This certificate is awarded by CTEVT, which is the leading vocational awarding body in the Nepal
It provides a broad
introduction to the theory and practical sides of food preparation, giving the
necessary knowledge and practical experience to operate as a front line worker
in a kitchen environment of a typical service outlet.
There are nineteen (19) subjects in this program:
Food safety at work
Food preparation methods
Cost control operations
Storage and care of materials
Nutrition at work
Cooking methods: boiling
Cooking methods: poaching
Cooking methods: stewing
Cooking methods: steaming
Cooking methods: braising
Cooking methods: deep frying
Cooking methods: shallow frying
Cooking methods: baking
Cooking methods: roasting
Cooking methods: grilling
Cooking methods: microwave cooking
Cold food preparations Basic pastry techniques
FURTHER EDUCATION AND OPPORTUNITIES
This certificate is internationally recognised by employers alike as evidence that students have reached a specified standard in terms of work-related competence and associated knowledge and understanding. Graduates may continue to progress further academically to diploma programs. The certificate may be accepted as fulfillment of the entry requirements of some recognized diplomas.
TEACHING METHODOLOGY & ASSESSMENT
This program is conducted through theory and practical sessions by our approved trainers, who are well-qualified and possess vast industry experience. For certificate and diploma programs, they consist of multiple choice question papers and practical's. For advanced diploma, assessment is carried out through written papers and set practical assessments.
The program duration is 6 months. There will be intakes in every sunday. Full-time students will be required to undergo intensive daily classes (at least 6 times a week, 2 hours each).
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