Training profile :

At the end of his training, a technician in Moroccan gastronomy must be able to :

•  Create and to organize the works concerning cuisine ;
• Prepare the dishes related to its technical part ;
• Proceed to the finishing and the presentation of dishes ;
• Know and to make sure of the rules of hygiene and safety .
• Make sure of the implementation of the rules of originality and authenticity concerning Moroccan cuisine

Required abilities :

• Order, methodology .
• Team spirit ;
• Good physical condition;

Contraindications :

•  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 :

• 3rd year of secondary school education, CQPHT or an equivalent diploma ;
• Entrance examination;
• Maximum age: 25 years old
  

Official recognition given to training :

• A diploma of Technician in Hotel Trade and Tourism .
• The training given at the level of Institutes of Hotel and Tourist Technology is leading to a DTHT, 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 Technology are generally employed in Hotel and Tourist enterprises. An equivalence project of their diploma with that of the first cycle of the ISIT is in the process of being elaborated in order to allow them to pursue their training at the higher level (second cycle of ISIT)