Fast food - Snacking - Food Truck

This course prepares students to work in a production capacity as a fast-food agent, in particular at different 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 grills and fried foods) - 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"

Integration period: Welcome, presentation of training objectives, knowledge of the professional environment, awareness of sustainable development, adaptation of training path

Module 1 - Learning culinary technology and techniques :

- Discovering the trade and technical vocabulary

- The different production stations

- Appropriating equipment and processing foodstuffs,

- Carrying out kitchen production in compliance with legislation, hygiene and safety standards.

Module 2 - Communication and Marketing: Welcoming customers, supplying and distributing dishes in fast food restaurants.

- Setting up the dining room.

- Setting up and engaging in distribution: serving at cold and hot stations and cashing out

Module 3 - HACCP method and sustainable development:

- The HACCP method (legislation, microbiology, hygiene of premises, cleaning and disinfection, organisation of workstations, waste storage).

- Acquiring knowledge of SD issues and introducing it into professional practice

Module 4 - Applied management concepts:

- Managing supplies (orders, stock methodology, inventory).

- Calculating cost and selling prices,

- Creating a Food Truck menu in relation to marketing skills and economic and legal knowledge related to the business.

Job search activities

Period in a company

• Statement of skills and/or competencies
• HACCP - Hazard Analysis Critical Control Point -

• All audiences

- Good representation of the job and good motivation to do it

- Knowledge of the conditions under which the job is carried out

- Know how to count, read and write in French

8 people

• Fully classroom-based training

• Personalised course
• Individual benefit
• Group lessons
• Services provided face-to-face and/or remotely

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

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.

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

Trainers experienced in individualising learning.

In-course evaluations (ICE)

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Positioning test by appointment.

Interview by appointment.

Integration into employment or setting up your own business (food-truck for example)

Access for people with disabilities

Transport

Success rate: 90%

Satisfaction rate: 95%

Recommendation rate by our former trainees: 95%