Multi-skilled Catering Employee vocational qualification (TP)

Through their mastery of culinary techniques and their service posture, multi-skilled catering staff contribute to customer satisfaction and the reputation of the establishment. They produce simple culinary dishes, prepare them with taste and distribute them with a welcome adapted to the type of customer.

BLOC01 - Prepare and present starters and desserts

Prepare and present starters and desserts
Assemble and present starters and desserts

BLOC02 - Prepare and present hot dishes and snack products

Prepare and present hot dishes and snack products
Assemble and dress hot dishes and snacking products

BLOC03 - Welcome, advise and serve customers

Set up distribution and catering areas
Welcome and advise customers
Serve customers and collect services

BLOC04 - Wash dishes and clean premises and equipment

Operate the dishwashing station
Wash dishes
Clean premises and equipment

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

Find out more about this qualification (RNCP38663, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Basic foundation: knowing how to read, write and count.

10 people

• Fully classroom-based training

• Personalised course
• 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 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 from the TH referent.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

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

Course evaluations (ECF)

Professional portfolio

Professional project

Interview with a professional jury

Possibility of validating one or more skill blocks

Positioning test by appointment.

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

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

Types of jobs available:

- multi-skilled catering employee/multi-skilled restaurant employee

- catering agent

- mass catering employee/canteen employee
- cafeteria employee/snack bar employee
- multi-skilled fast-food team member/fast-food agent
- hot-spot preparer - salesperson

Access for people with disabilities

Transport

establishment located in the north of the city (direction tarascon avignon) opposite Ets Leclerc

Success rate: XX% out of X people taking the exam

Satisfaction rate: XX% out of X people who responded to our satisfaction survey

Overall job integration rate: XX%

Recommendation rate: XX% out of X people who responded to our satisfaction survey

Study continuation rate: XX%

Added value of the establishment: