BP
Chef
Objectives:
– Making various kinds of sweets.
– Preparation of various basic meals.
– Organization of workplaces and equipment maintenance
– Preparation of special sweets for diet
– Implementation of international standards
– Team work
– Adapting to the various laws of the restaurant in which he/she works
Courses:
| Courses | First year | Second year |
| Arabic | 90 | 90 |
| English | 120 | 120 |
| French language | 90 | 90 |
| General Mathematics | 60 | 60 |
| Financial Mathematics | 30 | 30 |
| Informatics | 30 | 30 |
| Physical education | 30 | 30 |
| Food science | 30 | 30 |
| Law | 30 | 30 |
| Civic Education and Ethics | 30 | 30 |
| Production technology | 60 | 60 |
| Production Lab | 120 | 120 |
| Principles and applications in service | 60 | 30 |
| Food Safety | — | 30 |
| Workshops | 240 | 240 |
| Total | 1020 | 1020 |
The workshop sessions include several domains:
- Cooking
- Sweets And Bread
- Service