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 that offers great prospects for career development.

At the end of the training course the candidate will be able to produce simple culinary productions, dress them with taste and send them out in accordance with the instructions of their line manager and in compliance with hygiene and safety rules...

 Training objectives: 

• Receiving, storing and inventorying products
• Preparing, preparing and dispatching starters and desserts
• Preparing, preparing and participating in the dispatch of hot dishes
• Cleaning and restoring equipment, workstations and premises

The training is based around 4 skill blocks:

BC01 - Receive, store and inventory products:

BC02 - Prepare, dress and send starters and desserts:

Carry out the mise en place at the starters and desserts station
Assemble, dress and dispatch starters and desserts

BC03- Prepare, dress and take part in the dispatch of hot dishes:

Carry out the mise en place at the hot station
Assemble, dress and take part in the dispatch of hot dishes

BC04 - Clean and refurbish equipment, workstations and premises:

Clean and refurbish equipment and workstations
Clean production premises and their annexes

• Professional qualification from the Ministry of Labour Level 3
• 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.

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