Training Overview

Evening classes
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.
  • Have either the level of the 2nd year of the baccalaureate, or a professional qualification certificate recognized by the public authorities;
  • To be no less than 20 years old at the registration date ;
  • Have at least one year of significant experience.

03 years (27 months, 4 weekly training courses).

  1. Employees who are enrolled by companies and organizations subject to Vocational Training Tax ;
  2. Employees coming from companies and organizations subject to Vocational Training Tax ;
  3. Categories exempt from Tax ;
  4. Employees and organizations subject to Vocational Training Tax, enrolled individually ;
  5. First-time job seekers.
TRAINING LEVEL ANNUEL REGISTRATION FEE
Specialized Technician 850 DH
Technician 650 DH
Qualification 450 DH
SOCIOPROFESSIONAL CATEGORIES Tertiary Other sectors All sectors

Casablanca-Rabat

Axis

Other regions All regions
TS T TS T TS T Q TS T Q
Taxable employees enrolled by their employers       750 DH 660 DH 420 DH
Non-Taxable employees
  TS T TS T TS T Q  
Taxable employees enrolled individually 360 DH 240 DH 240 DH 180 DH 240 DH 180 DH 60 DH  
First-time job seekers
Taxable employees who are resigning

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.

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