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.

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 encourage hands-on, progressive learning.

BC01 - Production of desserts, small cakes and petits fours, travel cakes, elaborate tarts and croquembouches:

• Basic preparation
• Assembly and finishing of finished products

(Workplace environment, professional practice, applied sciences relating to health and safety)

BC02 - Optimisation of pastry production:

• Selection and optimisation of techniques and raw materials
• Optimisation and monitoring of production

(Workplace environment, professional practice, applied sciences relating to health and safety) 

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 students 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.

• 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

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.

• 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.

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 approved by the prefecture.

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

Trainers experienced in the individualisation of 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

Consultations by appointment.

If you would like to pre-register or find out more, click here:

cliquez ici

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

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

Possible 1-year training for professional retraining (funding: CPF, Professional Transition, apprenticeship or professionalisation contract)... depending on the level of diploma already validated.

A network of partner companies for placement in internships or apprenticeships

Added value of the establishment:

Site eligible for the CCF

Training delivered at the Aixcellence Campus des métiers HRT

Campus ideally located in Aix-en-Provence

Innovative and highly-equipped technical facilities

Trainers who are experts in their field and professional lecturers

Partnership between schools and companies with the GHR of the Southern Region and the Club Hôtelier Aixois

Sponsorship by Chef Jean-Marie MERLY and the Association des Disciples d'Escoffier of the Mediterranean Region

1st training session, we do not have Quality indicators.

Our indicators can be consulted on the website: cliquez ici