Diploma in Gastronomy and Culinary Arts Course
(For Registration & Fee Details please Contact 0092-321-1222296)
Gastronomy and Culinary Arts program offered by PRIT aims to train globally competitive young chefs equipped with the necessary theoretical and practical knowledge and skills, accompanied by a strong world knowledge.Gastronomy and Culinary Arts incorporates a philosophy of art and culture as well as being a science of eating-drinking. Culinary Arts. The fact that cultural structure is changing and tourism is the most rapidly developing sector in all over the world has played a significant role in this outcome. In this regard, the objective of Gastronomy and Culinary Arts is to train chefs who can offer samples of local and international cuisine and become candidates for being cuisine chiefs and managers in the food and drink sector. They are also expected to contribute to increasing the number of qualified and educated individuals who are much needed in accommodation and food and drink industries. These individuals are being trained in a way to improve their communication and administrative knowledge and skills, and they will generally have roles in the service industry.The Gastronomy and Culinary Arts program generates an exceptional education to the students who are willing to study in the field of gastronomy and food culture, which is perfectly supported with the elaborateness of the managerial dimensions of hospitality business.
Eligibilty : Bachelor in any Field and / Or F.Sc./A’Level/Intermediate + Work Experience
Duration : Two Years Including 6 Months Internship before,during or after the Course
Course Content:
Semester-I
1. Food Production – I The aim of this course is to enhance the skills of students by introducing kitchen tools and equipment, basic cutting methods and herbs and spices. In addition, stock and sauce making will be taught.
2. Introduction to Gastronomy The purpose of this course is to teach the history of gastronomy until the current era. The relationship between gastronomy and culture, gastronomy and culinary arts and molecular gastronomy topics will also be covered.
3. Food Technology for Gastronomy and Culinary Arts The purpose of this course is to teach students foods that are used in gastronomy and culinary arts, their combinations, food process by using proper cooking methods. Factors that affect the food technology will also be taught.
4. Computer Applications for Foodservice Industry In this course, Microsoft Office program, word, excel and power point applications and Internet technology is transferred to students. Another aim of the course is to provide the students with procurement and inventory management, production and preparation of prescriptions and reports.
5. Communication Skills for Tourism Industry – I Throughout the semester the students will study grammar and culinary arts terminology as well as tenses. The aim of this course is to equip students with general and specific English terminology and expressions which will help them to understand basic cooking instructions and to give step by step instructions for preparing recipes. The main emphasis is placed on the strategies necessary for effective professional communication in their own field.
Semester-II
1. Food Production II In this course, students will prepare basic soups by using basic cooking methods and stocks and sauces.
2. Food and Beverage Operations This course is designed to explore and analyze the food and beverage terminologies, food and beverage services, and foodservice industry organizations.
3. Safety and Sanitation for Foodservice Industry This course provides an overview of the provision of safety and sanitation in the foodservice industry. It looks at specific hazards that may pose risks to employees (such as cuts, burns, slips and falls, electric shock etc.) during food preparation and service.It also outlines the main principles of ensuring good personal hygiene and providing safe food during the storage, preparation, cooking, thawing and holding food for service.
4. Purchasing for Foodservice Industry In this course, the role and the importance of the purchasing for foodservice industry, effective purchasing and supplier selection criteria and purchasing cycle will be taught.
5. Communication Skills for Culinary Arts – II
Semester-III
1. Food Production – III In this course, students will apply basic cooking methods for making different dishes from a wide variety of cuisines.
2. Menu Planning Strategies for Foodservice Industry This course aims to cover the structure of foodservice industry, factors for menu planning, menus used in fine dining restaurants, quick service restaurants and ethnic restaurants. Food and beverage cost and control, pricing strategies for different restaurant menus and menu analysis will also be taught.
3. Food and Beverage Cost Control The aim of this course to provide the students with the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis and cost control, menu pricing, theft prevention, and food and beverage cost report applications.
4. Culinary Cultures of the World
Semester-IV
1. Food Production – IV In this course, students will apply basic cooking methods for making different dishes from a wide variety of cuisines, creative presentations and preparations.
2. Basic Pastry In this course, basic pastry and dough making, bread making, basic pastry sponges, pastry sauces, jellies and other desserts and icecream making will be taught. In addition, students will learn to make desserts and sorbets.
3. Regional Cuisines
4. Kitchen Management The aim of this course is to teach kitchen management and organization, the skills and abilities of an executive chef, the layout and the design of kitchens.
Semester-V
1. Food Production – V In this course, students will apply basic cooking methods for making different dishes from the wide variety of cuisines, like, French, Chienese, Italian, Japanese, Spanish, Korean, Mexican, Russian, British and Middle East.
2. Advanced Pastry In this course, advanced pastry and dough making, pastry sponges, pastry sauces, desserts will be practically taught.
3. Accounting for Foodservice Industry It is a branch of science that records, classifies, summarizes, reports and analyzes the results of financial transactions and events of financial institutions. The aim of this course is to introduce the basic concepts of accounting, the principles of financial statements, the basic equation of accounting, the asset and liability accounts, the income and expense accounts, the cost and income accounts, the closure of the accounts, the entry of the accounts related to the preparation of the define balance, the preparation of the balance sheet and income statement. Exercises will be given on sample companies and short tests will be given regularly for this course related to theory.
4. Food Production – VI
5. Kitchen Planning and Design In this course, students will get familiar with issues such as layout, design, and internal decoration of both production and service areas in a restaurant or food production facility, and the equipment to be supplied. They will be informed about the maintenance and repair issues, which result from the functional connections during the management of these facilities.
6. Banquet Management The aim of this course is to provide basic understanding of the banquet operations, types, menus, design, employment, marketing and sales, and the budgeting for banquet organizations.
Semester-VI
1. Food Production – VII In this course, students will apply basic cooking methods for making different dishes from the wide variety of cuisines, like, French, Chienese, Italian, Japanese, Spanish, Korean, Mexican, Russian, British and Middle East.
2. Management for Foodservice Industry This course aims to provide the basic understanding of the management and organization, organizational structure, management functions, motivation, leadership and stress management in the foodservice industry and culinary arts.
3. Buffet Design and Decoration The aim of this course is to teach and practice the application of buffet design and decorations, breakfast, lunch and dinner buffets. During the course, the butter and ice sculpture making will also be taught.
4. Food Production – VIII In this course, students will apply basic cooking methods for making different dishes from the wide variety of cuisines, like, French, Chinese, Italian, Japanese, Spanish, Korean, Mexican, Russian, British and Middle East.
5. Food service Marketing The aim of this course is to provide students with information about food service marketing mix and strategies and supply-chain management using successful practices of the leading hospitality and food service companies.