UNIT OF LEARNING OUTCOME

A company, their diversity, the aims and objectives

The organizational structure chart within the company

The functions and services of the company

The impact of production methods on the organization of work (Applied Management)

Documents related to production (Technology)

Recognize the association purposes and types of businesses

Identify the objectives according to purpose and type of a business

Characterize the catering sector (typology of companies, the place of the sector in the local, regional, national and global economy, evolution in recent years)

Analyse the structure of a business in the catering sector

Identify the role and place of the main actors in the company

Characterize a job profiles and its functions

Identify the various services and their attributions

Identify the advantages and disadvantages of the different modes of work organization for the employee and for the company

Identify and characterization of the main documents relating to production: the manufacturing data sheet, the order form, the market sheet, the voucher of economat, the diagram of manufacture, the sheets of production

Collects all the information needed to manage production

Distributes tasks live or delayed

Follows-up and monitoring the application of the procedures

▪ Respecting the objectives defined for the establishment and its productive capacity;

▪ Applying planning and kitchen organization techniques;

▪ Taking into account an estimate of the services, reservations, orders and external supplies;

▪ Respecting occupational safety and health standards;

▪ Adapting him/herself to the context conditions and being able to solve problems and unforeseen situations.

The kitchen staff

The production areas

Distribution methods

Documents related to production management (Technology)

The following steps in time and space to prevent cross contaminations (Applied Sciences)

Choose staff structure according to restoration concepts

Identify the main functions occupied

Identify and characterize the different production areas (implantation and functions)

Schematize the main paths

Define and explain the “Following steps” in time / space

Define and explain the various distribution modes (direct, deferred)

Define different types of connection (hot, chilled, frozen).

Identify the main documents relating to the management of the production: the schedules of the personnel, the job descriptions, the schedule of the staff, the vouchers of manufacture or production

Develop a workflow

Regulatethe “following steps” in time / in space (from examples of risks of biocontaminations during traffic personnel, food, garbage, dishes and line)

The indication of preventive and corrective actions in relation to the regulations

Organizes and manages production (planning of his work and that of his team over time and in space, division of tasks, choice of raw materials and calculation of quantities, choice equipment, materials)

Distributes tasks live or delayed

Follows-up and monitoring the application of the procedures

Manages risks

Works autonomously and in a responsible way as instructed

Adjusts based on the nature and size of the business

Respecting the  time

Optimizating the material resources and resources human resources (taking into account skills, …)

Synchronizing and balancing the distribution of tasks

Taking into account risk points and materialisation on organizational documents

The combination of factors of production applied to the workstation (Applied Management)

Workstation Equipment and Materials: Preparation, Cooking, Storage (Technology)

The lighting of the premises

Use of cold water

Ventilation and air conditioning (Applied sciences)

Define and characterize human (work) and technical (capital) factors

The identification of the factors taken into account when combining the factors of production:

– the human factor: the right person in the right position (notion of COMPETENCE)

– the technical factor: the good use of material means (notion of wear, notion of inactivity)

– the notion of cost of a production activity (materials and supplies, use of staff, use of equipment)

The organization and ergonomics of the workstation

Classification and function (s) of main materials

The identification of the security elements of equipment

The implementation of the main equipment and materials in the production areas

Compare the characteristics of the different artificial light sources (halogen, fluorescence, electroluminescence)

Translate indications on the labeling and packaging of a light source

Justify the choice of adapted lighting: adequacy between the type of lighting (direct, indirect, mixed lighting), the professional activity and the work area (level of illumination, rendering of colors …)

Indicate the characteristics of a water intended for human consumption (in connection with the content of the Health Environment Prevention program)

Characterize hard water (composition of a hard water, UNIT of measurement, consequences its use in different professional activities)

Indicate the operating principle of a water softener Identification of the health factors of the professional premises

Define a confined, polluted atmosphere

Justify the renewal of air and the control of temperatures and hygrometry certain professional premises (factors of safety, climatic comfort, regulation)

Describe, simple diagrams, of the principle of ventilation and air conditioning

Identification of optimal operating conditions (maintenance, adjustment)

Collects all the information needed to manage production

Sets up the workstation(s) for production (equipment, material)

Manages risks

Works autonomously and in a responsible way as instructed

Identifying the customer needs

Adaptating thecommunication to the type of restoration

The maintenance of the premises

Hardware (Technology)

The materials used in the professional sector

Environmental and material hygiene

The fight against the proliferation of pests (insects, rodents, …)

Food toxicology (Applied sciences)

Identify the cleaning procedure and the disinfection of the workstation, equipment and materials

List “good hygiene practices” and their justifications: the protocols decontamination (small equipment, boards, raw materials, workstation (s)), personal protective equipment

List checkpoints

Justify the protection of premises against pests

Schematize the operating mode of equipment

Characterize the main materials used in the professional activity for the surface coatings (floors, walls, work surfaces), appliances, equipment, packaging, packaging: wood, metals and alloys, glass, ceramic products, materials plastics, resins and paints, textile materials, granite, paper and paperboard

Classify types of dirt

Indicate the mode of action of a detergent, a disinfectant, a disinfectant detergent, an abrasive, a solvent, a stripper and a descaling agent

Justify of the parameters determining the effectiveness of an interview

Justify information relating to the precautions for use and use of these products

Justify the different stages of a cleaning and / or disinfection plan look at supports, dirt, products, procedures, regulations (in the context of specific situations of maintenance of premises and / or materials

Indicate the risks associated with the presence of pests in a professional kitchen

Propose means of prevention to be implemented to prevent and fight against pests

Define the toxicity of a substance (acceptable daily intake, no-effect dose), short-term and long-term toxicity

Collects all the information needed to manage production

Sets up the workstation(s) for production (equipment, material)

Distributes tasks live or delayed

Follow-up and monitoring the application of the procedures

Manages risks

Works autonomously and in a responsible way as instructed

Complying with the norms for the requisition of equipment and tools;

▪ Respecting the food quality, hygiene and safety standards;

▪ Adapting him/herself to the context conditions and being able to solve problems and unforeseen situations.

The effects of the combination of production (Applied Management)

Production optimization (Technology)

Hot and cold contacts (Applied sciences)

Define and calculate labor productivity and main productivity steps

Identify opportUNITies and factors to improve productivity: investment, training and qualification

Identifying the impacts of productivity gains: output, cost of production, quality, manpower

Identifiy tools and approaches to optimize the organization of production

Justify the protocols for hot or cold contacts (chilled, frozen) in relation with different parameters influencing bacterial growth, in application of the regulation (time, temperature) relating to the preparation, the storage, the transport and the direct or deferred distribution food preparations

Organizes and manages production (planning of his work and that of his team over time and in space, division of tasks, choice of raw materials and calculation of quantities, choice equipment, materials)

Distributes tasks live or delayed

Follows-up and monitoring the application of the procedures

Manages risks

Works autonomously and in a responsible way as instructed

Adjusts based on the nature and size of the business

Optimizing between the type of production chosen and the means implemented (saving time, productivity …)

Organizing the relation to the context (seasonality of products, calendar, holidays, thematic, customer attendance rate, …)

–          Manage and group bookings;

–          Welcome customers;

–          Collecte Customer Needs and Expectations;

–          Present Sales Materials

–          Counsel clients, proposing a business case;

–          Measure customer satisfaction and customer loyalty;

–          Manage complaints and objections;

–          Take leave of the client.

Preliminary preparations of raw materials (Technology)

Protocols used during preliminary preparations of raw materials

Physicochemical properties of food constituents and modifications undergone (Applied Sciences)

define common culinary terms

list actions and techniques

Identify necessary materials and equipment

Follow “good hygiene practices” in carrying out preliminary preparations (decontamination protocols …) and their justifications

Identify the preliminary treatment protocol for semi-processed products

Descrive the properties of the food constituents used: solubility, suspension …

Characterize the causes and consequences of the modifications suffered by food constituents during preparations: enzymatic browning …

Identify the gesture and precautions taken in professional practice

Indicate the nutritional and organoleptic effects of the modifications

Makes preliminaries preparations for any type of products

Sets up and manages the workstation

Makes uses and respects data sheets, instructions

Complies and controls cooking in relation with products

Respects times for execution

Optimization of means (preformance, time)

Respect for the principle of “walking forward”

Relevance of the choice of materials and equipment

Respect of instructions and protocols

Relevance of critical point treatment

Consistency with the organization of planned work

For all the bases of the kitchen:

•   The enumeration and definition of common culinary terms

•   The identification of ingredients, how they are made, their uses and their main derivatives

•   Characterization of the main descriptors of recognition of organoleptic qualities

The identification of the names and dimensions of the main cuts and basic sizes

The characterization of the interactions between the food constituents: emulsions, swelling, gelling, diffusion, osmosis …

The justification of the gesture and precautions taken in professional practice

The indication of the nutritional and organoleptic effects of the modifications

–  Prepare herbs / Crush and chop

–  Squeeze tomatoes, crush

–  “Paner à l’anglaise”

–  Preparemeat, poultry for roasting

–  Cut raw poultry

–  Dress a rack of lamb, veal, pork

–  Lift the fish fillets

–  Turn, climb artichoke bottoms

–  Turn different vegetables / Root spoon

–   Uses the priming techniques of raw materials

–   Practices the hygiene

–   Get the relevant material and equipment

–   Makes large basic sauces, juices and coulis

–   Prepares meat, poultry, fish,vegetables, meals

Optimizing the means (yield, time)

Respecting the conformity of the products in the respect of the data sheet, the appellations, the professional vocabulary

Finding the relevance of the choice of materials and equipment

Optimizing the organoleptic qualities of the fabrications

Respecting the organization of work

Priming techniques of raw materials

Sizes and cuts

List and define common culinary terms

identify ingredients, how they are made, their uses and main derivatives

Describe the main descriptors of recognition of organoleptic qualities

Identify the names and dimensions of the main cuts and basic sizes

Describe the properties of the food constituents used: coagulation…

Describe the interactions between food ingredients: emulsions, swelling, gelling, diffusion, osmosis …

Justify the gesture and precautions taken in professional practice

Indicate the nutritional and organoleptic effects of the modifications

Makes preliminaries preparations for any type of products

Sets up and manages the workstation

Makes uses and respects data sheets, instructions

Complies and controls cooking in relation with products

Respects times for execution

Uses resources rationally and in an optimal way (human, technical, material, equipment, raw materials)

Manages unused or processed food

Manages risks

Respecting the principle of “walking forward”

Optimiing the means (yield, time, products, …)

Following the fabrications in the respect of the data sheet, the appellations, the professional vocabulary

Optimizing the organoleptic qualities of the fabrications

–          Cooking with respect to foodstuffs controlled

–          New techniques, new products, new materials adapted

Realize funds, aroma, essences and ice cream

Make connections

Make the basic sauces, juices and coulis

Make the basic preparations (stuffings, purees, butters, appliances and creams)

Make basic pasta

Priming techniques of raw materials

Sizes and cuts

Marinades, brines and syrups

Funds, aroma, essences and ice cream

Connections

Large basic sauces, juices and coulis

Basic preparations (stuffings, purees, butters, appliances and creams)

Basic pasta (Technology)

The physicochemical properties of food constituents and the modifications they undergo (Applied Sciences)

List and define common culinary terms

identify ingredients, how they are made, their uses and main derivatives

Describe the main descriptors of recognition of organoleptic qualities

Identify the names and dimensions of the main cuts and basic sizes

Describe the properties of the food constituents used: coagulation…

Describe the interactions between food ingredients: emulsions, swelling, gelling, diffusion, osmosis …

Justify the gesture and precautions taken in professional practice

Indicate the nutritional and organoleptic effects of the modifications

Makes preliminaries preparations for any type of products

Sets up and manages the workstation

Makes uses and respects data sheets, instructions

Complies and controls cooking in relation with products

Respects times for execution

Uses resources rationally and in an optimal way (human, technical, material, equipment, raw materials)

Manages unused or processed food

Manages risks

Respecting the principle of “walking forward”

Optimiing the means (yield, time, products, …)

Following the fabrications in the respect of the data sheet, the appellations, the professional vocabulary

Optimizing the organoleptic qualities of the fabrications

Cooking (Technology)

The production of heat

The physicochemical properties of food constituents and modifications during cooking (Applied Sciences)

Define common culinary terms

Perform gestures and cooking techniques

Characterize cooking processes

Assess adequacy between the raw materials / the method of cooking / the materials

Apply definition of “just temperature” cooking (target temperatures, reference time)

Identify “critical” temperatures and their justification

Identify the main recognition descriptors of organoleptic qualities (color, texture)

Schematize the operating mode of the main cooking equipment

Recall the evolution of cooking through the history of cooking, and identify today’s markers

Define the Joule effect, combustion, electromagnetic waves (microwaves, induction), infrared

Describe from a simple diagram, the operating principle of a device using combustion (atmospheric burner), the Joule effect (dry heat oven), electromagnetic waves (microwave and induction hob)

Indicate the effects of the action of temperature on the food constituents and foods used:

– water (fusion, vaporization, solidification and sublimation)

– carbohydrates (fusion, caramelization, gelatinization, gelation, dextrinisation, carbonization)

– proteins (coagulation, denaturation, gelation) lipids (fusion, decomposition) – vitamins

Describe the Maillard reaction

Justify the gesture and the precautions of the precautions to be taken in the professional practice

Indicate the nutritional and organoleptic effects of the modifications

Makes preliminaries preparations for any type of products

Sets up and manages the workstation

Makes uses and respects data sheets, instructions

Adapts to new techniques, new products, new materials

Complies and controls cooking in relation with products

Respecting the principle of “walking forward”

Optimiing the means (yield, time, products, …)

Following the fabrications in the respect of the data sheet, the appellations, the professional vocabulary

Optimizing the organoleptic qualities of the fabrications

Elements of control of production costs (Applied management)

Production optimization (Technology)

Analyse management indicators relating to the consumption of raw materials, management of personnel, overheads related to the activity (energy, fluid …),

Compare with target costs, objective ratios and calculation of variances

Identify the main dysfunctions and remediation proposals

Identify raw material yields in: preliminary preparations, cooking

Identify tools and approaches to optimize production

Makes preliminaries preparations for any type of products

Sets up and manages the workstation

Makes uses and respects data sheets, instructions

Adapts to new techniques, new products, new materials

Complies and controls cooking in relation with products

Respects times for execution

Uses resources rationally and in an optimal way (human, technical, material, equipment, raw materials)

Prepares dressage and presentation of food

Produces on the spot or delayed

Divides tasks for production

Manages unused or processed food

Manages risks

Works autonomously and in a responsible way as instructed

Adjusts based on the nature and size of the business

Respecting the principle of “walking forward”

Optimiing the means (yield, time, products, …)

Following the fabrications in the respect of the data sheet, the appellations, the professional vocabulary

Optimizing the organoleptic qualities of the fabrications

–          Job description, procedures manual

–          Regulation, guide of good practices, health control plan

–          Integrated management software package

For all the bases of the kitchen:

•   The enumeration and definition of common culinary terms

•   The identification of ingredients, how they are made, their uses and their main derivatives

•   Characterization of the main descriptors of recognition of organoleptic qualities

The identification of the names and dimensions of the main cuts and basic sizes

The characterization of the interactions between the food constituents: emulsions, swelling, gelling, diffusion, osmosis …

The justification of the gesture and precautions taken in professional practice

The indication of the nutritional and organoleptic effects of the modifications

–  Make a sauce by deglazing

–  Make butters

–  Make a béchamel sauce

–  Make stable cold emulsified sauces

–  Make unstable cold emulsified sauces

–  Make hot emulsified sauces

–  Make a white butter, melted

–  Make an American sauce

–  Make a vegetable sauce

–   Uses the priming techniques of raw materials

–   Makes large basic sauces, juices and coulis

–   Uses the basic preparations (stuffing, purees, butters, appliances and creams)

–   Practices the hygiene

–   Gets the relevant material and equipment

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

–          Speed and relevance relative  to the situation accomplished.

For all the bases of the kitchen:

•   The enumeration and definition of common culinary terms

•   The identification of ingredients, how they are made, their uses and their main derivatives

•   Characterization of the main descriptors of recognition of organoleptic qualities

The identification of the names and dimensions of the main cuts and basic sizes

The characterization of the interactions between the food constituents: emulsions, swelling, gelling, diffusion, osmosis …

The justification of the gesture and precautions taken in professional practice

The indication of the nutritional and organoleptic effects of the modifications

–  Make the broken dough, darken, pinch, cook

–  Make puff pastry, detail, cook

–  Make the puff pastry, lay down, cook, garnish

–  Make the sponge cake, cook

–  Make a leavened dough, shape, cook

–  Make the pancake batter and skip

–  Make a batter, cook

–   Uses the priming techniques of raw materials

–   Prepares and cooks some basic pasta

–   Practices the hygiene

–   Get the relevant material and equipment

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

Speed and relevance relative  to the situation accomplished.

The characterization of culinary preparations in terms of combination of techniques:

– Cold / hot hors d’oeuvres

The identification of the main descriptors of recognition of organoleptic qualities

Make cold and hot hors d’oeuvres

–   Prepares Cold / hot hors d’oeuvres

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

–          Speed and relevance relative  to the situation accomplished.

The characterization of culinary preparations in terms of combination of techniques:

– Soups

The identification of the main descriptors of recognition of organoleptic qualities

Make soups:

–  Cut / velvety / cream

–  Past (fresh and dry vegetables)

–   Prepares soups

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

–          Speed and relevance relative  to the situation accomplished.

The characterization of culinary preparations in terms of combination of techniques:

– Culinary preparations made from fish, shellfish, crustaceans, molluscs

The identification of the main descriptors of recognition of organoleptic qualities

Product dishes based on fish, shellfish, crustaceans, molluscs:

–  Poach fish

–   Produces and prepares culinary preparations made dishes made from fish, shellfish, crustaceans, molluscs

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Shellfish dishes cooked;

–          Crustaceans dishes cooked;

–          Molluscs dishes cooked;

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

–          Speed and relevance relative  to the situation accomplished.

The characterization of culinary preparations in terms of combination of techniques:

– Culinary preparations made from meat, poultry, game, offal, eggs

The identification of the main descriptors of recognition of organoleptic qualities

Produces dishes made from meat, poultry, game, offal, eggs:

–  Poach meat and poultry cold start

–  Calf / hard / boiled eggs

–  Cook scrambled eggs

–  Poached eggs

–  Cook flat and rolled omelettes

–  Calf / hard / boiled eggs

–  Cook scrambled eggs

–   Produces and prepares the culinary preparations made from meat, poultry, game, offal, eggs

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Poultry dishes cooked;

–          Game dishes cooked;

–          Offal dishes cooked;

–          Eggs dishes cooked;

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

–          Speed and relevance relative  to the situation accomplished.

The characterization of culinary preparations in terms of combination of techniques:

– garnishes made from fruits, vegetables, cereals and cereal flours, seaweeds

The identification of the main descriptors of recognition of organoleptic qualities

Make the accompaniment garnishes:

–  Cook English vegetables

–  Cook potatoes in field dress

–  Cook English potatoes

–  Jumping potatoes, mushrooms

–  Fry potatoes

–  Cook semolina with milk

–  Cook vegetables in a white

–  Make purees of vegetables

–  Make a “fondu de tomate”

–   Prepares the accompaniment garnishes

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

Speed and relevance relative  to the situation accomplished.

The characterization of culinary preparations in terms of combination of techniques:

– Desserts

The identification of the main descriptors of recognition of organoleptic qualities

Make the desserts:

–  Cook caramel

–  Make a butter cream

–  Cook sugar (with thermometer)

–  Make an Italian meringue

–  Prepare devices with sweet and savory sides

–  Cook in a bain-marie creams, puddings

–  Make custard

–  Make the pastry cream

–  Fit Snow White / Incorporate

–  Cook rice for dessert

–  Make whipped cream, whipped cream

–  Make a cream of almonds

–  Make bavarois with eggs and fruits

–  Make ice cream with eggs, ice cream, sorbets

–  Poach fruits

–   Prepares the desserts

Optimizing the organoleptic qualities of the fabrications

Modifying if necessary of the fabrications

Planning the organization of work

–          Professional gestures accomplished;

–          Professional techniques accomplished;

–          Appropriate choice and use of products and materials;

Speed and relevance relative  to the situation accomplished.

Portions and weights

Dressage (Technology)

Identify portion and weight based on restaurant concepts

List training equipment

Identify gestures and techniques of dressage and decor

Characterize the dressage rules of so-called classical preparations

Present the evolution of dressage through the history of cooking, identify today markers according to the concepts of restoration

Makes preliminaries preparations for any type of products

Sets up and manages the workstation

Makes uses and respects data sheets, instructions

Adapts to new techniques, new products, new materials

Uses resources rationally and in an optimal way (human, technical, material, equipment, raw materials)

Prepares dressage and presentation of food

Respecting of the allotted time

Respecting the quantities (portions, weights, calibration …) and aesthetic valuation of the product

Optimizing of organoleptic qualities

Using the mastery of forms, volumes, harmony (colors, flavors, textures, temperatures, products …)

Justifying the choices (manufacturing, training)

The forms of distribution and service

Regulation (Technology)

The dishes

Food poisoning (Applied Sciences):

Identify distribution and service forms based on restoration concepts

List “good hygienic practices” during the distribution phase and their justifications: the procedure for sampling control dishes, etc.

Describe the procedure for controlling dishes

Lists foodborne illness

Links the main TIAs with the responsible microorganisms (Staphylococcus aureus, Salmonella, Clostridium botulinum, Clostridium perfringens, Listeria, Campylobacter jejuni, Bacillus cereus, Escherichia coli)

Describes TIAC

Define of the concept of asymptomatic carrier (healthy carrier)

Indicates carrier foods frequently involved in TIA

Indicates main symptoms of TIA

Indicates the obligations of a company in case of food poisoning

Justify the precautions to be taken in professional practice

Assess situation and offers solutions

Manages risks associated with heath situations

Identify and treats anomalies

Manages risks

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Collects all the information needed to manage production

Makes uses and respects data sheets, instructions

Respects times for execution

Maintains a professional attitudes and behavior towards customers

Using the compliant professional language

Adaptating the distribution to the concept of restoration

Conforming the professional attitudes during the distribution phase (rigor, concentration, regularity …)

Taking into account the needs of the client, adaptability

Maintaining the quality of distribution over time

–          Regulations and health control accomplished;

–          Integrated management software package.

Communicate with suppliers, third parties

Integration into the company

Employee representation

The termination of the employment contract

Communication within the company

Relationships with other external partners (Applied Management)

Partners and Third Parties (Technology)

Applied Science: regulatory documents related to food safety production and control

Identify the main phases of the job interview, attitudes and language to favor, to avoid

Analyse the legislation relating to job interviews

Identify the mandatory formalities for hiring personelle

Analyse and identify the rights and obligations of the parties

Identify the contract adapted to various situations under the legislation

Identify the components of the remuneration

Verify of the compliance of remuneration with the legislation and the situation of the employee

Identity the representative bodies of the staff, their attributions and appointment methods: the staff representatives, the works council, the representation union

Identity the different cases of rupture: the resignation, the conventional rupture, the dismissal for personal reasons and dismissal

Qualify the different cases of rupture, the procedures, the consequences

Analyse communication situations

Identify attitudes and techniques for effective communication

Identify communication channels: oral, written, audiovisual and digital

Analysis different communication situations

List partners and third parties: suppliers, service providers (maintenance of equipment) …

Identity food safety control bodies and indication, for each organization, of their main functions

Identity documents in various control services: traceability documents, health surveillance and self-inspection documents, daily and / or weekly cleaning protocol documents

Adapts his/her communication style to the situation (within a team, the structure, suppliers, third parties)

Uses of communication tools rationally

Makes use of specific communication and terminology

Manages risks

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Follows regulations

Identifies customers’ needs and expectations

Presents and valorises production to customers

Adapts to the situation

Reports to superiors

Adjusts based on the nature and size of the business

Using the professional vocabulary with relevance

Adaptating the communication to the recipient(s) of the information

Following the administrative and commercial procedures (stock sheets, product sheets …)

Having a self-control in the face of different professional situations

Using the communication tools, information and communication technologies

Being rigor and precision of communication in different professional contexts

Using an oral and written communication with quality

Transmitting the information afterwards intervention by a third party (maintenance, troubleshooting, control services …)

–          Information and communication technology, integrated management software package;

–          Results of the analysis of the customer satisfaction questionnaires.

Sales Analysis: Management Indicators (Applied Management)

Techniques of valorization of the raw materials and the fabrications (Technology)

Identify and analyse the profitability of the dishes: the contribution to the gross margin

Identify and characterize the distinctive elements of the raw materials and / or the fabrications: official signs and acronyms of quality, descriptors of the organoleptic qualities, seasonality, nutritional aspect, composition,…

Adapts his/her communication style to the situation (within a team, the structure, suppliers, third parties)

Uses of communication tools rationally

Makes use of specific communication and terminology

Manages risks

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Follows regulations

Identifies customers’ needs and expectations

Presents and valorises production to customers

Adapts to the situation

Reports to superiors

Adjusts based on the nature and size of the business

Giving the relevance of information: origin, seasonality, official signs of quality, organoleptic characteristics of production, nutritional aspect, allergenic risks….

Relationships between services (Technology)

Create an order and an ad, how to track an order

Makes us of new communication between services

Adapts his/her communication style to the situation (within a team, the structure, suppliers, third parties)

Uses of communication tools rationally

Makes use of specific communication and terminology

Manages risks

Transmitting the quality of information

Using the professional vocabulary

Tracking and anticipating the orders

collect customer needs and expectations, offer advice to the customer, discuss in commercial terms.

Commercial communication

– making contact

– face-to-face sales interview (Applied Management)

The business case (Technology)

The balanced diet (Applied sciences)

Identify social codes, classification of language registers, interculturality, verbal and non-verbal language

Identify paralangages: articulation, flow, postures, gestures

Identify the objectives of the contact: information, orientation, advice, how to convince

Identify and characterize the interview phases: active listening, questioning (search for need, brakes, buying behavior), reformulation, argumentation (product characteristics, competitive advantages, proof of the veracity of the arguments), objections (sincere or pretexts)

Offer technical argumentation (technical sheet), from culinary vocabulary to commercial argumentation

List methods and steps in developing a business case

Create menus and / or balanced benefits

Characterize a balanced diet

Identify the recommended contributions (qualitative), for each group (category) of consumers

Link between nutritional recommendations to be implemented by professionals of Nutrition (PNNS National Health Program) and the balanced diet

The statement of the main health consequences

Adapts his/her communication style to the situation (within a team, the structure, suppliers, third parties)

Uses of communication tools rationally

Makes use of specific communication and terminology

Manages risks

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Follows regulations

Identifies customers’ needs and expectations

Presents and valorises production to customers

Adapts to the situation

Reports to superiors

Adjusts based on the nature and size of the business

Adapting the questioning, active listening

Identifying and taking into account the needs and expectations of customers

Offering suggestions to customers

Face-to-face sales interview (Applied Management)

The measurement of customer satisfaction (Technology)

List the consequences of miscommunication in the sales

Treat objections and complaints: nature and postures to adopt

Identify the satisfaction measurement tools based on restoration concepts

Adapts his/her communication style to the situation (within a team, the structure, suppliers, third parties)

Uses of communication tools rationally

Makes use of specific communication and terminology

Manages risks

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Follows regulations

Identifies customers’ needs and expectations

Presents and valorises production to customers

Adapts to the situation

Reports to superiors

Adjusts based on the nature and size of the business

Implementing the corrective measures

Handling complaints and objections with professionalism

Transmitting thecustomer complaints to the hierarchy

Information and communication technology, integrated management software package;

Results of the analysis of the customer satisfaction questionnaires.

The rules of life within the company: the rules of procedure (Applied management)

Professional attitudes and behaviors (Technology)

Hygiene and health of the workforce (Applied sciences)

Recall corporate culture and ethics

Analyse a representative internal regulation of the professional sector

Identify the main topics and objectives

Identify the rights and obligations of the employee

Prioritize the various sanctions applicable in the event of non-compliance by the employee with the provisions of the rules of procedure

Describe the disciplinary power of the entrepreneur: conditions the application and limits

Illustrate attitudes and behaviors specific to the professional sector: similarities and differentiations according to the concepts of restoration

Identify the different rules of precedence the most usual: women / men, V.I.P., age, hierarchy or title…

Justify elements of personal hygiene and professional attire

Describe the different stages of hygienic hand washing and their justifications

Recall the frequency and justification of mandatory medical visits in relation to regulation

Plans the work to be done based on  instructions received and on the type of service

Uses resources to obtain quality production and service (rotation of staff, productivity, yield)

Assess and takes decisions based on the situation

Applies regulatory texts, internal regulations, instructions

Analyses and evaluates his/her work with the help of a superior

Respecting the working HOURS (punctuality), rules of procedure

Respecting the application of the principle of walking forward

Working with a team (solidarity, mutual help)

Taking and assuming responsibilities, tasks, duties …

Working aAutonomy

Devolping self-development

Informing the hierarchy

The organization of working time (Applied management)

The staff

Team management documents (Technology)

Identify legislation and agreements on work HOURS: legal and maximum duration, trigger threshold for the right to pay overtime, compensatory rest, statutory rest periods, paid leave and special leave

Distinguish the notion of part-time chosen or constrained

Characterize flexible working time tools

Describe the obligation of employment of disabled workers within the company and how to implement it

Indentify the different types of personnel, and their hierarchical level according to the concepts of restoration

Characterize the different job profiles (functions ….)

Indentify staff schedules

Draw up an hourly schedule

Indentify key team management documents: staff schedules, job descriptions, staff schedule

Plans the work to be done based on  instructions received and on the type of service

Identify staffing need

Uses resources to obtain quality production and service (rotation of staff, productivity, yield)

Applies regulatory texts, internal regulations, instructions

Evaluates and monitor the work of the team, reports to superiors

Analyses the gaps between the forecast and the realized, offer suggestions for improvement

Supports, stimulates and motivates the staff under his/her responsibility in achieving the objectives

Transmitting the information to the hierarchy and his team

Lifelong training, the career development project, the right to training, the skills assessment (Applied management)

Training Documents (Technology)

Identify different training paths: school status, employee status

Describe the status of master trainer and the company tutor

Analyse the regulatory framework covering the alternation: internship agreements, apprenticeships, professionalisation

Characterize the passport orientation training, professional project

Define and characterize of lifelong learning: assessment of COMPETENCEs, validation of acquired experience

Identify the main mechanisms that allow employees to learn about working time: the training plan, the individual right to training, the individual training leave The characterization of the training follow-up booklet and the various liaison documents

Identify staffing need

Assess and takes decisions based on the situation

Applies regulatory texts, internal regulations, instructions

Analyses and evaluates his/her work with the help of a superior

Evaluates and monitor the work of the team, reports to superiors

Analyses the gaps between the forecast and the realized, offer suggestions for improvement

Supports, stimulates and motivates the staff under his/her responsibility in achieving the objectives

Proposes corrective actions to his/her superiors

Participates in the evaluation and training of staff under his/her responsibility

Participates in recruitment, calculate the cost of labour

Followig the instructions, procedures

Transmitting the information

Management of absences

Conflict Management (Applied Management)

Prevention of risks linked to physical activity (Applied Sciences)

Identify the different categories of absences

Measure the impact of absences on the cost of labor

Characterize of the main types of labor disputes and their modes of resolution

Identify the competent jurisdiction for the settlement of individual labor disputes

Identify the main occupational risks related to physical activity

Justify of gestures and individual and collective postures, the ergonomics of workstations

Assess and takes decisions based on the situation

Analyses and evaluates his/her work with the help of a superior

Evaluates and monitor the work of the team, reports to superiors

Analyses the gaps between the forecast and the realized, offer suggestions for improvement

Manages risks

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Adjusts based on the nature and size of the business

Solving the problem

Transmitting the information to the hierarchy

–          Function sheets;

–          Internal training plan, Training materials and devaluation;

–          Skills booklet, Orientation and Training Passport;

–          Time schedule;

–          Work Flowchart.

Propose and / or implement the actions optimization and / orcorrective

The individual evaluation interview

Performance analysis of a team (Applied Management)

Define the objectives of the individual evaluation interview for the company and for the employee

Identify media for maintenance: skill book, objective ratios

Identify criteria and tools for measuring performance

Compare the expected performances and the realized performances; Gap Analysis and Cause Identification

Identify corrective actions

Plans the work to be done based on  instructions received and on the type of service

Identify staffing need

Uses resources to obtain quality production and service (rotation of staff, productivity, yield)

Assess and takes decisions based on the situation

Applies regulatory texts, internal regulations, instructions

Analyses and evaluates his/her work with the help of a superior

Evaluates and monitor the work of the team, reports to superiors

Proposing the corrective actions

Proposing the actions to optimize the performances of his team

Analysing the relevance of the the problem

Transmitting the information to the hierarchy

Skills booklet;

Rating grid(s);

Goals reached;

Productivity indicators accomplished;

Management indicators accomplished (indicators to communicate to staff: sales indicators, material costs, productivity, overhead, customer satisfaction …);

Results of the satisfaction survey of customers;

Stimulus and motivation tools;

Information technology and Communication.

Oral presentation of the synthesis.

Writing and broadcasting messages (Applied management)

Characterize the functioning of email

Identifyf the rules of good use on the internet during the drafting and transmission a message, when receiving a message

Identify the rules to write an email, an internal note, a report

Identify staffing need

Uses resources to obtain quality production and service (rotation of staff, productivity, yield)

Assess and takes decisions based on the situation

Applies regulatory texts, internal regulations, instructions

Analyses the gaps between the forecast and the realized, offer suggestions for improvement

Supports, stimulates and motivates the staff under his/her responsibility in achieving the objectives

Proposes corrective actions to his/her superiors

Participates in the evaluation and training of staff under his/her responsibility

Working on the quality of argumentation (structure, conciseness, adequacy with the activities carried out and the results  obtained)

Structuring of the argumentation

Getting the precision and conciseness of information (qualitative data and quantitative)

Getting the relevance of information technology and communication used

–          Dashboard;

–          Information and Communication Technologies.

Procurement Policy (Applied Management)

Catering supplies

Seasonality of products (Technology)

Determine the needs and the calculation of the quantities to order

Identify and characterize media and supply management tools

Define and calculate performance

Identify reference quantities

Identify equivalences weight / piece / portion, capacity

Identify food types according to the concept of catering

Identify the seasonal periods of the major product families

Chooses materials and equipment based on planned activity

Optimises uses of resources (humans, materials, commodities, products)

Lists and classifies products

Makes inventory using the appropriate documents and management tools

Determines stocks levels

Manages products storage

Identify and treats anomalies

Defining the needs according to seasonality food

Choosing the media to identify needs

Estimating the needs with planned activity

Defining the needs according to management indicators.

Procurement Policy (Applied Management)

The specificities of the products supplied (Technology)

Define the role of the scope statement

Identify supply circuits

Choose the most appropriate supply path: calculation of needs, frequency, cost comparison

Identify requirements for a product or product family

Chooses materials and equipment based on planned activity

Optimises uses of resources (humans, materials, commodities, products)

Lists and classifies products

Makes inventory using the appropriate documents and management tools

Determines stocks levels

Manages products storage

Identify and treats anomalies

Finding the arguments presented to the decision maker to select the suppliers

Procurement Policy (Applied Management)

Define the inventory management

Calculate the rate of consumption

Describe supply policies: fixed or variable quantities, fixed or variable dates, purchase opportUNITies (promotion, seasonality), notion of just-in-time flow

Calculate the cost of delivery

Optimises uses of resources (humans, materials, commodities, products)

Lists and classifies products

Makes inventory using the appropriate documents and management tools

Determines stocks levels

Manages products storage

Finiding the order and delivery frequency with the activity and the nature of the product supplied

Choosing the opportUNITies (promotions, seasonality, …)

Optimization of storage cost

The purchase decision (Applied management)

Identify the general process of placing orders

Choose the information necessary for writing the purchase order

Recognise the modes of transmission of the order: postal mail, fax, internet, phone

Drafts procurement documents (food and non-food consumables, small materials)

Lists and classifies products

Makes inventory using the appropriate documents and management tools

Determines stocks levels

Manages products storage

Identify and treats anomalies

Following the deadlines for placing the order

Being rigor and precision in document intelligence supply

–          Datasheets;

–          Supply documents (commissary vouchers, market sheets, purchase orders, …);

–          Commercial documents (delivery notes, delivery notes, invoices);

–          Stored equipment;

–          Traceability documents;

–          Raw, semi-elaborated and elaborated products;

–          Regulations on hygiene, health and safety accomplished;

–          Documents and computer data for inventory management, integrated management software package.

Receipt of products (Applied Management)

Control elements at the reception (Technology)

Food parasitosis (Applied sciences)

Identify procurement documents: delivery note, receipt, invoice

Identify mandatory details of the invoice, the definition and calculation of commercial (rebate, discount, rebate) and financial (discount) reductions

Identify control elements upon receipt of products

Calculate the purchase cost

Identify qualitative and quantitative criteria by major product families

List control and monitoring tools

Identify refusal procedures, and treatment of anomalies

Identify food parasitosis (TENASIS, Trichinosis, Anisakiasis, Toxoplasma, Echinococcosis), responsible foods and modes of transmission.

Identify consequences of food parasitosis on the health of the consumer

Justify control points and precautions to take

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

– Concordance of ordered products and delivered products

– Matching delivery notes and delivered products

– Concordance delivered products and specifications (quality of packaging, health labels, temperatures, DLC, DLUO, calibration …)

Identifying the quality of anomaly i

Transmitting the the information transmitted to the hierarchy

Packing, unpacking (Technology)

Vacuum or modified atmosphere packaging (Applied Sciences)

Choose equipment and procedures for packaging and deconditioning in relation to the regulations

Identify and justify melting and freezing protocols

Identify the cooling and conservation protocol, and its justification

Define traceability and enumeration of practices according to the concepts of restoration

Identify the shelf life of a commodity after conditioning and repackaging (products started, surplus production)

Define the principle of vacuum and modified atmosphere packaging

Analyse the Impact of Vacuuming and Modified Atmosphere on Food Preservation and Cooking

Explain the regulation of packaging and preservation

Describe, from a simple diagram, the operating principle of a vacuum device

Lists and classifies products

Manages products storage

Identify and treats anomalies

Packs/unpacks products

Decides based on the situation

– Differentiation of premises

– Waste disposal

– Sampling on cooked dishes

– Labeling

Identifying the quality of anomaly i

Transmitting the the information transmitted to the hierarchy

Product storage (Applied Management)

Storage Operations (Technology)

Production and use of cold (Applied sciences)

Define and calculate the different levels of stocks: minimum, security, alert, buffer, maximum.

Identify stock update documents: vouchers, vouchers, stock cards

Characterize stock valuation methods: first in, first out, weighted average UNIT cost after each entry and at the end of the period

Evaluate and update the data sheets

Identify storage areas by major product families

Identify regulatory storage temperatures

Characterize the different lifetimes of products (DLC, DLUO, products started, surplus production …)

Define the principle of production of mechanical cold, cryogenic cold

Compare, based on simple diagrams, of the principle of operation of the main appliances producing mechanical cold (refrigerator, positive cold room, freezer, deep freeze, cooling cells)

Present the regulation of cold storage

Lists and classifies products

Makes inventory using the appropriate documents and management tools

Determines stocks levels

Manages products storage

Identify and treats anomalies

Packs/unpacks products

Decides based on the situation

Works autonomously and in a responsible way as part of a hierarchy

Adjusts based on the nature and size of the business

Operating the storage zones and temperatures

Operating the storage compliance according to the valuation method retained stock exits

Identifying the anomalies and accuracy of information transmitted to the hierarchy

Updating the stock cards both in quantity and value

Identifying the anomalies and accuracy of the information transmitted to the hierarchy

Inventory (Applied Management)

Define and make us of physical inventory

Calculate actual product consumptions

Define the balance sheet and the profit and loss account, the identification of the main items of these summary documents: examples of the status of actual stocks on the balance sheet and the change in inventories recorded in the income statement

Makes inventory using the appropriate documents and management tools

Determines stocks levels

Manages products storage

Identify and treats anomalies

Packs/unpacks products

Decides based on the situation

Works autonomously and in a responsible way as part of a hierarchy

Adjusts based on the nature and size of the business

Calculating: actual consumption, actualization

Realizing inventory status, actual ratio

Selecting the relevance of information to measure differences in quantity and value

Analysing the quality

Transmitting the relevance of the information to justify differences in quantity and value

Optimizing of storage cost

Optimization of the storage cost

Anomalies in Inventory Management (Technology)

Calculate the average stock, the rotation speed of stocks, the storage duration, the storage cost

Identify the types of anomalies in inventory management and specific remediation elements

Chooses materials and equipment based on planned activity

Drafts procurement documents (food and non-food consumables, small materials)

Controls quantitative and qualitative situation of delivered products

Optimises uses of resources (humans, materials, commodities, products)

Lists and classifies products

Makes inventory using the appropriate documents and management tools

Determines stocks levels

Manages products storage

Identify and treats anomalies

Packs/unpacks products

Decides based on the situation

Works autonomously and in a responsible way as part of a hierarchy

Adjusts based on the nature and size of the business

Finding the information about anomalies and malfunctions

Finding the compliance of the treatment of anomalies and malfunctions

and speakers, unmarked unknown …);

–          Purchase Orders;

–          Delivery notes;

–          Management indicators (inventory status, ratios …).

Catering expenses

Load analysis

Material Cost Management (Applied Management)

Identification of the main loads of a catering UNIT: importance of

food and beverage purchases

The material cost calculation

The interest of the management dashboard

The definition and calculation of the gross margin

The definition and characterization of the food and beverage control procedure

Identification of the constituent elements of the material ratio

Calculation of one or more material ratios

Comparison with previous ratios and objective ratios

The perception of material risk: price fluctuation, material loss

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Updating  the data sheets

Respecting thetarget costs and allocated budget

Following the food and beverage control procedures

Achieving the objective ratios of the company

Analysing and justifying the gaps

Using the products and materials to avoid losses, unknown markdowns

Using the energies, fluids, cleaning products

Catering expenses

Load analysis (Applied management)

Identify the constituent elements of staff costs

Calculate the cost of production

Define and calculate the margin on main cost or premium-cost

Calculate ratios or management indicators associated with staff costs: staff ratio

Identify and calculate productivity indicators

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Following the respect for the organization and procedures put in place

Catering expenses

Load Analysis (Applied Management)

Identify overhead costs related to the activity

Calculate returns

Describe an asset, the definition and the reading of a depreciation plan of an asset, the characterization of the terms of financing of fixed assets

Calculate the occupation cost

Calculate the gross operating result, the current result

Calculate the overhead ratio

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

– Maintenance products,

– Fluids and energies.

Reducing thelosses and breakages

Using the compliance with procedures to achieve savings of energy, to maintain equipment

Achieving the objective ratios of the company

Expense forecast

Gap Analysis (Applied Management)

Based on sales forecasts, calculate target costs and objective ratios: consumed materials, personnel costs, overheads, occupancy costs

How “reporting”

Identify  of the elements in the reporting tables

Calculate and analyse differences in material consumption: difference in price and quantity, identification of causes and proposals for corrective actions

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Applying the quality of the application of the corrective actions.

Management tools (Applied Management)

use of a spreadsheet: conception and formatting of tables and graphs,

insert simple functions (sum, average, minimum, maximum), logical (SI, IF AND, IF OR), search, display of drop-down lists, data consolidation, using pivot tables

use of management tools specific to the professional sector and / or software packages management system: characterization of tools, exploitation of management indicators provided

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Exploitating the information provided by these management tools

–          Cards, menus, sales media

–          Mercuriale

–          Evaluated fact sheets

–          Budget

–          Management indicators (sales forecast, objective ratios of the company)

–          Productivity indicators

–          Job descriptions, product sheets

–          Procedures, instructions

–          Objective ratios of the company

The selling price (Applied management)

Characterize sales price’s determinants: material cost, multiplier, competition, customer sensitivity

Identify factors for changing the price of dishes and frequency

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Following the respect of target costs and allocated budget

Sales and Other Revenue Forecast

Break-even point (Applied management)

Define turnover and characterization of its components

Identify other operating products

Value forward planning for business

Define a budget

The interest of a statistical base on sales for the company

Make use of the elements in this statistical base: follow-up of the figure business, attendance, average addition

Analyse the statistical base for sales forecasting

Ccalculate objective ratios

Differentiate between variable and fixed charges

Presentate the income statement with the calculation of the margin on variable costs and results

Calculate break-even and break-even

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

– the customer profile of a period,

– the evolution of the buying behavior of customers,

– the results of card changes.

Optimizing the orders and personnel forecasts based on statistics

Contributing level to increase current operating income

Indicator Analysis (Applied Management)

Take into account the profitability of dishes: the ranking of dishes according to their popularity and their contribution to the gross margin

Identify actions to be carried out according to the positioning of the dishes

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Finding the relevance of correlation between incentives and number of dishes sold

Informing the consistency of the ranking of the dishes according to the criterion of popularity and the contribution to the gross margin

Applying the quality of the implementation of corrective actions to improve the performance of dishes

Contributing the level to increase current operating income

Analysis of unsold indicators (Applied Management)

Unsold Management (Technology)

(Applied Sciences) Identification of unsold regulations

Calculate unsold ratio

Analyse the ratio and the identification of actions to be taken to limit the risk

Identify “good practices” in the use of unsold products

Manage the unsold products

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Optimizing hte attendance forecasts

Achieving the objective ratios

Optimizing the unsold products

The indicator analysis relating to the price offer (Applied management)

Calculate the average price of the requested dishes

Calculate the average price offered

Calculate and analyse the price response index

Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Adaptating of the offer in terms of price

Sales Forecast, Gap Analysis (Applied Management)

Make use of the reporting tables

Calculate and analyse of gaps: identification of causes and proposals for corrective actions

. Compiles data sheets and reports

Monitors costs and sales to optimise resources use

Priorities tasks in order to reach set objectives

Assess situation and offers solutions for improvement, suggests corrective measures

Elaborate reports

Assess and estimates produces needs

Works autonomously and in a responsible way as part of the work instructions set by the hierarchy

Can adjust depending on the nature and size of the business

Applying the quality of the relative corrective actions at the opening of the range, the dispersion of prices, the highlighting, the price response index

–          Costs, charges;

–          Cards, menus, sales media;

–          Budget;

–          Offer competitors;

–          Cartes, menus;

–          Sales Statistiques;

–          Sales Forecast;

–          Ratio of unsold;

–          Break-even point, neutrality point.

The marketing approach: the clientele (Applied management)

Consumption patterns (Technology)

Dietary behaviors (Applied Sciences)

Identify and classify:

– needs, expectations, motivations and brakes of the customer in the bill of sale

– different types of customers: potential, temporary, faithful

– principles and rules of customer segmentation

– key elements of a catchment area study

– customer behavior (search, comparison, selection), purchase habits (decisive purchases, impulse purchases) and the consequences for the point of sale

Identify cultural specificities and religious consumption patterns

Identify the evolution of consumption patterns through the history of restoration

Identify today’s markers based on restoration concepts

Indicate the physiological origin of hunger, thirst, satiety

Link psychosensory and sociocultural factors with behaviors food and consumption

Identify the impact of lifestyle on eating behavior

Listens actively to customers, taking into account needs and expectations

Complies with regulations, rules of hygiene, health and safety

Takes into account the environment and sustainability measures

Takes into account the principles of nutrition and dietetics

Monitors the market (technical, technological, scientific, commercial …) and the sector (innovation, creativity …)

Adapts to consumption patterns

Manages, prevent and measures risks

Works in compliance of   regulations, the health control plan, the good practices, the single document, instructions

Makes use of equipment, materials, supplies rationally

Makes use of and monitors raw materials, supplies (products maintenance, packaging), fluids and energies efficiently

Produces organoleptic analysis and makes correction

Identifying thecustomer needs and expectations, and accuracy of information transmitted to the hierarchy

The legal environment of the company (Applied Management)

Hygiene of methods (Applied sciences)

Characterize and prioritize the different sources of national law: constitution, law, ordinance, decree, decree, jurisprudence

Characterize and prioritize the different sources of European and international law: CommUNITy law, European directive, treaties and international agreements

List tge hierarchy of sources of national and international law

Define the collective agreement

Identify the different collective agreements in restoration

Identify the main rights and obligations of employers and catering employees

Identify responsibility

Differentiate the different areas of liability: civil contract, tort, criminal

Identify the health control plan set by the so-called “hygiene package” regulation: “good hygiene practices”, HACCP, traceability systems, management of non-compliant products (based on examples adapted to specific professional situations)

Characterize tools and methods of risk analysis: 5M method, “cause-and-effect” diagram, control of critical points (from adapted examples to specific professional situations)

Listens actively to customers, taking into account needs and expectations

Complies with regulations, rules of hygiene, health and safety

Takes into account the environment and sustainability measures

Takes into account the principles of nutrition and dietetics

Monitors the market (technical, technological, scientific, commercial …) and the sector (innovation, creativity …)

Adapts to consumption patterns

Manages, prevent and measures risks

Works in compliance of   regulations, the health control plan, the good practices, the single document, instructions

Makes use of equipment, materials, supplies rationally

Makes use of and monitors raw materials, supplies (products maintenance, packaging), fluids and energies efficiently

Produces organoleptic analysis and makes correction

Using and maintening the equipment

Verifying the quality of the good functioning used devices and their devices security

Uisng the compliance with intelligence procedures systematic maintenance book

Following the respect for good professional practices regulations, protocols and agreements:

–   Regular washing of hands

–   Body hygiene and clothing conforming

–   Complete professional attire

–   Proper use of protective equipment

–   individual and collective (disposable gloves, gloves – protective apron, paper mask …

–   Adapted gestures and postures, ergonomics of the post working

–   Compliance with the food traceability procedure food

–   Respect of cleaning and disinfection protocols

–   Respect for the principle of walking forward in the time and / or in space

The societal and environmental dimension in the economic activity of the company (Applied management)

Professional practices respectful of the environment (Technology)

Define corporate citizenship

Identify overhead control methods for a development goal sustainable (energy, consumables, fluids, cleaning products …)

Identify sustainable development indicators

Identify of attitudes and methods allowing:

– reducing the consumption of water, energy,

– waste and grease management (sorting, composting, compaction …)

– the prevention of water pollution,

– the reasoned use of chemicals,

– the choice of materials,

– the choice of raw materials (certifications, seasonality – proximity …)

Identify vigilance points

Listens actively to customers, taking into account needs and expectations

Complies with regulations, rules of hygiene, health and safety

Takes into account the environment and sustainability measures

Takes into account the principles of nutrition and dietetics

Monitors the market (technical, technological, scientific, commercial …) and the sector (innovation, creativity …)

Adapts to consumption patterns

Manages, prevent and measures risks

Works in compliance of   regulations, the health control plan, the good practices, the single document, instructions

Makes use of equipment, materials, supplies rationally

Makes use of and monitors raw materials, supplies (products maintenance, packaging), fluids and energies efficiently

Produces organoleptic analysis and makes correction

Following the compliance with the rules of recycling of packaging, waste management

Comparing and offering the reasoned proposal (respect of seasonality, short circuits, taking into account the scarcity of the resource ….)

Professional practices respectful of nutrition and dietetics (Technology)

Constituents of foods and their nutritional roles

The nutritional dimension of food products (Applied Sciences)

List the tools and procedures implemented in the various restoration concepts (for example, the choice of food and beverages (origin, composition, substitute products, etc.), the choice of materials, professional techniques preserving nutritional qualities

Identify vigilance points

Identify the different constituents of food: water, carbohydrates, proteins, mineral elements, trace elements, vitamins.

Identify characteristic foods containing them

Characterize food groups by major constituents

Identify different carbohydrates; different food proteins (albumin, collagen, casein, gluten); different lipids

Identify the roles of food constituents in the body

Identify nutritional interest:

– food products,

– Substitute products: products reduced in sugars and fats, products containing sweeteners, fortified products (minerals, vitamins, fatty acids, fibers)

– food supplements, probiotics

– nutraceuticals

Identifying the limits of the use of these different products on health

Listens actively to customers, taking into account needs and expectations

Complies with regulations, rules of hygiene, health and safety

Takes into account the environment and sustainability measures

Takes into account the principles of nutrition and dietetics

Monitors the market (technical, technological, scientific, commercial …) and the sector (innovation, creativity …)

Adapts to consumption patterns

Manages, prevent and measures risks

Works in compliance of   regulations, the health control plan, the good practices, the single document, instructions

Makes use of equipment, materials, supplies rationally

Makes use of and monitors raw materials, supplies (products maintenance, packaging), fluids and energies efficiently

Produces organoleptic analysis and makes correction

Mastering the food balances: in a service, in a menu …

Considering the concept of balanced diet in the advice to bring to customers

Calculating the energy value of a fabrication

Answering the needs of customers (choice of products, cooking techniques …)

–          Good practice guides;

–          Heath and safety regulations accompleished;

–          Synergy booklet;

–          Single documents (plan and safety instructions, plan evacuation, business card ….);

–          Maintenance notebook;

–          Labeling of foodstuffs;

–          Labeling of cleaning products;

–          Technical sheet (with mention of the energy value);

–          Raw materials and product sheets;

–          National nutrition health plan;

–          Food plan;

–          Menus, cards, sales media;

–          Energy table of foods;

–          Procedures, instructions, documents relating to sustainable development.

Overall quality

Controls and self-checks (Technology)

Sensory perception

Valorisation and control of food quality (Applied sciences)

Define overall quality, its characterization

Identify professional approaches implemented as part of the quality approach

Identify the main steps of the problem-solving process: identification of the problem, causes, choice and implementation of solutions

Define sanitary quality, marketability, organoleptic quality

Identify the phases of the sensory analysis

Define of comparative analysis

Recognizing professional practices of sensory analysis

Identify and characterize different certifications (International System Organization, High Environmental Quality …)

Identify the professional methods and procedures put in place in the framework of controls and self-checks

Characterize he organoleptic quality of a product

Connect the senses and the bodies concerned

Identify the main objectives of sensory perception, its principle

Identify individual and environmental factors that may alter sensory perception

Identify the mandatory and optional information on a label, a display

.istens actively to customers, taking into account needs and expectations

Complies with regulations, rules of hygiene, health and safety

Takes into account the environment and sustainability measures

Takes into account the principles of nutrition and dietetics

Monitors the market (technical, technological, scientific, commercial …) and the sector (innovation, creativity …)

Adapts to consumption patterns

Manages, prevent and measures risks

Works in compliance of   regulations, the health control plan, the good practices, the single document, instructions

Makes use of equipment, materials, supplies rationally

Makes use of and monitors raw materials, supplies (products maintenance, packaging), fluids and energies efficiently

Produces organoleptic analysis and makes correction

Compliance of self-checks and archiving of documents

Conformity of the procedure for taking sample dishes

Relevance of any identified defects

Quality of the analysis of the results of the controls

Quality of corrective action proposals in case of non-compliance

Quality of the organoleptic analysis of the products, the fabrications

Quality of sensory analysis

Relevance of quality elements, and possible defects identified

Quality of corrective action proposals in case of non-compliance

Conformity of the production according to the order and the data sheets and / or manufacturing (nature, weight, quantity, temperature)

Relevance of quality elements, and possible defects identified

Quality of corrective action proposals in case of non-compliance

Relevance of identified anomalies

Appropriate management of priorities

Identification of possible causes and proposal of adapted answer (s)

Compliance of the treatment of anomalies and malfunctions

Accuracy of the information transmitted to the hierarchy

The growth of the company (Applied management)

Restoration: evolution and prospective (Technology)

Identify product pairs / company markets: the diversification of the offer

Characterize the positioning of the company and its competitors in the markets

Characterize the commercial policy: product, price, distribution, communication

Identify growth objectives: increase of turnover, market shares

Trace the evolution of cuisine and tableware through the key figures of history, and new scientific and technical knowledge

Identify contemporary culinary currents

Identy of major contemporary developments in terms of:

– raw materials and their derivatives,

– professional techniques,

– materials and equipment,

– restoration concepts

List the inscription of the “gastronomic meal of the French” to the intangible heritage of UNESCO

Characterize local cuisine: specificities of a region or a local area

identifiy European and international influences in French cuisine and the arts of the table

Identify the different creative approaches applied to the profession

Listens actively to customers, taking into account needs and expectations

Complies with regulations, rules of hygiene, health and safety

Takes into account the environment and sustainability measures

Takes into account the principles of nutrition and dietetics

Monitors the market (technical, technological, scientific, commercial …) and the sector (innovation, creativity …)

Adapts to consumption patterns

Manages, prevent and measures risks

Works in compliance of   regulations, the health control plan, the good practices, the single document, instructions

Makes use of equipment, materials, supplies rationally

Makes use of and monitors raw materials, supplies (products maintenance, packaging), fluids and energies efficiently

Produces organoleptic analysis and makes correction

Taking account the quality of technology and scientific developments

Having the culture – professional curiosity (knowledge of raw materials, terroirs, specialties, professional contexts …)

–          Good practice guides;

–          Heath and safety regulations accompleished;

–          Reports from veterinary services, laboratories;

–          Samples of analysis of food samples and surface samples (self-checks …);

–          Product Tracking Sheets;

–          Unique Document (plan and safety instructions, evacuation plan, company file …);

–          Personal and collective protective equipment used;

–          Protocols and instructions accompleished;

–          Datasheets, maps, menus, sales media (with photographs, schematic representations …);

–          Sensory analysis sheet;

–          Internal administrative documents;

–          Personal technical directory;

–          Data sheets;

–          Current regulations accomplished;

–          Surveys, market studies, consumer behaviour.