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.
Specialized Technician 850 DH
Technician 650 DH
Qualification 450 DH
SOCIOPROFESSIONAL CATEGORIES Tertiary Other sectors All sectors



Other regions All regions
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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