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.

• 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)

12 people

• Fully classroom-based training

• Group lessons

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

Positioning upstream of entry into training.

Possibility of post-training support.

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

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

Trainers experienced in individualising 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

Positioning test by appointment.

Interview by appointment.

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

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

Catering

Transport

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

Our indicators can be consulted on the website : cliquez ici