CAP Cheese Maker

This CAP trains professionals capable of preparing, enhancing and marketing dairy products. Students are trained to carry out goods reception, inspection and storage operations. They learn to take appropriate care of cheeses with a view to their preservation and marketing.

During their training, they acquire a good knowledge of products, skills in preparation (such as ripening techniques) for marketing and enhancing the value of products in compliance with hygiene.and food safety rules.

In particular, students develop manual dexterity and an olfactory and gustatory sensitivity. The teaching also focuses on developing creativity through the production of dairy or cheese presentations and preparations, both savoury and sweet. This CAP also provides training in customer reception, advice, cash collection and customer loyalty.

Skill block No. 1 - Supply, storage and development of cheese and dairy products

Manage products from receipt to storage

Monitor stored products

Skill block No. 2 - Marketing cheese and dairy products

Guaranteeing the hygiene of the sales area

Fitting out the sales area

• Diploma from the Ministry of National Education and Youth Level 3 (CAP)
• Diploma from the Ministry of National Education and Youth
.

Find out more about this qualification (RNCP37533, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

For a 1-year course with EG exemption: Hold a minimum level 3 diploma (CAP) or equivalent.

10 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of training entry.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the disability referent - Sophie BERETTONI.

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

In-course assessment (CCF)

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

Apprenticeship: The course is available within a minimum of 48 hours, subject to validation of your application and availability of places, until the end of the 1st month of the course

This CAP leads to working life, but it is possible, under certain conditions, to continue studying for a 2-year vocational baccalaureate.

Example(s) of training course(s):

• Bac pro trades in commerce and sales option A leading and managing the sales area
• Bac pro food sales advisor technician (food products and beverages)

Access for people with disabilities

1st training session, we have no Quality indicators.