COURSE INTRODUCTION: 
Since the beginning of time when man invented fire, he learned to cook different styles and ways. From that time the chefing has been known to man as a profession. Over the period of years this profession evolved into more scientific and classical manner thus resulting in birth of Culinary arts. The scope of culinary art covers the cooking, meal fabrication, grilling, menuplanning, costing, garnishing, food presentation, human resources management, equipment usage etc.
 
TDCP- School of Culinary Arts for the first time has introduced certification programme on modern kitchen management skills and techniques. This will help to produce qualified chefs who can jump start their careers with professional knowledge locally or in the international market.

COURSES AIMS & OBJECTIVES: 
The course aim and objectives are to generate skillful individuals, who can understand and efficiently operate a modern kitchen.
 
FOLLOWING SUBJECTS ARE INCLUDED IN THE COURSE: 
a)  Chef & kitchen management
b)  Hygiene standards
c) Diet and Nutrition
d) Basic Culinary cost controlling
e) Food production cycle
f) Different cooking methods
g) Meat fabrication
h) Basic Stocks, Soups, Sauces etc.
i) Decorating and Garnishing food
k) Closing down kitchen & First Aid etc.

COURSE DETAIL: 

 

 Total Fee (Registration + Tuition)  Rs. 30,000/-

CONTACT DETAIL: 
TDCP - INSTITUTE OF TOURISM AND HOTEL MANAGEMENT)
243, Ahmad Block, New Garden Town, Lahore
Tel: 92-42-99231002-54 
Website: http://tdcp.punjab.gov.pk