This diploma is designed for those who are ambitious to become professional bakers, who would like to have a career in the hospitality sector, and earn great respect in the culinary world of baking & patisserie arts.
Graduate Diploma in International Baking & Patisserie
Matric or Above
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.
This diploma is designed for those who are ambitious to become professional bakers, who would like to have a career in the hospitality sector, and earn great respect in the culinary world of baking & patisserie arts.
It is a comprehensive professional training program that ensures well-rounded knowledge of baking & Patisserie and thorough awareness of contemporary trends.
The emphasis in this course is on producing high-quality handcrafted 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.
| TERM 1 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDIBP-101 | Introduction to Baking and Patisserie |
| 2 | FSL-II | Food Safety Level (II) |
| 3 | COM-101 | Computer Applications |
| 4 | ENG-101 | Oxford Word Skills (Spoken English) |
| 5 | GPD-101 | Global Professional Development |
| TERM 2 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDIBP-102 | The Professional Cake Decoration and Fondant Art |
| 2 | PRO-102 | Research Project |
| 3 | ENG-102 | Oxford Word Skill (Spoken English) |
| 4 | GPD-102 | Global Professional Development |
| TERM 3 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDIBP-103 | The Professional Baking & Patisserie-Specialization in Breads and Rolls |
| 2 | BC-103 | Bakery Costing |
| 3 | PRO-103 | Research Project |
| TERM 4 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDIBP-104 | Professional Baking & Patisserie – Specialization in Cookies and Desserts |
| 2 | MBB-104 | Management of Bakery Business |
| 3 | PRO-104 | Research Project |
| 4 | FSL-lll | Food Safety Level-III |
| TERM 5 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDIBP-105 | Culinary Arts |
| 2 | SM-105 | Sales and Marketing |
| 3 | PRO-105 | Research Project |
| TERM 6 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | GDIBP-106 | Menu Planning |
| 2 | FS-106 | Food Styling |
| 3 | PRO-106 | Research Project |
| 4 | EB-106 | Entrepreneurship for Bakers |
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.
Total Charges:
620,000/- PKR
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