Graduate Diploma in International Culinary Arts

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The program has been designed with a view to integrating diverse skills and knowledge about the hospitality industry and a strong foundation in food preparation, essential cookery, hygiene, food safety, and quality as well as presentation techniques.

Matric To Master

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.

 

 

The program has been designed with a view to integrating diverse skills and knowledge about the hospitality industry and a strong foundation in food preparation, essential cookery, hygiene, food safety, and quality as well as presentation techniques which are indispensable ingredients to launch a successful career in the food-service industry. Language training, management tools, and techniques form an essential part of the program which equip the students with a high level of capability to perform in the most competitive multi-cultural environment internationally.

The Graduate Diploma in International Culinary Arts, a comprehensive 24-Months training program comprising 18 months of intense hands-on training combined with conceptual theoretical knowledge followed by a 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.

TERM 1
NUMBER COURSE CODE COURSE TITLE
1 GDICA-101 Professional Chef – 1
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 GDICA-102 Professional Chef – 2
2 ENG -102 Oxford Word Skills – II & GPDP
3 PRO-102 Research Project -I
TERM 3
NUMBER COURSE CODE COURSE TITLE
1 GDICA-103 Professional Chef – 3
2 PRO-103 Research Project-II
TERM 4
NUMBER COURSE CODE COURSE TITLE
1 GDICA-104 Pakistani Cuisine
2 FSL – III Highfield Food Safety L-3
3 PRO-104 Research Project-III
TERM 5
NUMBER COURSE CODE COURSE TITLE
1 GDICA-105 Professional Baking & Patisserie
2 PRO-105 Research Project – IV
TERM 6
NUMBER COURSE CODE COURSE TITLE
1 GDICA 106 Food Styling, Fine Dinning & Food & Beverage Management
2 PRO 106 Research Project V

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:

595,000/- (PKR)

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