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.

8 people

• Fully classroom-based training

The course combines face-to-face and distance learning. Learning takes place through a mix of sessions at the centre, virtual classes, online resources and regular support from the trainer.

• Educational flat

Positioning upstream of training entry.

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

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.

Contact us to register for a meeting.

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"

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