Culinary Arts

Course Duration : Six months to 1 year maximum

Master culinary arts in the most practical and advanced method. The skill is taught by one of the best faculty. 

  • Admission Criteria and Enrollment

Minimum plus +2 in pass division or GPA equivalent to pass division.

Enrollment is subject to approval as based on entrance written test cum interview passed successfully.

UNIT OF COMPETENCY

Hours

P = Practical T = Theory J = Job

Code

Title

 

CSACA002

Work in a team

15

15T

CSACA003

Hospitality in a socially diverse environment

12

12T

CSACA004

Occupational, health and safety in the workplace

15

15T

CSACA006

Hygiene in the workplace

15

15T

CSACA007

Mise en place and preparation of food

21

3T 18P

CSACA008

Presentation of food

9

3T 6P

CSACA009

Storage and receivel of kitchen supplies

9

9T

CSACA010

Kitchen cleaning and maintenance

9

6T 3P

CSACA011

Principles of cookery methods

45

9T 36P

CSACA013

Preparation of entrees and salads

24

6T 18P

CSACA014

Preparation and cooking of stocks, soups and sauces

36

6T 30P

CSACA015

Preparation of vegetables, fruits, eggs and farinaceous dishes

45

6T 30P

CSACA016

Preparation and cooking poultry

24

6T 18P

CSACA017

Preparation and cooking seafood

24

6T 18P

CSACA018

Preparation and cooking meat

48

9T 39P

CSACA019

Preparation of desserts

39

9T 30P

CSACA020

Prepare pastries, cakes and yeast goods

39

9T 30P

CSACA021

Planning and preparation of buffets

18

12T 6P

CSACA022

Food safety in the workplace

19

19T

CSACA023

Nutrition and dietary in the workplace

39

39T

CSACA024

Menu planning, development and implementation

27

27T

CSADIP022

Environmental Sustainability

18

18T

Payment scheme:

Admission fees are to be paid at the time of admission

Contact

  • Tel.: +977-01-4488410
  • Mail:info@gipt.edu.np
  • Baneshwor, Kathmandu

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