INTERMEDIATE IN PROFESSIONAL BAKING & PATISSERIE (DPBP)

ITHM > INTERMEDIATE IN PROFESSIONAL BAKING & PATISSERIE (DPBP)

Industrial Internship (2-Months)

Entry Level: Bachelor’s, Master’s, P.hd Duration : 12 Months (10 Months Theory & Practical + 2 Months Industrial Internship)

Use the best ingredients to craft the best loaf

The intermediate in professional Baking and Patisserie (DPBP) is designed for students who are primarily interested for seeking employment in the Hospitality and Food Industry as Managerial & Supervisory levels specifically in baking, patisserie and desserts. The two year intermediate program is well recognised by all educational boards and Punjab board of technical education (PBTE). It would provide graduate with intense hands-on training combined with conceptual & theoretical knowledge, coupled with industrial internship. This program aims to impart a scientific approach to the students aspiring to work in the field of Baking & Patisserie. Additionally they would taught baking fundamentals, food safety & hygiene, menu preparation & entrepreneurial skills for business. The students would develop intellectual capabilities and skills to work in leading hotels, restaurants & boutique bakeries & patisseries worldwide.

Duration: 2 years

Eligibility: Matric/O-Level

Career Pathways

  1. Patissier
  2. Pastry Cook
  3. Baker
  4. Entrepreneur/Franchise
  5. Baking Chef
  6. Chocolatier
  7. Cake Baker & Designer
  8. Baking & Pastry Blogger
  9. Specialty Baker

Course Outline

Year I
Course Name
English - I
Urdu - I
Islamic Studies / Civics (FOR NON MUSLIM)
Supervising Food Safety-I
Professional Baking
Computer Fundamentals
Research Project-1
Year II
Course Name
English-IL
URDU-IL
Pakistan Studies
Supervising Food Safety-IL
Cake Decoration & Fondant Art
Research Project - II