{"id":113,"date":"2020-08-27T14:27:46","date_gmt":"2020-08-27T12:27:46","guid":{"rendered":"https:\/\/ndpo2020.keeo.com\/ufa\/?page_id=113"},"modified":"2026-04-07T09:54:22","modified_gmt":"2026-04-07T07:54:22","slug":"cs-patisserie-de-boutique","status":"publish","type":"page","link":"https:\/\/www.ndpo.fr\/ufa\/cs-patisserie-de-boutique\/","title":{"rendered":"CS P\u00e2tisserie de boutique"},"content":{"rendered":"

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CERTIFICAT DE SPECIALISATION P\u00c2TISSERIE DE BOUTIQUE<\/h2>\n\t <\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_single_image image=”1428″ img_size=”full”]\n
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Le Certificat de Sp\u00e9cialisation P\u00e2tisserie de Boutique<\/span> <\/strong> forme des professionnels \u00e0 la r\u00e9alisation de p\u00e2tisseries et de produits sucr\u00e9s destin\u00e9s \u00e0 la vente en boutique.<\/p>\n

Cette formation s\u2019adresse aux titulaires d\u2019un dipl\u00f4me en p\u00e2tisserie souhaitant renforcer leurs comp\u00e9tences techniques et cr\u00e9atives, tout en ma\u00eetrisant les exigences de qualit\u00e9, de r\u00e9gularit\u00e9 et de pr\u00e9sentation propres au m\u00e9tier.<\/p><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/3″][vc_btn title=”S’INSCRIRE” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fcfajeanbosco-hdf.ymag.cloud%2Findex.php%2Fpreinscription%2Framsese%2F0597122W||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_btn title=”FICHE FORMATION” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fwww.ndpo.fr%2Fapp%2Fuploads%2Fsites%2F4%2F2026%2F03%2FCS-Patisserie-de-boutique-2026.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_btn title=”DEMANDE IMMERSION” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fwww.ndpo.fr%2Fufa%2Fimmersion%2F|title:IMMERSION|target:%20_blank|”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space][\/vc_column_inner][\/vc_row_inner]\n

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Contenu de la formation<\/h2>\n\t <\/div>

Bloc 1 : Organisation de la production
\nBloc 2 : Environnement technologique, scientifique et commercial de la production
\nBloc 3 : \u00c9valuation de l\u2019activit\u00e9 professionnelle<\/p><\/div><\/div>\n

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Modalit\u00e9s, m\u00e9thodes et outils p\u00e9dagogique<\/h2>\n\t <\/div>

\u2022 Formation en pr\u00e9sentiel
\n\u2022 Alternance th\u00e9orique et pratique
\n\u2022 Accompagnement et suivi individuel
\n\u2022 Intervention de professionnels<\/p><\/div><\/div>\n

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Modalit\u00e9s d'\u00e9valuation<\/h2>\n\t <\/div>

\u2022 \u00c9valuation tout au long de la formation
\n\u2022 Examen ponctuel en fin de formation<\/p><\/div><\/div>\n

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Objectifs<\/h2>\n\t <\/div>

\u2022 R\u00e9aliser des productions dans les r\u00e8gles de l\u2019art
\n\u2022 Optimiser la production
\n\u2022 Se sp\u00e9cialiser dans toutes les formes de la p\u00e2tisserie<\/p><\/div><\/div>[\/vc_column][vc_column width=”1\/3″]\n

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Public concern\u00e9<\/h2>\n\t <\/div>

Jeunes entre 15 et 29 ans<\/p><\/div><\/div>\n

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Pr\u00e9requis<\/h2>\n\t <\/div>

Titulaire d\u2019un CAP p\u00e2tissier minimum<\/p><\/div><\/div>\n

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Modalit\u00e9s et d\u00e9lais d'acc\u00e8s<\/h2>\n\t <\/div>

\u2022 D\u00e9p\u00f4t du dossier d’inscription
\n\u2022 Entretien de motivation
\n\u2022 Signature du contrat d’apprentissage<\/p><\/div><\/div>\n

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Acc\u00e8s handicap<\/h2>\n\t <\/div>

<\/p>\n

Notre UFA et ses locaux sont accessibles aux
\napprentis en situation de handicap.
\nNotre personne ressource handicap est \u00e0 votre \u00e9coute pour am\u00e9nager la formation aux besoins :
\nMadame Rachel LIPS<\/strong>
\n03 20 41 56 84<\/strong>
\ncpecfa@ndpo.fr<\/strong><\/p><\/div><\/div>\n

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Rythme<\/h2>\n\t <\/div>

420h de formation
\n1 semaine sur 3 \u00e0 l’UFA<\/p><\/div><\/div>\n

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Co\u00fbt<\/h2>\n\t <\/div>

Les \u00e9tudes sont gratuites.
\nFormation \u00e0 partir de 6404\u20ac\/an
\nfinanc\u00e9e par les OPCO<\/p><\/div><\/div>\n

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Taux de la session 2024 - 2025<\/h2>\n\t <\/div>

\u2022 85 % Taux d’obtention du dipl\u00f4me
\n\u2022 25 % Taux de poursuite d’\u00e9tude
\n\u2022 10 % Taux d’interruption de la formation
\n\u2022 75 % Taux d’insertion professionnel \u00e0 6 mois
\n\u2022 83 % Dont taux d\u2019insertion dans l\u2019un des m\u00e9tiers vis\u00e9s par la certification<\/p><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]\n

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Poursuites d\u2019\u00e9tudes et d\u00e9bouch\u00e9s<\/h2>\n\t <\/div>

<\/p>\n\n\n\n\n
Poursuites d\u2019\u00e9tude UFA<\/u><\/strong><\/td>\nPoursuites d\u2019\u00e9tude autres<\/u><\/strong><\/td>\nD\u00e9bouch\u00e9s professionnels<\/u><\/strong><\/td>\n<\/tr>\n
– CAP Chocolatier-confiseur<\/p>\n

– CS Traiteur<\/td>\n

– Baccalaur\u00e9at professionnel boulangerie-p\u00e2tisserie<\/p>\n

– CAP Glacier fabricant<\/td>\n

– P\u00e2tissier \/ commis en boutique<\/p>\n

– Chef p\u00e2tissier<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p><\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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