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The School of Culinary Arts (EAC) Shems’y

is a project of the Moroccan Association for Aid to Children in Precarious Situations (AMESIP) whose president is Madame Touraya BOUABID. Opened in December 2012, the Shems'y Culinary Arts School offers free training in the catering trade, and a non-formal education program tailored to the profession.

 

AMESIP leads this fight on a daily basis to fight against dropping out of school, and to promote the socio-professional integration of young adults through an individualized and humanist training course. The training is based on an Arabic / French bivalence in all general education subjects adopting the program of non-formal education and functional literacy. The training is based on an Arabic / French bivalence in all general education subjects adopting the program of non-formal education and functional literacy.

 

AMESIP considers parity to be an essential axis for human development, and thus it encourages young people to develop their talents within its cultural and artistic infrastructures. The E.A.C. is sponsored by internationally renowned “Chefs” and recognized companions to support the development of the project. such as Mr. Jean Yves LEURANGUER, Mr. Robert Labat, Mr. Jacques Le Divellec and many others.

 

In May 2019, the school of culinary arts became a member of L'Association des TOQUES FRANCAISES which aims to promote French gastronomy in France and around the world, to defend quality products and terroirs, to allow improvement young chefs and the evolution of its members. The school and through its solidarity catering project organized several cocktails and receptions for various partners such as the French Institute of Morocco, the Cooperation and Cultural Action Service, the Lycée André Malraux, the Embassy of France, The GIZ German International Cooperation, The Moroccan Network of Social and Solidarity Economy, Handicap International Maroc…

ÉCOLE DES ARTS CULINAIRES

Avenue Docteur Abdelkrim Khatib
Sidi Moussa, 11000, Salé

TARIQ AZIZA
Tel : 05 37 84 49 14
ecoledesartsculinaires.amesip@gmail.com

artsculinaires@amesip.org

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Information

Information

 

5 Specialties

 

500 Trained young students

500 young people have benefited from training since October 2012, including 250 girls.

400 are laureates (including 17 sub-Saharans)

100 are still in training

 

500 Trained young students

80% of apprentices are between 15 and 20 years old

20% are between 20 and 25 years old

 

500 Trained young students

8% of apprentices have completed the last year of primary school

26% have the level of the first two years of college

66% have the patent level

 

500 Trained young students

The process of work-study training and professional integration is guaranteed thanks to the opening of the school to its socio-economic environment and the partnership established with socially supportive companies

88.6% of successful candidates are currently in employment.

12.4% of the successful candidates are unemployed, a large percentage of which is due to the marriage of young girls, or to professional reorientation.

 

500 Trained young students

54% restaurants

28.4% pastry bakery

7.6% catering and community companies

5% Hotels

5% immigration abroad France Spain Golf countries

 

500 Trained young students

Creation of a social enterprise, the solidarity caterer Shems’y, which we are currently developing with a view to achieving autonomy. This activity allows us to perpetuate and strengthen the practice and exercise in our workshops

 

500 Trained young students

Tea room on the terrace of the school of culinary arts Shems'y place of application and practical work

 

500 Trained young students

  •  INDH

  • The Ministry of National Education and Vocational Training

  • The Swiss Sol Lucent Omnibus Foundation for part of the equipment. The association of Toques Françaises since May 25, 2019.

We have obtained a partnership with internationally renowned “Chefs” and recognized companions to support the development of the project.

 

500 Trained young students

The School of Culinary Arts participated in the organization of the 2014, 2016, 2018 editions of the Karacena Festival by preparing the cat rings for the artists, festival guests and speakers in residence at the National Circus School. An opportunity for apprentices to practice their culinary knowledge.

 

500 Trained young students