The Advanced Diploma in Culinary Arts, a comprehensive 18-Months training program comprising one-year of intense hands-on training combined with conceptual theoretical knowledge followed by six months full-time industrial internship, aims at imparting a scientific approach to the field of culinary preparation.
Advanced Diploma in Culinary Arts
Matric To Master
Duration
18 Months
12 Months Theory & Practical + 6 Months Internship
All COTHM Pakistan & Dubai qualifications are awarded by the highly recognized national and top-notch 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 Advanced Diploma in Culinary Arts, a comprehensive 18-Months training program comprising one year of intense hands-on training combined with conceptual theoretical knowledge followed by six months of full-time industrial internship, aims at imparting a scientific approach to the field of culinary preparation. 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.
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 professional environment internationally.
| TERM 1 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADCA-101 | The Professional Chef – I |
| 2 | HACC-101 | Food Safety : HACCP |
| 3 | COM-101 | Computer Application |
| 4 | ENG-101 | Basic English Communications Skills |
| 5 | GPDP-101 | Global Professional Development |
| TERM 2 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADCA-102 | The Professional Chef |
| 2 | HACCA-102 | Food Safety : HACCP |
| 3 | ENG-102 | Basic English Communications Skills |
| TERM 3 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADCA-103 | The Professional Chef – III |
| 2 | PRO-102 | Research Project I |
| TERM 4 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADCA-104 | Pakistani Cuisine |
| 2 | BAK-104 | Basic Baking |
| 3 | PRO-104 | Research Project II |
| 4 | CUL-104 | Industrial Placement |
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:
415,000/- (PKR)
#OurStories
The event showcased the culinary talents of COTHM students as they prepared and served a delightful three-course...