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.

30 people

• Fully classroom-based training

• Group lessons

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

Assessment prior to starting the training programme.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the disability liaison officer at the CFA of the Nice Academy.

Equivalences and pathways: to be assessed on a case-by-case basis depending on the candidate’s background.

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

Registration to the CFA de l'Académie de Nice: cliquez ici

Assessment of the application by the UFA Jeanne et Paul Augier

In apprenticeship: Training is available up to 3 months after the start of the course, subject to validation of your application, the assignments given in the host organisation (diploma compliance) and available places

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

2025 pass rate: 84.6% out of 26 candidates who sat the exam

Satisfaction rate: 100%

Rate of progression to further study: 70%

Overall employment rate: 25%

Employment rate in the targeted profession: 100%

Dropout rate during training: 39.53%

Our indicators are available on the website: cliquez ici