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.

RNCP38430BC01 - Organise kitchen production:

Receive, control and store goods

Collect all information and organise your culinary production

RNCP38430BC02 - Prepare and distribute kitchen production:

Prepare, organise and maintain your workstation

Master basic culinary techniques and produce a production

Analyse, control the quality of your production, dress and take part in distribution

Communicate according to the professional context

RNCP38430BC03 - French and history-geography-moral and civic education:

- French

Communicating : listening, dialoguing and expressing oneself

Reformulating, in writing or orally, a message read or heard

Evaluating one's oral or written production with a view to improving it

Reading, understanding and presenting documentary or fictional texts, literary and artistic works

Account, orally or in writing, for an experience related to the profession

- History-geography-moral and civic education

Master and use chronological and spatial references : memorise and appropriate concepts, find their bearings, contextualise

Appropriate historical and geographical approaches: use subject-specific tools, develop and justify a historical or geographical approach, collaborate and exchange in history-geography

Construct and express a coherent and substantiated argument based on the benchmarks and concepts in the syllabus

Modify personal opinions in order to construct a judgement

Mobilise knowledge to think and engage with the world by appropriating the principles and values of the Republic

RNCP38430BC04 - Mathematics and physics-chemistry:

Searching, extracting and organising information

Proposing, choosing, carrying out a method of solution or an operating protocol, respecting safety rules

Experimenting, use a simulation

Criticise a result and argue it

Represent an approach, a result, orally or in writing

RNCP38430BC05 - Physical and sports education:

RNCP38430BC06 - Prevention-health-environment:

RNCP38430BC07 - Modern foreign language:

Understand the language and express oneself orally and in writing continuously

Interact orally in everyday, social and professional situations

• 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.

In-course assessment (CCF)

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

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