Professional Cook
The Professional Cook Course covers a wide area of various cuisine skills. The Professional Cook includes the fundamentals of the art of Cooking skills to students with a special stress on the practical skills.
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To introduce students to the basic skills of the culinary sector, grooming them to become competent food production professionals.
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To inculcate in students entrepreneurial skills to enable them to become independent service providers in the sector.
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To acquaint students with the latest trends and practices in the hotel and hospitality industry.
Course Structure
As per CTEVT Rules and Regulations.
The group size will be maximum 20 (twenty) in a batch.
As per CTEVT Rules and Regulations.
Medium of instruction shall be in Nepali.
The hospitality sector is witnessing a boom with ever increasing number of star hotels and resorts as well as the phenomenal growth in travel sector in the country. Graduates of this course, possessing basic hospitality management skills are quickly absorbed in food and beverage industries .
Dress Code
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