Pre-Diploma in Culinary Arts curriculum is designed to produce entry level Human Resources in the field of food production of hotel and catering industries equipped with knowledge, skills and attitude necessary for this level of technicians so as to meet the demand of such technicians in the country as well as aboard.
This course is based on the job required to be performed by a kitchen assistant at different level of hotel and catering industries in Nepal as well as aboard. This course intends to provide knowledge and skills of basic culinary arts. It especially focuses on the collecting of appropriate food commodities, storage, and preparation, cooking in the style of continental and oriental. It also deals with the food hygiene and safety issues while handling food. Similarly, it imparts knowledge and skills on French terminologies in relation to cooking and computer application.
Aim:
The aim of this program is to produce basic level workforce quipped with basic skills,
knowledge and attitude in the art of cookery and will be able to work efficiently in the
food production areas of hotels and catering establishments.
Objectives: After completing Pre-Diploma in Culinary Arts program, the students will be able:
- To understand the hospitality communicative language required for food knowledge
- To know hotel and catering industries
- To understand the food commodities and their uses
- To know the principle of continental cookery
- To prepare continental dishes
- To understand the food hygiene and safety
- To describe the composition of food commodities and their nutrients
- To prepare oriental dishes
Salient Features
Pre-Diploma in Culinary Arts course is based on the job required to be performed by a kitchen assistant at different level of hotel and catering industries in Nepal as well as aboard. This course intends to provide knowledge and skills of basic culinary arts. It especially focuses on the collecting of appropriate food commodities, storage, and preparation, cooking in the style of continental and oriental.
It also deals with the food hygiene and safety issues while handling food. Similarly, it imparts knowledge and skills on French terminologies in relation to cooking and computer application.
Medium of Instruction:
The medium of instruction will be in English and/or Nepali language.
Course Duration:
This course will be completed within 18 months (40 hrs/week X 39 weeks a year = 1560 hrs.) class plus 6 months (40 hrs/week X 24 weeks = 960 hrs.) on the job training (OJT).
Grading System: The grading system will be as follows:
| Grading | Overall marks |
| Distinction | 80% or above |
| First division | 75% or above |
| Second division | 65% or above |
| Third division | Pass aggregate to below 65% |
Certificate Requirements: The council for technical education and vocational training will award certificate in “Technical School Leaving Certificate in Culinary Arts” to those students who successfully complete the requirements as prescribed by the curriculum.
Eligibility
Individuals who meet the following criteria will be allowed to enter into this program:
- Should have passed SEE
- Should pass entrance examination administered by CTEVT
- Final selection will be made on the basis of merit list.
- Candidates should submit the following documents at the time of application
- SEE pass certificate
- Character certificate
- Citizenship certificate (for the name, parents' name, age, date of birth and address verification purpose only)
- Special quota for different category of students will be as per the policy of CTEVT
- Preference will be given to female, Dalit, Janjati, Conflict affected people and Disadvantaged Groups ( DAGs)
Job Prospects
The graduate will be eligible for the position equivalent to Non-gazetted 2nd class/level 4 (technical) as kitchen assistant, III commi, and junior cook or as prescribed by the Public Service Commission.
