Course Outline
- The Role of a Chef in the Tourism and Hotel Industry.
- Difference between a Chef and Cook
- History of Culinary Arts
- Cuisine Development
- Kitchen Management
- Food Production Cycle
- Basic Cost Controlling
Personal Hygiene Standards for Food handlers.
- Basic Hygiene, Area Hygiene, Maintenance of Kitchen and Equipment
- Knife handling skills
- Tools and Equipments
- Overview of Fruits and Vegetables
- Overview of Herbs and Spices
- Garnishing and Decorating Foods
- Different Kinds of Salads
- Types of Dressings
- Sandwiches
- Cooking Methods / Continental / Pakistani / Chinese etc.
- Dry Heat/ Moist Heat and Combination Cooking Techniques
- Meat, Poultry and Sea Food
- Vegetables and Fruits
- Stocks
- Preparation and Production of Clear Soups
- Preparation and Production of Thick Soups
- Types of Basic Sauces
- Hot Sauces
- Cold Sauces
- Desserts and breads
- Preparation Hot and Cold Beverages
- Menu Planning
- Closing down the kitchen
Eligibility & Duration
Matirc to Master
Course Objectives
This program aims to provide a comprehensive training program about cookery with a special focus on basic and advanced culinary arts. The training has been integrated with diverse skills to impact knowledge of various international cuisines. Students also learn skills vital to their success in the industry, including nutrition, food preparation and sanitation principles. The course is based on three-month live training in the ITHM kitchen and a three-month internship in the restaurant. After completing this course, one may be employed as a Chef helper or Cook in different hotels, resorts and café in the industry.
Course Highlights
- Culinary skills from cutting and cooking to garnishing
- Food safety and hygiene
- Chinese cuisine / continental cosine / Italian cuisine / Pakistan Cuisine / Fast Food and Baking
- Knowledge of different soup, sauces and stocks
Employment Opportunities
- Hotel & Restaurant
- Café & Bakeries etc.
- Self Start Business
- Online Commercial Set-up
- Catering Industry
- Consultancy in Culinary Market
Tuition Fee & Charges
Total Charges:
100,000/- PKR
Course Objective
This program aims to provide a comprehensive training program about cookery with a special focus on basic and advanced culinary arts. The training has been integrated with diverse skills to impact knowledge of various international cuisines. Students also learn skills vital to their success in the industry, including nutrition, food preparation and sanitation principles. The course is based on three-month live training in the ITHM kitchen and a three-month internship in the restaurant. After completing this course, one may be employed as a Chef helper or Cook in different hotels, resorts and café in the industry.
Course Highlights
- Culinary skills from cutting and cooking to garnishing
- Food safety and hygiene
- Chinese cuisine / continental cosine / Italian cuisine / Pakistan Cuisine / Fast Food and Baking
- Knowledge of different soup, sauces and stocks
Employment Opportunities
- Hotel & Restaurant
- Café & Bakeries etc.
- self start Business
- online commercial set-up
- catering industry
- consultancy in Culinary market