{"id":2868,"date":"2021-10-09T21:39:02","date_gmt":"2021-10-09T17:39:02","guid":{"rendered":"http:\/\/lycee-larenaissance.ac-reunion.fr\/?page_id=2868"},"modified":"2024-09-16T22:30:05","modified_gmt":"2024-09-16T18:30:05","slug":"2868-2","status":"publish","type":"page","link":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/2868-2\/","title":{"rendered":"BAC PRO CUISINE"},"content":{"rendered":"

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BAC PRO CUISINE<\/p>\n

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Tenue professionnelle<\/strong><\/p>\n

+ mat\u00e9riels offerts<\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb40px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb2_3,1_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_testimonial portrait_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2023\/09\/Logo-rond-LHCA.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb body_font_size=\u00a0\u00bb16px\u00a0\u00bb author_font_size=\u00a0\u00bb16px\u00a0\u00bb author_line_height=\u00a0\u00bb1.2em\u00a0\u00bb position_font_size=\u00a0\u00bb16px\u00a0\u00bb position_line_height=\u00a0\u00bb1.2em\u00a0\u00bb company_font_size=\u00a0\u00bb16px\u00a0\u00bb company_line_height=\u00a0\u00bb1.2em\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

La classe de seconde est une ann\u00e9e de d\u00e9couverte des m\u00e9tiers de la restauration. elle est commune aux deux dipl\u00f4mes. L\u2019orientation Cuisine ou Service se fait \u00e0 l\u2019issue de la premi\u00e8re ann\u00e9e.<\/span><\/strong><\/p>\n

Le titulaire du Bac Pro Cuisine est form\u00e9 en tant que cuisinier qualifi\u00e9. H\u00e9ritiers d\u2019un savoir-faire reconnu dans le monde entier, les cuisiniers fran\u00e7ais doivent \u00eatre \u00e0 la hauteur de leur r\u00e9putation, tout en sachant s\u2019adapter aux \u00e9volutions continuelles du m\u00e9tier de la soci\u00e9t\u00e9 toute enti\u00e8re.<\/span><\/strong><\/p>\n

[\/et_pb_testimonial][et_pb_comments _builder_version=\u00a0\u00bb4.24.0″ _dynamic_attributes=\u00a0\u00bblink_option_url\u00a0\u00bb _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_option_url=\u00a0\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjkyODIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_comments][et_pb_comments _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_comments][et_pb_toggle title=\u00a0\u00bbLA FORMATION\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb open_icon_color=\u00a0\u00bbRGBA(255,255,255,0)\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh3″ title_font=\u00a0\u00bbPoppins|||on|||||\u00a0\u00bb title_font_size=\u00a0\u00bb18px\u00a0\u00bb closed_title_font_size=\u00a0\u00bb20px\u00a0\u00bb body_font_size=\u00a0\u00bb18px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb inline_fonts=\u00a0\u00bbPoppins\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Le titulaire de ce bac pro est un professionnel qualifi\u00e9, op\u00e9rationnel dans les activit\u00e9s de commercialisation, de service en restauration et de relation client. Il r\u00e9alise la mise en place de la salle (carte, menu, banquets\u2026), organise le service des plats et des boissons. Il est capable de coordonner l’activit\u00e9 d’une \u00e9quipe. Ses fonctions l’am\u00e8nent aussi \u00e0 recenser les besoins d’approvisionnement en participant, par exemple, \u00e0 la planification des commandes et des livraisons ou au contr\u00f4le des stocks. Il sait s’adapter au client, pr\u00e9parer un argumentaire de vente, r\u00e9diger les commandes et veiller \u00e0 leur ex\u00e9cution. Il adopte une d\u00e9marche qualit\u00e9 en respectant l’environnement, le d\u00e9veloppement durable, les r\u00e8gles d’hygi\u00e8ne, de sant\u00e9 et de s\u00e9curit\u00e9<\/span><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=\u00a0\u00bbL’ORGANISATION\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb open_icon_color=\u00a0\u00bbRGBA(255,255,255,0)\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh3″ title_font=\u00a0\u00bbPoppins|||on|||||\u00a0\u00bb title_font_size=\u00a0\u00bb18px\u00a0\u00bb closed_title_font_size=\u00a0\u00bb20px\u00a0\u00bb body_font_size=\u00a0\u00bb18px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb inline_fonts=\u00a0\u00bbPoppins\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L\u2019admission<\/span> se fait via Afflenet<\/strong> a l\u2019issue d\u2019une classe de troisi\u00e8me.<\/span><\/p>\n

La r\u00e9partition hebdomadaire s\u2019articule entre :<\/span><\/p>\n

L<\/span>es enseignements professionnels<\/span><\/strong> :<\/strong> Travaux Pratiques, Ateliers exp\u00e9rimentaux, Technologie, Sciences Appliqu\u00e9es, Gestion et Pr\u00e9vention Sant\u00e9 Environnement.<\/span><\/p>\n

L<\/span>\u2019enseignement g\u00e9n\u00e9ral<\/span><\/strong> : Fran\u00e7ais, Math\u00e9matiques Sciences Physiques, Anglais, Histoire-G\u00e9ographie, EPS, Arts appliqu\u00e9s.<\/span><\/p>\n

Les stages<\/span><\/strong> (p\u00e9riodes de formation en milieu professionnel) sont obligatoires et r\u00e9parties en 5 p\u00e9riodes pour un total de 22 semaines sur les trois ans de formation, 2 p\u00e9riodes<\/span> <\/span>comptent pour l\u2019examen. Possibilit\u00e9 de stages en m\u00e9tropole ou \u00e0 l\u2019\u00e9tranger.<\/span><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=\u00a0\u00bbLES +\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb open_icon_color=\u00a0\u00bbRGBA(255,255,255,0)\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh3″ title_font=\u00a0\u00bbPoppins|||on|||||\u00a0\u00bb title_font_size=\u00a0\u00bb18px\u00a0\u00bb closed_title_font_size=\u00a0\u00bb20px\u00a0\u00bb body_font_size=\u00a0\u00bb18px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb inline_fonts=\u00a0\u00bbPoppins\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

+ Des s\u00e9ances de travaux pratiques<\/span><\/strong> pour apprendre \u00e0 s\u2019organiser, \u00e0 cuisiner, \u00e0 dresser une assiette, \u00e0 communiquer et \u00e0 appr\u00e9cier la qualit\u00e9 des prestations.<\/span><\/p>\n

+ Des visites d\u2019\u00e9tablissements<\/span><\/strong> de concepts vari\u00e9s.<\/span><\/p>\n

+ Des collaborations<\/span><\/strong> avec des chefs de renom<\/strong> dans le cadre de s\u00e9ances de travaux pratiques exceptionnelles.<\/span><\/p>\n

+ Des stages<\/span><\/strong> dans des structures vari\u00e9es<\/strong> : restauration traditionnelle, collective et gastronomique, \u00e0 l\u2019\u00e9tranger ou dans des \u00e9tablissement r\u00e9put\u00e9s.<\/span><\/p>\n

[\/et_pb_toggle][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_counters _builder_version=\u00a0\u00bb4.24.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb title_font_size=\u00a0\u00bb14px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_counter percent=\u00a0\u00bb100″ bar_background_color=\u00a0\u00bb#0C71C3″ _builder_version=\u00a0\u00bb4.24.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bb|700|||||||\u00a0\u00bb title_text_color=\u00a0\u00bb#ba4668″ title_font_size=\u00a0\u00bb16px\u00a0\u00bb background_enable_video_mp4=\u00a0\u00bbon\u00a0\u00bb background_enable_video_webm=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb bar_background_color_default=\u00a0\u00bb#000000″ use_percentages=\u00a0\u00bbon\u00a0\u00bb]Taux de r\u00e9ussite aux examens de Bac Pro Cuisine en 2023[\/et_pb_counter][\/et_pb_counters][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

En t\u00e9l\u00e9chargement<\/strong><\/p>\n

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Plaquette BAC PRO CUISINE<\/strong><\/span><\/h3>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Vid\u00e9o de pr\u00e9sentation<\/strong><\/p>\n

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T\u00e9moignage<\/strong><\/p>\n

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[\/et_pb_text][et_pb_testimonial portrait_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/florine-basque-960×640-1-e1707327649401.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb body_font=\u00a0\u00bb||||||||\u00a0\u00bb body_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb body_font_size=\u00a0\u00bb17px\u00a0\u00bb body_line_height=\u00a0\u00bb1.2em\u00a0\u00bb background_color=\u00a0\u00bbgcid-499293e1-037f-44f6-a3a2-f777197a31fb\u00a0\u00bb custom_margin=\u00a0\u00bb0px|0px|0px|0px|false|true\u00a0\u00bb custom_padding=\u00a0\u00bb10px|10px|10px|10px|true|true\u00a0\u00bb border_color_all=\u00a0\u00bbgcid-499293e1-037f-44f6-a3a2-f777197a31fb\u00a0\u00bb border_width_all_portrait=\u00a0\u00bb5px\u00a0\u00bb border_color_all_portrait=\u00a0\u00bb#FFFFFF\u00a0\u00bb global_colors_info=\u00a0\u00bb{%22gcid-499293e1-037f-44f6-a3a2-f777197a31fb%22:%91%22border_color_all%22,%22background_color%22%93}\u00a0\u00bb]<\/p>\n

Apr\u00e8s 3 ans au lyc\u00e9e h\u00f4telier de l’\u00eele, J’ai pu travailler dans differents r\u00e9put\u00e9s de l’\u00eele de la R\u00e9union. Puis je suis parti en Irlande pendant un an dans un relais & chateaux avant de revenir et r\u00e9aliser une MCCDR, je suis maintenant \u00e0 mon compte depuis 2 ans<\/p>\n

\u00c9lodie Payet, 29 ans<\/p>\n

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Poursuites d’\u00e9tudes<\/strong><\/p>\n

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