Additional qualification: Restaurant Dessert Cook

On completion of their training, this cook specialising in the preparation of restaurant desserts will be able to work as part of a kitchen brigade.

He/she will be able to:

- Design and make viennoiseries, savoury and sweet petits fours, entremets, pastries, ice creams...

- Monitor orders and supply his/her workstation (purchasing, receiving and storing foodstuffs).

- Carry out quality control of products (preservation, storage temperature) and of his/her productions.

- Be familiar with all the classic and new products and equipment used in the pastry and kitchen workshop.

Block 1: Production of desserts served in a restaurant

• Organising the workstation
• Inventorising the specific needs of the service
• Controlling the production
• Playing out the various dishes
• Tasting the desserts and making arguments
• Providing the service

Block 2: Food hygiene and costs in catering

• Receiving and checking deliveries
• Controlling raw material stocks
• Operating end-of-service operations
• Orienting sales

Block 3: Communication and organisation applied to the production of desserts in a restaurant

• Planning materials
• Participating in purchasing
• Participating in the design of sales aids
• Integrating into a team
• Establishing a relationship with the various departments
• Participating in promotional and entertainment activities (dessert themes, buffets, local products..)

• Diploma from the Ministry of National Education and Youth Level 3 (CAP)

Find out more about this qualification (RNCP37380, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

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.

6 people

• Fully classroom-based training

• Personalised course

• Equipped technical platforms

Positioning upstream of training entry.

Taking account of beneficiary satisfaction during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the TH referent.

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

Trainers experienced in individualising learning.

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

Integrate a brigade and eventually gain responsibility as a cook specialising in the preparation of restaurant desserts.

Evolve in your career by obtaining, after a few years of practice, a position as chef de partie.

Access for people with disabilities

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