The Knife is the most essential tool to get you to start your new career or cook like a Chef.
Module One, is designed to teach you all about knives. Not just basic knife skills but, how to choose knives, how to maintain them, how to store your knives, safety with knives, which knife to use for the appropriate food or cookery process and how to get the best use out your knives. With practise, your knife skills will boost your confidence to start your new career, food business or cook like a Chef.
This course aims at imparting practical skills and theoretical knowledge for
developing adequately trained cooks with a view to satisfy the manpower
requirement of this category in non commercial and commercial food production
units. One of the major objectives is to impart knowledge, which is required for
preparation of good quality cookery, adopting food safety principles.
Student Outcomes and Objectives:
Students will:
1. Demonstrate professional knife skills as used in the professional kitchen.
2. Demonstrate professional understanding of the Serv Safe system of food safety and
3. Demonstrate proficiency in “front of the house” and “back of the house” procedures
relevant to current industry standards.
4. Prepare sauces, soups and stocks.
5. Demonstrate strong skills in baking and pastry making.
6. Demonstrate professional level proficiency in the planning and preparation of a meal and
the creation of a menu.
7. Demonstrate refined skill in quantity food preparation through buffets for special
8. Demonstrate an understanding of professional event planning.
9. Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy,
China, Thailand, Mexico and various other cuisines as dictated by student interest.
10. Examine careers in the Culinary and Hospitality fields.
11. Compile a professional working portfolio including samples of the student’s best work, a
resume’, personal business cares, a letter of recommendation and a sample job
Hotel Industry is playing an important role for facilitating the guests when they are
out of their homes on account of official, private or business tours.
The house boy / room boy section of hotel, restaurant or banquet hall has its own
importance as it facilitates the guests during their stay at hotels.
This curriculum is designed/ developed keeping in view the requirement of house
boy / room boy section of hotel, restaurant or banquet in order to produce the
manpower of high standard hotel management services by focusing more on
practical along with necessary required theoretical knowledge.
On successful completion of this course, a trainee will learn about kitchen operations
and its organization, different recipes, cutting of vegetables, meats, fish etc. required
for cooking, preservation of fruits & vegetable, different cooking methods,
preparation of salads, sauces and “chutneys” etc. He / she will also learn how to
ensure personal conditions and working environment to be hygienic and cleanliness
along with ethical values. It will also focus the food selection criteria / standards for
preparation and the caloric value of different food components as well as the basic
knowledge of food service. It observes the precautions for accident prevention and
major measures for pest control in food production area.
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Email :
Contact : 051-8736681, 0311-5193625, 0092-335-4176949

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