BP Arts de la Cuisine

This qualification paves the way for a career as a qualified chef in gourmet or institutional catering. It enables graduates to organise and plan their own culinary output whilst meeting performance targets.

Upon completion of the course, candidates will be able to carry out the following tasks:

• Planning and organising catering services
• Preparing and producing food in the kitchen
• Managing catering operations

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

BC01 - Designing and organising catering services

• Designing services
• planning services
• managing supplies and stock whilst taking sustainability issues into account

BC02 - Prepare and produce food in the kitchen

• Organise and manage workstations throughout kitchen operations
• Master culinary techniques
• Organise and supervise the plating up and dispatch of dishes

BC03 - Manage catering operations

• Acting responsibly within the context of one’s professional activity
• Helping to lead staff within a team
• Managing one’s career path

BC04 - Expression and knowledge of the world

• Applying the cultural knowledge acquired during the course to produce and analyse a variety of texts and materials

BC05 - Modern languages

• CEFR level B1+ skills – Expressing oneself orally in a continuous manner – Interacting in a foreign language – Understanding a written document in a foreign language

BC06 - Arts applied to the profession

Produce an aesthetic piece of work appropriate to the profession, applying the skills and knowledge covered in ‘Design and organisation of catering services’ and ‘Food preparation and production’. After analysing the historical, graphic, formal, colour, textural and/or symbolic elements of the visuals provided and reference materials, the candidate will produce a graphic proposal consistent with the catering sector.

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.

• Diploma from the Ministry of National Education and Youth Level 4

Further information on this qualification (RNCP38431, exact title of the qualification, name of the awarding body, date of registration of the certification) by clicking here.

• All audiences

Have a CAP in cookery or BEP in culinary production or 3 years' professional experience

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms

Positioning prior to entry into training.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support by the GRETA-CFA 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.

Interviews, remediation with the educational referent and/or the company referent during the course.

Taking into account the satisfaction of beneficiaries during and at the end of training.

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

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Assessment tests may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Be a holder of a CAP Cuisine

Contact us by email, telephone or on site for an application file.Here are the steps involved in examining your application:

1. Checking prerequisites
   We will start by checking that you have the prerequisites needed to join the course.
   If this is not the case, your application cannot be accepted at this first stage. We will then suggest ways for you to follow a suitable course before you can apply again.
2. Positioning tests
   You will be invited to take some positioning tests. The results will determine the next stage of your application, and you will be informed of the conclusions.
3. Individual interview
   You will then be offered an interview to assess your motivation, the consistency between your career plan and the content of the course, and your ability to progress in the professional world on a sandwich course.
4. Contract on a sandwich course
   For apprenticeship courses, final validation of your application will depend on the signing of a sandwich course contract with a company. You will therefore need to start actively looking for a company.

Placement in roles as cooks with high-level qualifications, primarily in gourmet restaurants, or any other type or concept of catering establishment.

Access to the following roles: Cook, Chef de Partie, Sous-Chef

Following professional experience and depending on their skills, graduates are expected to take on a position of responsibility in the kitchen and to progress within all forms and concepts of the catering industry. They may be called upon to set up, take over and/or manage a business or catering unit.

Access for people with disabilities

Transport

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

Course monitoring and assessment programming based on trainee progress

Learning dynamics based on professional simulations and group mobilisation

Experience of trainers and expertise in the content and expectations of the diploma

Practical classes give trainees the opportunity to work independently: programming a production, organising it, carrying it out and analysing it. BP trainees supervise clerks during Practical Work, and are required to self-evaluate their performance.

Success rate: 67% out of 3 people sitting the exam

Satisfaction rate: 75% out of 3 people who responded

Job entry rate: 67%

 Rate of entry into the target profession: 33% 

Study continuation rate: 0%

Recommendation rate by our former trainees: 75% 

 Breakdown rate of apprenticeship contracts concluded: 10% 

Our indicators can be consulted on the website : cliquez ici

Added value of the establishment:  access with preferential rate to collective catering. Possibility of boarding accommodation. Support for international mobility (ERASMUS + project).