TSLC in Culinary Arts - CTEVT


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.

Aim: 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:

  1. To understand the hospitality communicative language required for food knowledge
  2. To know hotel and catering industries
  3. To understand the food commodities and their uses
  4. To know the principle of continental cookery
  5. To prepare continental dishes
  6. To understand the food hygiene and safety
  7. To describe the composition of food commodities and their nutrients
  8. To prepare oriental dishes

Salient features

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.

Course Duration:

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:

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.

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Eligibility

Individuals who meet the following criteria will be allowed to enter into this program:

  • Should have passed SLC
  • 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


    • SLC 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)

Curricular structure