Introduction

Affiliated – CTEVT\NVQ\ NSTB Level II 

Duration – 10 & On-the-Job Training

 

A professional cook oversees cooking on a large scale, such as in a Hotel, Motel, restaurant, cafeteria or diner. They prepare meals and ensure health regulations are followed. While there are no formal education requirements for this career.

Students who have successfully completed the course will be awarded the Commis-II, Level Two Certificate from NSTB. The graduates will be eligible for the position equivalent to Non-gazetted 2nd class (technical) on cooking staff prescribed by the Public Service Commission of Nepal.

 

Course Objectives 

• To introduce students to the basic skills of the culinary sector, grooming them to become competent food production professionals.
• To inculcate in students entrepreneurial skills to enable them to become independent service providers in the sector.
• To acquaint students with the latest trends and practices in the hotel and hospitality industry.

Eligibilities for Admission

• Passed SEE/SLC or equivalent tests with a minimum D+ grade (1.6 GPA).
• Must have Functional English Proficiency 
• Over the age of 16

Course Outline

Cooking/Baking

Communicative Skills

Entrepreneurship Development

Occupational Health and Safety

Gender equality and Social Inclusion

Basic Computer Skills

Project Work

*On-the-Job Training