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.
Graduate Diploma in International Culinary Arts
Matric To Master
Duration
2 years
18-Months Theory & Practical
6-Months Internship
All qualifications of COTHM Pakistan & Dubai are awarded by the highly recognized national and topnotch British, European, Canadian, and American awarding bodies. These qualifications are highly-acclaimed by the hospitality and tourism industry globally and the graduates stand a great chance of employment and career development.
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.
The Graduate Diploma in International Culinary Arts, a comprehensive 24-Months training program comprising 18 months of intense hands-on training combined with conceptual theoretical knowledge followed by a 6-Months full-time industrial internship, aims at imparting a scientific approach to the students of culinary arts. It is the prime objective of COTHM to create a new generation of chefs who possess culinary skills and a professional vision to explore new horizons of excellence in the field of culinary arts.
| TERM 1 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDICA-101 | Professional Chef – 1 |
| 2 | FSL-II | Highfield Food Safety L-2 |
| 3 | COM-101 | Computer Application |
| 4 | ENG-101 | Oxford Word Skills – I & GPDP |
| TERM 2 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDICA-102 | Professional Chef – 2 |
| 2 | ENG -102 | Oxford Word Skills – II & GPDP |
| 3 | PRO-102 | Research Project -I |
| TERM 3 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDICA-103 | Professional Chef – 3 |
| 2 | PRO-103 | Research Project-II |
| TERM 4 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDICA-104 | Pakistani Cuisine |
| 2 | FSL – III | Highfield Food Safety L-3 |
| 3 | PRO-104 | Research Project-III |
| TERM 5 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDICA-105 | Professional Baking & Patisserie |
| 2 | PRO-105 | Research Project – IV |
| TERM 6 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDICA 106 | Food Styling, Fine Dinning & Food & Beverage Management |
| 2 | PRO 106 | Research Project V |
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:
595,000/- (PKR)
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