Patisserie CAP
Do you want to become a pastry chef?
Our Patisserie CAP is a state-recognised level V course recorded with the RNCP. This course allows students to split their time between the school and work experience, in order to put into practice the skills acquired at the school while familiarising themselves with the world of work, its atmosphere, its codes, and its pace?
Our Patisserie CAP is a state-recognised level V course recorded with the RNCP. This course allows students to split their time between the school and work experience, in order to put into practice the skills acquired at the school while familiarising themselves with the world of work, its atmosphere, its codes, and its pace. Only in French.
The workshop in detail
Duration and pace:
13 weeks at School between September and June, the rest of the time working in a bakery or patisserie
- CAP in one year if you have a French national education diploma (at least a CAP or a Bac)
- CAP in two years if you are out of secondary school, high school, or a “mission locale”
Conditions of admission – Applicants must:
- Be at least 15 years old at the start of the School year
- Have an identity card or an official residence permit that authorizes them to work in France
- Have had work experience in a bakery or patisserie (the School does not provide internship contracts)
- Sign an apprenticeship contract
Programme:
CAP in one year
- Vocational training: Professional Practice, Professional Technology, Health, Safety & Environment, Applied Sciences, Applied Arts, Management, Legal
CAP in two years
- General studies: French, Mathematics, History, Geography, PE
- Vocational training: Professional Practice, Professional Technology, Health, Safety & Environment, Physical Sciences, Applied Sciences, Applied Arts, Management, Legal
Cost:
Free course, excluding cost of professional clothes and briefcase (approx. €350). An order form will be provided by the School with a letter sent before the start of the new school year
Salary:
The apprentice’s monthly salary is calculated as a percentage of the minimum wage, depending on their age and year of study
Application procedure:
Submit a complete application file, with all the requested supporting documents. Only complete application files will be processed and examined by the admissions committee
Continuing training at the School:
Professional opportunities :
Sectors
- Artisan bakeries
- Retailers
- Patisseries
- Wholesalers
- Food industry
- Hotels and restaurants
- Caterers…
Types of jobs
The workshop in detail
Durée et rythme :
Session de 26 semaines
- 13 semaines à l’École et 13 semaines en entreprise réparties de septembre à mars
Session de 25 semaines
- 13 semaines à l’École et 12 semaines en entreprise réparties de novembre à avril ou de mars à septembre
Conditions d’admission :
- Avoir minimum 18 ans lors de la rentrée scolaire
- Avoir une pièce d’identité, un titre de séjour ou un visa
- Avoir un véritable projet professionnel
- Avoir effectué une immersion/découverte professionnelle en Boulangerie-Pâtisserie
- Se rendre à une réunion d’information qui sera suivi d’un entretien individuel afin de présenter son projet
- Pour les candidats sans diplôme : avoir satisfait aux tests d’entrée (mathématiques, français et culture générale)
Programme :
- Enseignement professionnel : pratique professionnelle, technologie professionnelle, prévention santé environnement, sciences appliquées, arts appliqués, gestion juridique
- Module enseignement général
(si absence de diplôme de niveau V reconnu par l’Education Nationale ou d’un de niveau IV inscrit au RNCP)
Coût :
Formation payante (à partir de 8 768,69 € + module si nécessaire)
Possibilités de financement :
- Auto Financement
- Entreprise
- OPCO
- Compte Personnel de Formation
- Pôle Emploi
Frais annexe :
- 100 € de frais d’inscription à payer lors de la dépose du dossier de candidature complet (non remboursable)
- 350 € mallette + tenue professionnelle (bon de commande fourni par l’École avec le courrier de rentrée)
- 25 € les 4 t-shirts de l’École
Modalités d’inscription :
- Transmettre un dossier de candidature complet avec toutes les pièces justificatives demandées (seul les dossiers complets feront l’objet d’un traitement administratif et seront examinés en commission).
- Justifier du financement complet de la formation
Nos places étant limitées et vos candidatures nombreuses, merci de nous faire parvenir au plus vite votre dossier de candidature complet.
Poursuite de formation à l’École :
Débouchés professionnels :
Secteurs d’activité
- Entreprise Artisanale
- Grande Distribution
- Laboratoire
- Grossiste
- Industrie Agroalimentaire
- Hôtellerie Restauration
- Traiteur…
Types d’emplois
Laëtitia Colombier
Patisserie CAP mature student - Class of 2017
“ I like the practical work; when the teacher shows us what to do and then we reproduce it directly. You immediately see the result of your work and what you are capable of doing ”
I am studying for a patisserie CAP at the École de Boulangerie et de Pâtisserie de Paris. After a career in banking and insurance, I decided to retrain to be a pastry chef because I wanted a meaningful profession. I wanted to work with my hands and do something concrete. I wanted to get out from behind a desk and go in front of an oven. My passion comes from my early years with my father, who was a baker and with whom I spent time in the bakery.
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