{"id":131,"date":"2020-08-27T14:34:29","date_gmt":"2020-08-27T12:34:29","guid":{"rendered":"https:\/\/ndpo2020.keeo.com\/ufa\/?page_id=131"},"modified":"2026-04-07T09:26:07","modified_gmt":"2026-04-07T07:26:07","slug":"cap-service","status":"publish","type":"page","link":"https:\/\/www.ndpo.fr\/ufa\/cap-service\/","title":{"rendered":"CAP Service"},"content":{"rendered":"

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CAP Service<\/h2>\n\t <\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_single_image image=”534″ img_size=”full”]\n
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Le CAP Commercialisation et Services en H\u00f4tel-Caf\u00e9-Restaurant<\/span> <\/strong> forme aux m\u00e9tiers du service en restauration et en h\u00f4tellerie. La formation permet d\u2019acqu\u00e9rir les techniques d\u2019accueil, de service et de commercialisation, ainsi que les r\u00e8gles d\u2019hygi\u00e8ne, de s\u00e9curit\u00e9 et de relation client.<\/p>\n

Elle s\u2019adresse aux personnes souhaitant se former aux bases du service et int\u00e9grer rapidement le secteur de l\u2019h\u00f4tellerie-restauration ou poursuivre leur parcours de formation en arts de la table.<\/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%2FCAP-Service-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 : Participer aux op\u00e9rations d\u2019approvisionnements et de stockage
\nBloc 2 : Contribuer \u00e0 l\u2019organisation des prestations
\nBloc 3 : Contribuer \u00e0 la relation-client et participer \u00e0 la commercialisation
\nBloc 4 : Pr\u00e9parer les prestations<
\nBloc 5 : R\u00e9aliser les prestations et en assurer le suivi
\nBloc 6 : Communiquer dans un contexte professionnel<\/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\u00a0Contribuer \u00e0 la relation-client : r\u00e9servation, accueil, prise de commandes, encaissement, …
\n\u2022\u00a0Pr\u00e9parer les prestations : entretien des chambres, des locaux, du linge, dressage des buffets (petits d\u00e9jeuners, …)
\n\u2022\u00a0R\u00e9aliser des pr\u00e9parations culinaires : pr\u00e9paration des \u00abencas\u00bb, salades de fruits frais, cocktails, flambage, …<\/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>

\u00a0<\/span>L\u2019acc\u00e8s est ouvert aux \u00e9tudiants titulaires d\u2019un baccalaur\u00e9at technologique h\u00f4telier, d\u2019une mise \u00e0 niveau en h\u00f4tellerie restauration ou d\u2019un baccalaur\u00e9at professionnel en h\u00f4tellerie restauration.\u00a0<\/span><\/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>

437h de formation (1<\/i>\u00e8re <\/i>ann\u00e9e) <\/i>
\n463h de formation (2<\/i>\u00e8me <\/i>ann\u00e9e) <\/i>
\n2 jours par semaine \u00e0 l\u2019UFA\u00a0<\/span><\/p><\/div><\/div>\n

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

Les \u00e9tudes sont gratuites.
\nFormation \u00e0 partir de 6687\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 100 % Taux d’obtention du dipl\u00f4me
\n\u2022 33 % Taux de poursuite d’\u00e9tude
\n\u2022 0 % Taux d’interruption de la formation
\n\u2022 67 % Taux d’insertion professionnel \u00e0 6 mois
\n\u2022 100 % 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\u00e9tude 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
BP Arts de la table<\/td>\nBaccalaur\u00e9at professionnel commercialisation et services en restauration<\/td>\n– Serveur \/ serveuse<\/p>\n

– Employ\u00e9 de restaurant<\/p>\n

– Commis de salle<\/p>\n

– Employ\u00e9 polyvalent en HCR<\/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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