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.

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.

mihnaty hyati Découvrez nos success stories

likol holm triko Découvrez la formation en vidéo