BP1 Culinary Arts Program Catalogue and Course Descriptions 2025–2026
General Program Description – BP1 Culinary Arts:
The first-year Professional Certificate in Culinary Arts (BP1 Culinary Arts) provides comprehensive introductory training that prepares students to acquire the fundamental skills of the culinary profession.
This first year focuses on:
- mastering basic cooking techniques,
- learning hygiene and food safety rules,
- understanding the roles and organization of a professional kitchen,
- discovering the principles of service, nutrition, and a balanced diet,
- developing careful, organized work habits that meet professional standards.
The program combines:
- general subjects that develop communication, general knowledge, and scientific skills,
- specialized technical courses directly related to culinary professions,
- intensive practical work that allows students to learn in real kitchen and service settings.
By the end of BP1, students will be able to join a kitchen team as assistant cooks, carry out basic tasks, apply fundamental techniques, and strictly follow hygiene standards.
General Subjects – BP1 Culinary Arts
Arabic
Development of Arabic language skills, with an emphasis on comprehension, spoken and written expression, and vocabulary suited to the workplace.
French
Strengthening written and spoken communication. Introduction to culinary and hospitality vocabulary. Reading and comprehension of professional texts.
English
Introduction to English for food service: common kitchen terms, practical phrases, instructions, and simple communication with international customers or chefs.
Computer Science
Fundamentals of computer use: office software, information searches, and an introduction to software used in kitchen management, including menus and recipe specification sheets.
Mathematics
Essential concepts applied to cooking: proportions, conversions, quantity calculations, food costs, percentages, temperatures, and volumes.
Civic Education
Development of civic awareness, respect, professional responsibility, and discipline in a shared working environment.
Law
Introduction to workers’ rights and responsibilities, labor law and workplace safety, and regulations governing food service professions.
Life Sciences
Fundamentals of human biology and food science: digestion, nutrients, food hygiene, the effects of microorganisms, and food poisoning.
Physical Education
Development of physical fitness, agility, endurance, and stress management, all essential to culinary professions.
Specialized Subjects – BP1 Culinary Arts
Introduction to Cooking
Introduction to the culinary profession, workstations, utensils, equipment, and professional vocabulary. Initial practice in cutting techniques, cooking methods, stocks, sauces, and basic preparations.
Introduction to Service Principles
Overview of service styles, professional conduct, handling dining-room equipment, setup, table setting, and customer communication.
Introduction to Baking
Introduction to breads, doughs, fermentation, and baking methods. Preparation of basic products: baguettes, specialty breads, and simple pastries.
The World of Chocolate
Introduction to chocolate: its origins, processing, tempering, and the creation of simple chocolate items.
Nutrition and Health
Concepts of a balanced diet, nutritional needs, reading food labels, preventing obesity and nutritional deficiencies, and the role of nutrients.
Financial Mathematics
Cost calculation, production costs, margins, and financial calculations applied to food service.
Practical Work – BP1 Culinary Arts
Practical Cooking Applications
Handling ingredients, cutting techniques, cooking methods, preparing simple recipes, organizing a workstation, applying HACCP hygiene procedures, and following standards. Working as part of a kitchen team.
Practical Service Applications
Dining-room practice: setup, table setting, plated service, guest reception techniques, carrying trays, and beverage service.
BP2 Culinary Arts Program Catalogue and Course Descriptions 2025–2026
General Program Description:
The second year of the Professional Certificate in Culinary Arts continues to develop the skills acquired in BP1 and aims to bring students to a more advanced level of proficiency in culinary techniques and concepts related to service and hygiene. During this year, students become more independent, improve their organization, broaden their theoretical knowledge, and refine their professional skills. The program combines general subjects that improve communication, logical thinking, and general knowledge with specialized subjects that explore culinary production, baking, frozen desserts, and service in greater depth. Practical work plays an important role, allowing students to apply the techniques studied and develop stronger professional skills.
General Subjects – BP2 Culinary Arts
Arabic
The Arabic course aims to strengthen students’ ability to communicate correctly in speech and writing. Students learn to understand and write texts for professional situations and acquire vocabulary suited to the culinary field.
French
The French course develops written and spoken expression in a professional context. Students learn to read, interpret, and write documents such as recipes, recipe specification sheets, and hygiene instructions while expanding their technical vocabulary.
English
The English course expands students’ vocabulary for cooking and service. They learn to communicate simply with international customers or professionals and understand common culinary terms.
Computer Science
The Computer Science course enables students to use the digital tools needed in a modern kitchen. They learn to create and manage spreadsheets, menus, recipe specification sheets, and professional documents.
Mathematics
The Mathematics course develops the skills needed to perform calculations related to culinary preparations. Students learn to work with proportions, yields, units of measurement, and conversions used in recipes.
Civic Education
This course raises students’ awareness of citizens’ rights and responsibilities, life in society, and standards of professional conduct. They learn to respect others, act responsibly, and understand civic values.
Law
The Law course introduces students to essential concepts of labor law and professional responsibilities in food service. They learn rules concerning food safety, hygiene standards, and regulations governing establishments.
Physical Education
Physical Education helps students improve their fitness and develop abilities essential to kitchen work, such as coordination, endurance, and stress management.
Pastoral Education
The Pastoral Education course supports students’ personal development and helps them build an outlook grounded in respect, solidarity, and human values.
Specialized Subjects – BP2 Culinary Arts
Introduction to Cooking
This course allows students to develop the basic culinary techniques covered in the first year. Emphasis is placed on precise technique, workstation organization, and preparing more complex dishes while following professional standards.
Introduction to Service Principles
Students learn to understand and apply fundamental service techniques. The course develops their ability to prepare the dining area correctly, serve dishes according to established practices, and demonstrate professional conduct in the dining room.
Nutrition and Health
This course introduces students to the body’s nutritional needs, a balanced diet, and the fundamentals of dietetics as applied to food service. Students learn to adapt certain preparations to customers’ specific needs.
Introduction to Baking 2
This module develops students’ baking knowledge. They study more complex doughs, specialty breads, and advanced fermentation and shaping techniques.
The World of Frozen Desserts
This course introduces students to the fundamentals of frozen dessert production. They learn methods for preparing frozen desserts, sorbets, and ice cream, as well as the storage and hygiene rules specific to this field.
Food Safety
This course covers essential concepts of hygiene and food safety. Students learn to identify health risks, apply HACCP rules, and follow standards for food storage and handling.
Financial Mathematics
Students study calculation methods applied to kitchen production costs. The course teaches them to determine the production cost of a recipe, analyze margins, and perform calculations needed to manage an establishment.
Practical Work – BP2 Culinary Arts
Practical Cooking Applications
Practical sessions allow students to apply the techniques studied in class. They prepare more complex dishes, learn to work precisely and meet deadlines, and develop independence in culinary production.
Practical Service Applications
During these sessions, students apply the service principles learned in theory. They learn to organize the dining room, prepare tables, welcome customers, and provide service that meets professional standards.