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IRTH

N°35 Av 11 January Cité Dakhla Agadir
(Facing the square of the small Taxis Dakhla)

05 28 21 50 97
06 72 50 12 26
05 28 21 50 97

contact@institut-irth.com
www.institut-irth.com
 
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Hotel Management Commercial technician Restoring Agent
Cuisinier technician Professional license Professional Master
 
 
 
   
     Agent de restauration
 
 
I) IDENTIFICATION OF THE PROGRAM TO BE CONFIRMMED:
 
Title of the industry: assistant cook

Level: Qualification

Type of training: Residential

Duration of training: 1400 hours

   
   
  II) PROFESSIONAL PROFILE TO BE TRAINED:
  This track aims to train assistant cooks with the task of assisting the cooks to prepare appetizers, grill cooking and use of raw and semi-manufactured products. The assistant cooks perform the basic tasks of cooking and dining under the authority of the cooks.
   
  III) PROFESSIONAL PROFILE REQUIRED:
  Namely:

   - Premises and Facilities
   - Cleaning and maintenance
   - Simple Toasting
   - Kitchen Technology
   - Commissary
   - Handling Kitchen Material and restoration
   - Raw or semi-manufactured products
   - Basic Sauces
   - Hygiene and safety
   - technical calculation
   - Food Regulations
   - Work Legislation
   - Computer and Office applications
   - Internet

     Know-how:

   - Cut, dress, curb
   - Prepare some sauces
   - Perform simple cooking
   - Run the chef's instructions
   - Apply rules of hygiene
   - Master cleaning techniques
   - The use and storage of utensils and equipment

     Life skills and professional behavior:

    - Robustness
    - Dynamism
    - Excellent personal hygiene
    - Sense of taste and food preferences
    - Vigilant ensures the cleanliness of the premises
    - Constant Care cleaning food, utensils, and equipment

   
  IV) THE AUDIENCE CONCERNED BY THE CURRICULUM:
  Admission requirement:

   Admission to the assistant cook qualification level is for students at 9th fundamental year level and more.

     Targeted sectors and fields of activities

- Hotels
- Tourist residences
- Restaurant
- Canteen
- Hotels and restaurants

   
   
  The structure of the training system