Apprenticeship course Patisserie CAP
If you are between 15 and 29 years old, get your Patisserie CAP in apprenticeship for 1 year or 2 years.
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.
Apprenticeship course Patisserie CAP
If you are between 15 and 29 years old, get your Patisserie CAP in apprenticeship for 1 year or 2 years.
Duration and pace:
13 weeks at School between September and June, the rest of the time working in a bakery or patisserie
Conditions of admission – Applicants must:
Programme:
CAP in one year
CAP in two years
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
Types of jobs
Vocational training Patisserie CAP
If you are 18 and over, get your Patisserie CAP with vocational training.
Durée et rythme :
Session de 26 semaines
Session de 25 semaines
Conditions d’admission :
Programme :
Coût :
Formation payante (à partir de 8 768,69 € + module si nécessaire)
Possibilités de financement :
Frais annexe :
Modalités d’inscription :
Poursuite de formation à l’École :
Débouchés professionnels :
Secteurs d’activité
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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