Professional title: Restaurant Server

The restaurant waiter maintains and sets up the premises and equipment, greets the customer, offers food and drink, takes the order and provides service. They showcase the expertise of the establishment and its cuisine and ensure that optimum conditions of comfort are maintained for the customer. The waiter is the interface between the customer and the company and contributes to the good image and reputation of the establishment.

The holder of the Restaurant Waiter vocational qualification is able to:

- welcome customers, advise them on their choices with an appropriate sales pitch

- take orders and handle receipts

- serve food and drinks at the table or buffet

- clean and set up the catering area in compliance with hygiene and safety rules

The course is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions in order to promote hands-on, progressive learning.

The course is structured around three skill modules, or Certificates of Professional Competence (CCP):

CCP 1 – Carrying out preparatory work for catering services:

• Cleaning and maintaining catering areas and ancillary premises
• Setting up catering areas and ancillary premises
• Setting up different types of buffet

CCP 2 - Welcoming and advising customers and taking their orders:

• Welcoming customers and escorting them to their table
• Presenting menus, taking orders and passing them on to the relevant departments

CCP 3 - Providing catering service:

• Prepare and serve drinks in accordance with service regulations
• Carry out the various types of table and buffet service
• Prepare, check and collect payment for a bill

Throughout the course, learners receive personalised support with regular monitoring by the teaching team and progress reviews to tailor the learning to each individual’s needs.

A work placement also enables students to develop their professional skills in a real-world setting. Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learning in conditions that closely resemble the real-world workplace.

• Professional qualification from the Ministry of Labour Level 3

Find out more about this qualification (RNCP34422, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Know how to read and write French.

12 people

• Fully classroom-based training

The training takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

• 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.

Equivalences and gateways: to be studied on a case-by-case basis depending on the candidate's background.

Teachers certified by the French Ministry of Education, trainers with a three-year higher education qualification and significant experience in adult education, and professional practitioners.

Trainers accredited by the prefecture.

Expert assessors specialising in observation and the analysis of results (mastery of skills).

Trainers experienced in tailoring learning to individual needs.

Expert trainers in specific trades

This course consists of certified skill modules, which can be undertaken and assessed separately. 

For this professional qualification, ongoing assessments (ECF) are organised throughout the course to evaluate the candidate’s progress and their mastery of professional skills.

The final examination takes place before a two-member examination panel comprising professionals from the sector. It comprises a professional role-play and an interview based on the professional portfolio (DP), which highlights the experience and skills developed by the candidate.

The final examination takes place within two months of the end of the training programme.

The examination panel validates all or part of the Professional Qualification. In the event of partial validation, the professional competence certificates (CCP) (or competence blocks) obtained are valid for a period of 5 years.

The candidate may subsequently complete the missing blocks to obtain the Professional Qualification in its entirety.

Consultations by appointment.

If you would like to pre-register or find out more, click here:

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

Apprenticeship training: Training is accessible within a minimum of 48 hours subject to validation of your application and the position in the company (diploma compliance) and this until the end of the 1st month of the start of the action.

Exercer dans les entreprises des secteurs de la restauration ou en café brasserie les metiers suivants:

• Serveur en restauration.
• Commis de restaurant.
• Demi-chef de rang.
• Chef de rang.

Pours poursuivre ses études en Mention complementaire "Employé barman"

Access for people with disabilities

Assessment throughout the course and a programme of assessments tailored to trainees’ progress
A learning environment based on professional simulations and group engagement
Trainers’ experience and expertise in the course content and the qualification’s learning outcomes.

Training available as a one-year professional reskilling programme (funding: CPF, Professional Transition, apprenticeship or professional training contract)

The institution’s added value:

Course delivered at the Aixcellence Campus for the Hospitality, Catering and Tourism (HRT) sector

Campus ideally located in Aix-en-Provence

Innovative and fully equipped technical facilities

Expert industry trainers and professional guest speakers

School-business partnership with the GHR of the Sud Region and the Club Hôtelier Aixois

Sponsored by Chef Jean-Marie MERLY and the Association des Disciples d’Escoffier of the Mediterranean Region

As this is the first training session, we do not yet have any quality indicators.

Our indicators can be viewed on the website: click here