Chef and Cooking Course in Pakistan
Kickstart your culinary career with the Chef and Cooking Course in Pakistan at New Pak Technical Training Centre. Learn hands-on skills in Pakistani, Continental, Chinese, and bakery cuisines, kitchen safety, and menu planning. Earn a recognized certification that opens doors to high-paying jobs in restaurants, hotels, cruise ships, or your own food business.
Course Overview
The hospitality and food industry is one of the fastest-growing sectors worldwide. At New Pak Technical Training Centre, our Chef & Cook program is designed to turn your passion for food into a professional career. From mastering knife skills to managing a commercial kitchen, we provide the expertise needed to work in 5-star hotels and international restaurants.
Why Choose Our Culinary Program?
- Hands-on Kitchen Training: You will learn by preparing dishes in a professional kitchen environment.
- Global Cuisine: Training covers Pakistani, Continental, Chinese, and Italian cuisines.
- Food Safety & Hygiene: Specialized modules on HACCP (Food Safety) and personal hygiene standards.
- Gulf & Cruise Career: Designed to help you pass trade tests for hotels in Dubai, Saudi Arabia, and international cruise ships.
Detailed Course Modules
06 | Months Certificate
Focus: Master the fundamentals of professional cooking.
- Knife Skills: Mastery of various cutting techniques (Julienne, Dicing, Mincing).
- Basic Stocks & Sauces: Learning the “Mother Sauces” and authentic base stocks.
- Local & International Cuisine: Preparation of authentic Pakistani BBQ, Biryani, and popular Chinese/Continental dishes.
- Kitchen Safety: Understanding fire safety and equipment handling in a commercial kitchen.
01 | Year Certificate
Focus: Senior kitchen management and advanced culinary arts.
- Menu Planning & Costing: Learn how to design professional menus and manage food costs (Inventory Management).
- Advanced Pastry & Bakery: Detailed training on baking, desserts, and decorative arts.
- Kitchen Management: Leadership skills, staff coordination, and bulk cooking for large events/banquets.
- Nutrition & Dietetics: Understanding calorie counts, specialized diets, and food allergies.
Frequently Asked Questions (FAQs)
Do I Need Prior Cooking Experience To Join?
No. Our course starts from the absolute basics. Whether you are a beginner or looking to polish your skills, this course is for you.
Will I Get Help With Job Placement?
Yes! We guide our students toward opportunities in local high-end restaurants and provide assistance for those seeking chef jobs in the Gulf region.
Is The Uniform Provided By The Institute?
Yes, professional Chef attire and safety gear are part of our training protocol to ensure a real-world kitchen experience.
Month 1 — Introduction to Culinary Arts & Kitchen Basics
1. Theory
- Introduction to Hospitality & Culinary Industry (Pakistan & International)
- Roles & Responsibilities of a Chef
- Kitchen Brigade System
- Kitchen Safety & Hygiene (Food Safety, HACCP Basics)
- Personal Hygiene & Professional Conduct
- Introduction to Kitchen Tools & Equipment
2. Practical
- Knife Skills (Basic Cuts)
- Vegetable Handling & Storage
- Basic Cooking Methods (Boiling, Steaming, Frying)
- Simple Breakfast Items (Eggs, Paratha, Tea, Omelet)
- Kitchen Cleaning & Sanitation Practice
Month 2 — Pakistani & Continental Basic Cooking
1. Theory
- Understanding Ingredients & Spices
- Pakistani Cuisine Overview (Regional Foods)
- Stock, Soups & Sauces Basics
- Menu Planning Basics
- Introduction to Continental Cuisine
2. Practical
- Pakistani Dishes (Daal, Sabzi, Karahi, Pulao)
- Basic Stocks (Vegetable, Chicken)
- Soups (Lentil, Chicken Corn)
- Continental Simple Dishes (Grilled Chicken, Pasta)
- Roti, Naan & Rice Preparation
Month 3 — Bakery & Basic Baking
1. Theory
- Introduction to Bakery & Pastry
- Ingredients Used in Baking
- Weights, Measures & Baking Terms
- Oven Types & Temperature Control
- Bakery Hygiene & Safety
2. Practical
- Bread Making (White, Brown Bread)
- Cakes (Plain Cake, Chocolate Cake)
- Cookies & Biscuits
- Muffins & Cupcakes
- Pakistani Bakery Items (Buns, Rusks)
Month 4 — Continental, Chinese & Fast Food
1. Theory
- Continental Cuisine (Italian, French Basics)
- Chinese Cooking Techniques
- Fast Food Industry Overview
- Sauce & Seasoning Knowledge
- Cost Control & Portioning
2. Practical
- Chinese Dishes (Chow Mein, Fried Rice, Manchurian)
- Continental Dishes (Steak, Alfredo Pasta)
- Fast Food Items (Burgers, Pizza, Shawarma)
- Sauces & Dips Preparation
- Plating & Presentation Basics
Month 5 — Advanced Cooking & Desserts
1. Theory
- Advanced Cooking Techniques
- Meat, Poultry & Seafood Handling
- Introduction to Desserts & Sweets
- Food Nutrition Basics
- Kitchen Management Basics
2. Practical
- BBQ & Grilling (Pakistani BBQ)
- Seafood Dishes (Fish Fry, Fish Curry)
- Desserts (Custard, Kheer, Pudding)
- Ice Cream & Cold Desserts (Basic)
- Advanced Plating Techniques
Month 6 — Professional Training & Final Assessment
1. Theory
- Menu Designing & Costing
- Restaurant Operations
- Customer Service & Communication
- Career Guidance (Local & Abroad)
- Entrepreneurship (Home Kitchen / Catering)
2. Practical
- Live Kitchen Practice
- Complete Menu Preparation
- Time Management Cooking Test
- Final Practical Exam
- Industrial Kitchen Exposure / Internship (Optional)
Certification
- Certificate of Chef & Cooking Course
- Skills Assessment (Theory + Practical)
This outline is suitable for Technical Training Institutes, Vocational Centers, and Short-Term Skill Programs in Pakistan. Duration and content can be customized (3, 6, or 12 months) as per institute requirement.
Entry Requirements
- Minimum Education: Middle / Matric (preferred)
- Age Limit: 16–40 Years
- Basic literacy (Urdu/English reading)
- Passion for cooking & hospitality
Tools & Equipment Covered
1. Kitchen Tools
- Chef Knife, Boning Knife, Peeler
- Cutting Boards & Measuring Tools
- Frying Pans, Saucepans, Stock Pots
- Pressure Cooker & Grilling Equipment
2. Bakery Equipment
- Oven (Gas/Electric)
- Baking Trays & Moulds
- Hand Mixer / Dough Mixer
- Weighing Scale
Assessment & Evaluation Scheme
- Monthly Theory Test: 20%
- Monthly Practical Test: 40%
- Attendance & Discipline: 10%
- Final Practical Exam: 30%
Passing Criteria: Minimum 50%
Job Opportunities After Course
- Commis Chef
- Cook / Assistant Cook
- Bakery Helper
- Fast Food Cook
- Restaurant & Hotel Kitchen Staff
- Catering Services
- Home-Based Food Business
Weekly Training Breakdown (Sample – 6 Months)
- Weeks 1–2: Kitchen orientation, hygiene, knife skills
- Weeks 3–4: Basic cooking methods & breakfast items
- Weeks 5–6: Pakistani basic dishes & spices
- Weeks 7–8: Stocks, soups & sauces
- Weeks 9–10: Bakery basics (bread & cakes)
- Weeks 11–12: Cookies, muffins & buns
- Weeks 13–14: Continental dishes
- Weeks 15–16: Chinese cuisine
- Weeks 17–18: Fast food & sauces
- Weeks 19–20: BBQ, seafood & advanced cooking
- Weeks 21–22: Desserts & plating
- Weeks 23–24: Final revision, live cooking & exams
Detailed Practical Recipe List (Sample)
1. Pakistani Cuisine
- Chicken Karahi, Chicken Qorma
- Daal Fry, Chana Masala
- Vegetable Curry, Bhindi
- Chicken Biryani, Pulao
- Chapati, Paratha, Naan
2. Continental
- Grilled Chicken
- Alfredo & Red Sauce Pasta
- Chicken Steak with Sauce
- Russian Salad
3. Chinese
- Chicken Fried Rice
- Chicken Chow Mein
- Chicken Manchurian
- Hot & Sour Soup
4. Fast Food
- Zinger Burger
- Beef Burger
- Pizza (Dough & Topping)
- Shawarma
- French Fries
5. Bakery & Desserts
- White & Brown Bread
- Plain & Chocolate Cake
- Cookies & Biscuits
- Custard, Kheer, Jelly
Industrial Linkages (Optional)
- Hotel Kitchen Exposure
- Restaurant Internship (1–4 Weeks)
- Catering Event Practice