COTHM Program
DEGREE PROGRAMS
- Eligibility & Duration
FA, F.Sc. D.Com, DHO, I.Com, ICS, A-Level or equivalent with minimum 2nd division
Duration
4Years
- Awarding Body
Punjab University
About this Course
This degree will equip you for a career in the hospitality and tourism management sector – one of the world’s fastest growing and in demand industries.
You’ll gain an understanding of food and beverage management, sustainable tourism development, managing the service, experience, business identity and protocols, the business environment, and data analytics. You can also specialise by choosing a major in marketing, human resource management, international business or events management.
This course will introduce you to industry standard technology and will give you an international and cultural perspective about the industry. Ready to graduate with the essential skills to succeed in middle and senior levels in hospitality and tourism management?
Completing a hospitality course from IBI COTHM leads the graduates to further study pathways in the field of hospitality management.
Eligibility & Duration
Intermediate/ A-level
Duration
2 Years
Awarding Body
Punjab University
About This course
Bachelors’ Science in Tourism & Hospitality Management (Associate Degree) has been designed after extensive feedback from the local and international employers of hospitality; travel and tourism industry and research work on the human resource need and requirement of the industry. Bachelors in Hospitality Management will be a two years program, covering all key areas of hospitality management and operations, offering a vertical mobility path to Master’s in Hospitality & Tourism Management. This qualification leads to employment and self-employment opportunities for the graduates. Since the industry is global and expanding with every passing day, it has twofold employment opportunities; local and international. The program will focus on the optimal realization of the potential of students. It will develop and train professionally-qualified and competent hospitality professionals through a rigorous training process, which will equip the students with soft skills, technical knowledge, positive mental attitude, and work ethics to serve the hospitality, travel & tourism industry internationally.
Tuition Fee & Charges
Total Charges:
580,000/- (PKR)
DIPLOMA IN
The Diploma in Hotel Management is designed to give students comprehensive Management and Technical skills for a successful career in the Hospitality industry.
AREAS OF STUDY:
- HOTEL MANAGEMENT
- HUMAN RESOURCE MANAGEMENT
- HOTEL FRONT OFFICE
- HOUSEKEEPING
- HOTEL ACCOUNTING
- PURCHASE AND COST CONTROL
- FOOD PRODUCTION
- FOOD SERVICE
- BAKERY
- SALES & MARKETING
- EVENT MANAGEMENT
- BUSINESS ENGLISH
- PROPERTY MANAGEMENT INFORMATION SYSTEM
This course is designed to provide the students with comprehensive knowledge of operating Restaurants, large Hotels and exclusive units. It comprises theory and demonstrations.
AREAS OF STUDY : PRODUCTION (Theory/ Practical)
- CONTINENTAL CUISINE
- PAKISTANI CUISINE
- CHINESE CUISINE
- FOOD HYGIENE & SANITATION
- FOOD SAFETY (HACCP)/ SAFETY AT WORK
- STOCKS & SAUCES
- METHODS OF COOKING
- PEST CONTROL
- MENU PLANNING
- STARTERS, SOUPS, AND MAIN COURSE
- VARIETY OF BEVERAGES/ ASSORTED SALADS
- FAST FOOD (BURGERS AND SANDWICHES)
- BREAKFAST (ENGLISH & PAKISTANI)
- BAKERY AND PATISSERIE
- PURCHASE AND COST CONTROL/ FOOD COSTING
- FOOD AND BEVERAGE MANAGEMENT
- FOOD AND BEVERAGE SERVICE
This course aims to provide advanced-level training in food production skills and theory to develop expertise in the kitchen, in order to meet current and future demands.
AREAS OF STUDY : PRODUCTION (Theory/ Practical)
- CONTINENTAL CUISINE
- PAKISTANI CUISINE
- CHINESE CUISINE
- USAGE OF KITCHEN EQUIPMENT AND UTENSILS/KITCHEN SAFETY
- FOOD HYGIENE & SANITATION
- METHODS OF COOKING
- FOOD STORAGE
- ELEMENTARY NUTRITION
- KITCHEN TERMINOLOGY
- FOOD SAFETY INCLUDING (HACCP)
- BREAKFAST (ENGLISH & PAKISTANI)
- STARTERS, SOUPS, AND MAIN COURSE
- FAST FOOD (BURGERS AND SANDWICHES)
- VARIETY OF BEVERAGES
- ASSORTED SALADS
- BAKERY AND PATISSERIE
- PURCHASE AND COST CONTROL/ FOOD COSTING
The Rooms Division Management programme is designed especially for individuals who want to join the exciting and ever changing world of Hotels, Resorts and Hospitality.
AREAS OF STUDY :
- FRONT OFFICE OPERATIONS
- RECEPTION, RESERVATION, GUEST RELATIONS, CONCIERGE, CASH HANDLING ALONG WITH
COMMUNICATION SKILLS :
- HOUSEKEEPING
- SALES & MARKETING
- ELEMENTARY MANAGEMENT
The Restaurant Management programme is designed especially for individuals who want to join the exciting and ever changing world of Hotels, Resorts and Hospitality.
AREAS OF STUDY :
- CUSTOMER RELATION
- ENTEREPRENEURSHIP
- FOOD AND BEVERAGE MANAGEMENT
- SALES & MARKETING
- FOOD AND BEVERAGE SERVICE
- MICROS INVOICE SYSTEM (M.I.S)
- FOOD PRODUCTION
- PURCHASE AND COST CONTROL/FOOD COSTING
- FOOD SAFETY (HACCP)
- BANQUET MANAGEMENT
- PROJECT
Bakery Basic To Advance
Offering two years of study program which will prepare the students for entry-level management roles in any hospitality-related business. It features basic hotel management courses, hands-on supervisory experience in service and operations, and a professional internship in a hospitality-related business.
Eligibility & Duration
Intermediate / A -Level
Duration
24 Months
(18 Months Study)
(6 Months Internship)
Fee Structure
Diploma Course
HOTEL MANAGEMENT DIPLOMA – SUNDAY
| NAME OF COURSES | HOTEL MANAGEMENT DIPLOMA |
| DURATION | 18 MONTHS |
| TOTAL LUMSUM FEES WITH 10% INCREASE LESS DISCOUNT FEE RS.5,000/-& 2,000/- | 226000 |
| TOTAL INSTALMENT FEES WITH 10% INCREASE & OTHER FEE | 252000 |
| PAYABLE ON ADMISSION | 51000 |
| MONTHLY INSTALLMENT | 13000×18 |
Certificate Course
This is specialized Food & Beverages Production Certificate Course designed for individuals or group of aspirants with similar interest to prepare cuisine(s) of their choice including
This is specialized Food & Beverages Production Certificate Course designed for individuals or group of aspirants with similar interest to prepare cuisine(s) of their choice including the following:
- CONTINENTAL CUISINE
- MEDITERRANEAN CUISINE
- ITALIAN CUISINE
- FRENCH CUISINE
- MEXICAN CUISINE
- JAPANESE CUISINE
- ARABIC CUISINE
- PAKISTANI CUISINE INCLUDING MUGLAI AND BAR B.Q
Continental Cuisine
This course is designed to provide comprehensive training of Food Production of different famous and favorite dishes of western cultures. Our experienced and qualified Chefs
This course is designed to provide comprehensive training of Food Production of different famous and favorite dishes of western cultures. Our experienced and qualified Chefs provide easy and faster techniques of preparing Continental Cookery. The students are given detailed knowledge of different techniques / methods of continental cuisine, including the following:
- BAKING
- ROASTING
- GRILLING
- STEWING
CERTIFICATE
Fast Food Cuisine
Fast Foods are most commonly imagined as hot, freshly prepared and quickly served food items. In modern age, life is very fast; therefore, to fulfill the necessity of the era.
AREAS OF STUDY :
- BEEF BURGER
- SUFFERED CHICKEN BURGER
- SPICY ZINGER BURGER
- FISH/PRAWN TEMPURA
- VEGETABLE TEMPURA
- ASSORTED PIZZA
- HOT SANDWICH
- CANAPES
- PATTIES
- FISH FINGER
- FRIED FISH WITH TARTAR SAUCE
- SESAME FRIED CHICKEN WINGS
- CHEESE CROQUETTES
- CHEESE ROLL
- B.B.Q ROLL
- CHICKEN BROAST
- CREAM OF MUSHROOM SOUP
- CREAM OF TOMATO SOUP
- CREAM OF CHICKEN SOUP
- MULLIGATAWNY SOUP
- FRENCH ONION SOUP
Event Management
Event Management enjoys high fame throughout the world. Not only does it have a reputation of being delicious, it is also considered as a unique form of Culinary Art.
AREAS OF STUDY :
- WHAT IS EVENT MANAGEMENT?
- ROLE OF THE EVENT MANAGEMENT
- PROJECT MANAGEMENT
- STRENGTH AND WEAKNESSES OF THE EVENT MANAGEMENT
- TYPES OF EVENT
- WORKING WITH CLIENTS
- EVENT PROPOSAL
- STEPS FOR PLANNING AN EVENT
- INVITATIONS, GREETINGS AND DRESS CODE
- TABLE MANNERS AND TABLE SETTINGS
- EVALUATING THE EVENT
CERTIFICATE
Food & Beverage Production and Service
This course is designed to provide the layman a stepping stone to a profitable career in the Industry. The course covers three main aspects of Catering, Food Production.
AREAS OF STUDY:
- FOOD AND BEVERAGE PRODUCTION- PRACTICAL
- HYGIENE AND SANITATION
- FOOD SAFETY (HACCP)
- STOCK AND SAUCES
- METHODS OF COOKING
- MENU PLANNING
- KITCHEN TERMINOLOGY
- CONTINENTAL CUISINE – BASIC LEVEL
- PAKISTANI CUISINE – BASIC LEVEL
- CHINESE CUISINE – BASIC LEVEL
- BAKERY AND PATISSERIE- BASIC
- FOOD AND BEVERAGE SERVICE
| NAME OF COURSES | All certificates |
| DURATION | 04 MONTHS |
| TOTAL LUMSUM FEES WITH 10% INCREASE LESS DISCOUNT FEE RS.5,000/-& 2,000/- | 48,000 |
| TOTAL INSTALMENT FEES WITH 10% INCREASE & OTHER FEE | 58000 |
| PAYABLE ON ADMISSION | 22000 |
| MONTHLY INSTALLMENT | 9000 x 4 |