1 year(s)6 month(s)
Technical School Leaving Certificate in Culinary Arts 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.
The aim of this programme 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 this program, the students will be able:
TSLC 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.
This course will be completed within 12 months / 52 weeks / 1560 hours. In addition, 3- months/ 480 hours on-the-job assignment should also be completed for issuing successful completion of the course.
Grading System: The grading system will be as follows:
80% or above
75% or above
65% or above
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.
Individuals who meet the following criteria will be allowed to enter into this program: