« Cooking Chef »
Certification
The cook/cooker is in charge of the activities leading to the realization of culinary productions, while guaranteeing sanitary and food safety and respecting the environmental standards in force.
Training course structure
The “Cooking Chef” certification validates professional skills divided into the following 3 blocks of skills:
1 – Elaborate the recipes of the professional chef
- Develop culinary preparations with regard to the objectives set
- Draw up technical documents relevant to the recipes created
2 – Make the professional chef’s recipes
- Establish favorable conditions for the realization of culinary production
- Acquire the necessary cooking techniques to prepare different dishes
- Apply the current health rules and protocols in force
3 – Management of the professional chef’s activity
- Manage the professional chef’s stocks (procurement, quality control, stock management)
- Manage the activity of a professional chef: organize, supervise and control the work’s team
- Manage and monitor the administrative environment of the professional chef
Target audience
This certifying course is intended for adults passionate about cooking, and for professionals seeking to increase their field of expertise. Trainees will be evaluated by professionals who are experts in the skills addressed. It also provides trainees with the necessary expertise for career mobility and development.
Objective
The objective of this certification program is to provide trainees with the basic methods and essential techniques needed to become a qualified professional. Through specific course content, field-relevant case studies and professional practical work, this program aims to provide trainees with the key components that go into acquiring solid skills adapted to the economic sector of the catering industry.
Sectors, employment opportunities, company size
Sectors include the hospitality and restaurant industry, hotel chains, luxury hotels, cruise ships, large retail outlets, agri-food companies, caterers, specialized shops (butchers, fish mongers, etc.). Company size and business type vary, ranging from self-employed craftsmen to SMEs or middle-market segments.
Admission requirements
Certification program requirements (excluding VAE):
Preparation for the “Cooking Chef” certification is open, by right, to trainees with a diploma or certificate of vocational training (CAP – Certificate d’aptitude professionnelle; BEP – Brevet d’Etudes Professionnelles; MC – Mention Complementaire). They must also be highly motivated by a career in cooking.
Other vocational training levels are acceptable upon review of your application, career plans and professional experience of at least one year. Admission will be validated after a personal interview.
Validation process
(validations are attributed by a panel of professionals)
For vocational training: Applicants must validate the three categories of skills and justify professional experience (mandatory one-month-minimum internship with a company). In the event of partial validation, the acquired category of skills is without limit. You will receive a certificate validating the acquisition of the category of skills. Once the three categories of skills and internship are validated, the applicant obtains the “Cooking Chef” certificate.
For the VAE: Applicants must prove that they have at least one year of professional experience in the field of expertise relevant to the certification and that they have acquired the three categories of skills throughout their career. In the event of partial validation, the acquired category of skills is without limit. You will receive a certificate validating the acquisition of the category of skills.
VAE steps:
- Review of eligibility is based on your application (documented proof of professional experiences; VAE form No. 1 can be downloaded from the following link : https://www.service-public.fr/particuliers/vosdroits/R10282)
- If the applicant is accepted, VAE form No. 2 must be completed. Here, experiences are described in the form of skills;
- The VAE panel examines the applicant’s No.2 form and their professional experience;
- Following deliberations, the panel decides if the acquired experiences enable the applicant to obtain the “Cooking Chef” certificate.
CERTIFICATION PREPARATION AND CERTIFYING BODY: École Lenôtre; 40, rue Pierre-Curie, 78 370 Plaisir
| PATHWAY TO CERTIFICATION | Yes | No |
|---|---|---|
| After initial training program (as a trainee or student) | X | |
| Apprenticeship contract | X | |
| After vocational training program | X | |
| Vocational training contract | X | |
| Spontaneous application (outside of program courses) | X | |
| Via VAE Establishment date: |
X |
PANEL COMPOSITION :
- 20% of panel members are from the certifying body, and the other 80% are independent, industry professionals.
- 50% of them are employees and 50% are employers.