Graduate Diploma in International Baking and Patisserie at COTHM Pakistan, Baking and Patisserie.
What you will learn
- Execute advanced international patisserie techniques, including complex sugar work, chocolate tempering, and aerated desserts, to professional industry standards.
- Analyze the biochemical reactions of ingredients in various baking environments to troubleshoot and innovate proprietary recipes.
- Formulate comprehensive food safety and HACCP protocols specifically tailored for high-volume bakery and pastry production environments.
- Evaluate the financial viability of bakery operations through precise food costing, inventory management, and yield analysis.
- Design a commercially viable portfolio of artisanal breads and pastries that reflect diverse cultural influences and contemporary dietary trends.
- Manage large-scale production schedules and kitchen teams while maintaining consistent quality control and aesthetic standards.
Programme structure
Term 1
- Introduction to Baking and Patisserie · 6 credit hours
- Food Safety Level (II) · 2 credit hours
- Computer Applications · 2 credit hours
- Oxford Word Skills · 2 credit hours
Term 2
- The Professional Cake Decoration and Fondant Art · 6 credit hours
- Research Project · 2 credit hours
- Oxford Word Skills · 2 credit hours
Term 3
- Bakery Costing · 2 credit hours
- Research Project · 2 credit hours
- The Professional Baking & Patisserie-Specialization in Breads and Rolls · 6 credit hours
Term 4
- Professional Baking & Patisserie – Specialization in Cookies and Desserts · 6 credit hours
- Food Safety Level-3 · 3 credit hours
- Research Project · 2 credit hours
- Management of Bakery Business · 2 credit hours
Term 5
- Culinary Arts · 6 credit hours
- Research Project · 2 credit hours
- Sales and Marketing · 2 credit hours
Term 6
- Menu Planning · 3 credit hours
- Research Project · 2 credit hours
- Food Styling · 2 credit hours
- Entrepreneurship for Bakers · 2 credit hours
Entry requirements
- A recognized Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
- A minimum of two years of verifiable professional experience in a commercial kitchen or bakery environment.
- Evidence of access to a professional-grade commercial kitchen facility for the completion of practical assessment modules.