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.

A professional cook oversees cooking on a large scale, such as in a Hotel, Motel, restaurant, cafeteria or diner. They prepare meals and ensure health regulations are followed. While there are no formal education requirements for this career.

Students who have successfully completed the course will be awarded the Commis-II, Level Two Certificate from NSTB. The graduates will be eligible for the position equivalent to Non-gazetted 2nd class (technical) on cooking staff prescribed by the Public Service Commission of Nepal.

  • To introduce students to the basic skills of the culinary sector, grooming them to become competent food production professionals.

  • To inculcate in students entrepreneurial skills to enable them to become independent service providers in the sector.

  • To acquaint students with the latest trends and practices in the hotel and hospitality industry.

Course Structure

  • Cooking/Baking

  • Communicative Skills

  • Entrepreneurship Development

  • Occupational Health and Safety

  • Gender equality and Social Inclusion

  • Basic Computer Skills

  • Project Work

  • On the Job Training

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

Food Production Dress

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