ELIGIBILITY
DURATION
COURSE INFO
COMPLETE COURSE DETAIL
CAREER PROSPECTS
TUITION FEE & CHARGES (PAK RUPEES)
ELIGIBILITY
Matric To Master
DURATION
9 Months
COURSE INFO
The Diploma inInternational Cookery & Patisserie, a comprehensive 24-Months training program comprising 9 months intense hands-on training combined with conceptual theoretical knowledge followed by 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.
COMPLETE COURSE DETAIL
| TERM 1 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | DICP-101 | Introduction to Culinary Arts |
| 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 | DICP-102 | The Professional Baking & Patisserie |
| 2 | ENG -102 | Oxford Word Skills – II & GPDP |
| 3 | COM-102 | Research Project -I |
CAREER PROSPECTS
Acquisition of manual skills is stressed. These skills are 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)