CS - Certificat de spécialisation Métiers du bar (Former Supplementary Certificate)

The trained professional will be able to:

- Participate in defining the establishment's commercial offer and communication
- Manage supplies and products in an eco-responsible manner
- Manage the opening and closing of the establishment
- Ensure the eco-responsible maintenance of work areas, equipment and materials
- Prepare and ensure the service of drinks and cocktails
- Welcome, advise and converse in French and English

The training 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 – Organising the service and helping to define the bar’s commercial offering as part of a sustainable approach

• Contribute to the establishment’s communications whilst complying with regulations
• Contribute to the development of the commercial offering
• Promote the commercial offering
• Contribute to the management of stock relating to the bar’s operations
• Carry out the opening and closing procedures for the establishment
• Maintain and clean the premises, equipment and fittings

BC02 – Sell, prepare and serve drinks and cocktails

• Carry out preliminary preparations and mix cocktail bases in accordance with health and safety regulations
• Set up and maintain operational workspaces throughout the shift
• Attend to customers in French and English
• Promote, sell and process payments in French and English in line with the commercial offering
• Prepare drinks and cocktails
• Serve, monitor service, clear tables and tidy up

Throughout the course, trainees 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 trainees to develop their 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 working world.

• Diploma from the Ministry of National Education and Youth Level 4

Find out more about this qualification (RNCP40096, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Experience working in the hotel and catering sector and/or a good understanding of the job and its constraints (shifts, standing, etc.), a taste for customer relations.

BP, CAP in the sector or first general or equivalent professional experience.

8 people

• Fully classroom-based training

• Personalised course
• Group lessons

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

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.

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.

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

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

Success rate: 100%

Satisfaction rate: 100%

Job integration rate:100%