338 CAP Pâtisserie apprenticeship programmes listed in France, run by 193 training providers, and 75 matching work-study offers online.
The CAP Pastry Chef trains students over two years in the core techniques of pastry: doughs, creams, viennoiserie, entremets, chocolate and sugar work. The reference diploma of the trade.
A state diploma at level 3, it leads directly to jobs with artisans, in palace pastry, mass retail or food industry. Natural continuation in Mention Complémentaire Pâtisserie de boutique, Bac Pro Boulanger-Pâtissier or BTM Pâtissier.
Programmes are described in French by the training providers.
Active offers at this qualification's level in the jobs its programmes lead to (ROME codes).
Offers are published in French by the recruiters.
An apprentice's minimum pay is set by law as a percentage of the SMIC (French minimum wage), by age and contract year; it is the same for every job. The company's collective agreement may provide more.
| Age | Year 1 | Year 2 | Year 3 |
|---|---|---|---|
| Under 18 | 27 % of SMIC | 39 % of SMIC | 55 % of SMIC |
| 18 to 20 | 43 % of SMIC | 51 % of SMIC | 67 % of SMIC |
| 21 to 25 | 53 % of SMIC | 61 % of SMIC | 78 % of SMIC |
| 26 and over | 100 % of SMIC | 100 % of SMIC | 100 % of SMIC |
From age 26: 100% of the SMIC or of the collectively agreed minimum if higher. These are legal floors: employers may pay more. Source: service-public.fr