{"id":1364,"date":"2023-03-23T08:00:00","date_gmt":"2023-03-23T07:00:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1364"},"modified":"2025-09-04T13:57:00","modified_gmt":"2025-09-04T11:57:00","slug":"le-programme-du-cap-cuisine-avec-artesane","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-programme-du-cap-cuisine-avec-artesane\/","title":{"rendered":"Le programme du CAP cuisine avec Artesane"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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\u00bb4.20.2&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\u00bb4.20.2&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;\"><em>Si vous \u00eates dans l\u2019optique de passer l\u2019examen du CAP cuisine, vous vous dites <\/em><em>s\u00fbrement la chose suivante : \u00ab Quelle est la liste des pr\u00e9parations \u00e0 conna\u00eetre qui sont tomb\u00e9es \u00e0 l\u2019examen durant les vingt derni\u00e8res ann\u00e9es ? Il faut que je les fasse toutes avant le jour J ! \u00bb Apr\u00e8s avoir rassembl\u00e9 l\u2019ensemble des fiches techniques du CAP cuisine depuis la nuit des temps, vous vous lanceriez alors dans la r\u00e9alisation de toutes ces pr\u00e9parations, entr\u00e9e apr\u00e8s entr\u00e9e, plat apr\u00e8s plat et dessert apr\u00e8s dessert.<\/em><br \/><em>Mais voil\u00e0\u2026 nous ne souhaitons pas vous retrouver \u00e9tal\u00e9(e) au beau milieu de votre cuisine \u00e0 quatre heures du matin, noy\u00e9(e) sous quatre poissons, douze viandes et une montagne de culs-de-poule.<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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\u00bb4.20.2&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>Sommaire<\/h2>\n<p><a href=\"#01\">Quelle strat\u00e9gie pour pr\u00e9parer l\u2019examen\u00a0?<\/a><br \/><a href=\"#02\">J\u2019ai compris tout \u00e7a\u2026 mais concr\u00e8tement, comment je m\u2019organise au jour le jour\u00a0?<\/a><br \/><a href=\"#03\">Le programme complet du parcours CAP cuisine Artesane : pr\u00e9parations et techniques<\/a><br \/><a href=\"#1\">\u00a0 \u00a0 \u00a0Module 1<\/a><br \/><a href=\"#2\">\u00a0 \u00a0 \u00a0Module 2<\/a><br \/><a href=\"#3\">\u00a0 \u00a0 \u00a0Module 3<\/a><br \/>\u00a0 \u00a0 \u00a0<a href=\"#4\">Module 4<\/a><br \/><a href=\"#5\">\u00a0 \u00a0 \u00a0Module 5<\/a><br \/><a href=\"#6\">\u00a0 \u00a0 \u00a0Module 6<\/a><br \/><a href=\"#7\">\u00a0 \u00a0 \u00a0Module 7<\/a><br \/><a href=\"#8\">\u00a0 \u00a0 \u00a0Module 8<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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 module_id=\u00a0\u00bb01&Prime; _builder_version=\u00a0\u00bb4.20.2&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>Quelle strat\u00e9gie pour pr\u00e9parer l\u2019examen\u00a0?<\/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\u00bb4.20.2&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\u00bb4.20.2&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\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb|-79px||||\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb|0px|||false|false\u00a0\u00bb custom_margin_phone=\u00a0\u00bb|0px|||false|false\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p style=\"text-align: justify;\">Nous avons donc opt\u00e9, avec le <strong><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/parcours-cap-cuisine\">parcours CAP cuisine Artesane<\/a><\/strong>, pour une autre strat\u00e9gie\u00a0: avec <strong>Bernard Charron<\/strong>, formateur professionnel pour adultes en reconversion (en plus d\u2019\u00eatre, bien s\u00fbr, chef cuisinier depuis un bon bout de temps), nous avons travaill\u00e9 sur l\u2019\u00e9tablissement d\u2019un programme vous permettant de <strong>savoir tout faire le jour de l\u2019examen<\/strong>, sans pour autant avoir d\u00e9j\u00e0 vu toutes les pr\u00e9parations possibles et inimaginables.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.20.2&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\/2023\/03\/Bernard-Charron-rogne.png\u00a0\u00bb alt=\u00a0\u00bbphoto de Bernard Charron, professeur de la formation CAP Cuisine avec Artesane\u00a0\u00bb title_text=\u00a0\u00bbBernard Charron rogn\u00e9\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb54%\u00a0\u00bb custom_margin=\u00a0\u00bb-47px|||||\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\u00bb4.20.2&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\u00bb4.20.2&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\u00bb4.20.2&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;\">L\u2019objectif du <a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/parcours-cap-cuisine-2\"><strong>parcours CAP cuisine Artesane <\/strong><\/a>est donc triple\u00a0:<\/p>\n<ul>\n<li><strong>Travailler sur toutes les techniques de pr\u00e9paration<\/strong> qui peuvent tomber \u00e0 l\u2019examen : quel que soit le plat sur lequel vous tomberez, vous conna\u00eetrez les techniques \u00e0 r\u00e9aliser pour le pr\u00e9parer.<\/li>\n<li><strong>R\u00e9aliser durant les cours de nombreuses pr\u00e9parations<\/strong> (X entr\u00e9es, X plats et X desserts) parmi celles qui tombent le plus souvent \u00e0 l\u2019examen, et qui vous permettent d\u2019apprendre toutes ces techniques.<\/li>\n<li>Dans chaque cours, <strong>pr\u00e9senter un \u00ab menu \u00bb complet d\u2019examen<\/strong> (entr\u00e9e + plat ou plat + dessert) afin de vous mettre en condition d\u2019\u00e9preuves et \u00eatre dans une optique de pr\u00e9paration \u00e0 l\u2019examen.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Ainsi, \u00e0 l\u2019issue du parcours, vous serez en mesure de vous attaquer \u00e0 n\u2019importe quelle fiche technique d\u2019examen. Voil\u00e0 de quoi vous rassurer\u00a0: avec un peu d\u2019assiduit\u00e9 et de motivation, nul besoin de passer toutes vos nuits en cuisine pour \u00eatre pr\u00eat(e) pour l\u2019examen\u00a0!<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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\/2023\/03\/7.-Tryptique.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto d&rsquo;une pr\u00e9paration de la formation CAP cuisine avec Artesane\u00a0\u00bb title_text=\u00a0\u00bb7. Tryptique\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb59%\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\u00bb4.20.2&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\u00bb4.20.2&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 module_id=\u00a0\u00bb2&Prime; _builder_version=\u00a0\u00bb4.20.2&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 style=\"text-align: justify;\">J\u2019ai compris tout \u00e7a\u2026 mais concr\u00e8tement, comment je m\u2019organise au jour le jour\u00a0?<\/h2>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Dans la premi\u00e8re partie de votre formation, consacrez-vous aux <strong>cours vid\u00e9o du <a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/parcours-cap-cuisine-2\">parcours <\/a><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">D\u00e9diez du temps au suivi du cours vid\u00e9o.<\/li>\n<li style=\"text-align: justify;\">Puis du temps \u00e0 la <strong>r\u00e9alisation des pr\u00e9parations<\/strong> vues en cours vid\u00e9o. Selon votre aisance, r\u00e9alisez les pr\u00e9parations avec ou sans le cours vid\u00e9o sous les yeux.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Dans un second temps, lorsque vous ma\u00eetriserez les pr\u00e9parations de base, mettez-vous en conditions d\u2019examen et <strong>approfondissez vos connaissances<\/strong> :<\/p>\n<ul>\n<li style=\"text-align: justify;\">Faites <strong>un ou plusieurs examens blancs<\/strong> \u00e0 partir de deux recettes que vous avez vues dans le cours Artesane : une entr\u00e9e et un plat ou un plat et un dessert. Vous ma\u00eetriserez ainsi les pr\u00e9parations et pourrez vous concentrer sur <strong>la gestion du temps<\/strong> et <strong>la ma\u00eetrise de votre environnement<\/strong> de travail.<\/li>\n<li style=\"text-align: justify;\">Sortez ensuite de votre zone de confort : <strong>piochez dans les annales<\/strong> de l\u2019examen et entra\u00eenez-nous vous sur les sujets des ann\u00e9es pass\u00e9es.<\/li>\n<li style=\"text-align: justify;\">Pour vous sentir tr\u00e8s \u00e0 l\u2019aise le jour de l\u2019examen, n\u2019h\u00e9sitez pas \u00e0 <strong>travailler sur les pr\u00e9parations<\/strong> que vous n\u2019avez pas vues directement en formation avec Bernard Charron mais qui reposent sur les techniques enseign\u00e9es par Bernard. Vous gagnerez en aisance et mettrez toutes les billes de votre c\u00f4t\u00e9 pour l\u2019examen !<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Si vous avez peur de vous laisser d\u00e9border au fur et \u00e0 mesure de votre ann\u00e9e d\u2019apprentissage, n\u2019h\u00e9sitez pas \u00e0 <strong>faire un planning<\/strong> et \u00e0 l\u2019ajuster tous les mois\u00a0! Cela vous rassurera et vous permettra de suivre votre progression.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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 module_id=\u00a0\u00bb3&Prime; _builder_version=\u00a0\u00bb4.20.2&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><b>Le programme complet du <\/b><b>parcours CAP cuisine Artesane<\/b><b>\u00a0: pr\u00e9parations et techniques<\/b><\/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\u00bb4.20.2&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\u00bb4.20.2&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 module_id=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb-44px|-38px||||\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb0px|0px|||false|false\u00a0\u00bb custom_margin_phone=\u00a0\u00bb0px|0px|||false|false\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap-cuisine-module-1\"><b>MODULE 1<\/b><\/a><\/p>\n<p><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul>\n<li>Les sauces : vinaigrette et mayonnaise<\/li>\n<li>L\u2019assiette de l\u00e9gumes<\/li>\n<\/ul>\n<p><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li>Le mat\u00e9riel<\/li>\n<li>L\u2019organisation du plan de travail<\/li>\n<li>\u00c9plucher et laver les l\u00e9gumes<\/li>\n<li>Monder des tomates<\/li>\n<li>Toutes les techniques de taille des l\u00e9gumes : mandoline, julienne, mac\u00e9doine, \u00e9mincer, ciseler, hacher, bouquet garni<\/li>\n<li>Premi\u00e8res cuissons : cuisson \u00e0 l\u2019anglaise, pochage<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.20.2&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\/2023\/03\/Module-1.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 1&Prime; title_text=\u00a0\u00bbModule 1&Prime; _builder_version=\u00a0\u00bb4.20.2&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 column_structure=\u00a0\u00bb2_5,3_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\/2023\/03\/Module-2.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 2 CAP cuisine\u00a0\u00bb title_text=\u00a0\u00bbModule 2&Prime; align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2&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\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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 module_id=\u00a0\u00bb2&Prime; _builder_version=\u00a0\u00bb4.20.2&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;\"><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap-cuisine-module-2-apprendre-a-sorganiser-dans-le-temps\"><b>MODULE 2<\/b><\/a><\/p>\n<p style=\"text-align: justify;\"><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul style=\"text-align: justify;\">\n<li>La tarte aux pommes<\/li>\n<li>La blanquette de veau \u00e0 l\u2019ancienne<\/li>\n<li>Le riz pilaf<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li style=\"text-align: justify;\">Lire une fiche technique<\/li>\n<li style=\"text-align: justify;\">Organiser son travail dans le temps<\/li>\n<li style=\"text-align: justify;\">Travailler la p\u00e2te bris\u00e9e : confectionner, abaisser, foncer, pincer, garnir et cuire<\/li>\n<li style=\"text-align: justify;\">R\u00e9aliser un velout\u00e9 et une compote<\/li>\n<li style=\"text-align: justify;\">R\u00e9aliser un roux blanc<\/li>\n<li style=\"text-align: justify;\">R\u00e9aliser une liaison aux jaunes d\u2019\u0153uf<\/li>\n<li style=\"text-align: justify;\">Blanchir la viande<\/li>\n<li style=\"text-align: justify;\">Glacer \u00e0 blanc<\/li>\n<li style=\"text-align: justify;\">Cuire \u00e0 blanc<\/li>\n<li style=\"text-align: justify;\">Lustrer et dresser<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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 module_id=\u00a0\u00bb3&Prime; _builder_version=\u00a0\u00bb4.20.2&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><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap-cuisine-module-3-savoir-sorganiser-dans-le-temps-avec-plusieurs-recettes\"><b>MODULE 3<\/b><\/a><\/p>\n<p><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul>\n<li>Le saut\u00e9 de veau Marengo<\/li>\n<li>La tarte feuillet\u00e9e aux poires<\/li>\n<\/ul>\n<p><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li>Cuisson de la viande<\/li>\n<li>R\u00e9aliser un ragout \u00e0 brun<\/li>\n<li>Cuire \u00e0 brun<\/li>\n<li>Escaloper et sauter<\/li>\n<li>D\u00e9canter<\/li>\n<li>Tailler et frire des cro\u00fbtons<\/li>\n<li>Pr\u00e9parer une garniture aromatique<\/li>\n<li>R\u00e9aliser la p\u00e2te feuillet\u00e9e<\/li>\n<li>Pocher des fruits dans un sirop<\/li>\n<li>R\u00e9aliser une cr\u00e8me p\u00e2tissi\u00e8re<\/li>\n<li>R\u00e9aliser une tarte en bande<\/li>\n<li>Lustrer et dresser<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\/2023\/03\/Module-3.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 3 CAP cuisine\u00a0\u00bb title_text=\u00a0\u00bbModule 3&Prime; align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2&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 column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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\/2023\/03\/Module-4.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 4 CAP cuisine\u00a0\u00bb title_text=\u00a0\u00bbModule 4&Prime; _builder_version=\u00a0\u00bb4.20.2&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_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.20.2&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 module_id=\u00a0\u00bb4&Prime; _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb-33px|||||\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_margin_phone=\u00a0\u00bb\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap-cuisine-module-4-realisez-des-recettes-de-niveau-avance\"><b>MODULE 4<\/b><\/a><\/p>\n<p><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul>\n<li>Les goujonnettes<\/li>\n<li>Les choux et les \u00e9clairs<\/li>\n<\/ul>\n<p><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li>Lever les filets et fileter<\/li>\n<li>R\u00e9aliser une panure et paner<\/li>\n<li>Monter un sabayon et une b\u00e9arnaise<\/li>\n<li>Frire<\/li>\n<li>R\u00e9aliser, coucher, cuire, garnir et glacer la p\u00e2te \u00e0 choux<\/li>\n<li>R\u00e9aliser une cr\u00e8me p\u00e2tissi\u00e8re<\/li>\n<li>Dresser<\/li>\n<\/ul>\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\u00bb4.20.2&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\u00bb4.20.2&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 module_id=\u00a0\u00bb5&Prime; _builder_version=\u00a0\u00bb4.20.2&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;\"><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap-cuisine-module-5-maitrisez-la-cuisson-des-oeufs-et-des-volailles\"><b>MODULE 5<\/b><\/a><\/p>\n<p style=\"text-align: justify;\"><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul>\n<li>Le poulet r\u00f4ti et son accompagnement<\/li>\n<li>Les \u0153ufs farcis<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li>Habiller et brider une volaille<\/li>\n<li>R\u00e9aliser un jus<\/li>\n<li>Tourner un l\u00e9gume<\/li>\n<li>Braiser<\/li>\n<li>Pr\u00e9parer une garniture aromatique<\/li>\n<li>R\u00e9aliser une duxelle<\/li>\n<li>R\u00e9aliser une b\u00e9chamel<\/li>\n<li>Garnir \u00e0 la poche<\/li>\n<li>Cuisson et dressage<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.20.2&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\/2023\/03\/Module-5.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 5 CAP cuisine\u00a0\u00bb title_text=\u00a0\u00bbModule 5&Prime; _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb83px|||||\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_margin_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|phone\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 column_structure=\u00a0\u00bb2_5,3_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\/2023\/03\/Module-6.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 6 CAP cuisine\u00a0\u00bb title_text=\u00a0\u00bbModule 6&Prime; align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb87%\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\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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 module_id=\u00a0\u00bb6&Prime; _builder_version=\u00a0\u00bb4.20.2&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;\"><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap-cuisine-module-6-les-cuissons-sautees-les-pates-battues-et-poussees\"><b>MODULE 6<\/b><\/a><\/p>\n<p style=\"text-align: justify;\"><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul>\n<li>Poulet saut\u00e9 chasseur et pommes cocottes<\/li>\n<li>Moka<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li>D\u00e9couper \u00e0 cru une volaille<\/li>\n<li>R\u00e9aliser un fond brun de volaille<\/li>\n<li>Sauter<\/li>\n<li>Tourner, blanchir et rissoler<\/li>\n<li>\u00c9mincer, sauter<\/li>\n<li>R\u00e9aliser et cuire une g\u00e9noise<\/li>\n<li>R\u00e9aliser un sirop<\/li>\n<li>R\u00e9aliser une cr\u00e8me au beurre<\/li>\n<li>Monter et masquer un entremets<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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 module_id=\u00a0\u00bb7&Prime; _builder_version=\u00a0\u00bb4.20.2&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;\"><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap-module-7\"><b>MODULE 7<\/b><\/a><\/p>\n<p style=\"text-align: justify;\"><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul>\n<li>Jambonnette de volaille farcie<\/li>\n<li>Flan de c\u00e9leri<\/li>\n<li>Cr\u00eapes souffl\u00e9es \u00e0 l\u2019orange<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li>Pr\u00e9parer une cuisse de volaille<\/li>\n<li>R\u00e9aliser une farce et farcir<\/li>\n<li>Braiser<\/li>\n<li>R\u00e9aliser un flan<\/li>\n<li>R\u00e9aliser une p\u00e2te \u00e0 cr\u00eape<\/li>\n<li>Couper un agrume \u00e0 vif<\/li>\n<li>R\u00e9aliser un appareil \u00e0 souffl\u00e9<\/li>\n<li>Dresser<\/li>\n<\/ul>\n<ul style=\"text-align: justify;\"><\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.20.2&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\/2023\/03\/Module-7.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 7 CAP cuisine\u00a0\u00bb title_text=\u00a0\u00bbModule 7&Prime; align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb85%\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 column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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\/2023\/03\/Module-8.jpg\u00a0\u00bb alt=\u00a0\u00bbphoto des pr\u00e9parations du module 8 CAP cuisine\u00a0\u00bb title_text=\u00a0\u00bbModule 8&Prime; _builder_version=\u00a0\u00bb4.20.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb68px|||||\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_margin_phone=\u00a0\u00bb\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|phone\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\u00bb4.20.2&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 module_id=\u00a0\u00bb8&Prime; _builder_version=\u00a0\u00bb4.20.2&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;\"><a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/cap--module-8\"><b>MODULE 8<\/b><\/a><\/p>\n<p style=\"text-align: justify;\"><b>Pr\u00e9parations\u00a0:<\/b><\/p>\n<ul>\n<li style=\"text-align: justify;\">Filet de bar bonne femme et risotto aux asperges<\/li>\n<li style=\"text-align: justify;\">Tarte citron meringu\u00e9e\u00a0<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b>Techniques\u00a0:<\/b><\/p>\n<ul>\n<li>Lever un filet, pocher un filet<\/li>\n<li>R\u00e9aliser un fumet de poisson<\/li>\n<li>Confectionner des fleurons<\/li>\n<li>R\u00e9aliser une sauce vin blanc \u00e0 glacer<\/li>\n<li>R\u00e9aliser un risotto<\/li>\n<li>R\u00e9aliser, abaisser, foncer, cuire \u00e0 blanc une p\u00e2te sucr\u00e9e et une p\u00e2te sabl\u00e9e<\/li>\n<li>R\u00e9aliser un appareil citron<\/li>\n<li>Confectionner et pocher une meringue<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.20.2&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\u00bb4.20.2&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\u00bb4.20.2&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;\"><em>Avec toutes ces techniques en poche, vous serez capable le jour de l\u2019examen de piocher la bonne pour r\u00e9aliser professionnellement n\u2019importe quel type de pr\u00e9parations\u00a0!<\/em><\/p>\n<p style=\"text-align: justify;\"><em>Si vous avez d\u2019autres interrogations sur notre <a href=\"https:\/\/www.artesane.com\/arts-culinaires\/produit\/parcours-cap-cuisine-2\"><strong>parcours CAP cuisine<\/strong><\/a>, je vous invite \u00e0 consulter <a href=\"https:\/\/le-journal.artesane.com\/arts-culinaires\/la-formation-en-ligne-cap-cuisine-avec-artesane\/\"><strong>cet article<\/strong><\/a>, et si vous voulez en savoir plus sur les <a href=\"https:\/\/le-journal.artesane.com\/arts-culinaires\/cap-cuisine-presentation-et-epreuves\/\"><strong>\u00e9preuves<\/strong><\/a>, c\u2019est par ici\u00a0!<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Artesane lance sa formation en ligne de pr\u00e9paration au CAP cuisine ! Dans cet article, d\u00e9couvrez le programme de chacun de nos modules.<\/p>\n","protected":false},"author":3,"featured_media":1307,"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-1364","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>Le programme du CAP cuisine avec Artesane - Journal Artesane<\/title>\n<meta name=\"description\" content=\"Artesane lance sa formation en ligne de pr\u00e9paration au CAP cuisine ! 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