TSLC in Culinary Arts

Culinary Art is the art of cooking and presentation of food. It also includes the area of study like Hygiene & Nutrition, food safety, manufacture of food items and many others. The Culinary Arts is the course that follows industry trends and market needs applying modern concepts about food and food production. The TSLC in Culinary Arts program aims to prepare students for careers in the food service industry in restaurants and hotels that will lead to Commis I/Supervisory positions in the near future. The program offers a combination of classroom theory, practical application and industrial training.

Technical School Leaving Certificate in Culinary Arts (TSLC) is 18 months course ( 12 + 6 Months OJT) basis. This course intends to provide skills and knowledge of continental and oriental cooking, collecting the appropriate food commodities, storage and preparation. It also provides the knowledge of food hygiene and safety issues while food handling. Similarly, it imparts knowledge and skills tourism and hospitality, communicative English, soft skills, life skills and computer skills.

Students who have successfully completed the course will be awarded the degree of Technical School Leaving Certificate in Culinary Arts. 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 in the hotel and catering management sector, grooming them to become competent hospitality management 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

  • Hospitality Communicative English

  • Introductory Tourism and Hospitality

  • Principles of Cooking

  • Bakery and Patisserie

  • Continental Cookery

  • Nepali and Indian Cuisine

  • Hygiene and Nutrition

  • Oriental Cookery

  • Computer Application

  • Entrepreneurship Development

  • 24 week Internship

  1. SEE/SLC pass having at least (D+ Grade in English, Mathematics and Science) or equivalent or Technical SLC (TSLC) in related subject.

  2. On the basis of merit list in the entrance examination administered by CTEVT (allotment of quotas will be as per the CTEVT rule)

The group size will be maximum 20 (twenty) in a batch.

Sn. 18 Month Subsidized Fee Full Fee Sponsored Fee
1. First installment 15400 23000 33000
2. Second installment 9600 17000 27000
Grand Total 25000 40000 60000

Medium of instruction shall be in English and Nepali.

The graduate will be eligible for the position equivalent to Non-gazetted 2nd class/level 4 (technical) as kitchen assistant, III commi, and junior cook or as prescribed by the Public Service Commission.

Dress Code

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