Bachelors’ Science in Culinary Arts has been designed after extensive feedback from the local and international employers of hospitality; travel and tourisms industry and research work on the human resource need and requirement of the industry.
Associate Degree in Culinary Arts (University of the Punjab)
Intermediate/ A-level
Duration
2 Years
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.
Associate Degree in Culinary Arts has been designed after extensive feedback from the local and international employers of hospitality; travel and tourism industry and research work on the human resource need and requirement of the industry.
Associate Degree in Culinary Arts will be a two years program, covering all key areas of hospitality management and operations, offering a vertical mobility path to Master’s in Culinary Arts
This qualification leads to employment and self-employment opportunities for the graduates. Since the industry is global and expanding with every passing day, it has twofold employment opportunities; local and international.
The program will focus on the optimal realization of the potential of students. It will develop and train professionally-qualified and competent hospitality professionals through a rigorous training process, which will equip the students with soft skills, technical knowledge, positive mental attitude, and work ethics to serve the hospitality, travel & tourism industry internationally.
| 1st Semester | ||
| Sr.No. | Code | Courses |
| 1 | THM-101 | English I (Functional English) |
| 2 | THM-102 | Islamic Studies /Ethics & Pakistan Studies |
| 3 | THM-103 | Foundation I: Hospitality Today : an Introduction |
| 4 | THM-104 | General I: Principles of Management |
| 5 | THM-105 | General II: Managing Service in Food & Beverage Operations |
| 6 | THM-106 | Major I: Introduction to Culinary Arts: The Professional Chef |
| 2nd Semester | ||
| Sr. No. | Code | Courses |
| 1 | THM-201 | English II (Communication Skills) |
| 2 | THM-202 | Introduction to Computer |
| 3 | THM-203 | Mathematics |
| 4 | THM-204 | Foundation II: Food Safety and Catering |
| 5 | THM-205 | Major II: Food Production and Cooking |
| 6 | THM-206 | Major III: Menu Planning and Product Development |
| 3rd Semester | ||
| Sr. No. | Code | Courses |
| 1 | THM-301 | English III: Technical Writing and Presentation Skills |
| 2 | THM-302 | Foundation III: Professional Baking and Patisserie |
| 3 | THM-303 | Major IV: Supervising Food Safety |
| 4 | THM-304 | Major V: TKitchen Operations and Departmental Management |
| 5 | THM-305 | Major VI: Modern Pakistani Cuisine |
| 6 | THM-306 | Major VII: Project Management |
| 4th Semester | ||
| Sr. No. | Code | Courses |
| THM-401 | Foundation IV: Food Nutrition and Health | |
| THM-402 | Major VIII: Purchasing for Food Service Operations | |
| THM-403 | Major IX: Industrial Internship | |
Completing a culinary course from COTHM leads the graduates to further study pathways in the field of Culinary Arts.
Our international office guides the pass outs to pursue their study in the renowned affiliated hotel schools in all regions of the world.
Total Charges:
548,000/- (PKR)
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