{"id":4412,"date":"2017-07-03T11:37:12","date_gmt":"2017-07-03T11:37:12","guid":{"rendered":"http:\/\/www.lyc-auffray-clichy.ac-versailles.fr\/?page_id=4412"},"modified":"2021-03-09T18:21:28","modified_gmt":"2021-03-09T18:21:28","slug":"baccalaureat-professionnel-cuisine","status":"publish","type":"page","link":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/les-formations\/baccalaureat-professionnel-cuisine\/","title":{"rendered":"BACCALAUR\u00c9AT PROFESSIONNEL : CUISINE"},"content":{"rendered":"<div class=\"l-submain\"><div class=\"l-submain-h g-html i-cf\">[vc_row full_width=&#8221;stretch_row&#8221; css_animation=&#8221;none&#8221; row_id=&#8221;BAC_tech_st2s&#8221; el_id=&#8221;BAC_tech_st2s&#8221;][vc_column][vc_row_inner][vc_column_inner width=&#8221;11\/12&#8243;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h1><strong>BACCALAUR\u00c9AT PROFESSIONNEL :<\/strong> CUISINE<\/h1>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;]<div class=\"w-actionbox color_primary controls_aside\"><div class=\"w-actionbox-h\"><div class=\"w-actionbox-text\"><h3>D\u00e9poser une candidature:<\/h3><\/div><div class=\"w-actionbox-controls at_right\"><a class=\"w-actionbox-button g-btn size_small type_outline\" href=\"http:\/\/www.ac-versailles.fr\/cid105102\/affelnet.html\"><span>AFFELNET<\/span><\/a><\/div><\/div><\/div>[\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]\n<p style=\"text-align: justify\">Le <strong>Baccalaur\u00e9at Professionnel Cuisine<\/strong>\u00a0(<strong>Bac Pro Cuisine)\u00a0<\/strong>se d\u00e9roule sur <strong>3\u00a0ann\u00e9es<\/strong> de formation, au cours desquelles l&#8217;\u00e9l\u00e8ve suit\u00a0des cours d\u2019enseignement <strong>professionnel<\/strong> et <strong>g\u00e9n\u00e9ral<\/strong>.\u00a0Il effectue \u00e9galement des\u00a0<strong>stages<\/strong> en entreprise. Au lyc\u00e9e Ren\u00e9 Auffray nous offrons la possibilit\u00e9 aux \u00e9l\u00e8ves d&#8217;assurer leur formation en <strong>section europ\u00e9enne Anglais<\/strong> qui permet un approfondissement de la langue, de la culture europ\u00e9enne mais aussi de participer \u00e0 un stage \u00e0 l&#8217;\u00e9tranger en terminale.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_section][vc_row gap=&#8221;30&#8243; equal_height=&#8221;yes&#8221;][vc_column css=&#8221;.vc_custom_1498047491559{border-radius: 5px !important;}&#8221;][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;fadeInDown&#8221;]\n<h3 class=\"subtitle2\">Objectifs de formation<\/h3>\n<ul>\n<li style=\"text-align: justify\">Ma\u00eetriser la <strong>production<\/strong> et l&#8217;<strong>envoi<\/strong> de <strong>pr\u00e9parations culinaires<\/strong> au <strong>restaurant<\/strong><\/li>\n<li style=\"text-align: justify\">G\u00e9rer les <strong>al\u00e9as environnementaux<\/strong> li\u00e9s au travail du cuisinier (comme les stocks)<\/li>\n<li style=\"text-align: justify\">Mettre en oeuvre et respecter les <strong>r\u00e8gles d&#8217;hygi\u00e8ne<\/strong> relative \u00e0 la restauration<\/li>\n<li style=\"text-align: justify\"><strong>G\u00e9rer un poste de production<\/strong> et son personnel<\/li>\n<li style=\"text-align: justify\">Savoir <strong>travailler en \u00e9quipe<\/strong> dans un but commun<\/li>\n<li style=\"text-align: justify\">S&#8217;inscrire dans un objectif de <strong>perfectionnement<\/strong> tout au long de sa vie<\/li>\n<\/ul>\n[\/vc_column_text][vc_message message_box_style=&#8221;solid&#8221; message_box_color=&#8221;success&#8221; css_animation=&#8221;bottom-to-top&#8221; el_class=&#8221;msg-box&#8221;]\n<h3><span style=\"color: #ffcc00\">Nos &#8220;plus&#8221; au lyc\u00e9e:<\/span><\/h3>\n<p style=\"text-align: justify\"><em><span style=\"color: #ff0099\"><strong>\u00c0 l&#8217;international :<\/strong><\/span><\/em><span style=\"color: #663399\"><strong>\u00a0stages \u00e0 l&#8217;\u00e9tranger encourag\u00e9s<\/strong><\/span><\/p>\n<p style=\"text-align: justify\"><em><span style=\"color: #ff0099\"><strong>\u00c0 Paris:<\/strong><\/span><\/em><span style=\"color: #663399\"><strong>\u00a0possibilit\u00e9 de faire son stage dans diff\u00e9rents types d&#8217;\u00e9tablissements h\u00f4teliers, dynamisme de l&#8217;\u00e9quipe p\u00e9dagogique qui propose un v\u00e9ritable suivi, \u00e9v\u00e9nementiel, dimension caritative<\/strong><\/span><\/p>\n<p style=\"text-align: justify\"><em><span style=\"color: #ff0099\"><strong>Les outils :<\/strong>\u00a0<\/span><\/em><strong><span style=\"color: #663399\">6 cuisines, 1 p\u00e2tisserie, 2 salles de restaurant et des salons modulables, 2 bars, 1 terrasse, 1 salle\u00a0<\/span><\/strong><span style=\"color: #663399\"><b>d\u2019\u0153nologie, 1 h\u00f4tel d&#8217;application avec 15 chambres, 1 Bureau des stages<\/b><\/span><\/p>\n[\/vc_message][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Acc\u00e8s<\/h3>\n<p style=\"text-align: justify\">Le Baccalaur\u00e9at Professionnel Cuisine est accessible <strong>apr\u00e8s le coll\u00e8ge<\/strong>, \u00e0 la sortie de la classe de 3\u00e8me, <strong>ou<\/strong> bien <strong>apr\u00e8s l&#8217;obtention d&#8217;un CAP Cuisine<\/strong>. Ce dernier cas \u00e9tant une passerelle, l&#8217;acc\u00e8s se fait directement en ann\u00e9e de Premi\u00e8re Bac Pro.<\/p>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Profil requis<\/h3>\n<ul>\n<li><strong>Dynamisme<\/strong> &amp;<strong> curiosit\u00e9<\/strong><\/li>\n<li><strong>Rigueur<\/strong> &amp; <strong>organisation<\/strong><\/li>\n<li>Esprit d&#8217;<strong>analyse<\/strong> et de gestion de son travail<\/li>\n<li>Sens du <strong>partage<\/strong><\/li>\n<li><strong>Endurance<\/strong><\/li>\n<li><strong>Courage<\/strong><\/li>\n<li><strong>Cr\u00e9ativit\u00e9<\/strong><\/li>\n<li>Savoir <strong>communiquer<\/strong><\/li>\n<li>Vouloir <strong>progresser<\/strong> de jour en jour<\/li>\n<\/ul>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Volume horaire hebdomadaire par mati\u00e8re<\/h3>\n<table style=\"height: 762px\" width=\"680\">\n<tbody>\n<tr>\n<td style=\"text-align: center\"><strong>Enseignements<\/strong><\/td>\n<td style=\"text-align: center\"><strong>2nde<\/strong><\/td>\n<td style=\"text-align: center\"><strong>1\u00e8re<\/strong><\/td>\n<td style=\"text-align: center\">Tle<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Fran\u00e7ais<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>3 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>3\u00a0h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Histoire-G\u00e9ographie<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1\u00a0h 30<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1 h 30<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>\u00a0LV I Anglais<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2\u00a0h 30<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h 30<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h 30<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>LV II<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1\u00a0h 30<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1 h 30<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>\u00a01 h 30<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: left\">\n<h6>Math\u00e9matiques &#8211; Sciences<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>3 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>3\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>3 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: left\">\n<h6>Arts appliqu\u00e9s<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>\/<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Pr\u00e9vention-Sant\u00e9-Environnement<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Sciences appliqu\u00e9es<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>\u00c9conomie &#8211; Gestion (+ Droit en 1\u00e8re et Tle)<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>1 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>EPS<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>3\u00a0h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>3\u00a0h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>TP Cuisine<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>6\u00a0h 30<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>6\u00a0h 30<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>\u00a06 h 30<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Atelier Exp\u00e9rimental<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>4 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>\u00a04 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Technologie culinaire<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<h6>Accompagnement personnalis\u00e9<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6>2 h<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center\">\n<h6><strong>Total<\/strong><\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6><strong>32 h<\/strong><\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6><strong>32 h<\/strong><\/h6>\n<\/td>\n<td style=\"text-align: center\">\n<h6><strong>35 h<\/strong><\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table class=\"tabhoraire\" style=\"height: 133px\" width=\"656\">\n<tbody>\n<tr>\n<td class=\"tdhoraire1\" style=\"text-align: left\"><\/td>\n<\/tr>\n<tr>\n<td class=\"tdhoraire3\" style=\"text-align: justify\"><em><br \/>\n\u2192 L&#8217;examen se compose d&#8217;\u00e9preuves\u00a0en CCF (Contr\u00f4les en Cours de Formation) en 2nde et 1\u00e8re.<br \/>\n\u2192\u00a0<\/em><em>\u00c0 partir de la 1\u00e8re, l&#8217;\u00e9l\u00e8ve passe le BEP Cuisine (dipl\u00f4me interm\u00e9diaire) par le biais d&#8217;\u00e9preuves pratiques et th\u00e9oriques. Il passe \u00e9galement quelques \u00e9preuves de mati\u00e8res g\u00e9n\u00e9rales \u00e0 la fin de la 1\u00e8re.<br \/>\n\u2192\u00a0<\/em><em>En Terminale, l&#8217;\u00e9l\u00e8ve passe une \u00e9preuve pratique, une \u00e9preuve de technologie et les \u00e9preuves d&#8217;enseignements g\u00e9n\u00e9raux afin d&#8217;obtenir son baccalaur\u00e9at.<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<h3 class=\"subtitle2\">Les d\u00e9bouch\u00e9s<\/h3>\n<h4><strong>Poursuite d\u2019\u00e9tudes<\/strong><\/h4>\n<ul>\n<li>Mention Compl\u00e9mentaire : Cuisinier en desserts de restaurant<\/li>\n<li>Mention Compl\u00e9mentaire : Traiteur<\/li>\n<li>Mention Compl\u00e9mentaire : Accueil &amp; R\u00e9ception<\/li>\n<li>Mention Compl\u00e9mentaire : Organisateur de R\u00e9ceptions<\/li>\n<li>Mention Compl\u00e9mentaire : Art de la cuisine all\u00e9g\u00e9e<\/li>\n<li>Certificat d&#8217;Aptitude Professionnelle : P\u00e2tisserie<\/li>\n<li>Certificat d&#8217;Aptitude Professionnelle :\u00a0Boulangerie<\/li>\n<li>Brevet Professionnel : Arts de la cuisine<\/li>\n<li>Brevet de Technicien Sup\u00e9rieur H\u00f4tellerie-Restauration<span style=\"color: #0000ff\"> <a href=\"\/index.php\/les-formations\/brevet-technicien-superieur-hotellerie-a\/\"><span style=\"color: #0000ff\">Option A<\/span><\/a> <\/span>ou <a href=\"\/index.php\/les-formations\/brevet-technicien-superieur-hotellerie-b\/\"><span style=\"color: #0000ff\">Option B\u00a0<\/span><\/a><\/li>\n<li>Brevet de Technicien Sup\u00e9rieur Di\u00e9t\u00e9tique<\/li>\n<\/ul>\n<\/div>\n<\/div>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<div class=\"wpb_text_column wpb_content_element \">\n<h4 class=\"wpb_wrapper\"><strong>M\u00e9tiers<\/strong><\/h4>\n<p style=\"text-align: justify\">\u00catre titulaire d\u2019un Baccalaur\u00e9at Professionnel Cuisine\u00a0permet, dans la plupart des cas, d&#8217;acc\u00e9der \u00e0 un <strong>poste de commis<\/strong>. La profession\u00a0offre cependant\u00a0de nombreuses\u00a0<strong>perspectives d\u2019\u00e9volution en fonction de chaque profil<\/strong>.<strong>\u00a0<\/strong>Voici une id\u00e9e des postes concern\u00e9s:<\/p>\n<ul style=\"text-align: justify\">\n<li>Commis de cuisine<\/li>\n<li>Chef de partie dans une unit\u00e9 de production (restaurant \/ traiteur)<\/li>\n<li>Chef de cuisine<\/li>\n<li>P\u00e2tissier en restaurant<\/li>\n<li>Cuisinier saisonnier<\/li>\n<li>Chef de production en collectivit\u00e9<\/li>\n<li>Assistant Directeur de la restauration<\/li>\n<\/ul>\n<p style=\"text-align: justify\">Ces m\u00e9tiers s&#8217;exercent \u00e9galement dans un contexte d&#8217;<strong>ouverture \u00e0 l&#8217;international<\/strong> (cuisinier \u00e0 l&#8217;\u00e9tranger par exemple).<\/p>\n<\/div>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<h4><strong>Structures professionnelles<br \/>\n<\/strong><\/h4>\n<ul>\n<li class=\"wpb_text_column wpb_content_element \">Restaurant gastronomique<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Restaurant traditionnel (brasserie, th\u00e9matique particuli\u00e8re etc)<\/li>\n<li class=\"wpb_text_column wpb_content_element \">H\u00f4tel<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Collectivit\u00e9 (restauration d&#8217;entreprise)<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Restaurant saisonnier (c\u00f4tier ou d&#8217;altitude)<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Compagnie maritime de transport de passagers<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Compagnie ferroviaire de transport de passagers<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Traiteur<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Restauration rapide<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Food Truck<\/li>\n<li class=\"wpb_text_column wpb_content_element \">Arm\u00e9e de l&#8217;air, de terre et marine nationale<\/li>\n<\/ul>\n<p style=\"padding-left: 30px\"><em>Ces structures sont cit\u00e9es \u00e0 titre d&#8217;exemples.<\/em><\/p>\n<\/div>\n<\/div>\n[\/vc_column_text][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Les stages<\/h3>\n<p class=\"text3\" style=\"text-align: justify\">Les\u00a0<strong>PFMP<\/strong> (P\u00e9riodes de Formation en Milieu Professionnel) sont r\u00e9parties sur les 3 ann\u00e9es de formation. Elles sont l&#8217;occasion de d\u00e9couvrir les <strong>attentes des professionnels<\/strong> et\u00a0<strong>diff\u00e9rents types de structures<\/strong>. Ces p\u00e9riodes de 4 \u00e0 6 semaines viennent <strong>compl\u00e9ter la formation scolaire<\/strong> avec des objectifs en termes d\u2019activit\u00e9s \u00e0 r\u00e9aliser.<\/p>\n<p class=\"text3\" style=\"text-align: justify\">La pr\u00e9sence en stage est <strong>obligatoire<\/strong> pour l\u2019obtention du dipl\u00f4me.<strong><br \/>\n<\/strong><\/p>\n[\/vc_column_text][vc_message message_box_style=&#8221;outline&#8221; message_box_color=&#8221;orange&#8221; css_animation=&#8221;top-to-bottom&#8221; el_class=&#8221;msg-box&#8221;]\n<p style=\"padding-left: 60px\">\u00a0\u00a0\u00a0 Dur\u00e9e totale du stage : 22\u00a0semaines<\/p>\n[\/vc_message][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<p style=\"text-align: justify\">Le <strong>Bureau des stages<\/strong> propose des lieux de stage aux <strong>professeurs<\/strong> des mati\u00e8res professionnelles. Ces derniers choisissent o\u00f9 <strong>placer les \u00e9l\u00e8ves<\/strong> en fonction du <strong>profil<\/strong> de chacun.<\/p>\n[\/vc_column_text][vc_message message_box_style=&#8221;solid&#8221; message_box_color=&#8221;orange&#8221; el_class=&#8221;msg-box&#8221;]\n<h3 style=\"text-align: left;padding-left: 90px\"><strong><span style=\"color: #5c2849\">Dates de stage<\/span><\/strong><\/h3>\n<p style=\"padding-left: 30px\"><span style=\"color: #808000\"><strong><span style=\"color: #5c2849\">2nde Bac pro\u00a0:\u00a0<\/span><\/strong><strong>Du 27\/11\/17 au 22\/12\/17<span style=\"color: #5c2849\"><br \/>\n&amp;<\/span> Du 11\/06\/18 au 06\/07\/18\u00a0<\/strong><\/span><\/p>\n<p style=\"padding-left: 30px\"><strong><span style=\"color: #5c2849\">1\u00e8re\u00a0Bac pro\u00a0: <span style=\"color: #808000\">Du 06\/11\/17 au 01\/12\/17<span style=\"color: #5c2849\"><br \/>\n&amp;<\/span> Du 05\/03\/18 au 30\/03\/18<\/span><\/span><\/strong><\/p>\n<p style=\"padding-left: 30px\"><strong><span style=\"color: #5c2849\">Terminale\u00a0Bac pro\u00a0:\u00a0<span style=\"color: #808000\">Du 15\/01\/18 au 23\/02\/18<\/span><\/span><\/strong><\/p>\n[\/vc_message][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space height=&#8221;5px&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space height=&#8221;5px&#8221;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;]\n<h3 class=\"subtitle2\">Pour en savoir plus<\/h3>\n<p><a href=\"http:\/\/www.onisep.fr\/Ressources\/Univers-Formation\/Formations\/Lycees\/Bac-pro-Cuisine\"><span style=\"color: #0000ff\">http:\/\/www.onisep.fr\/Ressources\/Univers-Formation\/Formations\/Lycees\/Bac-pro-Cuisine<\/span><\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section]\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row full_width=&#8221;stretch_row&#8221; css_animation=&#8221;none&#8221; row_id=&#8221;BAC_tech_st2s&#8221; el_id=&#8221;BAC_tech_st2s&#8221;][vc_column][vc_row_inner][vc_column_inner width=&#8221;11\/12&#8243;][vc_column_text css_animation=&#8221;top-to-bottom&#8221;] BACCALAUR\u00c9AT PROFESSIONNEL : CUISINE [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text] Le Baccalaur\u00e9at Professionnel Cuisine\u00a0(Bac Pro Cuisine)\u00a0se d\u00e9roule sur 3\u00a0ann\u00e9es de formation, au cours desquelles l&#8217;\u00e9l\u00e8ve suit\u00a0des cours d\u2019enseignement professionnel et g\u00e9n\u00e9ral.\u00a0Il effectue \u00e9galement des\u00a0stages en entreprise.<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":1583,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_crdt_document":"","footnotes":""},"categories":[54,196,57,46,56],"class_list":["post-4412","page","type-page","status-publish","hentry","category-bac","category-cuisine","category-pro","category-hotel","category-prebac"],"_links":{"self":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/4412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/comments?post=4412"}],"version-history":[{"count":11,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/4412\/revisions"}],"predecessor-version":[{"id":6976,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/4412\/revisions\/6976"}],"up":[{"embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/pages\/1583"}],"wp:attachment":[{"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/media?parent=4412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lyc-auffray-clichy.ac-versailles.fr\/index.php\/wp-json\/wp\/v2\/categories?post=4412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}