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.
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.
Hospitality Communicative English
Introductory Tourism and Hospitality
Principles of Cooking
Bakery and Patisserie
Nepali and Indian Cuisine
Hygiene and Nutrition
24 week Internship
SEE/SLC pass having at least (D+ Grade in English, Mathematics and Science) or equivalent or Technical SLC (TSLC) in related subject.
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|
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.
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