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.
Level-4 Diploma in Culinary Supervision and Management
Entry Level: Intermediate to Master
Duration
16 Months
All qualifications of COTHM Pakistan & Dubai are awarded by the highly recognized national and top-notch British, European, Canadian, and American awarding bodies. These qualifications are highly regarded by the hospitality and tourism industry globally, and graduates stand a great chance of securing employment and advancing their careers.
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.
| TERM 1 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | H/502/0390 | The Principles of Food Safety Management for Catering |
| 2 | DCSM-101 | Culinary Arts |
| 3 | PRO-101 | Research Project |
| 4 | K/602/1647 | Health and Safety in the Workplace |
| 5 | ENG-101 | Oxford World Skills (Spoken English ) |
| 6 | GPD-101 | Global Professional Development |
| TERM 2 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | T/616/6769 | Principles of HACCP for Management |
| 2 | DCSM-102 | Culinary Arts |
| 3 | PRO-102 | Research Project -I |
| 4 | HSMT-102 | Hospitality Staff Management and Training |
| 5 | ENG-102 | Oxford World Skills ( Spoken English ) |
| 6 | GPD-102 | Global Professional Development |
| TERM 3 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | DCSM-103 | Gastronomy |
| 2 | HRM-103 | Hospitality Resource Management |
| 3 | HFPCC-103 | Hospitality Financial Planning and Cost Control |
| 4 | PRO-103 | Research Project |
| TERM 4 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | DCSM-104 | Global Cuisines |
| 2 | SEPH-104 | Sustainability and Environmental Practices in Hospitality |
| 3 | FPS-104 | Food Production Supervision |
| 4 | PRO-104 | Research Project-III |
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:
5,75,000/- PKR
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