CS - Catering specialisation certificate

BC01 - Leading the production of culinary preparations

- Making hot and cold preparations for a group of diners

BC02 - Distributing culinary preparations

- Setting plates
- Managing flows

BC03 - Carrying out maintenance operations on premises and equipment
- Cleaning premises
- Cleaning equipment using machines

• 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.

Coursework assessment (CCF)

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.