IKRAM — Section 6
Resources
International Evidence · Teaching Impact · Zero-Waste Practice
This page presents the full Resources section for IKRAM, preserving the evidence, achievements, competition facts, circular kitchen outputs, official student evaluation results, and student testimonials from the submitted document.
Every gram of food and every student's performance is measured, tracked, and made visible in real time. This video shows IKRAM operating inside Hall 20205 during a practical session.
Official Certificate
Official iba UIBC CUP of Bakers 2025 certificate — Team Jordania: Hala Abu Jbara & Rand Murad · Düsseldorf, 18–19 May 2025.
Coach Evidence
Chef Maysaa with Team Jordan at IBA 2025 — coached and led by Chef Maysaa Hassiba.
Competition Station
Team Jordania at the official competition station under the 'Team Jordania' banner.
Chef Maysaa designed and led the complete technical training programme for Jordan's national baking team at the International Baking Exhibition (IBA) in Düsseldorf — Jordan's first-ever appearance at an international baking competition of this calibre. The team's performance, rooted in authentic Jordanian flavours, earned them direct qualification to the Mondial du Pain in Nantes, France.
Official participation certificate
Official participation certificate issued to Maysaa'a Hassiba by the International Jury · 10th Mondial du Pain · Nantes, 22 October 2025.
Coach Medal
Chef Maysaa at the 10th Mondial du Pain ceremony receiving her Ambassadeurs du Pain Coach Medal — presented by Dominique Planchot and François Pozzoli, Jury President.
Official Jacket
Chef Maysaa's official competition jacket bearing the Jordan flag, Ambassadeurs du Pain 20th Anniversary pin, Coach Medal (gold trophy) — inscribed Maysa'a HASSIBA.
| Field | Detail |
|---|---|
| Event | 10th Mondial du Pain — Trophée International des Ambassadeurs du Pain |
| Theme | Goût & Nutrition (Taste & Nutrition) |
| Venue | Salon Serbotel, Nantes, France |
| Dates | 19–22 October 2025 |
| Jury | International Jury under François Pozzoli (President) & Dominique Planchot (Président des Ambassadeurs du Pain) |
| Team Jordan | Hala Abu Jbara · Rand Murad |
| Coach | Chef Maysaa Hassiba — Al-Ahliyya Amman University |
| Route | Qualified directly from IBA UIBC Cup of Bakers, Düsseldorf, May 2025 — Jordan's first-ever appearance at that competition |
| Historic | First all-female Arab team ever to compete at the Mondial du Pain |
| Award | Official participation certificate (team) · Ambassadeurs du Pain Coach Medal (Chef Maysaa) |
Chef Maysaa Hassiba led and coached Team Jordan — Hala Abu Jbara and Rand Murad — to become the first all-female Arab team in history to compete at the Mondial du Pain, the world's premier bread contest. Both athletes received official participation certificates from the International Jury. Chef Maysaa was awarded the Ambassadeurs du Pain Coach Medal — the highest honour bestowed on a national team coach at the competition.
Official participation certificate issued to Hala Abu Jbara — Team Jordania · 10th Mondial du Pain · Nantes, 22 October 2025 · Signed by François Pozzoli (Jury President) & Dominique Planchot (Président des Ambassadeurs du Pain).
■ 1st Place
■ 1st Place — Baylasan Naimat · The Perfect Steak, U.S. Beef Young Chefs Challenge 2025 · Endorsed by Jordanian Chefs Association & U.S. Meat Export Federation.
■ Bronze Medal
■ Bronze Medal — Fahed Al Malik · HORECA Jordan 2025 · Hospitality Salon Culinaire, Junior Chef Competition · Endorsed by World Association of Chef Societies.
Both students were taught and coached by Chef Maysaa Hassiba under the IKRAM-integrated zero-waste curriculum at Al-Ahliyya Amman University. These medals from internationally endorsed competitions confirm that zero-waste pedagogy directly translates into competitive technical excellence.
Recovered Raw Material
Surplus vegetable trimmings (carrots, herbs) being dehydrated in the teaching kitchen oven — the raw material recovered from practical sessions.
Finished Product
Finished natural, additive-free vegetable stock powder in jar — commercially viable product born entirely from what would have been discarded.
| Input | Route |
|---|---|
| Recoverable surplus | Dehydrated → natural stock powder (vegetable, chicken & meat variants) → commercially viable product |
| Organic waste | Composted → applied in faculty herb & vegetable plots → ingredients return to the teaching kitchen |
| Remaining by-products | Responsibly sorted, collected in designated containers, transferred to licensed specialised factories under full JFDA regulatory approvals |
Hands-on training
Chef Maysaa conducting hands-on culinary skills training for women from the local community in East Amman — practical kitchen session.
Certificate of Appreciation
Official Certificate of Appreciation from the Jordan Hashemite Charity Organization recognising Chef Maysaa's training of 17 women in a 60-hour culinary programme.
In February 2026, Chef Maysaa delivered a 60-hour culinary skills training programme to 17 women from the East Amman community as part of the Economic Empowerment Project, funded by the Human Development Fund and coordinated by the Jordan Hashemite Charity Organization (Arzaq Project). Her dedication was formally recognised with a Certificate of Appreciation and Thanks. This engagement demonstrates that the zero-waste and sustainability principles embedded in her university teaching extend into measurable community impact.
| Code | Course | Score |
|---|---|---|
| A1411212 | Culinary Skills — Theory | 100% |
| A1411213 | Culinary Skills — Practical | 100% |
| A1413208 | Food Processing Operations | 96% |
| A1411213 | Culinary Skills — Practical 2 | 100% |
| A1412601 | Field Training 1 | 95% |
| A1411212 | Culinary Skills — Theory 2 | 100% |
| OVERALL | Chef Maysaa Hassiba | 98.53% |
Al-Ahliyya Amman University's Measurement & Evaluation Unit conducts a formal end-of-semester student evaluation for every teaching staff member. Scores are submitted electronically by students through the university portal. Chef Maysaa achieved 98.53% across all her courses — the highest reflection of how the IKRAM-integrated, zero-waste teaching framework is received by students in the classroom.
A 98.53% student satisfaction score confirms that the zero-waste, IKRAM-integrated teaching framework enhances — not burdens — the academic experience. Students trained under this system leave with measurable technical skills, data literacy, and sustainable habits embedded as professional practice.
Ammar Alabidah
1st Year · Hospitality Management & Culinary Arts
Q1 — Mindset Change
I had no idea what I could do with waste or what its value was. This initiative made me see food and food waste from a completely different angle — and motivated me to apply it at home and in my future career.
Q2 — Defining Moment
I was shocked by the weight of the waste after we collected it, and how we could reproduce it and turn it into a valued product — something I could earn from. Something I once considered trash turned out to have real value.
Q3 — Measurable Improvement
From the first lecture we had a lot of waste, but day by day what I produce has decreased because I practise more. I cut 3 carrots (500g) — after prep the weight was 300g and the waste 200g. When all students did the same, the total collected waste was a shocking 4 kg on the very first knife-skills lecture alone.
Maya Sardiah
1st Year · Hospitality Management & Culinary Arts
Q1 — Mindset Change
I had no idea about food waste. This course opened my eyes to the fact that we can actually do something to change this.
Q2 — Defining Moment
I am so glad I realised that food waste is hidden money I was throwing in the bin.
Q3 — Measurable Improvement
I am now much better at knife skills and my waste after each task is far less. Before I had around 50% waste — now I have 25%. That is half.
Murad Almakhamrah
1st Year · Hospitality Management & Culinary Arts
Q1 — Mindset Change
I used to throw everything away with no idea what to do with it. After this course I started collecting it and turning it into chips and spice.
Q2 — Defining Moment
This knowledge made me value waste as a new mission for my future career — I never thought an ingredient I discarded could become a product.
Q3 — Measurable Improvement
The more I practise, the less waste I produce. Before: 40% waste on carrot. Now: 15%. That is a 25-point drop in a single semester.