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Tenue professionnelle<\/strong><\/h3>\n+ mat\u00e9riels offerts<\/strong><\/h3>\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 locked=\u00a0\u00bboff\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 locked=\u00a0\u00bboff\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
Formation professionnelle de niveau 3, le CAP \u00e9quipier polyvalent du commerce forme aux techniques de commercialisation de produits ou de services. Les enseignements donnent les connaissances sur les circuits de distribution, sur les modes d’approvisionnement, les proc\u00e9dures de stockage des marchandises.<\/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
Les \u00e9l\u00e8ves apprennent les principes de rangement, d’\u00e9tiquetage, de mise en rayon des produits. Ils sont form\u00e9s \u00e0 utiliser des documents commerciaux tels que des documents d’inventaire, de livraison, \u00e0 se servir de logiciels de caisse. les \u00e9l\u00e8ves du lyc\u00e9e h\u00f4telier seront en charge de la boutique :<\/span><\/p>\nApprovisionnement du rayon avec les productions des diff\u00e9rents ateliers, reconditionnement des plats en traiteur, Vente, conseil \u00e0 la client\u00e8le, animation et mise en avant des produits, nettoyage et hygi\u00e8ne des locaux.<\/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>\nLa r\u00e9partition hebdomadaire s\u2019articule entre :<\/span><\/p>\nl<\/span>es enseignements professionnels<\/span><\/strong> : Travaux Pratiques, Ateliers exp\u00e9rimentaux, Technologie, Sciences Appliqu\u00e9es, Gestion et Pr\u00e9vention Sant\u00e9 Environnement.<\/span><\/p>\nl\u2019enseignement g\u00e9n\u00e9ral<\/span><\/strong> : Fran\u00e7ais, Math\u00e9matiques Sciences Physiques, Anglais, Histoire-G\u00e9ographie, EPS, Arts appliqu\u00e9s.<\/span><\/p>\nLes stages<\/span><\/strong> (p\u00e9riodes de formation en milieu professionnel) sont obligatoires et r\u00e9parties en 4 p\u00e9riodes pour un total de 14 semaines sur les 2 ans de formation, 2 p\u00e9riodes<\/span> <\/span>comptent pour l\u2019examen.<\/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> avec une vraie boutique qui permet d\u2019\u00eatre en contact direct avec la client\u00e8le.<\/span><\/p>\n+ Des visites d\u2019\u00e9tablissements<\/span><\/strong> de<\/strong> concepts vari\u00e9s.<\/span><\/p>\n+ Des stages<\/span><\/strong> dans des structures vari\u00e9es<\/strong> : Boulangerie-p\u00e2tisserie, charcuterie, traiteur, poissonnerie, fromagerie, cr\u00e8merie ; \u00e9picerie, magasin de proximit\u00e9 (supermarch\u00e9, sup\u00e9rette). Rayons alimentaires et non-alimentaires de la grande distribution et tout type de commerce…<\/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 CAP EPC 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[\/et_pb_text][et_pb_accordion _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb toggle_text_align=\u00a0\u00bbcenter\u00a0\u00bb closed_toggle_font=\u00a0\u00bbPoppins|700|||||||\u00a0\u00bb closed_toggle_text_align=\u00a0\u00bbcenter\u00a0\u00bb closed_toggle_line_height=\u00a0\u00bb1.2em\u00a0\u00bb custom_margin=\u00a0\u00bb||||true|true\u00a0\u00bb custom_padding=\u00a0\u00bb||||true|true\u00a0\u00bb link_option_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/Formations-CAP-EPC-1.pdf\u00a0\u00bb link_option_url_new_window=\u00a0\u00bbon\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_accordion_item open=\u00a0\u00bbon\u00a0\u00bb open_toggle_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb body_font=\u00a0\u00bbPoppins|700|||||||\u00a0\u00bb body_text_align=\u00a0\u00bbcenter\u00a0\u00bb body_line_height=\u00a0\u00bb1.2em\u00a0\u00bb background_color=\u00a0\u00bbrgba(12,113,195,0.8)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb link_option_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/Formations-CAP-EPC-1.pdf\u00a0\u00bb link_option_url_new_window=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb toggle_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb toggle_font=\u00a0\u00bbPoppins|700|||||||\u00a0\u00bb toggle_text_align=\u00a0\u00bbcenter\u00a0\u00bb]<\/p>\n
Plaquette CAP \u00e9quipier polyvalent du commerce (EPC)<\/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[\/et_pb_text][et_pb_video src=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2023\/12\/Bac-pro-Boulanger-patissier-OnisepTV-linformation-pour-l-1.mp4″ image_src=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/CAP-EPC.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_video][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
T\u00e9moignage<\/strong><\/p>\n[\/et_pb_text][et_pb_testimonial portrait_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/images.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\u00bbrgba(33,33,99,0.8)\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%93}\u00a0\u00bb]<\/p>\n
J’ai commenc\u00e9 par un CAP EPC et un Bac Pro commerce pour \u00e9largir mes comp\u00e9tences. Apr\u00e8s 2 ans d’\u00e9xp\u00e9riences, je suis maintenant chef de rayon traiteur dans un grand supermarch\u00e9 !<\/p>\n
Jean Gilles, 24 ans<\/p>\n
[\/et_pb_testimonial][et_pb_divider show_divider=\u00a0\u00bboff\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_divider][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Poursuites d’\u00e9tudes<\/strong><\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb14px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
\n- Bac Pro m\u00e9tiers du commerce<\/span><\/li>\n
- Bac pro technicien conseil vente en alimentation (produits alimentaires et boissons)<\/li>\n
- Bac Pro commerce en apprentissage<\/span><\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
D\u00e9bouch\u00e9s professionnels<\/strong><\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb14px\u00a0\u00bb text_line_height=\u00a0\u00bb1.2em\u00a0\u00bb header_5_line_height=\u00a0\u00bb1.2em\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Employ\u00e9 dans des structures vari\u00e9es :<\/span><\/strong><\/p>\n\n- Rayons alimentaires et non-alimentaires de la grande distribution<\/span><\/li>\n
- Tout type de commerce.<\/span><\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
CAP EPC Tenue professionnelle + mat\u00e9riels offertsFormation professionnelle de niveau 3, le CAP \u00e9quipier polyvalent du commerce forme aux techniques de commercialisation de produits ou de services. Les enseignements donnent les connaissances sur les circuits de distribution, sur les modes d’approvisionnement, les proc\u00e9dures de stockage des marchandises.Les \u00e9l\u00e8ves apprennent les principes de rangement, d’\u00e9tiquetage, de […]<\/p>\n","protected":false},"author":30559,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" ![\"\"](\"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2018\/11\/RESTAURANT-APPLICATION-TABLE-DESRT-300x225.jpg\")
Le Certificat d'Aptitude Professionnelle Commercialisation et Services en H\u00f4tel, Caf\u00e9 et restaurant<\/strong> se pr\u00e9pare en 2 ans apr\u00e8s la 3e , ou 1 an apr\u00e8s un premier dipl\u00f4me (autre CAP, bac professionnel...) ou une 2de professionnelle, sous statut scolaire ou par apprentissage. Cette formation privil\u00e9gie les s\u00e9ances de TRAVAUX PRATIQUES et la p\u00e9riode de formation en entreprise (14 semaines sur 2 ans).\r\n\r\nLe titulaire de ce CAP contribue au confort et au bien-\u00eatre de la client\u00e8le de l'\u00e9tablissement dans lequel il exerce. Il travaille aussi bien dans les h\u00f4tels, restaurants ou caf\u00e9s-brasseries. Ses principales activit\u00e9s portent sur l'organisation des prestations, l'accueil, la commercialisation et les services.\r\n\r\nEn restauration-caf\u00e9-brasserie, la personne participe \u00e0 la gestion des stocks, \u00e0 la mise en place pour le service (type brasserie ou restaurant). Elle est charg\u00e9e d'accueillir les clients, de prendre les commandes, de pr\u00e9parer et servir un petit d\u00e9jeuner, servir les plats et les boissons. Elle r\u00e9alise des pr\u00e9parations et se charge de la pr\u00e9sentation de certains mets (entr\u00e9e froide, plateau de fromage, etc.). Le titulaire de ce dipl\u00f4me peut etre amen\u00e9 \u00e0 s'occuper des pr\u00e9parations comme le d\u00e9coupage ou le flambage et \u00e0 r\u00e9aliser des boissons (ap\u00e9ritifs, cocktails ou boissons chaudes).\r\n\r\nEn h\u00f4tellerie, il est capable par exemple, de mettre en place le chariot d'\u00e9tage, faire un lit ou une chambre, d'assurer un room-service ou d'entretenir une salle de bain.\r\n\r\nLe dipl\u00f4m\u00e9 exerce les fonctions de valet de chambre, d'employ\u00e9 d'\u00e9tage, de serveur, gar\u00e7on de caf\u00e9, etc. Apr\u00e8s une exp\u00e9rience professionnelle, il pourra acc\u00e9der progressivement \u00e0 des postes \u00e0 responsabilit\u00e9.\r\n\r\nCette formation remplace les CAP \u00ab Restaurant \u00bb ; \u00ab Services h\u00f4teliers \u00bb et \u00ab Services en brasserie-caf\u00e9 \u00bb.\r\n\r\nExemple(s) de m\u00e9tier(s):<\/strong>\r\n\r\n \t- barman (barmaid)<\/a><\/li>\r\n \t
- employ\u00e9\/e de restaurant<\/a><\/li>\r\n \t
- femme \/ valet de chambre<\/a><\/li>\r\n \t
- gar\u00e7on de caf\u00e9<\/a><\/li>\r\n<\/ul>\r\nLe CAP conduit directement \u00e0 la vie active, cependant il est possible d'envisager une poursuite d'\u00e9tude afin de se sp\u00e9cialiser ou de se perfectionner.
![\"\"](\"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2018\/11\/RSTAURATION-APPLICATION-TABLE-FRUIT-ANANAS-225x300.jpg\")
<\/strong>\r\n\r\nPoursuite d'\u00e9tudes conditionnelle<\/span>\r\n\r\nExemples de formations poursuivies :<\/span>\r\n\r\n \t- MC Employ\u00e9 barman<\/a><\/li>\r\n \t
- MC Sommellerie<\/a><\/li>\r\n \t
- Bac pro Commercialisation et services en restauration<\/a><\/li>\r\n \t
- BP Arts du service et commercialisation en restauration<\/a><\/li>\r\n \t
- BP Barman<\/a><\/li>\r\n \t
- BP Gouvernante<\/a><\/li>\r\n \t
- BP Sommelier<\/a><\/li>\r\n<\/ul>","_et_gb_content_width":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-7032","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/pages\/7032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/users\/30559"}],"replies":[{"embeddable":true,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/comments?post=7032"}],"version-history":[{"count":22,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/pages\/7032\/revisions"}],"predecessor-version":[{"id":10212,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/pages\/7032\/revisions\/10212"}],"wp:attachment":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/media?parent=7032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
[\/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 locked=\u00a0\u00bboff\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 locked=\u00a0\u00bboff\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
Formation professionnelle de niveau 3, le CAP \u00e9quipier polyvalent du commerce forme aux techniques de commercialisation de produits ou de services. Les enseignements donnent les connaissances sur les circuits de distribution, sur les modes d’approvisionnement, les proc\u00e9dures de stockage des marchandises.<\/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 Les \u00e9l\u00e8ves apprennent les principes de rangement, d’\u00e9tiquetage, de mise en rayon des produits. Ils sont form\u00e9s \u00e0 utiliser des documents commerciaux tels que des documents d’inventaire, de livraison, \u00e0 se servir de logiciels de caisse. les \u00e9l\u00e8ves du lyc\u00e9e h\u00f4telier seront en charge de la boutique :<\/span><\/p>\n Approvisionnement du rayon avec les productions des diff\u00e9rents ateliers, reconditionnement des plats en traiteur, Vente, conseil \u00e0 la client\u00e8le, animation et mise en avant des produits, nettoyage et hygi\u00e8ne des locaux.<\/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> : Travaux Pratiques, Ateliers exp\u00e9rimentaux, Technologie, Sciences Appliqu\u00e9es, Gestion et Pr\u00e9vention Sant\u00e9 Environnement.<\/span><\/p>\n l\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 4 p\u00e9riodes pour un total de 14 semaines sur les 2 ans de formation, 2 p\u00e9riodes<\/span> <\/span>comptent pour l\u2019examen.<\/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> avec une vraie boutique qui permet d\u2019\u00eatre en contact direct avec la client\u00e8le.<\/span><\/p>\n + Des visites d\u2019\u00e9tablissements<\/span><\/strong> de<\/strong> concepts vari\u00e9s.<\/span><\/p>\n + Des stages<\/span><\/strong> dans des structures vari\u00e9es<\/strong> : Boulangerie-p\u00e2tisserie, charcuterie, traiteur, poissonnerie, fromagerie, cr\u00e8merie ; \u00e9picerie, magasin de proximit\u00e9 (supermarch\u00e9, sup\u00e9rette). Rayons alimentaires et non-alimentaires de la grande distribution et tout type de commerce…<\/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 CAP EPC 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 [\/et_pb_text][et_pb_accordion _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb toggle_text_align=\u00a0\u00bbcenter\u00a0\u00bb closed_toggle_font=\u00a0\u00bbPoppins|700|||||||\u00a0\u00bb closed_toggle_text_align=\u00a0\u00bbcenter\u00a0\u00bb closed_toggle_line_height=\u00a0\u00bb1.2em\u00a0\u00bb custom_margin=\u00a0\u00bb||||true|true\u00a0\u00bb custom_padding=\u00a0\u00bb||||true|true\u00a0\u00bb link_option_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/Formations-CAP-EPC-1.pdf\u00a0\u00bb link_option_url_new_window=\u00a0\u00bbon\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_accordion_item open=\u00a0\u00bbon\u00a0\u00bb open_toggle_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb body_font=\u00a0\u00bbPoppins|700|||||||\u00a0\u00bb body_text_align=\u00a0\u00bbcenter\u00a0\u00bb body_line_height=\u00a0\u00bb1.2em\u00a0\u00bb background_color=\u00a0\u00bbrgba(12,113,195,0.8)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb link_option_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/Formations-CAP-EPC-1.pdf\u00a0\u00bb link_option_url_new_window=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb toggle_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb toggle_font=\u00a0\u00bbPoppins|700|||||||\u00a0\u00bb toggle_text_align=\u00a0\u00bbcenter\u00a0\u00bb]<\/p>\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 [\/et_pb_text][et_pb_video src=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2023\/12\/Bac-pro-Boulanger-patissier-OnisepTV-linformation-pour-l-1.mp4″ image_src=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/CAP-EPC.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_video][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n T\u00e9moignage<\/strong><\/p>\n [\/et_pb_text][et_pb_testimonial portrait_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/images.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\u00bbrgba(33,33,99,0.8)\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%93}\u00a0\u00bb]<\/p>\n J’ai commenc\u00e9 par un CAP EPC et un Bac Pro commerce pour \u00e9largir mes comp\u00e9tences. Apr\u00e8s 2 ans d’\u00e9xp\u00e9riences, je suis maintenant chef de rayon traiteur dans un grand supermarch\u00e9 !<\/p>\n Jean Gilles, 24 ans<\/p>\n [\/et_pb_testimonial][et_pb_divider show_divider=\u00a0\u00bboff\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_divider][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n Poursuites d’\u00e9tudes<\/strong><\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb14px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n D\u00e9bouch\u00e9s professionnels<\/strong><\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb14px\u00a0\u00bb text_line_height=\u00a0\u00bb1.2em\u00a0\u00bb header_5_line_height=\u00a0\u00bb1.2em\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n Employ\u00e9 dans des structures vari\u00e9es :<\/span><\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" CAP EPC Tenue professionnelle + mat\u00e9riels offertsFormation professionnelle de niveau 3, le CAP \u00e9quipier polyvalent du commerce forme aux techniques de commercialisation de produits ou de services. Les enseignements donnent les connaissances sur les circuits de distribution, sur les modes d’approvisionnement, les proc\u00e9dures de stockage des marchandises.Les \u00e9l\u00e8ves apprennent les principes de rangement, d’\u00e9tiquetage, de […]<\/p>\n","protected":false},"author":30559,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" Plaquette CAP \u00e9quipier polyvalent du commerce (EPC)<\/strong><\/span><\/h3>\n
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Le Certificat d'Aptitude Professionnelle Commercialisation et Services en H\u00f4tel, Caf\u00e9 et restaurant<\/strong> se pr\u00e9pare en 2 ans apr\u00e8s la 3e , ou 1 an apr\u00e8s un premier dipl\u00f4me (autre CAP, bac professionnel...) ou une 2de professionnelle, sous statut scolaire ou par apprentissage. Cette formation privil\u00e9gie les s\u00e9ances de TRAVAUX PRATIQUES et la p\u00e9riode de formation en entreprise (14 semaines sur 2 ans).\r\n\r\nLe titulaire de ce CAP contribue au confort et au bien-\u00eatre de la client\u00e8le de l'\u00e9tablissement dans lequel il exerce. Il travaille aussi bien dans les h\u00f4tels, restaurants ou caf\u00e9s-brasseries. Ses principales activit\u00e9s portent sur l'organisation des prestations, l'accueil, la commercialisation et les services.\r\n\r\nEn restauration-caf\u00e9-brasserie, la personne participe \u00e0 la gestion des stocks, \u00e0 la mise en place pour le service (type brasserie ou restaurant). Elle est charg\u00e9e d'accueillir les clients, de prendre les commandes, de pr\u00e9parer et servir un petit d\u00e9jeuner, servir les plats et les boissons. Elle r\u00e9alise des pr\u00e9parations et se charge de la pr\u00e9sentation de certains mets (entr\u00e9e froide, plateau de fromage, etc.). Le titulaire de ce dipl\u00f4me peut etre amen\u00e9 \u00e0 s'occuper des pr\u00e9parations comme le d\u00e9coupage ou le flambage et \u00e0 r\u00e9aliser des boissons (ap\u00e9ritifs, cocktails ou boissons chaudes).\r\n\r\nEn h\u00f4tellerie, il est capable par exemple, de mettre en place le chariot d'\u00e9tage, faire un lit ou une chambre, d'assurer un room-service ou d'entretenir une salle de bain.\r\n\r\nLe dipl\u00f4m\u00e9 exerce les fonctions de valet de chambre, d'employ\u00e9 d'\u00e9tage, de serveur, gar\u00e7on de caf\u00e9, etc. Apr\u00e8s une exp\u00e9rience professionnelle, il pourra acc\u00e9der progressivement \u00e0 des postes \u00e0 responsabilit\u00e9.\r\n\r\nCette formation remplace les CAP \u00ab Restaurant \u00bb ; \u00ab Services h\u00f4teliers \u00bb et \u00ab Services en brasserie-caf\u00e9 \u00bb.\r\n\r\nExemple(s) de m\u00e9tier(s):<\/strong>\r\n\r\n \t
<\/strong>\r\n\r\nPoursuite d'\u00e9tudes conditionnelle<\/span>\r\n\r\nExemples de formations poursuivies :<\/span>\r\n\r\n \t