Training profile :

At the end of his training, a skilled agent in cooking must be able :

• To prepare produces and dishes.
• To master the rules of hygiene and cleanliness.
• To take part in the way of planning meals (menu).

Required abilities :

• Good physical condition;
• A good sense of smell and taste
• Order, methodology and Creativity.

Contre indications :

• No resistance to stand up;
• Transmissible diseases which are carrying “germs”

Length of training and study system :

• Two years of training:
  *A one-year course of common core curriculum;
  *A one-year course of specialization.
• Boarding school.

Entrance conditions :

• The 9th (AF) year or the 1st (A.S) year;
• By means of direct orientation;
• Entrance examination;
• Maximum age: 25 years old.

Official recognition given to training :

• A diploma of Hotel Qualification.
• The training given at the level of Hotel and Tourist Professional Qualification Centers is leading to a diploma of Professional Qualification, after having passed the final examinations of the training.
• Marks obtained during the two years of training as well as practical tests of the second year are also taken into account.

Professional prospects :

Graduates from Hotel and Tourist Professional Qualification Centers are generally employed in Hotel and Tourist enterprises. They may also join the civil service.
They are at the same time allowed to pursue their training at higher level (in the ITHT) by means of conversion courses.