Centre Européen de Formation et de Promotion par Alternance pour l'industrie hôtelière
Brevet Professionnel in Cooking
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Objectives of the training course: At the end of this level-4 training course, the highly-qualified chef masters the traditional basic cooking techniques. He or she is capable of adapting to changes and supervising a production team.
Conditions: - For students, holding a CAP in Cooking.
Duration of the course: - Sandwich course company/training school - A 2-year course of 1500 hours at the school (2 days a week) - Beginning of the course: beginning of September.
Contents: In the workplace: Training supervisors will have to give the apprentice tasks which require a particular capacity for conception (menus, buffets, recipe creation), organization, assessment and communication. At the CEFPPA Adrien Zeller: 20 hours of classes a week: Professional subjects: Practical work – Technology/Applied sciences – Budget management. General subjects: French – Maths – Sciences – Knowledge of the contemporary world - Languages
Statut: The course is attended as part of an Apprenticeship Contact. contrat d'apprentissage.
Income of the trainee: Attendance is paid according to the following grid showing percentages of the minimum wage in the hotel and catering industry:
How do you apply ? : - Apply at the CEFPPA Adrien Zeller. - Find a company among those mentioned on the list of approved companies provided by the CCI. - Sign an Apprenticeship Contract with an approved employer after the selection of your application by the CEFPPA.
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Sandwich
courses
At the end of this level-4 training course, the highly-qualified chef masters the traditional basic cooking techniques. He or she is capable of adapting to changes and supervising a production team.
- For students, holding a CAP in Cooking.
- Sandwich course company/training school - A 2-year course of 1500 hours at the school (2 days a week) - Beginning of the course: beginning of September . Contents:
In the workplace: Training supervisors will have to give the apprentice tasks which require a particular capacity for conception (menus, buffets, recipe creation), organization, assessment and communication.
At the CEFPPA: 20 hours of classes a week: Professional subjects: Practical work – Technology/Applied sciences – Budget management. General subjects: French – Maths – Sciences – Knowledge of the contemporary world - Languages
Income of the trainee:Attendance is paid according to the following grid showing percentages of the minimum wage in the hotel and catering industry :
How do you apply ? : - Apply at the CEFPPA.
- Sign an Apprenticeship Contract with an approved employer after the selection of your application by the CEFPPA.
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