Titre professionnel commis de cuisine (TP)

The first and essential link in a kitchen team. You’ll prepare ingredients, assist the chef and learn all the culinary secrets. A dynamic role where precision and teamwork go hand in hand with creativity. An exciting gateway to the world of gastronomy, offering excellent prospects for career progression.

Upon completion of the training, candidates will be able to prepare simple dishes, present them attractively and serve them in accordance with their line manager’s instructions, whilst complying with health and safety regulations.

Training objectives:

• Receiving, store and take stock of products
• Prepare, plate up and serve starters and desserts
• Prepare, plate up and assist with serving hot dishes
• Clean and tidy equipment, workstations and premises

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

BC01 - Receiving, storing and taking stock of products:

• Receiving products
• Storing products and monitoring stock levels

BC02 - Preparing, plating up and serving starters and desserts:

• Set up the station for starters and desserts
• Assemble, plate up and serve starters and desserts

BC03- Prepare, plate up and assist with serving hot dishes:

• Set up the hot food station
• Assemble, plate up and assist with serving hot dishes

BC04 - Clean and restore equipment, workstations and premises to good condition:

• Clean and restore equipment and workstations to good condition
• Clean the production areas and their ancillary spaces

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 participants to develop 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.

• Professional qualification from the Ministry of Labour Level 3
• Attestation of prior learning

Find out more about this qualification (RNCP38722, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Know how to read, write and count.

8 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

Positioning upstream of training entry.

Interviews, remediation with the educational referent and/or company referent during training.

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

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

For this professional qualification, ongoing assessments (ECF) are organised throughout the course to evaluate the candidate’s progress and their mastery of professional skills.

The final examination takes place before a two-member examination panel comprising professionals from the sector. It comprises a professional role-play and an interview based on the professional portfolio (DP), which highlights the experience and skills developed by the candidate.

The final examination takes place within two months of the end of the training course.

The examination panel validates all or part of the Professional Qualification. In the event of partial validation, the professional competence certificates (CCP) (or competence modules) obtained are valid for a period of five years.

The candidate may subsequently complete the missing modules to obtain the Professional Qualification in its entirety.

Positioning test by appointment.

Interview by appointment.

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

Sectors of activity:

• Commercial catering: gastronomic, bistronomic, traditional, hotel chains and catering, cafeteria, themed, brasserie, bistro.
• Collective catering: work, education, hospital, medical-social.
• Air and rail catering

Types of jobs accessible to the holder of the qualification:

• Cook's clerk.
• Community cook's clerk.
• First clerk.
• Turning clerk.

Continuing your studies in cook training

Access for people with disabilities

1st training session, we have no Quality indicators.