Pro Weekend
The Pro Weekend Program at SCAFA Lahore is designed for career changers, budget-conscious learners, and working professionals. Delivered entirely on weekends, this program provides professional culinary training without requiring you to leave your current job.
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What You’ll Learn
Cold Kitchen – Salads, dressings, emulsions, cold meats, plated appetizers
Hot Kitchen – Stocks, soups, sauces, protein cookery, vegetables
Basic Butchery – Chicken, fish, primal cuts, yield optimization
International Cuisine – French, Italian, Asian, Middle Eastern menus
About this course
The Pro Weekend Program offers structured, hands-on training across all key culinary departments. It is designed to build strong foundational skills while allowing flexibility for professionals and beginners entering the culinary field.
Learning objectives
Students train in a real professional kitchen environment under expert chef instructors. The program develops: Technical cooking skills, Kitchen discipline and hygiene standards, Time management, Team collaboration, Professional kitchen readiness.
Pro Weekend
3 Months | 13 Weekends | Saturday – 10:30 AM to 4:30 PM
Format
Hands-on practical training
Class Size:
Maximum 8 students
Course Fee
PKR 288,750
Diploma Fee
550 USD
From passion to professional kitchen skills
This program covers all major culinary departments: cold kitchen, hot kitchen, butchery, and international cuisine. It is designed to give structured exposure to professional cooking techniques while maintaining flexibility for working individuals.
🧑🍳 Hands-On Training
🌍 Professional Kitchen Environment
🎯 Beginner Friendly
📈 Career Transition Focus
🧠 Structured Learning
You gain practical experience, build confidence in the kitchen, and develop a strong base for further culinary advancement.
Pro Kitchen
Hands-On Training
Global Recognition
French Techniques
Beginner Friendly
Skill Development
Leadership
660,000
PKR / Installment option available
- Channels: 100+
- HD Streaming: Yes
- On-Demand Library: Limited
- Interactive Features: No