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

• Equipped technical platforms
• Unmarked room with video projector

Positioning upstream of training entry.

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

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

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

In-course evaluations (ICE)

Positioning test by appointment.

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

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

Transport

establishment located in the north of the city (direction tarascon avignon) opposite Ets Leclerc

Quality of professional trainers

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