Titre professionnel commis de cuisine (TP)

The first essential link in a kitchen brigade. You prepare the ingredients, assist the chef and learn all the culinary secrets. A dynamic profession where precision and teamwork combine with creativity. An exciting gateway to the world of gastronomy, with excellent prospects for career development.

Training objectives:

• Receiving, storing and inventorying products
• Preparing, preparing and dispatching starters and desserts
• Preparing, preparing and helping to dispatch hot dishes
• Cleaning and restoring equipment, workstations and premises

The training is based around 4 blocks of skills:

Receiving, storing and inventorying products: receiving products; putting away products and monitoring stock levels.

- Prepare, dress and dispatch starters and desserts: carry out the set-up at the starters and desserts station; assemble, dress and dispatch starters and desserts.
- Prepare, dress and take part in the dispatch of hot dishes: carry out the set-up at the hot station; assemble, dress and take part in the dispatch of hot dishes.
- Clean and refurbish equipment, workstations and premises: clean and refurbish equipment and workstations; clean production premises and annexes.

- Company work experience periods

• Professional qualification from the Ministry of Labour Level 3 (CAP)
• Attestation of prior learning

Find out more about this qualification (RNCP38722, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Know how to read, write and count.

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

• 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.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

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 the course (one-off assessment)

Professional portfolio

Interview with a professional jury

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

• to 04 sep 2025 09h00
         Lycée des métiers des énergies et de l'industrie Charles Privat - 10 rue Lucien Guintoli - Arles

Sectors of activity:

• Commercial catering: gastronomic, bistronomic, traditional, hotel chains and catering, cafeteria, themed, brasserie, bistro.
• Collective catering: work, education, hospital, medical-social.
• Air and rail catering

Types of jobs accessible to the holder of the qualification:

• Cook's clerk.
• Community cook's clerk.
• First clerk.
• Turning clerk.

Continuing your studies in cook training

Access for people with disabilities

Transport

establishment located along the expressway near the fire station (bigot district)

1st training session