This course is a basic certification course designed by the Council of Technical Education and Vocational Training (CTEVT). This course can be completed in six months (780 Hours). In this course, students shall practice a basic level of cooking in which students can enhance their cooking skills in Continental, Indian, and Chinese cuisine. At the end of this course, students shall face a skill test conducted by National Skill Testing Board which has great value all over Nepal.
Theory
- Introduction to hotels and types of hotels
- Introduction to kitchen and their types
- Basic cuttings and kitchen tools and equipment
- Introduction of cooking and methods of cooking
- Hygiene and types of hygiene
- Food Foundation
- Menu Planning and their types
Practical:
- Indian Cuisine
- Indian breakfast
- Indian soup and salad
- Indian main course
- Variations of curry
- Variety of tandoori dishes
- Indian sweet dish
- Chinese Cuisine
- Chinese soup and salad
- Chinese mother sauce and their varieties
- Chinese and domestic fast food dishes
- Continental Cuisine
- Continental breakfast
- Continental soup and salads
- Continental mother sauce and variations
- Variety of Pasta, Pizza and others
- Bakery
- Varieties of breads
- Varieties of cookies
- Breakfast items
- Cakes
- Pastries