CAP Cuisine

The holder of the Cuisine certificate of vocational aptitude holds a position in all types of kitchens. Under the authority of a manager:

- he/she contributes to the satisfaction of the company's customers;

- he/she ensures culinary production, its distribution by implementing the techniques specific to the activity;

- he/she respects the hygiene and safety procedures in force; his/her professional practice is respectful of the environment;

- he/she contributes to the smooth running of the company.

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

BC01 – Organising kitchen production:

• Receiving, checking and storing goods
• Gathering all relevant information and organising culinary production

BC02 - Preparing and serving kitchen output:

• Preparing, organising and maintaining one’s workstation
• Mastering basic culinary techniques and producing dishes
• Analysing and monitoring the quality of one’s output, plating up and assisting with service
• Communicating appropriately in a professional context

BC03 - French and History, Geography, Moral and Civic Education:

BC04 - Mathematics and Physics-Chemistry:

BC05 - Physical Education and Sport

BC06 - Health, Safety and the Environment

BC07 - Modern Foreign Language

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

A work placement also enables students to develop 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 3

Find out more about this qualification (RNCP38430, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Level 3ème or equivalent experience, able to read and write French.

16 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.

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

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

Experienced trainers in the individualisation of learning.

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

Consultations by appointment.

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

cliquez ici

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.

Access to the following professions:

• commis cook
• cook

Work in companies in the commercial catering, mass catering or hotel industry-related sectors

Access for people with disabilities

This course will be assessed by continuous training assessment

Possible 1-year training for professional retraining (funding: CPF, Professional Transition, apprenticeship or professionalisation contract)... depending on the level of diploma already validated.

A network of partner companies for placement in internships or apprenticeships

Added value of the establishment:

Training provided at the Campus Aixcellence des métiers HRT

Campus ideally located in Aix-en-Provence

Innovative and highly-equipped technical facilities

Trainers who are experts in the trades and professional lecturers

Partnership school companies with the GHR of the Southern Region and the Club Hôtelier Aixois

Sponsorship by Chef Jean-Marie MERLY and the Association des Disciples d'Escoffier de la Région Méditerranée

1st training session, we do not have Quality indicators.

Our indicators can be consulted on the website : cliquez ici