{"id":178,"date":"2024-04-06T09:19:24","date_gmt":"2024-04-06T07:19:24","guid":{"rendered":"https:\/\/ematlyformation.fr\/?page_id=178"},"modified":"2026-03-27T08:58:57","modified_gmt":"2026-03-27T07:58:57","slug":"tp-serveur","status":"publish","type":"page","link":"https:\/\/ematlyformation.fr\/index.php\/tp-serveur\/","title":{"rendered":"TP SERVEUR"},"content":{"rendered":"\t\t
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TP SERVEUR\/SERVEUSE EN RESTAURATION\nRNCP39534<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Nomenclature du niveau de qualification :<\/strong>\u00a0Niveau 3<\/p>

Date d’\u00e9ch\u00e9ance d’enregistrement:07-01-2027<\/p>

Certificateur: MINISTERE DU TRAVAIL DU PLEIN EMPLOI ET DE L’ INSERTION<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Formation\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Description:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0<\/p>

Le serveur en restauration entretient et met en place les locaux et les \u00e9quipements, accueille le client, lui propose des mets et des boissons, prend la commande et assure le service. Il met en valeur le savoir-faire de l’\u00e9tablissement et de sa cuisine et veille au maintien des conditions optimales de confort pour le client. Le serveur est l’interface entre le client et l’entreprise et contribue \u00e0 la bonne image et \u00e0 la notori\u00e9t\u00e9 de l’\u00e9tablissement.<\/p>

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Finalit\u00e9:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Le serveur en restauration travaille sous la responsabilit\u00e9 d’un maitre d’h\u00f4tel ou d’un responsable de salle. Il peut \u00eatre assist\u00e9 par du personnel moins exp\u00e9riment\u00e9, des commis ou des apprentis. L’emploi s’exerce g\u00e9n\u00e9ralement en \u00e9quipe.<\/p>

Le serveur en restauration est en contact permanent avec la client\u00e8le, les \u00e9quipes de cuisine et de restauration.<\/p>

L’emploi s’exerce dans des \u00e9tablissements de type restaurant traditionnel, gastronomique ou \u00e0 th\u00e8me, dans des brasseries, chez des traiteurs et dans la restauration mobile comme les bateaux ou les trains.<\/p>

Le serveur porte une tenue professionnelle repr\u00e9sentative de la profession ou de l’\u00e9tablissement. Il travaille en station debout prolong\u00e9e, assure de nombreuses all\u00e9es et venues tout en portant de multiples charges. Pendant les services, il est soumis \u00e0 des p\u00e9riodes d’activit\u00e9 soutenue. Le niveau sonore de l’environnement peut \u00eatre \u00e9lev\u00e9<\/p>

L’emploi s’exerce en horaires de jour ou de soir\u00e9e, en continu ou avec coupures et souvent les dimanches et jours f\u00e9ri\u00e9s. Selon la situation g\u00e9ographique de l’\u00e9tablissement et de l’origine de la client\u00e8le, d’autres langues que l’anglais peuvent \u00eatre demand\u00e9es.<\/p>

Le travail saisonnier est fr\u00e9quent. Le serveur peut travailler \u00e0 l’\u00e9tranger.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pr\u00e9-requis<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cette formation est ouverte \u00e0 tout public, niveau 3\u00e8me, ma\u00eetriser les savoirs de base en lecture, \u00e9criture et calculs. un niveau A2 en anglais est n\u00e9cessaire.<\/p>

Elle s\u2019effectue en contrat d\u2019apprentissage, en contrat de professionnalisation ou en formation continue.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dates de sessions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Vous pouvez entrer en formation<\/strong> toute l\u2019ann\u00e9e : Prochaine session: avril 2026<\/strong><\/p>

La formation est accessible en contrat d’apprentissage, en contrat de\u00a0 professionnalisation. elle est \u00e9ligible au CPF.<\/span><\/p>

Sa dur\u00e9e est adapt\u00e9e en fonction de vos besoins. Elle est de 6 mois minimum et de 2 ans maximum.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Les cours th\u00e9oriques sont accessibles en ligne sous la forme de divers supports multim\u00e9dias et disponibles tout au long de la formation.<\/p>

Des regroupements en classe virtuelles sont planifi\u00e9s ainsi que des travaux pratiques en pr\u00e9sentiel afin d\u2019aborder des th\u00e8mes sp\u00e9cifiques.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Modalit\u00e9s d'\u00e9valuation:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Nous r\u00e9alisons une \u00e9valuation tout au long de votre formation afin de vous accompagner dans vos apprentissages et dans l’individualisation de votre parcours de formation.<\/p>

L’\u00e9valuation de positionnement:<\/p>

Elle est r\u00e9alis\u00e9e par la personne responsable de la formation une fois l\u2019inscription effectu\u00e9e. Elle se compose d\u2019un entretien t\u00e9l\u00e9phonique ou en visioconf\u00e9rence guid\u00e9 et de tests sous forme de quiz ou de mise en situation.<\/p>

L’\u00e9valuation en cours de formation:<\/p>

Elle est organis\u00e9e par la personne en charge de la formation selon un d\u00e9roul\u00e9 p\u00e9dagogique pr\u00e9d\u00e9fini. Elle comprend des \u00e9valuations formatives et sommatives afin de valider les connaissances et les comp\u00e9tences acquises. Elles sont \u00e9crites ou pratiques (en situation de travail)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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L’examen final se d\u00e9roule dans notre centre d\u2019examen.<\/p>

La validation du titre est d\u00e9termin\u00e9 par le jury qui peut vous accorder l’obtention d’une ou plusieurs CCP ou le titre.<\/p>

\u00a0<\/p>

Bilan des titres professionnels en 2022:<\/p>

https:\/\/travail-emploi.gouv.fr\/IMG\/pdf\/presentation_bilan_tp2022_vf.pdf<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Programme<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0<\/p>

CCP1:R\u00e9aliser les travaux pr\u00e9alables au service en restauration:<\/p>

  • Nettoyer et entretenir les espaces de restauration et les locaux annexes.<\/li>
  • Mettre en place les espaces de restauration et les locaux annexes<\/li>
  • Mettre en place les diff\u00e9rents types de buffet<\/li><\/ul>

    CCP2: Accueillir, conseiller le client et prendre sa commande:<\/p>

    • Accueillir la client\u00e8le et l\u2019accompagner \u00e0 sa table<\/li>
    • Pr\u00e9senter cartes et menus, prendre la commande et la
      communiquer aux services concern\u00e9s<\/li><\/ul>

      CCP3: R\u00e9aliser le service en restauration<\/p>

      • Pr\u00e9parer et servir les boissons en respectant les r\u00e8gles
        de service<\/li>
      • Effectuer les diff\u00e9rents types de service \u00e0 table et au
        buffet<\/li>
      • Pr\u00e9parer, v\u00e9rifier une addition et l\u2019encaisser<\/li><\/ul>

        Parmi les comp\u00e9tences \u00e9mergentes, les connaissances linguistiques et culturelles sont de plus en plus
        n\u00e9cessaires. L\u2019internationalisation de la client\u00e8le exige du serveur des comp\u00e9tences en anglais
        correspondantes au niveau A2 du cadre europ\u00e9en de r\u00e9f\u00e9rence pour les langues. Le serveur accueille le
        client anglophone, comprend des demandes simples et donne des informations de base relatives aux mets
        et aux boissons. Les comp\u00e9tences relatives \u00e0 l\u2019accueil et \u00e0 la prise de commande d\u00e9veloppent donc les
        capacit\u00e9s \u00e0 s\u2019exprimer en anglais.<\/p><\/div>

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        Vous \u00eates en situation de handicap?

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        Nous mettons en place un accompagnement personnalis\u00e9 afin d\u2019int\u00e9grer le parcours de formation dans les meilleures conditions.<\/p>

        \u00a0Lors de l\u2019inscription, les besoins sp\u00e9cifiques sont identifi\u00e9s et permettent de d\u00e9finir les am\u00e9nagements n\u00e9cessaires pour suivre la formation (par exemple des \u00e9quipements sp\u00e9cifiques, du temps suppl\u00e9mentaire de cours ou de pause ou du soutien p\u00e9dagogique suppl\u00e9mentaire).<\/p>

        Nous vous accompagnons dans les d\u00e9marches aupr\u00e8s des partenaires afin de b\u00e9n\u00e9ficier des aides sp\u00e9cifiques et nous organisons des bilans interm\u00e9diaires de parcours afin de proc\u00e9der \u00e0 des ajustements si n\u00e9cessaires.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        Mise \u00e0 jour le 27\/03\/2026<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        TP SERVEUR\/SERVEUSE EN RESTAURATION RNCP39534 Nomenclature du niveau de qualification :\u00a0Niveau 3 Date d’\u00e9ch\u00e9ance d’enregistrement:07-01-2027 Certificateur: MINISTERE DU TRAVAIL DU […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-178","page","type-page","status-publish","hentry"],"yoast_head":"\nTP SERVEUR - 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