Titre à finalité professionnelle Commis de cuisine- TFP (vocational training certificate)

The kitchen assistant plays a central role in the catering industry. They help to prepare the culinary production by following the production instructions given by their superiors. In this role, they carry out various activities depending on the needs and size of the establishment: selecting and washing products before production, preparing all or part of the starters, main courses and desserts, laying out starters, hot courses and desserts, cleaning areas and workstations, receiving and storing deliveries.
The commis must comply with hygiene and health and safety regulations relating to catering during all these activities.
All these operations are carried out alone or as part of a team, applying instructions and respecting an organisation defined according to the flow of orders.
They carry out their work always under the responsibility of a cook, a head chef or the manager of the establishment.
They must wear regulated personal protective equipment and comply with all the protocols in force to contribute to their safety and that of those around them during the activities.

This course is structured around three skill blocks:

BC01 -. Preparing your workstation and your activity within a kitchen

Adopting a professional posture enabling you to collaborate effectively within a work group

Communicating in an understandable way with your work environment to facilitate the transmission of information

Applying safety rules in your workplace in order to ensure your protection and reduce any potential risks

Preparing your workstationby complying with instructions and production requirements while identifying information relating to food products and practices

Apply the rules and principles of food hygiene and safety in order to safeguard consumer health when preparing the workstation

Clean up your workstation (after any production) by applying hygiene and sustainable development protocols in order to obtain a clean and safe workspace.

Apply occupational health and safety rules to ensure the safety of yourself and others

BC02 - Make basic culinary preparations in accordance with production instructions

Prepare and cut products in accordance with current procedures and techniques

Make basic culinary preparations (starters, dishes) following the instructions in order to meet production requirements

Making basic restaurant desserts following the instructions in order to meet production requirements

Applying food hygiene and safety rules in order to protect the health of customers during culinary production

Respecting the production framework in order to meet the requirements expected in the kitchen

Receiving goods taking into account regulatory and contractual requirements in order to control products

Participating in the supply of goods by estimating the products required for production in order to limit wastage

Storing goods by applying storage methods, traceability and waste management

Apply food safety and hygiene rules when storing goods in order to ensure product health compliance

Apply occupational health and safety rules when handling goods in order to ensure the safety of yourself and others

• Professional qualification awarded by the CPNE-HCR Level 3 (CAP)

Find out more about this qualification (RNCP37859, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Medical restrictions on use: certain allergies and contraindications to prolonged standing

16 people

• Fully classroom-based training

• In-company on-the-job training
• Group lessons
• Classroom examination

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

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.

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Expert chef trade trainer

Trainers experienced in individualised learning.

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

Course evaluations (ECF)

Tests at the end of training (One-off evaluation)

Interview with a professional jury

Work in companies in the traditional or collective catering sectors.

Continue your studies in : CAP Cuisine

Access for people with disabilities

1st training session, we have no Quality indicators.