Hotel Professional / Cooks


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# Cooks

  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:

 Safety At Work
 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

Course requirement

To qualify for this program, applicants are required to possess any one of the following:   16 - 25 years old Year 10 education or equivalent Applications should be submitted at least 1 weeks before the commencement date.

What am I going to get from this course?

After completion of this course you will be able to work as a professional cook. 

What is the target audience?

Peoples who are in
 16 - 25 years old Year 
Class 10 education or equivalent 


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