{"id":1129,"date":"2022-07-15T11:59:00","date_gmt":"2022-07-15T09:59:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1129"},"modified":"2022-07-21T14:53:04","modified_gmt":"2022-07-21T12:53:04","slug":"cap-cuisine-presentation-et-epreuves","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cap-cuisine-presentation-et-epreuves\/","title":{"rendered":"CAP cuisine : pr\u00e9sentation et \u00e9preuves"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Le <strong>CAP cuisine<\/strong> est un dipl\u00f4me d\u00e9livr\u00e9 par le <strong>minist\u00e8re de l\u2019\u00c9ducation nationale<\/strong> accessible d\u00e8s la fin de la classe de 3<sup>e<\/sup> r\u00e9compensant la ma\u00eetrise des diff\u00e9rentes <strong>techniques de production culinaire<\/strong> et de <strong>respect des r\u00e8gles d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9<\/strong>. Voici les comp\u00e9tences que r\u00e9compense ce dipl\u00f4me :<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<ul>\n<li style=\"text-align: justify;\">Connaissance des produits alimentaires<\/li>\n<li style=\"text-align: justify;\">Gestion de l\u2019approvisionnement et du stockage des marchandises<\/li>\n<li style=\"text-align: justify;\">Pr\u00e9paration de mets et assemblage de produits pr\u00e9\u00e9labor\u00e9s<\/li>\n<li style=\"text-align: justify;\">Ma\u00eetrise des techniques de cuisson<\/li>\n<li style=\"text-align: justify;\">R\u00e9alisation de pr\u00e9parations chaudes ou froides<\/li>\n<li style=\"text-align: justify;\">Dressage des assiettes<\/li>\n<li style=\"text-align: justify;\">\u00c9laboration d\u2019un menu<\/li>\n<li style=\"text-align: justify;\">Entretien du poste de travail et respect des r\u00e8gles d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<h2>Les d\u00e9bouch\u00e9s du CAP cuisine<\/h2>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/07\/decoupe-legumes.png\u00a0\u00bb alt=\u00a0\u00bbla cheffe Camille Esseyric qui d\u00e9coupe une carotte \u00a0\u00bb title_text=\u00a0\u00bbd\u00e9coupe l\u00e9gumes\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Le ou la titulaire du CAP cuisine peut d\u00e9buter une carri\u00e8re en tant que <strong>commis de cuisine<\/strong> dans la restauration commerciale ou collective, ou poursuivre ses \u00e9tudes avec une <strong>mention compl\u00e9mentaire<\/strong> en un an (par ex. cuisinier en desserts en restaurant, sommelier, charcutier-traiteur), un <strong>bac professionnel<\/strong> en deux ans ou un <strong>brevet professionnel<\/strong>.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Les <strong>\u00e9preuves du CAP cuisine<\/strong> se d\u00e9coupent en <strong>\u00e9preuves professionnelles<\/strong> et en <strong>\u00e9preuves g\u00e9n\u00e9rales<\/strong>. Si vous \u00eates d\u00e9j\u00e0 titulaire d\u2019un baccalaur\u00e9at, d&rsquo;un CAP ou d&rsquo;un BEP, vous n\u2019avez pas besoin de passer les \u00e9preuves g\u00e9n\u00e9rales.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<h2>Les \u00e9preuves professionnelles\u00a0:<\/h2>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<h4>O\u00f9 se d\u00e9roulent les \u00e9preuves ?<\/h4>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Les \u00e9preuves pratiques se d\u00e9roulent dans un CFA de votre acad\u00e9mie indiqu\u00e9 sur votre convocation, et \u00e9quip\u00e9 de cuisines professionnelles.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_toggle title=\u00a0\u00bbEP1\u00a0: organisation de la production de cuisine (coef. 4)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: justify;\">Comp\u00e9tences\u00a0contr\u00f4l\u00e9es :<\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>R\u00e9ceptionner les marchandises et contr\u00f4ler les livraisons<\/li>\n<li>Stocker les marchandises<\/li>\n<li>Mettre en place les marchandises n\u00e9cessaires \u00e0 sa production<\/li>\n<li>Participer aux op\u00e9rations d\u2019inventaire<\/li>\n<li>Collecter les informations et dresser une liste pr\u00e9visionnelle des produits n\u00e9cessaires \u00e0 sa production<\/li>\n<li>Identifier et s\u00e9lectionner les mat\u00e9riels n\u00e9cessaires \u00e0 sa production<\/li>\n<li>Planifier son travail<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em>D\u00e9roulement de l&rsquo;\u00e9preuve<\/em> (\u00e9crit, 2h)<\/p>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0 \u00a0Etude de cas mobilisant les trois enseignements de culture professionnelle (cuisine, gestion appliqu\u00e9e et sciences appliqu\u00e9es)<\/span><\/p>\n<p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_toggle title=\u00a0\u00bbEP2\u00a0: R\u00e9alisation de la production de cuisine (coef. 14)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: justify;\">Cette EP \u00e9value la pr\u00e9paration et la distribution de la production de cuisine. Comp\u00e9tences contr\u00f4l\u00e9es :<\/p>\n<p style=\"text-align: justify;\">\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Contr\u00f4ler ses denr\u00e9es<\/li>\n<li>Mettre en place et maintenir en \u00e9tat son espace de travail<\/li>\n<li>Mettre en \u0153uvre les bonnes pratiques d\u2019hygi\u00e8ne, de s\u00e9curit\u00e9 et de sant\u00e9<\/li>\n<li>Mettre en \u0153uvre les bonnes pratiques en mati\u00e8re de d\u00e9veloppement durable<\/li>\n<li>R\u00e9aliser les techniques pr\u00e9liminaires<\/li>\n<li>Cuisiner<\/li>\n<li>Utiliser et mettre en valeur des produits de sa r\u00e9gion<\/li>\n<li>Choisir et mettre en place les mat\u00e9riels de dressage<\/li>\n<li>Dresser ses pr\u00e9parations culinaires<\/li>\n<li>Envoyer ses pr\u00e9parations culinaires<\/li>\n<li>\u00c9valuer la qualit\u00e9 de ses pr\u00e9parations culinaires<\/li>\n<li>Communiquer dans le cadre d\u2019une situation professionnelle<\/li>\n<li>Rendre compte de son activit\u00e9<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em>D\u00e9roulement de l&rsquo;\u00e9preuve<\/em> (pratique et oral, 5h)<\/p>\n<ul style=\"text-align: justify;\">\n<li><strong>Partie 1<\/strong> (20min)<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Le candidat prend connaissance de la production \u00e0 r\u00e9aliser. Il dispose de deux fiches techniques de production et d&rsquo;un tableau d&rsquo;ordonnancement vierge \u00e0 compl\u00e9ter (mod\u00e8le simplifi\u00e9) pour planifier son travail dans le temps imparti. Cette phase \u00e9crite n&rsquo;est pas \u00e9valu\u00e9e dans le cadre de l&rsquo;\u00e9preuve EP2.<\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"text-align: justify;\"><strong>Partie 2<\/strong> (10min)<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0 \u00a0\u00c0 son poste de travail, le candidat contr\u00f4le ses denr\u00e9es \u00e0 l&rsquo;aide des fiches techniques. Dans le respect des proc\u00e9dures de conservation et de conditionnement, il v\u00e9rifie et met en place son poste de travail, s\u00e9lectionne les mat\u00e9riels n\u00e9cessaires.<\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"text-align: justify;\"><span><strong>Partie 3<\/strong> (4h30)<\/span>\n<ul>\n<li style=\"text-align: justify;\"><span>Phase 1 : production culinaire (4h20)<\/span><\/li>\n<\/ul>\n<p><span><\/span><\/p>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Dans le respect des contraintes et usages professionnels, le candidat doit successivement\u00a0:<\/p>\n<p style=\"text-align: justify;\">&#8211; confectionner les deux recettes impos\u00e9es\u00a0(fiches techniques fournies)\u00a0:<\/p>\n<p style=\"text-align: justify;\">. un plat principal avec garniture<\/p>\n<p style=\"text-align: justify;\">. une entr\u00e9e ou un dessert<\/p>\n<p style=\"text-align: justify;\"><i>Une des deux recettes comporte la r\u00e9alisation d&rsquo;une p\u00e2te de base.<\/i><i><\/i><\/p>\n<p style=\"text-align: justify;\">&#8211; assurer la distribution de sa production (dressage et envoi)\u00a0;<\/p>\n<p style=\"text-align: justify;\">&#8211; r\u00e9aliser un bilan simplifi\u00e9 de sa production\u00a0;<\/p>\n<p style=\"text-align: justify;\">&#8211; remettre en \u00e9tat les locaux.<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Le jury \u00e9value successivement la production, la pr\u00e9sentation et la d\u00e9gustation.<\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Phase 2 : compte-rendu d&rsquo;activit\u00e9 (10min)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0 \u00a0Cette phase a lieu au sein de la cuisine \u00e0 l&rsquo;issue de la production. Lors d&rsquo;un court entretien de type \u00ab entretien d&rsquo;explicitation \u00bb, le candidat est invit\u00e9 \u00e0 r\u00e9aliser un bilan de son travail. Cette phase ne doit pas faire l&rsquo;objet d&rsquo;une interrogation technologique.<\/span><span><\/span><\/p>\n<p style=\"text-align: justify;\"><span><\/span><\/p>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0<\/span>Le candidat pr\u00e9sente au jury, sans \u00eatre interrompu, le bilan de sa production (son organisation, ses choix techniques, les mat\u00e9riels utilis\u00e9s, sa prestation, etc.) ; le jury \u00e9change avec le candidat sur sa production ; le candidat est invit\u00e9 \u00e0 s&rsquo;exprimer sur son projet professionnel.<\/p>\n<p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/07\/wok-saute.png\u00a0\u00bb alt=\u00a0\u00bbla cheffe Lucy Chen utilisant un wok dans son cours de cuisine chinoise sur Artesane.\u00a0\u00bb title_text=\u00a0\u00bbwok saut\u00e9\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb module_alignment=\u00a0\u00bbright\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<h2>Les \u00e9preuves g\u00e9n\u00e9rales\u00a0:<\/h2>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_toggle title=\u00a0\u00bbEG1\u00a0: fran\u00e7ais, histoire-g\u00e9ographie et enseignement moral et civique (coef. 3)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><em>Comp\u00e9tences \u00e9valu\u00e9es<\/em> :<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span>qualit\u00e9s de lecture et d&rsquo;analyse de textes documentaires, de textes fictionnels, de documents iconographiques, de documents de nature historique et g\u00e9ographique<\/span><\/li>\n<li><span>qualit\u00e9s d&rsquo;organisation des informations et d&rsquo;argumentation dans la justification des informations s\u00e9lectionn\u00e9es<\/span><\/li>\n<li><span>\u00a0qualit\u00e9s d&rsquo;expression et de communication \u00e0 l&rsquo;oral et \u00e0 l&rsquo;\u00e9crit, en particulier la ma\u00eetrise de la langue<\/span><\/li>\n<li><span><\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span><em>D\u00e9roulement de l&rsquo;\u00e9preuve<\/em> (2h 15min) : <\/span><\/p>\n<p style=\"text-align: justify;\"><span><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span>Fran\u00e7ais :<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0 \u00a0Questions de vocabulaire et de compr\u00e9hension autour d&rsquo;un texte fictionnel, et r\u00e9daction d&rsquo;un texte fictionnel ou d&rsquo;une production \u00e9crite r\u00e9pondant \u00e0 une consigne en lien avec l&rsquo;exp\u00e9rience professionnelle (15 \u00e0 20 lignes).\u00a0<\/span><span><\/span><\/p>\n<p style=\"text-align: justify;\"><span><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Histoire\/g\u00e9ographie\/Education Civique :<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span>Etape 1 : Pr\u00e9paration en amont de deux dossiers de documents, un \u00e0 dominante histoire et l&rsquo;autre \u00e0 dominante g\u00e9ographie.\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\"><span><\/span><span>Etape 2 : Pr\u00e9sentation du dossier tir\u00e9 au sort \u00e0 l&rsquo;oral et analyse de celui-ci autour d&rsquo;une probl\u00e9matique li\u00e9e \u00e0 une situation historique ou g\u00e9ographique.<\/span><\/p>\n<p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_toggle title=\u00a0\u00bbEG2\u00a0: math\u00e9matiques-sciences physiques et chimiques (Coef. 2)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: justify;\"><em>Comp\u00e9tences \u00e9valu\u00e9es<\/em> :<\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span>savoirs et comp\u00e9tences des candidats<\/span><\/li>\n<li><span>aptitude \u00e0 les mobiliser dans des situations li\u00e9es \u00e0 la profession ou \u00e0 la vie courante<\/span><\/li>\n<li><span>\u00a0aptitude \u00e0 r\u00e9soudre correctement un probl\u00e8me, \u00e0 justifier les r\u00e9sultats obtenus et \u00e0 v\u00e9rifier leur coh\u00e9rence<\/span><\/li>\n<li><span>aptitude \u00e0 rendre compte par \u00e9crit ou oralement<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span><em>D\u00e9roulement de l&rsquo;\u00e9preuve<\/em> (2h) :<\/span><\/p>\n<p style=\"text-align: justify;\"><span><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span>Math\u00e9matiques\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0 \u00a0Deux ou trois exercices avec des questions de difficult\u00e9 progressive (cf. <a href=\"https:\/\/cache.media.education.gouv.fr\/file\/SP5-MEN-11-4-2019\/61\/9\/spe629_annexe_1104619.pdf\" target=\"_blank\" rel=\"noopener\">le r\u00e9f\u00e9rentiel de CAP<\/a> pour les connaissances \u00e0 acqu\u00e9rir)<\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span>Sciences physiques et chimiques<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0 \u00a0Exercice de restitution d&rsquo;un protocole op\u00e9ratoire ou d&rsquo;une exp\u00e9rience \u00e0 partir d&rsquo;un texte court et \u00e9ventuellement d&rsquo;un sch\u00e9ma.<\/span><\/p>\n<p style=\"text-align: justify;\"><span>\u00a0 \u00a0 \u00a0Exercice de mise en oeuvre d&rsquo;une ou plusieurs grandeurs et relations entre elles.<\/span><\/p>\n<p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_toggle title=\u00a0\u00bbEG3\u00a0: \u00e9ducation physique et sportive (Coef. 1)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p>\u00a0 \u00a0 \u00a0Le contenu de l&rsquo;EG3 d\u00e9pend de l&rsquo;\u00e9tablissement dans lequel vous passerez votre CAP.<\/p>\n<p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_toggle title=\u00a0\u00bbEG4\u00a0: langue vivante (Coef. 1)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: justify;\"><em>D\u00e9roulement de l&rsquo;\u00e9preuve<\/em> (oral, 20 min de pr\u00e9paration, 20 min d&rsquo;\u00e9preuve) :<\/p>\n<p style=\"text-align: justify;\">L&rsquo;\u00e9preuve comporte un entretien se rapportant \u00e0 un document \u00e9tudi\u00e9 dans la formation ou un document li\u00e9 \u00e0 l&rsquo;activit\u00e9 ou \u00e0 l&rsquo;exp\u00e9rience du candidat.<\/p>\n<ul>\n<li style=\"text-align: justify;\">(\u00c9preuve facultative de langue)<\/li>\n<\/ul>\n<p>EG facultative.<\/p>\n<p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/07\/rape.png\u00a0\u00bb title_text=\u00a0\u00bbr\u00e2pe\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<h2>Pr\u00e9vention-Sant\u00e9-Environnement<\/h2>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>L\u2019\u00e9valuation de la pr\u00e9vention-sant\u00e9-environnement est int\u00e9gr\u00e9e \u00e0 la note de l\u2019EP2 et est not\u00e9e sur 20 points (coef. 1), mais fait l&rsquo;objet d&rsquo;une \u00e9preuve \u00e0 part et porte sur des r\u00e8gles d\u2019hygi\u00e8ne, d\u2019ergonomie, sur l\u2019organisation et l\u2019optimisation du poste de travail, et sur la pr\u00e9vention des risques li\u00e9s \u00e0 l\u2019activit\u00e9 physique. Elle \u00e9value les comp\u00e9tences suivantes :<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<ul>\n<li style=\"text-align: justify;\">Conduire une d\u00e9marche d&rsquo;analyse de situations en appliquant la d\u00e9marche de r\u00e9solution de probl\u00e8me et\/ou l&rsquo;approche par le risque<\/li>\n<li style=\"text-align: justify;\">Mobiliser des connaissances scientifiques, juridiques et \u00e9conomiques<\/li>\n<li style=\"text-align: justify;\">Proposer des mesures de pr\u00e9vention adapt\u00e9es<\/li>\n<li style=\"text-align: justify;\">Agir de fa\u00e7on efficace face \u00e0 une situation d&rsquo;urgence<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p>Cette \u00e9preuve d&rsquo;une heure est divis\u00e9e en deux parties :<\/p>\n<ul>\n<li>Partie 1 : plusieurs questions demandant d&rsquo;appliquer une d\u00e9marche d&rsquo;analyse.<\/li>\n<li>Partie 2 : Application d&rsquo;une d\u00e9marche d&rsquo;approche par le risque et les connaissances relatives \u00e0 l&rsquo;environnement professionnel \u00e0 partir d&rsquo;une situation accopagn\u00e9e de documentation, et explication de la conduite \u00e0 tenir dans une situation d&rsquo;urgence.\u00a0<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p>Vous pouvez retrouver tous nos cours de cuisine et d\u2019arts culinaires sur <a href=\"https:\/\/www.artesane.com\/fr\/les-cours\/arts-culinaires\" target=\"_blank\" rel=\"noopener\">Artesane.com<\/a>.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quelles sont les attendus de l&rsquo;examen du CAP cuisine et ses \u00e9preuves ? Quelles sont les d\u00e9bouch\u00e9s de ce dipl\u00f4me et les comp\u00e9tences requises ? <\/p>\n","protected":false},"author":2,"featured_media":1130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>CAP cuisine : pr\u00e9sentation et \u00e9preuves - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Quelles sont les attendus de l&#039;examen du CAP cuisine et ses \u00e9preuves ? 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