CS - Certificat de spécialisation Pâtisserie en boutique (ex Mention complémentaire) (CS PB)

The holder of a MC/CS* Pâtisserie de boutique is a specialist in the production of desserts and entremets, cakes and petits fours, travel cakes, elaborate tarts and croquembouches. He or she works mainly in a pastry laboratory. In compliance with hygiene, food safety and security regulations, you will be responsible for :
- Organising and managing the manufacture of boutique pastry products
- Supplying the sales area with pastry products
- Highlighting production choices
- Monitoring production by promoting it to shop assistants

The holder of the MC/CS* Boutique Pastry can then work as a highly qualified pastry worker in craft companies, private establishments (tea rooms), catering or event organisation companies, catering or hotel establishments.

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 encourage hands-on, progressive learning.

BC01 - Production of desserts, small cakes and petits fours, travel cakes, elaborate tarts and croquembouches:

• Basic preparation
• Assembly and finishing of finished products

(Workplace environment, professional practice, applied sciences relating to health and safety)

BC02 - Optimisation of pastry production:

• Selection and optimisation of techniques and raw materials
• Optimisation and monitoring of production

(Workplace environment, professional practice, applied sciences relating to health and safety) 

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 students 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-world workplace.

• Complementary Certificate of Specialisation (CCS) Level 3

Find out more about this qualification (RNCP38761, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Maximum total duration of 1000 hours, including 500 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

Have a CAP Pâtisserie or a Bac Pro Boulanger Pâtissier.

12 people

Teaching method

• Fully classroom-based training

Teaching methods

• Group lessons

Equipment

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

Monitoring and individualisation

Positioning upstream of entry to training.

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

Taking into account the satisfaction of beneficiaries during and at the end of training.

Possibility of post-training support.

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

The industrial manufacturing and mass retail sectors also offer many opportunities in this profession. You can also go on to take a related CAP in chocolate making (in 1 year) or a BTM Pâtissier (in 2 years).

Access for people with disabilities

Accessible to people with disabilities
. the establishment is accessible to the disabled (ground-floor rooms and lifts)

Catering

A canteen and the hostel cafeteria are available to trainees. We also have 3 application restaurants.

Transport

The Lycée Paul AUGIER is located 50 metres from Nice Saint Augustin railway station and is served by tram lines 2 and 3, bus and interurban bus (

1st session in 2022

Success rate: 100%

Satisfaction rate: 96%

Job integration rate: 80%