{"id":424,"date":"2024-04-19T09:55:17","date_gmt":"2024-04-19T07:55:17","guid":{"rendered":"https:\/\/ematlyformation.fr\/?page_id=424"},"modified":"2026-03-27T08:57:21","modified_gmt":"2026-03-27T07:57:21","slug":"commis","status":"publish","type":"page","link":"https:\/\/ematlyformation.fr\/index.php\/commis\/","title":{"rendered":"TP COMMIS DE CUISINE"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

TP COMMIS DE CUISINE RNCP 38722<\/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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Emplois accessibles:<\/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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Secteurs d\u2019activit\u00e9s :<\/p>

– Restauration commerciale : gastronomique, bistronomique, traditionnelle, de cha\u00eenes h\u00f4teli\u00e8res et de restauration, caf\u00e9t\u00e9ria, \u00e0 th\u00e8me, brasserie, bistrot
– Restauration collective : travail, enseignement, hospitalier, m\u00e9dico-social
– Catering a\u00e9rien et ferroviaire<\/p><\/div><\/div>

Type d’emplois accessibles :<\/p>

– Commis de cuisine
– Commis de cuisine en collectivit\u00e9
– Premier commis
– Commis tournant<\/p><\/div><\/div>\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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Description<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00a0<\/p>

Par sa ma\u00eetrise de la technique culinaire et sa rigueur, le commis de cuisine contribue \u00e0 la satisfaction de la client\u00e8le et \u00e0 la r\u00e9putation de l’\u00e9tablissement. Il r\u00e9alise des productions culinaires simples, les dresse avec go\u00fbt et les envoie conform\u00e9ment aux consignes de son sup\u00e9rieur hi\u00e9rarchique.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Cette formation est ouverte \u00e0 tout public, niveau 3\u00e8me, ma\u00eetriser les savoirs de base en lecture, \u00e9criture et calculs.<\/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

\n\t\t\t\t
\n\t\t\t\t\t

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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Vous pouvez entrer en formation<\/strong> toute l\u2019ann\u00e9e : prochaine session: avril 2026<\/strong><\/p>

La formation\u00a0 peut s’effectuer en contrat d\u2019apprentissage, de professionnalisation. Elle est \u00e9galement \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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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 et des travaux pratiques sont planifi\u00e9s 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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00a0<\/p>

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:<\/span><\/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:<\/span><\/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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

L’examen final se d\u00e9roule dans notre centre d’examen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

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

\u00a0<\/p>

CCP1:\u00a0R\u00e9ceptionner, stocker et inventorier les produits<\/p>

  • R\u00e9ceptionner les produits<\/li>
  • Ranger les produits et suivre l’\u00e9tat des stocks<\/li><\/ul>

    CCP2:Pr\u00e9parer, dresser et envoyer des entr\u00e9es et des desserts<\/p>

    • R\u00e9aliser la mise en place au poste entr\u00e9es et desserts<\/li>
    • Assembler, dresser et envoyer les entr\u00e9es et les desserts<\/li><\/ul>

      CCP3: – Pr\u00e9parer, dresser et participer \u00e0 l’envoi des plats chauds<\/p>

      • R\u00e9aliser la mise en place au poste chaud<\/li>
      • Assembler, dresser et participer \u00e0 l’envoi des plats chauds<\/li><\/ul>

        CCP4 : – Nettoyer et remettre en \u00e9tat les mat\u00e9riels, les postes de travail et les locaux<\/p>

        • Nettoyer et remettre en \u00e9tat les mat\u00e9riels et les postes de travail<\/li>
        • Nettoyer les locaux de production et leurs annexes<\/li><\/ul>\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
          \n\t\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t

          Vous \u00eates en situation de handicap?

          <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t

          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

          \n\t\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\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
          \n\t\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\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
          \n\t\t\t\t\t
          \n\t\t
          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\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
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t

          TAUX DE REUSSITE 2025: 100%<\/p>

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

          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\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
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t

          Le taux d’insertion \u00e0 l’emploi en 2025: 100%<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\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<\/div>\n\t\t
          \n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
          \n\t\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t

          Mise \u00e0 jour 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\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          TP COMMIS DE CUISINE RNCP 38722 Emplois accessibles: Secteurs d\u2019activit\u00e9s : – Restauration commerciale : gastronomique, bistronomique, traditionnelle, de cha\u00eenes […]<\/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-424","page","type-page","status-publish","hentry"],"yoast_head":"\nTP COMMIS DE CUISINE - EMATLY.FORMATION<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ematlyformation.fr\/index.php\/commis\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TP COMMIS DE CUISINE - EMATLY.FORMATION\" \/>\n<meta property=\"og:description\" content=\"TP COMMIS DE CUISINE RNCP 38722 Emplois accessibles: Secteurs d\u2019activit\u00e9s : – Restauration commerciale : gastronomique, bistronomique, traditionnelle, de cha\u00eenes […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ematlyformation.fr\/index.php\/commis\/\" \/>\n<meta property=\"og:site_name\" content=\"EMATLY.FORMATION\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/profile.php?id=61555199862279&locale=fr_FR\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-27T07:57:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1472\" \/>\n\t<meta property=\"og:image:height\" content=\"832\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ematlyformation.fr\/index.php\/commis\/\",\"url\":\"https:\/\/ematlyformation.fr\/index.php\/commis\/\",\"name\":\"TP COMMIS DE CUISINE - EMATLY.FORMATION\",\"isPartOf\":{\"@id\":\"https:\/\/ematlyformation.fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ematlyformation.fr\/index.php\/commis\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ematlyformation.fr\/index.php\/commis\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2-1024x579.jpg\",\"datePublished\":\"2024-04-19T07:55:17+00:00\",\"dateModified\":\"2026-03-27T07:57:21+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/ematlyformation.fr\/index.php\/commis\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ematlyformation.fr\/index.php\/commis\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/ematlyformation.fr\/index.php\/commis\/#primaryimage\",\"url\":\"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2.jpg\",\"contentUrl\":\"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2.jpg\",\"width\":1472,\"height\":832},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ematlyformation.fr\/index.php\/commis\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/ematlyformation.fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"TP COMMIS DE CUISINE\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ematlyformation.fr\/#website\",\"url\":\"https:\/\/ematlyformation.fr\/\",\"name\":\"ematlyformation.fr\",\"description\":\"Formation CAP AEPE Petite Enfance et CQP Barmaid\/Barman\",\"publisher\":{\"@id\":\"https:\/\/ematlyformation.fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ematlyformation.fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ematlyformation.fr\/#organization\",\"name\":\"ematlyformation.fr\",\"url\":\"https:\/\/ematlyformation.fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/ematlyformation.fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2024\/02\/LOGOCARRE.png\",\"contentUrl\":\"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2024\/02\/LOGOCARRE.png\",\"width\":182,\"height\":183,\"caption\":\"ematlyformation.fr\"},\"image\":{\"@id\":\"https:\/\/ematlyformation.fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/profile.php?id=61555199862279&locale=fr_FR\",\"https:\/\/www.instagram.com\/ematly.formation\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"TP COMMIS DE CUISINE - EMATLY.FORMATION","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ematlyformation.fr\/index.php\/commis\/","og_locale":"fr_FR","og_type":"article","og_title":"TP COMMIS DE CUISINE - EMATLY.FORMATION","og_description":"TP COMMIS DE CUISINE RNCP 38722 Emplois accessibles: Secteurs d\u2019activit\u00e9s : – Restauration commerciale : gastronomique, bistronomique, traditionnelle, de cha\u00eenes […]","og_url":"https:\/\/ematlyformation.fr\/index.php\/commis\/","og_site_name":"EMATLY.FORMATION","article_publisher":"https:\/\/www.facebook.com\/profile.php?id=61555199862279&locale=fr_FR","article_modified_time":"2026-03-27T07:57:21+00:00","og_image":[{"width":1472,"height":832,"url":"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ematlyformation.fr\/index.php\/commis\/","url":"https:\/\/ematlyformation.fr\/index.php\/commis\/","name":"TP COMMIS DE CUISINE - EMATLY.FORMATION","isPartOf":{"@id":"https:\/\/ematlyformation.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ematlyformation.fr\/index.php\/commis\/#primaryimage"},"image":{"@id":"https:\/\/ematlyformation.fr\/index.php\/commis\/#primaryimage"},"thumbnailUrl":"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2-1024x579.jpg","datePublished":"2024-04-19T07:55:17+00:00","dateModified":"2026-03-27T07:57:21+00:00","breadcrumb":{"@id":"https:\/\/ematlyformation.fr\/index.php\/commis\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ematlyformation.fr\/index.php\/commis\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/ematlyformation.fr\/index.php\/commis\/#primaryimage","url":"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2.jpg","contentUrl":"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2025\/03\/cuisinier-et-cuisiniere-dans-une-cuisine-de-restaurant-2.jpg","width":1472,"height":832},{"@type":"BreadcrumbList","@id":"https:\/\/ematlyformation.fr\/index.php\/commis\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/ematlyformation.fr\/"},{"@type":"ListItem","position":2,"name":"TP COMMIS DE CUISINE"}]},{"@type":"WebSite","@id":"https:\/\/ematlyformation.fr\/#website","url":"https:\/\/ematlyformation.fr\/","name":"ematlyformation.fr","description":"Formation CAP AEPE Petite Enfance et CQP Barmaid\/Barman","publisher":{"@id":"https:\/\/ematlyformation.fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ematlyformation.fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/ematlyformation.fr\/#organization","name":"ematlyformation.fr","url":"https:\/\/ematlyformation.fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/ematlyformation.fr\/#\/schema\/logo\/image\/","url":"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2024\/02\/LOGOCARRE.png","contentUrl":"https:\/\/ematlyformation.fr\/wp-content\/uploads\/2024\/02\/LOGOCARRE.png","width":182,"height":183,"caption":"ematlyformation.fr"},"image":{"@id":"https:\/\/ematlyformation.fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/profile.php?id=61555199862279&locale=fr_FR","https:\/\/www.instagram.com\/ematly.formation\/"]}]}},"_links":{"self":[{"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/pages\/424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/comments?post=424"}],"version-history":[{"count":29,"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/pages\/424\/revisions"}],"predecessor-version":[{"id":889,"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/pages\/424\/revisions\/889"}],"wp:attachment":[{"href":"https:\/\/ematlyformation.fr\/index.php\/wp-json\/wp\/v2\/media?parent=424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}