Chef Course in Pakistan

Chef Course in Pakistan

Turn your passion into a profession with our Chef Course in Pakistan at New Pak Technical Training Centre. Gain hands-on skills in Pakistani, Continental, Chinese, and bakery cuisines, master kitchen management, and earn a certified qualification to work in 5-star hotels, cruise ships, or launch your own culinary venture. Learn from industry experts and get career guidance to start earning locally or abroad.

Course Overview

A professional Chef is an artist, a scientist, and a manager all in one. At New Pak Technical Training Centre , our Chef Course is designed to transform your culinary passion into a high-level career. We focus on the “Professional Chef” mindset, teaching not just recipes, but the techniques, discipline, and kitchen management skills required in 5-star environments.

Chef Course in Pakistan
Chef Course in Pakistan

Why Choose Our Chef Program?

  • Global Cuisine Specialization: Comprehensive training in Pakistani, Continental (European), Chinese, and Italian cuisines.
  • Professional Kitchen Environment: Train in a setup that mimics a real commercial kitchen, using industrial burners, ovens, and tools.
  • HACCP & Food Safety: We prioritize international food safety standards, which is a mandatory requirement for working in the Gulf, Europe, and on Cruise Ships .
  • Career Grooming: We focus on the “Chef’s Persona”—including professional attire, communication, and kitchen leadership.

Detailed Course Modules

06 | Months Certificate

Focus: Mastering the basics and professional techniques.

  • Knife Skills: Precision cutting (Julienne, Brunoise, Batonnet) and tool maintenance.
  • Mother Sauces & Stocks: The foundation of all international dishes (Béchamel, Velouté, Espagnole, etc.).
  • Appetizers & Salads: Cold kitchen (Garde Manger) skills and professional plating.
  • Main Course Mastery: Specialized training in BBQ, Biryani, Steaks, and Pasta dishes.

01 | Year Certificate

Focus: Management, Innovation, and Advanced Pastry.

  • Menu Engineering: Designing menus that are both creative and profitable.
  • Kitchen Costing & Inventory: Learning how to manage a food budget and minimize wastage.
  • Baking & Patisserie: Professional bread making, cakes, and high-end dessert presentation.
  • Kitchen Management: Leadership skills for managing a team of cooks and stewards during peak hours.

Frequently Asked Questions (FAQs)

What is The Difference Between a Cook and a Chef?

A cook follows recipes, while a Chef masters the techniques, manages the kitchen, and understands the science of food. Our course is designed to take you from a cook to a professional chef.

Yes, the hospitality industry in the Middle East is massive. Certified Chefs from Pakistan are highly sought after for hotels, catering companies, and private palaces.

No. We welcome beginners. Our instructors guide you step-by-step from holding a knife correctly to managing a full-scale kitchen operation.

Month 1 — Introduction to Culinary Arts & Kitchen Fundamentals

Theory Topics

1. Introduction To The Hospitality & Culinary Industry In Pakistan

  • Overview of local hospitality sector
  • Career opportunities for chefs
  • Global culinary trends

2. Roles & Responsibilities Of A Professional Chef

  • Key duties in kitchen operations
  • Maintaining food quality standards
  • Team coordination and leadership

3. Kitchen Hierarchy (Executive Chef, Sous Chef, Commis, Steward)

  • Structure of kitchen brigade
  • Roles and responsibilities of each position
  • Interaction and workflow within the team

4. Kitchen Layout And Workflow

  • Workstation arrangement
  • Efficient movement and operations
  • Segregation of cooking and prep areas

5. Basic Culinary Terminology (French Terms)

  • Common terms used in professional kitchens
  • Cooking techniques and methods
  • Menu description terms

6. Personal Hygiene & Grooming Standards

  • Hand hygiene and uniforms
  • Hair and nail care
  • Professional conduct in kitchen

7. Kitchen Safety Rules And Accident Prevention

  • Fire safety basics
  • Handling hot equipment and sharp tools
  • Preventing slips and falls

8. Introduction To Kitchen Tools, Equipment, And Utensils

  • Knives, cutting boards, and measuring tools
  • Cooking equipment overview
  • Safe usage and maintenance

9. Basic Food Hygiene & Sanitation

  • Cross-contamination prevention
  • Cleaning schedules and practices
  • Proper food storage

10. Introduction To Food Groups And Nutrients 

  • Macronutrients and micronutrients overview
  • Role in meal planning
  • Basic dietary requirements

Practical Sessions

  • Kitchen orientation and tool handling
  • Proper hand washing and hygiene practices
  • Knife safety and handling basics
  • Identification and use of kitchen equipment
  • Basic cleaning and sanitation procedures
  • Simple vegetable washing, peeling, and storage
  • Practice of personal grooming and uniform standards

Month 2 — Knife Skills, Vegetables & Stocks

Theory Topics

1. Types Of Knives And Their Uses

  • Chef’s knife, paring knife, serrated knife
  • Specialty knives for specific tasks
  • Selection based on food type

2. Knife Maintenance And Sharpening

  • Honing and sharpening techniques
  • Using whetstones and steel
  • Safety precautions during sharpening

3. Vegetable Classification (Roots, Leafy, Fruits)

  • Identifying vegetable families
  • Nutritional differences
  • Cooking considerations for each type

4. Cuts Of Vegetables (Julienne, Brunoise, Dice, Chiffonade)

  • Standard cutting techniques
  • Uniformity and presentation
  • Speed and efficiency practices

5. Introduction To Stocks And Their Importance

  • Definition and role in cooking
  • Flavor foundation for soups and sauces
  • Basic preparation methods

6. Types Of Stocks: White, Brown, Vegetable, Fish

  • Ingredients for each stock type
  • Cooking techniques and simmering times
  • Flavor and color differences

7. Storage Methods For Vegetables And Stocks

  • Refrigeration and freezing techniques
  • Containers and labeling
  • Shelf life considerations

8. Food Spoilage And Prevention Methods

  • Signs of spoilage
  • Temperature and humidity control
  • Safe handling practices

Practical Sessions

  • Practice of basic and advanced knife cuts
  • Preparation of vegetable platters
  • Cooking vegetables using boiling, steaming, sautéing
  • Preparation of basic vegetable stock
  • Preparation of white and brown stock
  • Proper storage and labeling of prepared items

Month 3 — Soups, Sauces & Gravies

Theory Topics

1. Classification Of Soups (Clear, Thick, International)

  • Bouillon, consommé, and cream soups
  • Regional and international varieties
  • Serving temperature and presentation

2. Importance Of Soups In Menu Planning

  • Appetizer role
  • Balancing flavors and courses
  • Nutritional contribution

3. Mother Sauces And Their Derivatives

  • Béchamel, Velouté, Espagnole, Tomato, Hollandaise
  • Derivative sauces from each mother sauce
  • Uses in various dishes

4. Thickening Agents (Roux, Cornstarch, Cream)

  • Types and preparation of roux
  • Using cornstarch as thickener
  • Incorporating cream for texture

5. Gravies And Curry Bases

  • Basic gravy preparation methods
  • Spice and herb combinations
  • Regional variations and consistency

6. Seasoning And Balancing Flavors

  • Salt, acid, and spices usage
  • Taste testing techniques
  • Adjusting flavor profiles

7. Soup Garnishes And Presentation

  • Herbs, croutons, and cream swirls
  • Plating techniques for visual appeal
  • Color and texture contrast

Practical Sessions

  • Preparation of clear soups (chicken broth, vegetable broth)
  • Preparation of thick soups (cream of tomato, lentil soup)
  • Practice of basic sauces (béchamel, tomato, brown sauce)
  • Preparation of Pakistani gravies (onion-tomato base)
  • Plating and presentation of soups

Month 4 — Pakistani Cuisine

Theory Topics

1. Overview Of Pakistani Regional Cuisines

  • Punjabi, Sindhi, Balochi, and Pashtun specialties
  • Key ingredients and flavor profiles
  • Cultural significance of dishes

2. Spices: Types, Uses, And Storage

  • Common spices (cumin, coriander, turmeric, etc.)
  • Blending and measuring techniques
  • Proper storage to retain flavor

3. Rice Varieties And Their Uses

  • Basmati, Sela, and short-grain rice
  • Cooking methods for each type
  • Pairing rice with curries and biryanis

4. Meat Selection And Handling

  • Identifying quality meat
  • Safe storage and hygiene
  • Preparation before cooking

5. Marinades And Tenderizing Techniques

  • Dry and wet marinades
  • Use of acids and enzymes
  • Marinating time and methods

6. Traditional Cooking Methods (Dum, Bhuna)

  • Slow cooking (dum) technique
  • Bhuna (sautéing and roasting) process
  • Maintaining flavor and texture

Practical Sessions

  • Cooking of rice dishes (plain rice, pulao, biryani)
  • Preparation of chicken curries
  • Cooking beef and mutton dishes
  • Lentils and vegetable Pakistani dishes
  • Preparation of traditional breads (chapati, paratha)
  • Practice of spice roasting and grinding

Month 5 — Continental & Chinese Cuisine

Theory Topics

1. Introduction To Continental Cuisine

  • European culinary styles
  • Common ingredients and flavor profiles
  • Basic dish presentation

2. Introduction To Chinese Cuisine

  • Regional Chinese cooking styles
  • Key ingredients and sauces
  • Cooking principles (wok, stir-fry, steaming)

3. Cooking Oils And Fats

  • Types of oils (vegetable, olive, sesame)
  • Smoke points and usage
  • Butter and margarine in cooking

4. Herbs And Seasonings

  • Fresh vs dried herbs
  • Balancing flavors in dishes
  • Usage in continental and Chinese recipes

5. Basic International Sauces

  • White, brown, tomato, and béchamel sauces
  • Sauce consistency and flavoring
  • Pairing sauces with dishes

6. Cooking Methods: Grilling, Roasting, Shallow Fry

  • Grill and roast techniques
  • Pan-frying and shallow frying
  • Temperature control and safety

Practical Sessions

  • Preparation of continental dishes (grilled chicken, pasta)
  • Preparation of sauces (white sauce, mushroom sauce)
  • Cooking Chinese dishes (fried rice, chow mein)
  • Stir-frying techniques
  • Presentation of international dishes

Month 6 — Bakery, Desserts & Professional Skills

Theory Topics

1. Introduction To Bakery And Pastry

  • Difference between bakery and pastry items
  • Roles in a bakery section
  • Common baked products

2. Baking Ingredients And Their Functions

  • Flour, sugar, fats, eggs
  • Leavening agents and their role
  • Flavorings and additives

3. Types Of Dough And Batters

  • Yeast doughs and laminated doughs
  • Cake and biscuit batters
  • Handling and resting techniques

4. Desserts And Sweets

  • Custards, puddings, and mousses
  • Pastries, tarts, and cakes
  • Basic dessert presentation

5. Menu Planning And Costing

  • Designing bakery and dessert menus
  • Calculating ingredient costs
  • Pricing for profit and portion control

6. Kitchen Management Basics

  • Workstation organization
  • Inventory tracking
  • Time management and workflow

7. Introduction To Food Costing & Portion Control

  • Measuring ingredient quantities accurately
  • Standard portion sizes
  • Minimizing waste and optimizing profit

8. Basic Nutrition And Healthy Cooking

  • Nutritional value of ingredients
  • Health-conscious substitutions
  • Balanced diet principles

9. Career Guidance And Interview Preparation

  • Job opportunities in bakery and culinary sectors
  • Resume preparation and interview tips
  • Skills needed for local and international employment

Practical Final Assessment

  • Bread making (white bread, naan)
  • Cake baking and decoration basics
  • Preparation of Pakistani desserts (kheer, halwa)
  • Continental desserts (custard, pudding)
  • Plating and garnishing techniques
  • Final practical assessment

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