||Fundamentals in culinary arts: this course refers to practical training to the students of this discipline so that they may get practical ideas of this industry. Several field trips are organized to give proper training regarding the basics of cooking and other sanitation tips.
||Theory of culinary arts: This course refers to the basic sanitation and food services and students have to pass the written examination related to this course.
||Cooking techniques: This course refers to fundamentals of vegetables and salad preparation and the breakfast cookery.
||Garde Manger: This course is related to the techniques of ice carving and sandwich services.
||Soups, sauces and stocks: This course teaches how to prepare sauces and what method should be applied for stock production of soup. Moreover basic tenets of sauces and meat preparation are also learnt in this course.
||Baking and its fundamentals: This course refers to the principal cooking methods. Moreover it emphasizes on the different aspects of baking their types and yeast is applied in baking.
||Pastry arts: This course is related to the fundamentals of sorbets, mousses, cake decorating and desserts.
||In addition to all these courses there are some other most important courses of culinary arts such as menu and nutritional planning, international cuisine, dining room planning, preservation technology, basics of entrée production, sugar and chocolate arts , purchasing and receiving, hospitality education and wine services.