This sandwich course is eligible for the CPF.
On completion of their training, this cook specialising in the production, dressing and dispatch of restaurant desserts will be able to work as part of a kitchen brigade.
He/she will be able to:
- Participate in the design of the dessert menu, demonstrating creativity.
- Design and make viennoiseries, savoury and sweet petits fours, entremets, pastries, ice creams... using the appropriate raw materials and techniques.
- Monitor orders and supply his/her workstation (purchase, receipt and storage of foodstuffs).
- Carry out quality control of products (preservation, storage temperature) and their productions.
- Be familiar with all classic and new products and the equipment used in the pastry and kitchen workshop.
- Contribute to the work of a team in compliance with health and safety rules and recommendations relating to sustainable development.
- Pass on the information needed to market desserts to staff in contact with the customer.
The course is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote hands-on, progressive learning.
BC01 – Producing and serving desserts
BC02 – Optimising and managing dessert production
Throughout the course, learners 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 their 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.
Find out more about this qualification (RNCP40287, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.
Good knowledge of the constraints associated with the job.
Sense of teamwork, rigour and a taste for the job.
BEP, CAP or other diplomas in the field of cooking are required or three years' professional experience in a kitchen.
8
Positioning upstream of entry to training.
Interviews, remediation with the educational referent and/or company referent during training.
Acknowledgement of beneficiary satisfaction during and at the end of training.
For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.
Possibility of post-training support.
In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.
Equivalences and gateways: to be studied on a case-by-case basis depending on the candidate's background.
Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.
Trainers experienced in individualising 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
Positioning test by appointment.
Interview by appointment.
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.
For continuing education, depending on profile and positioning, the access period is a maximum of 14 days after the start of the action (special cases contact us).
Contact us to register for a meeting.
Integrate a brigade and eventually gain responsibility as a cook specialising in the preparation of restaurant desserts in catering and hotel-restaurant establishments, specialist establishments such as tea rooms, catering and event organisation companies.
Promote your career by becoming a chef de partie after a few years' practice.
Access for people with disabilities
Accessible to people with disabilitiesHosting
No hosting on this siteCatering
In-house snack bar at the lycée - Application restaurant and/or in-house brasserie outside school holidays only - Canteen in the Camus-Galliéni school complexTransport
CAVEM and Varlib bus routesSatisfaction rate: 100% out of 3 people who responded to our satisfaction survey
Overall job placement rate: 50%
Position placement rate: 100%
Recommendation rate: 100% out of 3 people who responded to our satisfaction survey
Study continuation rate: 50%
Interruption rate during training: 0%
Termination rate of apprenticeship contracts signed: 0%
Added value of the establishment: spacious technical facilities, 1 workstation per apprentice, 1 production per apprentice, productions marketed in the application restaurant or takeaway sales within the training centre, company network shared with trainees
Part of the training can be carried out on an international mobility basis.
GRETA - GIP FIPAN
GRETA - GIP FIPAN
FORPRO-PACA
Réseau Formation Professionnelle
de l'Éducation nationale
FORPRO-PACA IS HIRING
LINKS
Advanced search 
Search 
More ! 
