Certificate Program In Culinary Arts(General Cook)

• Course Duration:

• 390hours 

  (3 months Internship in Nepal or 6 months Internship Abroad). 

  Duration: 3 months in RTRK Hotel School

• Course Intake:
• January/April/July/October

Course Description

This course prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities and by developing food preparation and service and interpersonal skills. Laboratory facilities and experiences, which simulate commercial food production and service operations, offer school-based learning opportunities. Students will identify and demonstrate the basic principles of safety and sanitation procedures used in the food production and service industry. Students will be able to identify, safely use, maintain, and store food service production equipment.

Course Outline

• Importance of Hygiene and Nutrition
• Menu Planning and Cost Control
• Knowledge in Kitchen Commodities
• Basic Kitchen Management
• Different Style of Cuisine
• Sound Practical Knowledge in Cookery
• Be able to implement their knowledge in established organization

Career Opportunity

• Restaurant Entrepreneur
• Entry Level Chef
• General Cook
• Kitchen Supervisor
• Kitchen Captain
• - Commies - I, II, III & many more

Entry Requirement

• Students should have basic knowledge of English Language, both oral and written
• Students should have good health and mentally motivated to the industry
• Applicants who possess other qualifications will be considered on case-by-case basis