COTHM offers 2 years GRADUATE DIPLOMA IN INTERNATIONAL CULINARY ARTS which includes 6-month 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 Graduate Diploma in International Culinary Arts, a comprehensive 24-Months training program comprising 18 months intense hands-on training combined with conceptual theoretical knowledge followed by 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.
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 multi-cultural 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 | 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 |
| REGISTRATION: | |
|---|---|
| Registration Fee | 5,000/- |
| Professional Kit | 13,000/- |
| Food Lab Fee | 80,000/- |
| INTERNATIONAL CERTIFICATION CHARGES: | |
| British Food Safety Level 2 by Highfield, UK | 5,000/- |
| British Certification by ICM, UK | 9,000/- |
| Commis Chef (II) Certification by WorldChefs, Paris | 10,000/- |
| Chefs’ Association of Pakistan Membership | 5,000/- |
| Global Professional Devlopment Program (GPDP) Dubai, UAE | 11,000/- |
| TUITION FEE: | |
| First Term Tution Fee | 40,000/- |
| Second Term Tution Fee | 40,000/- |
| Third Term Tution Fee | 40,000/- |
| Fourth Term Tution Fee | 40,000/- |
| Fifth Term Tution Fee | 40,000/- |
| Sixth Term Tution Fee | 40,000/- |
| GRAND TOTAL: | |
| Total Fee | 378,000/- |
