Catering Agent vocational qualification

This course is eligible for the CPF.

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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 700 hours, including 210 hours in a company and 490 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)

10 people

Teaching method

Fully classroom-based training

Teaching methods

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 education, professional lecturers.

Interview with a professional jury

Possibility of validating one or more skill blocks

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

In-course assessments (ECF)

Hourly rate incl. VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this training can be fully financed. Contact us.

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

Positioning test and interview by appointment.

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
.

- 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.

Number of learners * : 131

Satisfaction rate * : 92%

Exam pass rate * : 72%

Integration rate at the end of the course *: 77%
Continuation rate *: 5%

Break-up rate *: 42%

Drop-out rate * : 9%

(Rate calculated on those leaving the course)

* Reference period 01/09/2022 to 30/07/2023, calculated on the number of responses obtained

Openings:Agent(e) de restauration, Employé(e) de restauration collective, Employé(e) de cafétéria,Employé(e) polyvalent(e) de restaurant, Equipier(e) polyvalent(e) de restauration rapide, Préparateur(trice)-vendeur(se) en point chaud.
Further career path:
MC Catering clerk, MC Sommellerie
Successful career path:
- Tony, following his certification was recruited, as a Multi-skilled fast-food team member, in the establishment where he did his periods in the workplace.
  Two years later, he is a Restaurant Manager, managing a team of 6 people.