Training Overview

Degree Training
Training Overview

"The technician Kitchen" is a professional who is responsible for managing the raw material for the food-related activities, and prepare menus, while upholding the standards of hygiene and cleanliness.

After the training, the laureate will be able to execute the following activities:

  • prepare the dishes set by the chef in accordance with the quantitative and qualitative standards
  • organize and supervise the cleaning utensils and storage of goods at the end of the service
  • noted, end day, stocks of goods and place orders to the chef based on food of his party for the following days.

Age Restriction: 30 years old
School level required: 2nd year Baccalaureate or more        

Or qualification level degree in restaurant kitchen

Qualities and skills the candidate must have:

  • Adaptability and availability
  • Sense of organization
  • Good sensory capacity
  • Anaytical and synthetical mind
  • relational listening skills, negotiation and team management
  • Initiative and autonomy
  • Sense of responsibility
  • artistic sensibility
  • Excellent physical and mental stamina
  • Good general presentation.

Training Selection Methods:

  • Guidance form to fill out
  • Admission Tests
  • Mandatory Oral Interviews
  • Medical examination

The training program duration is 1700 hours and spread over 2 years, including a technical internship of 2 months and a half at the end of the course.

Modules :

  • Arabic
  • Communication (writen and spoken)
  • Technical english
  • Culture of entrepreneurship
  • Profession of cooking
  • Health and security in the workplace
  • Working environment
  • Tools and equipment
  • Organoleptic food quality
  • Techniques and basic preparations in cooking
  • Meat, poultry and game
  • Fish, molluscs and shellfish
  • Basic pastes and dessert
  • Appetizer, starters, salads etc.
  • Implementations and cooking production
  • Moroccan cooking
  • Kitchen management
  • Professional relations
  • Job search techniques
  • Internship

The training is modular, and assessments are carried out as follows:

  • Continuous Controls;
  • Culminating examinations;
  • Passing examinations ;
  • End of training examination.

The laureate can be required both in restaurants hotels, holiday villages, leisure homes, in spas and in the kitchens of great restaurants.