CAP Patissier- Part-time course - Professional skills blocks

Through the acquisition of the theoretical and practical foundations to become a pastry worker, the holder of the CAP pastry cook is able to:

- make and present pastry products in compliance with the rules of hygiene, traceability, health and safety at work.

- participate in the reception and storage of products delivered as well as the manufacture and conservation of products made

- contribute to the enhancement of finished products

- inform sales staff.

They may be required to be in contact with customers and may work in the craft, hotel and catering, agri-food, large or medium-scale distribution and collective catering sectors.

The course is designed to prepare participants for the two professional competence modules, BC1 and BC2. It alternates between theoretical input, practical exercises and assessment sessions to promote hands-on, progressive learning.

BC1: Tour, dry and moist petits fours, travel cakes 

• Managing the receipt of products
• Monitoring stocked products
• Organising one’s workstation
• Applying hygiene rules
• Preparing creams according to their production techniques
• Prepare, bake and finish pastries: dough-based items, dry and soft petits fours, meringues
• Assess one’s output 

BC2 : Desserts and small cakes

• Organise production
• Prepare filling ingredients
• Prepare the bases for a dessert and/or small cakes
• Assemble, fill and glaze a dessert and/or small cakes
• Decorating a dessert and/or small cakes
• Showcasing the finished pastry
• Calculating the cost of the products made

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

A work placement also enables learners 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 working world.

• Professional certification

Find out more about this qualification (RNCP38765, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Total maximum duration of 460 hours, including 490 hours in a company and 950 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Have a diploma or equivalent that can lead to exemption from general education (BEP/CAP; BAC...)

Have validated the professional project (experience, survey, immersion...)

Physical fitness compatible with the profession

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

Monitoring and individualisation

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 training, professional speakers.

Trainers experienced in individualising learning.

Evaluation experts in observing and analysing results (mastery of skills).

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 incl. VAT : 6900.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Positioning test by appointment.

Interview by appointment.

Access to the course is available between 15 and 45 days before the course starts, depending on the funding body. Please contact us.

For apprenticeship courses starting in September, access is available from September to November (please contact us in exceptional cases).

• to 02 sep 2026 09h30
         Lycée Jeanne et Paul Augier - 163 Bd René Cassin - Nice
• to 15 sep 2026 09h30
         Lycée Jeanne et Paul Augier - 163 Bd René Cassin - Nice

Contact us to register for a meeting.

This CAP leads to working life, but it is possible, under certain conditions, to continue studies in 1 year in a specialisation certificate (CS) or in 2 years in a vocational baccalaureate, BP (vocational diploma) or BTM (vocational technical diploma).

Example(s) of course(s):

• CAP baker
• CAP chocolate and confectionery maker
• CAP ice cream maker
• MC (future CS) boutique pastry-making
• MC (future CS) techniques of the bakery and pastry-making lathe
• Bac pro baker-pâtissier
• BP boulanger
• BTM pâtissier confiseur glacier traiteur
• BM pâtissier chocolatier confiseur glacier traiteur

Access for people with disabilities

Accessible to people with disabilities
. the establishment is accessible to the disabled (ground-floor rooms and lifts)

Catering

A canteen and the hostel cafeteria are available to trainees. We also have 3 application restaurants.

Transport

The Lycée Paul AUGIER is located 50 metres from Nice Saint Augustin railway station and is served by tram lines 2 and 3, bus and interurban bus (

Les internautes ont également consulté :
BAC PRO Cuisine  - Nice

2023 rates

Success rate:.98% out of 24 people sitting the exam

Satisfaction rate: 100% out of 24 people who responded to our satisfaction survey

Overall rate of integration into employment: 62%

Rate of integration into the target profession: 50%

Rate of further study: 27%

Added value of the establishment : Recently renovated laboratory and technical facilities, recent materials and equipment, 1 workstation per learner