Re-training as a kitchen assistant

• Reacquire the gestures and postures associated with the "Commis de cuisine" profession
• Acquire confidence by readapting to the variety of tasks and work rhythms,
• Integrate into a supportive, hierarchical teamwork environment.

- Re-training in the technical gestures of the job of kitchen assistant: Technology and basic culinary techniques

• Checking and storing goods during deliveries
• Making preliminary preparations (peeling vegetables, stocks, short broths...)
• Prepare hors d'oeuvres and starters
  
• Organise your workstation and prepare simple dishes, master the cooking process
  
• Serve, distribute,
• Maintain  the kitchen and ancillary premises
• Acquire the basics of sustainable development in your professional environment.

- Hygiene rules through the Hygiene Pack (HACCP)

Remember and apply:

• the food hygiene and safety rules in the health control plan (PMS),
• the set of preventive and self-checking measures aimed at maintaining food hygiene,
• the HACCP procedures at the various workstations,
• the development of a kitchen cleaning plan in an HACCP-type approach.

- Regaining confidence in one's skills and qualities

• Preparing for the return to work in the context of Covid-19

- Integrating into a supportive, hierarchical teamwork environment.

• Developing interpersonal and relational skills(team, customers)
• Managing stress and getting organised 

- Organising and implementing a job search

• Certification of prior learning
• HACCP - Hazard Analysis Critical Control Point -

• All audiences

None

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations

Positioning upstream of entry to the training course.

Interviews, remediation with the educational referent and/or company referent during the course.

Taking account of beneficiary satisfaction during and at the end of the training course.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support by the GRETA-CFA TH referent.

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

In-course evaluations (ICE)

Register for the collective information day via your France Travail account or with your advisor and present yourself with the liaison form from the prescriber (Mission locale, France Travail...) for jobseekers.

Insertion into employment as a kitchen assistant.

Continuation of studies at CAP or BAC PRO Cuisine or Commercialisation et Services en Hôtel-Café-Restaurant

Access for people with disabilities

Quality of professional trainers

Satisfaction rate: 80%

Job placement rate: 60%

Recommendation rate by our former trainees: 80%