee progress

Learning dynamics based on professional simulations and group mobilisation

Experience of trainers and expertise in the content and expectations of the diploma

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Success rate: 83%

Satisfaction rate: 100%

Job entry rate: 62%

The school's assets: 2 educational bars dedicated to continuing education, one of which is integrated into a training restaurant

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