COTHM offers 18 Months ADVANCED DIPLOMA IN CULINARY ARTS which includes 6 months internship.
COTHM has general minimum entry requirements which all students must meet before they register with us.
At the point of registration onto the first year of a degree, we require you to complete Matric/ O-level.
The Advanced Diploma in Culinary Arts, a comprehensive 18-Months training program comprising one year intense hands-on training combined with conceptual theoretical knowledge followed by six months full time industrial internship, aims at imparting a scientific approach to the field of culinary preparation. 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.
The program has been designed with a view to integrating diverse skills and knowledge about the hospitality industry and 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 professional environment internationally.
Acquisition of manual skills is stressed. These skills are 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 | ADCA-101 | The Professional Chef – I |
| 2 | HACC-101 | Food Safety : HACCP |
| 3 | COM-101 | Computer Application |
| 4 | ENG-101 | Basic English Communications Skills |
| 5 | GPDP-101 | Global Professional Development |
| TERM 2 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADCA-102 | The Professional Chef |
| 2 | HACCA-102 | Food Safety : HACCP |
| 3 | ENG-102 | Basic English Communications Skills |
| TERM 3 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADCA-103 | The Professional Chef – III |
| 2 | PRO-102 | Research Project I |
| TERM 4 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADCA-104 | Pakistani Cuisine |
| 2 | BAK-104 | Basic Baking |
| 3 | PRO-104 | Research Project II |
| 4 | CUL-104 | Industrial Placement |
| REGISTRATION: | |
|---|---|
| Registration Fee | 5,000/- |
| Professional Kit | 13,000/- |
| Food Lab Fee | 55,000/- |
| INTERNATIONAL CERTIFICATION CHARGES: | |
| British Certification by ICM, UK | 9,000/- |
| British Food Safety Level 2 by Highfield, UK | 5,000/- |
| Chefs’ Association of Pakistan Membership | 5,000/- |
| Global Professional Devlopment Program (GPDP) Dubai, UAE | 11,000/- |
| TUITION FEE: | |
| First Term Tution Fee | 42,000/- |
| Second Term Tution Fee | 40,000/- |
| Third Term Tution Fee | 40,000/- |
| Fourth Term Tution Fee | 45,000/- |
| TOTAL FEE & CERTIFICATION CHARGES: | |
| Total Fee | 270,000/- |
| OPTIONAL: | |
| Commis Chef (II) Certification by WACS, Paris | 10,000/- |
| Chef De Partie Certification by WACS, Paris | 24,000/- |
| GRAND TOTAL: | |
| Total Fee | 304,000/- |
