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.

Maximum total duration of 1080 hours, including 490 hours in a company and 590 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

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

10 people

12 people

Teaching method

• Fully classroom-based training

Teaching methods

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.

Equipment

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

Monitoring and individualisation

Positioning upstream of entry to the training course.

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

Acknowledgement of beneficiary satisfaction during and at the end of the training course.

Possibility of post-training support.

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

Positioning upstream of training entry.

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

Total price including VAT : 8850.00 €
Hourly rate including VAT : 15.00 €
Hourly rate including VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

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 file and the position in the company (diploma compliance) and this until the end of the 1st month of the start of the action.

• to 07 sep 2026 09h30
         Lycée du Parc Impérial - 2 Avenue Paul Arène - Nice
• to 18 sep 2026 09h30
         Lycée du Parc Impérial - 2 Avenue Paul Arène - Nice

Contact us to register for a meeting.

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

Accessible to people with disabilities
. Access to premises and technical areas for people with disabilities or reduced mobility (ramps, lifts).

Catering

There are several snack bars and restaurants outside the Lycée.

Transport

The school is served by numerous city buses. Nice Thiers station is a 10-minute walk away. The school is also served by the Parc Impérial stop on the Chemins de Provence line.

Les internautes ont également consulté :
BAC PRO Cuisine  - Nice

This course will be assessed by continuous training assessment

.

Success rate: 92%

Satisfaction rate: 99%

Employment placement rate: 68%

Further study options:

cliquez ici%C2%A0+nice+10810.html