Multi-skilled Catering Employee vocational qualification (TP)

Through their mastery of culinary techniques and their service posture, multi-skilled catering staff contribute to customer satisfaction and the reputation of the establishment. They produce simple culinary dishes, prepare them with taste and distribute them with a welcome adapted to the type of customer.

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 - Preparing and plating up starters and desserts

• Setting up the station for starters and desserts
• Assembling and plating up starters and desserts

BC02 - Prepare and plate up hot dishes and snack items

• Set up the workstations for hot dishes and snack items
• Assemble and plate up hot dishes and snack items

BC03 - Welcome, advise and serve customers

• Set up the serving and dining areas
• Welcome and advise customers
• Serve customers and take payment

BC04 - Wash up and clean the premises and equipment

• Manage the dishwashing station
• Wash up the cookware
• Clean the premises and equipment 

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 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 training programme.

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 (RNCP38663, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Maximum total duration of 2,212 hours, comprising 1,659 hours in the workplace and 553 hours at a training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Basic foundation: knowing how to read, write and count.

16 people

Teaching method

• Fully classroom-based training

Teaching methods

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.

Equipment

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

Monitoring and individualisation

Positioning upstream of entry to training.

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

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

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

Possibility of post-training support.

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 education, professional contributors.

Expert assessors in the observation and analysis of results (mastery of skills).

Experienced trainers in the individualisation of learning.

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.

Total price including VAT: €9,401.00
Hourly rate (including VAT): €17.00
This price is indicative and not binding. Depending on your circumstances, this training course may be fully funded. Please contact us.

Positioning test by appointment.

Interview by appointment.

Apprenticeship training: Training is available within a minimum of 48 hours, subject to validation of your application and the position in the company (diploma compliance), until the end of the 1st month in which the action begins.

• to 07 sep 2026 09h30
         Lycée du Parc Impérial - 2 Avenue Paul Arène - Nice
• to 14 sep 2026 09h30
         Lycée du Parc Impérial - 2 Avenue Paul Arène - Nice

Contact us to register for a meeting.

Types of jobs available:

- multi-skilled catering employee/multi-skilled restaurant employee

- catering agent

- mass catering employee/canteen employee
- cafeteria employee/snack bar employee
- multi-skilled fast-food team member/fast-food agent
- hot-spot preparer - salesperson

Access for people with disabilities

Accessible to people with disabilities
. Access to premises and technical areas for people with disabilities or reduced mobility (ramps, lifts).

Catering

There are several snack bars and restaurants outside the Lycée.

Transport

The school is served by numerous city buses. Nice Thiers station is a 10-minute walk away. The school is also served by the Parc Impérial stop on the Chemins de Provence line.

Les internautes ont également consulté :
BAC PRO Cuisine  - Nice

As this is the first training session, we do not have any quality indicators.

Possible further study options: CAP in Cooking; TP in Waitering; Bac Pro in Cooking

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