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 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 | Professional Baking & Patisserie–Specialization in Cakes |
| 2 | Basic English Communications |
| 3 | Bakery Costing |
| 4 | Research Project I Bakery Costing |
| TERM 4 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie – Specialization in Cookies and Desserts |
| 2 | Management of Bakery Business |
| 3 | Research Project II Bakery Business |
| TERM 5 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie – Specialization in Breads & Rolls |
| 2 | Sales & Marketing |
| 3 | Research Project III Marketing |
| TERM 6 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie – Specialization in Gluten-Free/Low Fat Baking |
| 2 | Entrepreneurship for Bakers |
| 3 | Research Project IV 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:
437,000/- (PKR)
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