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"
professional project.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
- 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
16 people
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.
Trainers experienced in the individualisation of learning.
Teachers certified in Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.
Evaluation experts in the observation and analysis of results (mastery of skills).
In-course evaluations (ICE)
.Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).
Interview by appointment.
Contact us to register for a meeting.
Integration into employment or setting up your own business (food-truck for example)
Access for people with disabilities
Accessible to people with disabilities1st training session, we have no Quality indicators.
GRETA-CFA Provence
GRETA-CFA Provence
FORPRO-PACA
Réseau Formation Professionnelle
de l'Éducation nationale
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