Pastry and bakery technician

LEVEL OF TRAINING: TECHNICIAN.

DURATION OF TRAINING: 2 YEARS.

EMPLOYMENT SECTOR: ALL HOTELS CLASSES, AND LARGE PATISSERIES.

ACCESS CONDITION: HAVE BAC LEVEL AND MORE (ANY OPTION)

TRAINING PROGRAMME:

• Moroccan and international pastry technology.
• Chocolate bakery technique.
• Food hygiene and Economat.
• Typology and characteristics of foods and ingredients.
• Equipment and food cleaning technologies.
• Food preservation technologies.
• Recipes, assembly.
• Computer and Internet.
• Labour legislation.
• General accounting.
• Job search techniques.
• Methodology of business creation.
• Communication and expression techniques French, English, German.
• Internship in hotels.

WORK STATIONS AFTER TRAINING: Pastry chef, bakery, chocolatier; chef de partie …