CS - Certificat de spécialisation Métiers du bar (Former Supplementary Certificate)

The trained professional will be able to:

- Participate in defining the establishment's commercial offer and communication
- Manage supplies and products in an eco-responsible manner
- Manage the opening and closing of the establishment
- Ensure the eco-responsible maintenance of work areas, equipment and materials
- Prepare and ensure the service of drinks and cocktails
- Welcome, advise and converse in French and English

The training is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote practical and progressive learning.

BC01 – Organising the service and helping to define the bar’s commercial offering as part of a sustainable approach

• Contribute to the establishment’s communications whilst complying with regulations
• Contribute to the development of the commercial offering
• Promote the commercial offering
• Contribute to the management of stock relating to the bar’s operations
• Carry out the opening and closing procedures for the establishment
• Maintain and clean the premises, equipment and fittings

BC02 – Sell, prepare and serve drinks and cocktails

• Carry out preliminary preparations and mix cocktail bases in accordance with health and safety regulations
• Set up and maintain operational workspaces throughout the shift
• Attend to customers in French and English
• Promote, sell and process payments in French and English in line with the commercial offering
• Prepare drinks and cocktails
• Serve, monitor service, clear tables and tidy up

Throughout the course, trainees 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 trainees 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 working world.

• Diploma from the Ministry of National Education and Youth Level 4

Find out more about this qualification (RNCP40096, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Experience working in the hotel and catering sector and/or a good understanding of the job and its constraints (shifts, standing, etc.), a taste for customer relations.

BP, CAP in the sector or first general or equivalent professional experience.

16 people

• Fully classroom-based training

• Group lessons

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

Positioning upstream of entry to training.

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 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

Be of legal age

Have a general, technological or vocational baccalaureate diploma OR

Have a diploma classified at least at level 4 AND be interested in the catering sector and in particular the bar trades.

Vœux sur Parcoursup et préinscription au CFA de l'Académie de Nice : cliquez ici

Etude du dossier par l'UFA Jeanne et Paul Augier

Enterview sur rendez-vous

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

Insertion into employment in hotels, palaces, restaurants, theme bars, discotheques, pubs, leisure centres, liners, casinos,... in positions as bar clerk, barman employee, barmaid employee.

Access for people with disabilities

Course monitoring and assessment programming based on trainee progress

Learning dynamics based on professional simulations and group mobilisation

Experience of trainers and expertise in the content and expectations of the diploma

Pass rate 2025: 88.9% out of 9 candidates who sat the exam

Satisfaction rate: 100%

Rate of progression to further study: 0%

Overall employment rate: 78%

Placement rate in the targeted profession: 100%

Dropout rate during training: 30.77%

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