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.

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 – Production and presentation of catering dishes

• Draw up a technical specification for a dish based on a selection of specified products and techniques
• Calculate the cost of raw ingredients for a dish
• Carry out preliminary food preparation
• Produce dishes in accordance with health and safety regulations
• Present and showcase the prepared dishes
• Set up a buffet, a counter or a display case

• Apply preparation techniques
• Apply cooking techniques

BC03 - Applying the principles of balanced nutrition and hygiene to catering preparations

• Proposing culinary preparations designed to balance a meal
• Anticipating the risks of changes in a foodstuff or preparation by applying preventative measures relating to the health monitoring of data, the cleaning and disinfection of premises, monitoring staff health

BC04 - Management and commercial techniques applied to the catering business

• Describe catering activities and services
• Market catering services: in-shop sales, home delivery, takeaway, off-site catering, etc.)
• Organise one’s work according to a production schedule
• Calculate the cost price and a theoretical selling price
• Complete professional documents (purchase order, delivery note, invoices)

Throughout the course, learners 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 learners 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 learners to learn in conditions that closely resemble the real working world.

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

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.

10

• Fully classroom-based training

• Group lessons

• Language laboratory
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of entry into training.

Positioning upstream of entry into training.

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

Taking account of 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.

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

Trainers experienced in individualised learning.

Trainers approved by the prefecture.

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

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

Positioning test by appointment.

Interview by appointment.

Contact us to register for a meeting.

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

Catering

Transport

Success rate: 100%

Satisfaction rate: 100%

Job integration rate:85%