CEPROC

What CEPROC does

CEPROC (Centre d'Excellence des Professions Culinaires) is a Paris-based non-profit association registered under the French law of 1 July 1901, operating as a Centre de Formation d'Apprentis (CFA) for culinary professions. The institution delivers vocational training across six core disciplines — Pâtisserie, Cuisine, Boulangerie, Charcuterie-traiteur, Boucherie, and Glacier Fabricant — at CAP (Level III) through Brevet Professionnel (Level IV) and BTM certifications, plus specialization certificates (CS). Two primary customer segments are served: apprentices aged 15-29 under alternance contracts (training funded via apprenticeship taxes paid by employing companies) and adults aged 30+ in career transition, who pay professional fees ranging from €2,940 to €8,400 TTC with financing options through CPF, Transition Pro, OPCO, France Travail, or self-funding. CEPROC also operates 'Le Jardin des Saveurs', an application restaurant open to the public, and provides student housing (~20 double rooms) at its 19-21 rue Goubet facility in the 19th arrondissement.

The institution is Qualiopi-certified by the Ministry of Labour and equipped with professional laboratories using Hubert Cloix French manufacturing equipment, including specialized ice cream production facilities. Notable proprietary positions include National school status for charcutier-traiteur training (unique in France) and the only CAP Glacier Fabricant reconversion programme in Ile-de-France (in partnership with the Confédération Nationale des Glaciers de France). CEPROC is the largest CFA for pastry in France and reports a 93.2% overall exam pass rate for 2025, with 97.9% for CAP Charcuterie-traiteur. Go-to-market is largely sales-led and event-driven, combining online applications via Hub3e, open house events, career fairs, and active participation in industry competitions (MAF, Nutella Academy, ICC selections) and Salon de l'Agriculture. The institution holds strategic partnerships with Moulins Soufflet, NYC College of Technology (3-year relationship), ZBC Denmark (international exchange), AKTO, and CMA de Guadeloupe, and has secured recent leadership under President Joël Mauvigney and Director General Etienne Bourdeau (succeeding Xavier Geoffroy).

Name

CEPROC

Legal name

Centre d'Excellence des Professions Culinaires

Website

https://ceproc.com

Company type

Private

Founded year

1970

Operating status

Operating

Headcount range

51–100 employees

Short description

CEPROC is a Paris-based non-profit CFA (Centre de Formation d'Apprentis) offering vocational culinary training across six disciplines to apprentices aged 15-29 and adults in career transition, operating an application restaurant and international exchange partnerships.

Ownership category

akta.pro rank

Product category

Vocational Culinary Training

NAICS

Technical and Trade Schools (61151), Technical and Trade Schools (6115), Other Technical and Trade Schools (611519)

SIC

Services-Educational Services (8200)

akta.pro primary industry

Professional Culinary Arts (Chef Training) (EDAOAKAA)

akta.pro secondary industry

Consumer Packaged Goods (CPG) (EDABALAG)

Keywords

• Culinary vocational training
• Apprenticeship pastry programs
• Professional culinary education
• Career transition cooking
• CAP culinary diplomas

Headquarters

HQ city

Paris

HQ country

France

HQ region

Europe

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Infrastructure, Supply Chain, Marketing or Sales, Technology or R&D

Revenue model

1. Apprenticeship Training: Free vocational training for apprentices aged 15-29 under apprenticeship contracts, funded through apprenticeship taxes paid by employing companies. Training is non-payable for this age group under alternating training contracts.
2. Continuing Education (Adults 30+): Paid professional training programs for adults in career transition aged 30 and above, with financing options through CPF, Transition Pro, OPCO, Region, France Travail, or self-funding. Fees range from €2,940 to €8,400 depending on the program.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels5 records

Core offering

CEPROC is a French culinary vocational training centre (CFA) that delivers state-recognized diplomas (CAP, BTM, Brevet Professionnel, specialization certificates, CQP) across six culinary disciplines: pastry, cuisine, baking, charcuterie-traiteur, butchery, and ice cream making. It serves both young apprentices (15-29) through funded apprenticeship contracts and adults (30+) through paid career-reconversion programs. Training combines school-based instruction in professional laboratories with enterprise-based work experience.

Product overview

CEPROC (Centre d'Excellence des Professions Culinaires) is a leading culinary training institution offering a comprehensive portfolio of vocational training programs. The institution provides foundational CAP (Certificat d'Aptitude Professionnelle) diplomas across six core culinary disciplines: Pâtissier, Cuisine, Boulanger, Charcuterie-traiteur, Boucher, and Glacier Fabricant. Beyond foundational programs, CEPROC offers advanced certifications including BTM pâtissier and Brevet professionnel charcutier-traiteur, as well as specialization certificates in areas like pâtisserie de boutique, fabrication traiteur, and desserts de restaurant. For adult professionals seeking career changes, the institution provides intensive retraining programs in all these culinary fields. The institution also operates 'Le Jardin des Saveurs,' an application restaurant where students gain practical experience. All programs are delivered through alternation (apprenticeship) combining school-based training with professional experience in partner enterprises.

Differentiator

Problem solved

Functional benefit

Products and services

• CAP Pâtissier Level III diploma from the French Ministry of National Education preparing students for pastry arts through alternation, covering preparation of pastries, creams, decorations, production organization, stock management, and hygiene rules.
• CAP Cuisine Level III diploma from the French Ministry of National Education preparing students for culinary arts through alternation, covering menu design, culinary techniques, product knowledge, and food safety standards.
• CAP Boulanger Level III diploma from the French Ministry of National Education covering artisanal bread-making techniques including kneading, shaping, and baking of traditional French breads, special breads, and Viennoiserie.
• CAP Charcuterie-traiteur Level III diploma covering meat processing techniques including cooking, smoking, brining, and preservation, as well as prepared dishes and buffet organization for catering.
• CAP Boucher Level III diploma covering artisanal butchery techniques including meat cutting, receiving and storage, traceability and quality control, and food safety regulations.
• CAP Glacier Fabricant Level III diploma developed in partnership with the Confédération nationale des Glaciers de France, covering ice cream, sorbet, entremets, and frozen parfait production techniques.
• CQP Pizzaiolo Level 3 qualification registered in RNCP under code 37868, delivered by the CPNE of the Hotels-Cafes-Restaurants sector, providing intensive 8-week training for becoming a professional pizzaiolo.
• Le Jardin des Saveurs (Application Restaurant) Application restaurant serving as a practical training venue where students apply their culinary skills in a real-service environment; open to the public for dining.
• Brevet Technique des Métiers (BTM) Pâtissier Confiseur Glacier Traiteur Level IV diploma from the Assemblée permanente des Chambres des métiers et de l'artisanat, training highly qualified and versatile pastry chefs to supervise production teams.
• Brevet Professionnel Charcutier-Traiteur Level IV diploma from the French Ministry of National Education training future highly qualified professionals in all charcutier-traiteur skills at chef or laboratory manager level.
• Certificat de spécialisation pâtisserie de boutique Level III diploma covering advanced pastry techniques including entremets, petits fours, travel cakes, elaborate tarts, and croquembouche.
• Certificat de spécialisation fabrication traiteur Level III diploma preparing students for caterer activities including preparation of meal elements, packaged meals, storage and distribution following hygiene and safety standards.
• Certificat de spécialisation desserts de restaurant Level III diploma preparing students for high-value restaurant dessert creation following advanced culinary techniques and quality standards for demanding clientele.
• Titre Professionnel Commis de Cuisine Level III diploma from the French Ministry of Labor enabling rapid professionalization with basic culinary competencies for simple dish production, plating, and kitchen maintenance.
• CAP Pâtissier Reconversion Intensive professional retraining program for adults seeking to enter the pastry profession, covering cakes, entremets, petits fours, and other confections.
• CAP Cuisine Reconversion Intensive professional retraining program for adults providing French culinary techniques and skills with numerous career opportunities in various restaurant types.
• CAP Charcuterie-traiteur Reconversion Professional retraining program covering charcuterie products like pâté en croûte, ham, and sausage, combining technical versatility with culinary eclecticism.
• CAP Glacier Fabricant Reconversion Only Level III diploma in the Paris region for ice cream maker training, featuring state-of-the-art culinary laboratories with French-made Hubert Cloix equipment.

Quantifiable outcome

• 93.2% overall exam pass rate in 2025
• +4 more outcomes

Named customers5 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

Seven partnerships are on record, tiered core and minor.

• Moulins SouffletcoreStrategic or Co-development PartnerLong-standing partnership with France's leading flour milling company. Moulins Soufflet conducts professional bakery training sessions at CEPROC for artisan bakers. The partnership supports artisanal bakery promotion and skills development.
• New York City College of TechnologycoreStrategic or Co-development PartnerThree-year partnership bringing American culinary students for masterclasses at CEPROC. Students from NYC College of Technology participate in French gastronomy training with CEPROC apprentices, combining technical skill acquisition and cultural exchange.
• ZBC (Denmark)coreStrategic or Co-development PartnerPartnership with Danish vocational school ZBC in Roskilde for international exchange programs. CEPROC apprentices in cuisine and traiteur programs participate in pedagogical stays learning Danish gastronomy, while sharing French culinary techniques.
• AKTOminorStrategic or Co-development PartnerPartnership with AKTO (Opérateur de Compétences des branches professionnelles des secteurs des services) for DOM-TOM talent immersion program. Supports apprentices from French overseas territories in accessing vocational training.
• Confédération Nationale des Glaciers de FrancecoreStrategic or Co-development PartnerPartnership with the national ice cream makers confederation for CAP Glacier Fabricant training program development. Provides specialized curriculum and industry expertise for ice cream manufacturing training.
• CMA de GuadeloupeminorStrategic or Co-development PartnerPartnership with Chambre de Métiers et de l'Artisanat de Guadeloupe for apprentice exchanges. Apprentices from Guadeloupe trained at CEPROC in baking, cooking, and pastry.
• DeliveroominorChannel Partner/ Reseller/ DistributorPartnership to finance pizza training for delivery workers. Approximately 20 Deliveroo riders completed CQP Pizzaiolo training at CEPROC, transitioning to professional careers.

Scale indicators5 records

Recent moves7 records

Expansion highlights6 records

Direct peers

• Compagnons du Devoir: Traditional French craft apprenticeship network covering trades including food/baking. Comparable as an apprenticeship-based (alternance) vocational training organization with national reach competing for the same apprentice pool.
• Le Cordon Bleu Paris: Iconic international culinary school with Paris location delivering Grand Diplôme and certificate programs in cuisine and pastry. Comparable as premium-priced competitor for adult learners and as a benchmark for international brand-building in culinary education.
• École Lenôtre: French culinary school with Paris campus focused on pastry, cuisine, and bakery training for adults and professionals. Direct competitor in the pastry reconversion and masterclass segments.
• École Ducasse - Paris Campus: Internationally branded culinary school founded by Alain Ducasse operating in Paris with CAP-level and professional programs. Comparable on curriculum (cuisine, pastry), target adult reconversion learners, and tuition pricing.
• Ferrandi Paris: Premier French culinary school in Paris offering CAP, Bachelor, and continuing education in cuisine, pastry and hospitality. Directly comparable as both compete for adult reconversion students and apprenticeship candidates in Ile-de-France.
• École Nationale Supérieure de Pâtisserie (ENSP): Specialized French pastry school based in Yssingeaux focused on intensive pastry training. Comparable curriculum focus (advanced pastry, CAP pâtisserie, reconversion) though located outside Ile-de-France.

Regional players

• Institut des Métiers de l'Artisanat (IMA) Paris: CMA Ile-de-France's artisan training arm in Paris offering CAP-level programs including food trades. Comparable as a regional CFA competitor for apprentice recruitment in the same Paris market.
• Institut Paul Bocuse: Renowned culinary and hospitality school based in Lyon offering CAP and degree-level programs. Comparable curriculum and pedagogy; operates in a different region (Auvergne-Rhône-Alpes) but competes for French culinary students nationally.

Broad incumbents

• AFPA (Agence nationale pour la formation professionnelle des adultes): State-affiliated adult vocational training network offering food/hospitality tracks. Comparable as a competitor for CPF-funded adult reconversion learners across France, with much broader geographic footprint.
• Chambres de Métiers et de l'Artisanat (CMA Formation): Official French network of Chambers of Trades running artisan training including food/baking CFA programs. Comparable as regulator-aligned apprenticeship provider for culinary trades; CEPROC partners with CMA Guadeloupe but competes with mainland CMAs.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Xx.com/ceproc2
• Facebookfacebook.com/CeprocParisFrance
• LinkedInlinkedin.com/company/leceproc

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles7 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about CEPROC