ELIGIBILITY
DURATION
COMPLETE COURSE DETAIL
CAREER PROSPECTS
TUITION FEE & CHARGES (PAK RUPEES)
ELIGIBILITY
Matric To Master
DURATION
18 Months
1 Year Theory/Practical
6 Month Internship
COMPLETE COURSE DETAIL
| TERM 1 | |
|---|---|
| NUMBER | COURSE TITLE |
| 1 | Introduction to Culinary Arts, Baking & Patisserie |
| 2 | Food Safety Management with the HACCP System |
| 3 | Computer Fundamentals |
| 4 | Basic English Communication Skills/Personality Development |
| TERM 2 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie Specialization in Cakes |
| 2 | Food Safety Management with the HACCP System II |
| 3 | Computer Fundamentals |
| 4 | Basic English Communication Skills |
| TERM 3 | |
| NUMBER | COURSE TITLE |
| 1 | The Professional Baking & Patisserie Specialization in Cookies and Desserts |
| 2 | Management of Bakery Business |
| 3 | Research Project II Bakery Business |
| TERM 4 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie – Specialization in Breads & Rolls |
| 2 | Sales & Marketing |
| 3 | Research Project III Marketing |
CAREER PROSPECTS
The Emphasis in this course is on producing high-quality hand-crafted as well as commercial industry items. 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.
TUITION FEE & CHARGES (PAK RUPEES)