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formation spécialisée.
Gestion et Ingénierie de la Restauration
This program trains future restaurant management professionals capable of supervising restaurant operations, managing teams, ensuring service quality, improving profitability, and handling administrative responsibilities.
Cuisine Marocaine Traditionnelle
This program prepares students to become specialists in traditional Moroccan cuisine. Learners acquire the skills needed to prepare authentic Moroccan dishes, pastries, and desserts while preserving culinary traditions and applying professional cooking techniques.
Promotion et Commercialisation des Produits de Terroir
This program develops expertise in promoting, marketing, and commercializing local and regional products. Students learn sales techniques, customer relationship management, product branding, and commercial strategy development.
E-Tourisme et E-Réputation
This modern program focuses on digital tourism, online marketing, content creation, reputation management, and e-commerce. Students learn how to enhance the online visibility of tourism businesses and manage customer engagement through digital platforms.
Gestion et Contrôle de l’Exploitation Touristique, Hôtelière et de Restauration
Students are trained to manage and supervise hospitality and tourism operations. The curriculum covers quality control, commercial development, customer satisfaction, and operational performance within hotels, tourism establishments, and restaurants.
Concepteur Accompagnateur des Projets Écotouristiques
This program prepares professionals capable of designing, managing, and promoting ecotourism projects. Students learn environmental interpretation, sustainable tourism development, and visitor guidance techniques.
Guide des Espaces Naturels
The program trains professional guides specialized in natural environments such as mountains, deserts, and protected areas. Students learn visitor assistance, safety procedures, and environmental interpretation.
Cuisine
This program provides practical culinary training for students wishing to work in professional kitchens. Graduates master food preparation, hygiene standards, stock management, and culinary production techniques.
Service de la Restauration
Students learn customer service, restaurant operations, food and beverage service, and hospitality management. The training prepares them to deliver high-quality customer experiences in restaurants, hotels, and catering establishments.
Agent de Restauration
An apprenticeship-based training program focused on restaurant service operations, customer reception, food service techniques, and hospitality fundamentals.
Pâtissier - Boulanger
This program trains learners in pastry and bakery production, including bread making, pastries, cakes, desserts, and baking techniques used in professional bakeries and pastry shops.
Commis de Cuisine
An entry-level culinary training program designed to prepare assistants for professional kitchens. Students learn food preparation, kitchen organization, hygiene standards, and support techniques for chefs.