CS - Catering specialisation certificate

• Overseeing pre-production operations
• Preparing hot and cold dishes for a group of guests 

BC02 - Serving dishes 

• Plating up dishes
• Managing workflow

BC03 - Carrying out maintenance tasks on premises and equipment 

• Cleaning the premises
• Cleaning equipment using machines 

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 favours 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 Agriculture and Food Sovereignty Level 3

Find out more about this qualification (RNCP38657, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Have a CAP cuisine, CAP APR, BPA Transformations Alimentaires or CAP métiers de bouche by dispensation or have 12 months or more experience in the kitchen.

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Unmarked room with video projector

Positioning upstream of entry to training.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the Académie de Nice CFA disability referent.

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

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

Pre-registration: cliquez ici

As an apprentice: the course is available within a minimum of 48 hours, subject to validation of your application and availability of places, until the end of the 1st month in which the course starts

Join the following professions:

Cook

Chief cook

Production manager in mass catering

Catering/service agent,

Commercial/kitchen clerk

Multi-skilled catering employee

Access for people with disabilities

1st training session, we have no Quality indicators.