INTERMEDIATE IN CULINARY ARTS

INTERMEDIATE IN CULINARY ART (DCA)

Entry Level: Matric (Science / Arts), O-Level Program Duration: 2-Years (Theory / Practical)

Equivalency: Intermediate (Recognized by all educational boards)

Career Pathways: BA, BSc, B.Com, Graduate Diploma in Tourism and Hotel Management

Course Overview

The Intermediate in Culinary Art (DCA) is designed for students who are primarily interested in the practical aspects of the culinary operations in hotels, restaurants, and the catering industry. A combination of practical and theoretical subjects provides students with the best possible foundation for their future careers. All the students who complete 2-years of DCA are equivalent to the Intermediate level in Pakistan as accredited by Inter Board Committee of Chairman (IBCC), Government of Pakistan.

The 2-years Intermediate in Culinary Arts (DCA) program will prepare students for entry-level roles in the kitchen of any hospitality-related business. The success of any hotel, restaurant, and catering operation requires a strong kitchen department with a competent and professional team of chefs at all levels of the kitchen hierarchy. This program provides training on all major culinary operations, and also on their successful planning and implementation. The Intermediate in Culinary Arts (DCA) is specifically designed for young male & female students who wish to enter the International Hotel, Restaurant, and Catering Industry to build a scintillating career in this industry.

Scheme of Studies (Year-I)

Sr. No. Main Topic Theory Hours Practical Hours Total Hours
1 English -I 66 0 66
2 Urdu -I 66 0 66
3 Islamic Studies 66 0 66
4 Food Safety Managing with the HACCP System 106 26 132
5 The Professional Chef –I 119 79 198
6 Computer Fundamentals 26 40 66
7 Research Project-I 40 26 66
8 Industrial Training 0 660 660
Total 489 831 1320

Scheme of Studies (Year-II)

Sr. No. Main Topic Theory Hours Practical Hours Total Hours
1 English –II 66 0 66
2 Urdu -II 66 0 66
3 Pakistan Studies 66 0 66
4 Food Safety Managing with the HACCP System –II 106 26 132
5 The Professional Chef –II 119 79 198
6 Research Project-II 40 26 66
Total 463 131 594