CS - Certificat de spécialisation Pâtisserie en boutique (ex Mention complémentaire) (CS PB)

The holder of a MC/CS* Pâtisserie de boutique is a specialist in the production of desserts and entremets, cakes and petits fours, travel cakes, elaborate tarts and croquembouches. He or she works mainly in a pastry laboratory. In compliance with hygiene, food safety and security regulations, you will be responsible for :
- Organising and managing the manufacture of boutique pastry products
- Supplying the sales area with pastry products
- Highlighting production choices
- Monitoring production by promoting it to shop assistants

The holder of the MC/CS* Boutique Pastry can then work as a highly qualified pastry worker in craft companies, private establishments (tea rooms), catering or event organisation companies, catering or hotel establishments.

Production of entremets, petits câteaux and petits fours, travel cakes, elaborate tarts and croquembouches:
- Basic preparation
- Assembly and finishing of finished products
(Professional environment, professional practice, sciences applied to hygiene and safety)

Optimisation of pastry production:
- Choice and enhancement of techniques and work materials
- Optimisation and monitoring of production
(Professional environment, professional practice, sciences applied to health and safety)

• Complementary Certificate of Specialisation (CCS) Level 3

Find out more about this qualification (RNCP38761, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Have a CAP Pâtisserie or a Bac Pro Boulanger Pâtissier.

12 people

• Fully classroom-based training

• Personalised course
• Group lessons
• Classroom examination

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

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.

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National Education certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers approved by the prefecture.

Evaluation experts in the observation and analysis of results (mastery of skills).

Trainers experienced in the individualisation of learning.

Coursework assessment (CCF)

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

Interview with a professional jury

Possibility of validating one or more skill blocks

The industrial manufacturing and mass retail sectors also offer many opportunities in this profession. You can also go on to take a related CAP in chocolate making (in 1 year) or a BTM Pâtissier (in 2 years).

Access for people with disabilities

1st training session, we have no Quality indicators.