This training prepares students to carry out a production activity as a fast-food agent, in particular at the various workstations in the kitchen, self-service, and incorporating an opening onto the "Food Truck" product .
To give jobseekers sufficient mastery of activities specific to this type of catering, such as:
- preparing simple cold and hot dishes (starters, hot starters, salads, desserts, ice creams) and carrying out simple cooking in accordance with precise standards (doses, composition, cooking, presentation).
- distributing culinary productions to the various cold and hot self-service shelves and counters in contact with customers (starters, hot dishes, desserts, simple grilled and fried meats) - carrying out, cleaning the various rooms and workstations in the kitchen and self-service.
- acquiring the food safety hygiene rules of the health management plan (PMS), health and safety instructions at work and recommendations in terms of sustainable development and Corporate Social Responsibility (CSR)
- acquiring notions of management in order to make jobseekers aware of the possibilities of validating a "Food Truck"
professional project.Integration period: Welcome, presentation of training objectives, discovery of the professional environment, awareness of sustainable development, adaptation of course - 7 hours
Module 1 - 144 hours
Learning culinary technology and techniques
§ Discovering products and trends suited to snacking
§ Learning the basics needed to understand food processing, discovering the trade and the technical vocabulary, the equipment, the different workstations (ergonomics at the workstation)
§ Making hot, cold, savoury, sweet preparations
§ Learning the different cooking methods
§ Assembling, dressing and packaging culinary productions
Module 2 - 36 hours
Communication and Marketing
§ Welcoming customers, supplying and distributing dishes in fast-food restaurants
§ Carrying out the set-up
§ Carrying out the distribution set-up and ensuring service at cold and hot stations and carrying out cash collection
§ Using new means of communication to enhance its menu
Module 3 - 30 hours
Food hygiene and safety and sustainable development
- The food hygiene approach in commercial catering, legislation, microbiology, hygiene of premises, cleaning and disinfection, organisation of workstations, waste storage
- Acquire knowledge of the issues involved in sustainable development and introduce it into your professional practice
Module 4 - 36 hours
Notions of applied management
- Carry out work relating to supply management (orders, stock methodology, inventory)
-Carry out cost and sales price calculations, creation of a menu in relation to marketing skills and economic and legal knowledge related to the business
-Use tools related to the trade (office automation, digital, booking, stock management and ordering software)
Related certifications - 34 hours
- SST (14 hours)
- Food hygiene in commercial catering
- Operating licence (20 hours)
Bilan, régulation, évaluation du dispositif - 14 heures
Knowledge of the conditions under which the profession is carried out or knowledge of the sector of activity - Physical aptitude for carrying out the profession - Ability to read and write in French - Basic logical reasoning skills (mastery of basic operations)
.12 people
Positioning upstream of training entry.
Interviews, remediation with the educational referent and/or company referent during training.
Taking account of beneficiary satisfaction 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 TH referent.
In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.
Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.
Trainers experienced in individualising learning.
Tests at the end of training (One-off assessment)
.Positioning test by appointment.
Interview by appointment.
Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).
Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.
Contact us to register for a meeting.
Working for companies in the sector
Access for people with disabilities
Accessible to people with disabilitiesCatering
Access to the school's self-service restaurantTransport
VarlibThe resources available to trainees. For a fast food snacking chef, the material resources made available to trainees are crucial to guaranteeing quality training that enables them to acquire the skills they need to do the job.
1st training session, we do not have Quality indicators.
Added value of the establishment: Practical work within a partner restaurant
GRETA - GIP FIPAN
GRETA - GIP FIPAN
FORPRO-PACA
Réseau Formation Professionnelle
de l'Éducation nationale
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