Course Overview
Duration, attendance, and value-added employability training
Duration
The total course duration is 12 months: 6 months for theory & practicals, and 6 months for industrial exposure (internship).
Value-added training
Every student completes 15 hours of Skills for Employment training to strengthen interpersonal skills and employability.
Attendance
Minimum 80% attendance is required in each course to qualify for assessment and certification.
Learning outcomes (highlights)
- Safe food handling, hygiene, and sanitation practices.
- Professional use of kitchen equipment and tools.
- Culinary math, ingredient scaling, and standard measures.
- Preparation of meats, fish, vegetables, sauces, salads, and desserts.
- Recipe yield conversions and global cuisine menu preparation.
- Workstation discipline, cleaning, and production-area management.
Course Composition (Credits & Marks)
Business, technical core, optional specialization, and internship
| S. No | Course | Credit Hours | Marks |
|---|---|---|---|
| A. Business Courses (Non-Technical) | |||
| 1 | English for Culinary Arts | 2 | 50 |
| 2 | Material Management for Hotel Kitchens | 2 | 50 |
| B. Core Courses (Technical) | |||
| 3 | Food Science and Hygiene | 2 | 50 |
| 4 | Fundamentals of Food and Beverage Service | 3 | 100 |
| 5 | Kitchen Administration and Food Production | 6 | 200 |
| C. Optional Course (Any One) – Technical | |||
| 6 | Principles of Vegetable and Ice Carving | 3 | 100 |
| 7 | Fundamentals of Kitchen Stewarding | 3 | 100 |
| D. Industry Visit and Project Work | |||
| 8 | Industry Visit and Project Work | 3 | 100 |
| E. Internship and Report Writing | |||
| 9 | Internship in a Star Hotel/Resort (Nepal or abroad) | 15 | 400 |
| Total | 36 | 1150 | |