Catering Agent vocational qualification

On completion of their training, holders of the Professional qualification will be able to:
- contribute to the quality of service and customer reception within the company,
- take delivery of raw materials and carry out the initial processing of food products,
- assemble and accommodate various ranges of products,
- prepare and enhance hors d'oeuvres, desserts and "snacking" type preparations,
- set up the dining room, stock the various counters and serve hot dishes,
- prepare simple cold and hot dishes (hors d'oeuvres, hot starters, desserts, snack-type preparations) and carry out cooking in compliance with production standards (quantity, composition, presentation),
- in compliance with the company's instructions and by applying the rules of hygiene and food safety in accordance with the principles of the HACCP approach, prepare simple cold and hot dishes (starters, hot starters, desserts, snack-type preparations) and carry out cooking in compliance with the production standards (quantity, composition, presentation),
- distribute culinary products to the various cold and hot self-service shelves and counters,
- bring pre-prepared culinary preparations (PCEA) up to temperature, and cook on the grill and in the deep fryer,
- record the contents of trays and "snacking" type preparations and collect the cash, wash the kitchen utensils and crockery and clean the various workstations.

Certification of Professional Skills 1:Prepare in assembly hors d'oeuvres, desserts and snacking-type preparations
Prepare food raw materials for processing and assembly
Prepare the assembly and dressing of hors d'oeuvres, desserts and snacking-type preparations

Certification of Professional Skills 2: Prepare grills and reheat pre-prepared culinary preparations (PCEA)
Reheat pre-prepared culinary preparations (PCEA)
Provide culinary production at the grill station

Certification of Professional Skills 3: Welcome customers and distribute dishes in self-service catering
Perform the set-up of the self-service dining room
Perform the distribution set-up and ensure service at cold and hot stations
Register the contents of meal trays and "snacking" type preparations, and carry out cash collection

Certification of Professional Skills 4: Cleaning kitchen utensils and machine-washing dishes
Cleaning kitchen utensils
Machine-washing dishes

• Professional qualification from the Ministry of Labour Level 3

Find out more about this qualification (RNCP35650, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Maximum total duration of 782 hours, including 140 hours in a company and 642 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

• Mastery of basic skills: understand the French language and make yourself understood orally; read and write simple sentences; add, subtract and multiply
• Have some knowledge of the English language.
• Be committed to the job, be aware of the constraints and accept them.
• Have a sense of teamwork, be able to adapt.
• Do not have any medical contraindications to the job (prolonged standing)

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10 people

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons

Equipment

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

Monitoring and individualisation

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 training, professional speakers.

Trainers experienced in individualising learning.

Tests at the end of training (one-off assessment)

In-training assessments (ECF)

Professional portfolio

Interview with a professional jury

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the period of validity of the modules obtained is : 5 years

Hourly rate incl. VAT: €10.67
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

To register for the collective information:

- directly with your Pôle Emploi advisor

- directly on your Pôle Emploi personal space

- directly with the training organisation: 04.92.72.72.29

Must attend the collective information to apply: administrative file to complete, test to assess key communication and logical reasoning skills and oral motivation interview.

Depending on the funding body, training is available between 15 and 45 days before the start of the course. Please contact us for further information.

Integrate professional life in both commercial and social catering: in cafeterias, company restaurants, community catering, fast-food restaurants, themed restaurants, hotel chains, traditional small-scale catering and brasseries.

Access for people with disabilities

Accessible to people with disabilities
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- learning activities based as closely as possible on the conditions of professional practice.
- a personalised pathway at the heart of a group learning system.
- validation throughout the support pathway based on and programmed according to the progress made by each individual.
- preparation for the final professional simulation test thanks to numerous professional micro or macro simulations.

Recommendation rate by our former trainees for all courses in 2022: 100%

Success rate: new course at the Manosque branch, no statistics for the moment

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