The program has been designed with a view to integrating diverse skills and knowledge about the hospitality industry and a strong foundation in food preparation, essential cookery, hygiene, food safety, and quality as well as presentation techniques.
Level-3 Diploma for Professional Chefs
Entry Level: Matric to Master’s
Duration
12 Months
All qualifications of COTHM Pakistan & Dubai are awarded by the highly recognized national and top-notch British, European, Canadian, and American awarding bodies. These qualifications are highly regarded by the hospitality and tourism industry globally, and graduates stand a great chance of securing employment and advancing their careers.
The program has been designed with a view to integrating diverse skills and knowledge about the hospitality industry and a strong foundation in food preparation, essential cookery, hygiene, food safety, and quality as well as presentation techniques which are indispensable ingredients to launch a successful career in the food-service industry. Language training, management tools, and techniques form an essential part of the program which equip the students with a high level of capability to perform in the most competitive multi-cultural environment internationally.
| TERM 1 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | L/617/7261 | The Principles of Food Safety Management for Catering |
| 2 | DPC-101 | Culinary Arts |
| 3 | PRO-101 | Research Project |
| 4 | L/615/5244 | Health and Safety in the Workplace |
| 5 | ENG-101 | Oxford World Skills (Spoken English ) |
| 6 | GPD-101 | Global Professional Development |
| TERM 2 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | FSL-lll | Highfield Food Safety Level-III |
| 2 | DPC-102 | Culinary Arts |
| 3 | PRO-102 | Research Project -I |
| 4 | SE-102 | Sustainability in Catering |
| 5 | ENG-102 | Oxford World Skills ( Spoken English ) |
| 6 | GPD-102 | Global Professional Development |
| TERM 3 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | DPC-103 | Professional Baking |
| 2 | CSH-103 | Customer Service in Hospitality |
| 3 | PDWE-103 | Personality Development and Workplace Ethics |
| 4 | NE-103 | Nutrition Essentials |
| 5 | MP-103 | Menu Planning |
Acquisition of manual skills is stressed. These skills are a valuable asset to all students, even to those who eventually, move on to more industrialized and automated production such as in large commercial bakeries.
Total Charges:
395,000/- PKR
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