Diploma in International Baking and Patisserie at COTHM Pakistan, Baking and Patisserie.
What you will learn
- Demonstrate mastery of classical French patisserie techniques, including puff pastry, choux, and various sponge bases.
- Execute artisanal bread-making processes involving long-fermentation, sourdough starters, and diverse grain profiles.
- Apply advanced chocolate tempering and sugar work techniques for decorative showpieces and pralines.
- Analyze the chemical properties of ingredients to troubleshoot and reformulate recipes for specific dietary requirements.
- Implement rigorous international food safety and hygiene standards (HACCP) within a professional production environment.
- Calculate food costing and inventory management to ensure the commercial viability of bakery operations.
- Design and assemble multi-layered contemporary entremets with professional finishing and glazing techniques.
Programme structure
Term 1
- Professional Baking · 6 credit hours
- Research Project · 2 credit hours
- Food Safety Level (II) · 2 credit hours
- Computer Applications · 2 credit hours
- Oxford Word Skills · 2 credit hours
Term 2
- Cake Decoration and Fondant Art · 6 credit hours
- Research Project · 2 credit hours
- Oxford Word Skills · 2 credit hours
Entry requirements
- High School Diploma or equivalent qualification.
- Proof of English language proficiency (IELTS 5.5 or equivalent).
- Basic understanding of culinary measurements and food safety.