PASTRY AND BAKERY TECHNICIAN

Pastry, an art that enhances flavors.

Training Duration – 2 years (10 months per year)

Targeted Positions – Pastry Chef, Baker, Chocolatier, Head Pastry Chef

Workplaces – Classified hotels, bakeries and pastry shops, fine dining restaurants, catering services

Admission Requirements – Baccalaureate level or qualification diploma

Methodology

• A training program that combines theory and practice, delivered in Arabic, French, and English in our fully equipped pastry training lab
• Ingredients and raw materials are provided by the school for practical sessions
• Supervision by highly qualified professors and experienced pastry chefs working in prestigious hotels and establishments

Certification & Opportunities

• At the end of the training, you will receive a state-recognized diploma in pastry (subject to passing)
• Advanced Internship – Organized by the institute in a hotel, pastry shop, or fine dining restaurant at the end of the training
• Refine your pastry skills and turn them into a career with our professional pastry training!

Training Program

• Moroccan and international pastry technology
• Bread and chocolate-making techniques
• Food hygiene and inventory management
• Characteristics of ingredients and raw materials
• Cleaning techniques for equipment and food
• Food preservation techniques
• Recipes and assembly techniques
• Computing and Internet
• Labor law
• General accounting
• Job search techniques
• Business creation methodology
• Communication and expression techniques
• French, English, German
• Internship in hotels or pastry shops, organized and guaranteed by the school