TSLC in Culinary Arts (Cookery)

This curriculum is designed to produce entry level Human Resources in the field of food production of hotel and catering industries equipped with knowledge, skills, and attitude necessary for this level of technicians so as to meet the demand of such technicians in the country as well as aboard.

Fact Sheet

Type: Post TSLC
Duration: 1 Year(s) + 3 Months
Fee range: Rs 40,000

Requirement

Comments

SEE

Secondary Education Examination

The target group for this training will be all the interested individuals of the country with academic qualification of minimum SEE pass.

Jobs strongly related

Cook

learn more

A professional who prepares food for consumption. A person who prepares and cooks food, especially as a job or in a specified way. They prepare food restaurant and hotel or other places with a limited menu. The head cook is the kitchen boss. He or she not only has to be able to cook food and lead a team of kitchen workers but also has to figure out how much food will be needed for the week and order food and supplies.

Demand
Chef

learn more

This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design. A chef should be able to instruct and help the cooks for food preparation.

Demand

Institutions providing TSLC in Culinary Art

Filter by District

Pokhara Engineering College

Pokhara School of Tourism and Hospitality Management

Gyan Sagar Educational Academy

National Employment Training Center

Nepal College of Travel & Tourism, Management

Showing 1-5 of 5 items.