Professional Diploma in Culinary Arts
Course Duration
12 Months
Course Description
As the name suggests, this program consist of a curriculum specially designed to prepare enrollees to follow through from a very basic start to an advanced set of culinary skills, all within the span of a year.
CTH Certifications
Certification
- 12 months Diploma in Culinary Arts
- [Optional] CTH Level 2 Diploma in Culinary Skills
- [Optional] CTH Level 3 Diploma in Professional Cookery
Learning Outcomes
- Surface level knowledge of the Hospitality Industry, including hotels, their types, their various departments and basics the basic operating procedures.
- Management of operations, services and safety in a professional Kitchen.
- Fundamentals of basic accounting and how to utilize them in the food industry (costing, culinary maths etc).
- Managing events, catering and keeping food safe and sanitized in the F&B industry.
- Practical culinary basics such as Knife Handling, Cutting, Seasoning, Plating, Garnishing etc.
- Learning about various cooking methods and gradually implementing them in further, basic recipes.
- Learning the basics of baking and the ingredients and equipment revolving it.
- However, the practical cooking units following these will not include some of the final, more advanced units present in the Grand Diploma (SCA-01).
[Student Registration, Orientation & SOP Briefing]
Course Commences
- Total Qualification Hours → 840
- Hours → 600
- Credit Value → 60
Develop a broad understanding of the hospitality and catering industry, exploring the broad structure of the industry, types of operations and establishments within the sectors.
Develop fundamental knowledge and understanding of the principles of health and safety in a hospitality and catering environment along with introduction to common hazards in the workplace and immediate action and emergency procedures to ensure a healthy and safe workplace.
Introducing basic fundamentals of culinary arts including introduction to Kitchens, types & procedures and hierarchy. Developing fundamental knowledge about the important areas and essential tools, equipment, machinery in the kitchen environment and their safe usages. Understanding of unit conversions, ingredients, terminologies, temperatures and cooking methods and practicing vegetable cutting techniques along with plating & garnishing.
Developing knowledge of the parameters of basic food safety practices and range of food safety skills directly relevant to the catering and hospitality industry.
The aim of this unit is to provide an insight into catering operations and menu planning and to equip the candidate with the necessary skills to understand and calculate the costs involved in running a catering operation.
Students will learn about the fundamentals of accounting and how they are utilized in the hospitality segment. Particular knowledge relating to front office audits, food & beverages financial cycles, property & equipment accounting and all other important aspects of financial managment and accounting.
Develop knowledge and understanding of the importance of good health and the principles of a balanced diet and be able to apply best practice in the preparation, cooking and serving of dishes, to ensure that changes in nutritional value are minimized. There is also an emphasis in this unit on special diets and their causes and effects on individuals. Best practice in the preparation, storage, cooking and serving of special diets is encouraged whilst developing an awareness of the responsibility of food providers to inform customers of the content of products or dishes.
Develop the necessary knowledge, understanding and skills required in preparing and presenting cold foods, required in all sectors of the catering industry. introducing the techniques of preparing and presenting a range of cold food items ranging from simple sandwiches to complex cold buffets.
Develop the skills and knowledge required to prepare and cook foods using the frying methods of cookery. Learning about the commodities quality, dish specifications, enhancing their aesthetic skills to produce, present and process finished products.
Stocks, soups and sauces are the key building blocks of many dishes and an understanding of them is essential for any chef. The aim of this unit is to equip learners with the knowledge and skills required to prepare, cook and store stocks, soups and sauces.
Develop the necessary skills, knowledge and understanding of the principle involved in preparing and cooking vegetables, fruit and pulses to produce dishes at a professional level. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge.
Develop the necessary skills, knowledge and understanding of the principle involved in preparing and cooking rice, grains, farinaceous products and egg dishes at a professional level. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge.
Develop the skills and knowledge required to prepare and cook foods using the boiling, poaching and steaming methods of cookery with emphasis placed on the development, practice and acquisition of practical skills in preparation, production and cooking by steaming, poaching and boiling cooking methods using a range of commodities and ingredients along with presentation skills.
Develop the skills and knowledge required to prepare and cook foods using the Stewing and Braising methods of cookery with emphasis placed on the development, practice and acquisition of practical skills in preparation, production and cooking by Stewing and Braising cooking methods using a range of commodities and ingredients along with presentation skills.
Develop the skills and knowledge required to prepare and cook foods using the Baking Roasting and Grilling methods of cookery with emphasis placed on the development, practice and acquisition of practical skills in preparation, production and cooking by Baking Roasting and Grilling cooking methods using a range of commodities and ingredients along with presentation skills.
Provide learners with a rounded experience in preparing and cooking meat, poultry and offal dishes. They will learn to recognize the quality points of meat, poultry and offal with emphasis placed on the development, practice and acquisition of practical skills in preparation and cooking. The unit focuses on the production of dishes, using suitable tools and equipment and producing finished dishes using a range of commodities and ingredients.
Provide learners with a sound, rounded experience in preparing and cooking fish and shellfish dishes. They will learn to recognize the quality points of fish and shellfish with emphasis on safe and hygienic practices when preparing and cooking fish and shellfish. The unit focuses on the production of dishes, using suitable tools and equipment enabling learners to demonstrate the process of preparing, cooking and producing finished dishes using a range of commodities and ingredients.
Develop knowledge and understanding of the skills required to organize, supervise an manage professional kitchen including resources and costs.
Develop the technical skills necessary for advanced culinary preparation and cooking skills that make professional chefs and fine dining restaurant management.
Students learn about the essence of setting up a successful culinary business and the importance of entreprenuership in Pakistan.
