CS Certificat de Spécialisation Employé traiteur (Former Supplementary Certificate)

The caterer produces meals for sale in shops or for home service at home. They are mainly involved in the production stage, where they prepare and cook the food.
They know how to present the sweet and savoury pastries they make in an attractive way. They may also be involved in distribution, advising customers, arguing a sale or taking an order.
They must be able to organise their work to ensure that products are well preserved, apply hygiene rules and manage stocks.
The catering employee may work for in-store caterers, restaurants or caterers organising receptions.

The job involves:

- making meals for sale in shops or for home service at home,
- ensuring the aesthetic presentation of the sweet and savoury pastries they make and packaging the meals before delivery to the customer,
- advising customers, arguing a sale or taking an order,

- knowing how to organise their work to ensure the products are well preserved, applying hygiene rules and managing stocks.

BC01 - Production and promotion of catered dishes

- Write the technical sheet for a dish based on a selection of products and imposed techniques

- Calculate the cost of the raw materials for a dish

- Carry out the preliminary preparations of the foodstuffs

- Produce dishes in compliance with hygiene and safety rules

- Present and promote the prepared dishes

- Lay out a buffet, set up a counter a display case

- Implementing preparation techniques

- Implementing cooking techniques

- Proposing culinary preparations designed to balance a meal

- Anticipating the risks of a foodstuff or preparation changing by applying prophylactic measures relating to the health monitoring of data, cleaning and disinfecting premises, monitoring the state of health of staff

- Characterise catering activities and services

- Market according to the catering service: shop sales, home delivery, takeaway sales, outside service...)

- Organise your work according to a production schedule

- Establish a cost price and a theoretical selling price

- Complete professional documents (order form, delivery note, invoice)

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

Find out more about this qualification (RNCP37566, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Access to training for this additional qualification is open to holders of one of the following diplomas: - BEP hôtellerie-collectivités, option cuisine; - BEP hôtellerie-restauration, option cuisine; - BEP alimentation; - CAP cuisinier; - CAP cuisine; - CAP charcutier préparation traiteur; - CAP charcutier traiteur; - CAP boulanger; - CAP préparateur en produits carnés; - CAP poissonnier ; - CAP (vocational certificate) in pastry-making, ice-cream-making, chocolate-making and confectionery; - Brevet de compagnon boucher-charcutier (apprentice butcher and butcher) issued by the Alsace and Moselle chambers of commerce; - Baccalauréat professionnel métiers de l'alimentation (vocational baccalaureate in food professions); - Baccalauréat professionnel restauration (vocational baccalaureate in catering); - Baccalauréat technologique hôtellerie (vocational baccalaureate in hotel management). Candidates who have completed training abroad of a comparable level and in a sector related to the purpose of the above-mentioned diplomas may also be admitted to the course, by decision of the rector following advice from the teaching team.

12 people

• Fully classroom-based training

• Group lessons

• 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 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 TH referent.

Possibility of post-training support.

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

Trainers experienced in individualising learning.

Tests at the end of training (one-off assessment)

In-training assessment (CCF)

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the period of validity of the modules obtained is : 5 years

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

Positioning test by appointment.

Interview by appointment.

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Exercer dans les entreprises du secteur des traiteur artisanaux ou rayon traiteur dans la grande distribution, charcutiers traiteurs, restaurants

Accesser aux métiers suivants : traiteur, chef traiteur

Access for people with disabilities

• • Number of learners *: 131
  • Satisfaction rate *: 92%

  • Exam pass rate *: 72%
    
    
  • Integration rate at end of course *: 77%
    
    
  • Continuation rate *: 5%
    
    
  Break-up rate *: 42%
  
  Drop-out rate * : 9%

  (Rate calculated on those leaving the course)

  * Reference period 01/09/2022 to 30/07/2023, calculated on the number of responses obtained

• Openings:
  
  
• Course continuation :
  
  
• Successful course :

• Added value:

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