{"id":699,"date":"2022-09-09T12:04:00","date_gmt":"2022-09-09T10:04:00","guid":{"rendered":"https:\/\/www.ndpo.fr\/ufa\/?page_id=699"},"modified":"2026-04-07T09:58:08","modified_gmt":"2026-04-07T07:58:08","slug":"cap-chocolatier","status":"publish","type":"page","link":"https:\/\/www.ndpo.fr\/ufa\/cap-chocolatier\/","title":{"rendered":"CAP Chocolatier Confiseur"},"content":{"rendered":"

[vc_row][vc_column]\n

\n \t
\n\t \n\t

CAP Chocolatier Confiseur<\/h2>\n\t <\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_single_image image=”700″ img_size=”full”]\n
\n \t
\n\t \n\t \n\t <\/div>

Le CAP Chocolatier-Confiseur<\/span> <\/strong> forme aux techniques essentielles de fabrication de chocolats, confiseries, bonbons et pralin\u00e9s. La formation combine pratique en atelier et enseignement th\u00e9orique, incluant le travail des mati\u00e8res premi\u00e8res, les techniques de temp\u00e9rage du chocolat, le moulage, le fourrage et le d\u00e9cor.<\/p>\n

 <\/p>\n

Elle met l\u2019accent sur la pr\u00e9cision, la cr\u00e9ativit\u00e9, l\u2019organisation du travail et le respect des r\u00e8gles d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9.<\/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-Chocolatier-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

\n \t
\n\t \n\t

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

Bloc 1 : Enseignement professionnel
\nBloc 2 : Technologie
\nBloc 3 : Approvisionnement et stockage\/vente
\nBloc 4 : PSE
\nBloc 5 : Sciences Appliqu\u00e9es
\nBloc 6 : Langue vivante \/ option
\nBloc 7 : Arts appliqu\u00e9s<\/p><\/div><\/div>\n

\n \t
\n\t \n\t

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

\n \t
\n\t \n\t

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

\n \t
\n\t \n\t

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

\u2022 Organiser la fabrication et la pr\u00e9paration des chocolats et confiseries
\n\u2022 Fabriquer des bouch\u00e9es, confiseries, chocolats
\n\u2022 D\u00e9corer les desserts
\n\u2022\u00a0Assurer la gestion des stocks<\/p><\/div><\/div>[\/vc_column][vc_column width=”1\/3″]\n

\n \t
\n\t \n\t

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

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

\n \t
\n\t \n\t

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

\u00a0<\/span>L\u2019acc\u00e8s est ouvert aux apprentis d\u00e9tenteur d’un CAP ou d’un BAC PRO en apprentissage<\/p><\/div><\/div>\n

\n \t
\n\t \n\t

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

\n \t
\n\t \n\t

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

\n \t
\n\t \n\t

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

412 semaines \/ an \u00e0 l’UFA<\/p><\/div><\/div>\n

\n \t
\n\t \n\t

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

Les \u00e9tudes sont gratuites.
\nFormation \u00e0 partir de 5944\u20ac\/an
\nfinanc\u00e9e par les OPCO<\/p><\/div><\/div>\n

\n \t
\n\t \n\t

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

\u2022 100 % Taux d’obtention du dipl\u00f4me
\n\u2022 75 % Taux de poursuite d’\u00e9tude
\n\u2022 0 % Taux d’interruption de la formation
\n\u2022 25 % 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

\n \t
\n\t \n\t

Poursuites d'\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
– CS P\u00e2tisserie de boutique<\/p>\n

– CS Dessert de restaurant<\/td>\n

– CAP Glacier fabricant<\/td>\n– Chocolatier \/ commis chocolatier<\/p>\n

– Artisan chocolatier<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_single_image image=”700″ img_size=”full”][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-Chocolatier-2026.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_btn title=”DEMANDE IMMERSION”…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-699","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/pages\/699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/comments?post=699"}],"version-history":[{"count":24,"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/pages\/699\/revisions"}],"predecessor-version":[{"id":1551,"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/pages\/699\/revisions\/1551"}],"wp:attachment":[{"href":"https:\/\/www.ndpo.fr\/ufa\/wp-json\/wp\/v2\/media?parent=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}