The Pre-Diploma in Culinary Arts at Pokhara School of Tourism and Hospitality Management, Fulbari, Pokhara, Kaski, is an 18-month technical education program affiliated with the Council for Technical Education and Vocational Training (CTEVT).
This course provides foundational training in culinary techniques, kitchen operations, food hygiene, and meal preparation. It is intended for students who aspire to start careers in the food and hospitality sector.
The course follows the standardized curriculum prescribed by CTEVT. It focuses on developing core kitchen competencies through both theoretical instruction and practical exposure.
Key areas of study include:
Basic cooking methods and techniques
Preparation of Nepali and continental dishes
Hygiene, sanitation, and safety practices
Introduction to bakery and confectionery
Food costing and menu planning
Nutrition and food science
Culinary mathematics
Communication and customer interaction
Workplace ethics and discipline
Assessment methods involve regular internal evaluations, practical tests, project work, and final examinations conducted by CTEVT.
The primary objectives of this course are to:
Develop job-ready skills for entry-level kitchen roles
Build awareness of food safety and preparation standards
Introduce principles of nutrition, cost control, and menu development
Encourage a professional attitude and discipline in kitchen settings
Support students’ transition into employment or advanced culinary training
Graduates of this program can pursue employment in restaurants, hotels, catering companies, bakeries, and fast-food outlets. The course also supports learners interested in entrepreneurship within the food service sector. It provides a practical foundation for students who wish to progress into diploma or advanced-level hospitality courses.
Upon completion, students will be able to:
Cook and present a range of basic dishes
Maintain hygiene standards in food preparation
Handle kitchen tools and equipment safely
Apply nutrition knowledge in meal planning
Participate effectively in a team-oriented kitchen environment
Skill-based training is the core of this course. Students gain experience in:
Knife skills and ingredient handling
Cooking techniques for various cuisines
Bakery and pastry preparation
Kitchen organization and workstation setup
Time and task management under real service conditions
These skills are practiced through repeated kitchen sessions and guided demonstrations.
The teaching model combines classroom learning with intensive practical sessions. Methods include:
Instructor-led theory classes
Live demonstrations in training kitchens
Hands-on practice and recipe development
Group-based learning and peer feedback
Visits to local restaurants and hospitality venues
The approach encourages active learning and builds real-world readiness.
To enroll in the program, applicants must:
Have passed the Secondary Education Examination (SEE)
Qualify through the entrance exam conducted by CTEVT
The annual intake is 40 students, including 4 scholarship seats. Tuition fees and other charges are set as per official CTEVT decisions.
This program opens doors to various entry-level roles in the food industry, such as:
Kitchen assistant
Commis chef
Pastry or bakery helper
Catering crew member
Line cook trainee
With further training and experience, graduates can explore supervisory roles or small business opportunities in food services.
Of the 40 available seats, 4 are allocated for scholarships. These scholarships are provided under CTEVT's inclusive education policy, which supports students from underprivileged and marginalized communities.
This course suits students who wish to begin practical culinary training after SEE. It is ideal for those interested in hands-on learning and direct entry into the hospitality workforce. The school’s focus on kitchen readiness and student discipline helps learners adapt to real work environments.
The Pre-Diploma in Culinary Arts at Pokhara School of Tourism and Hospitality Management offers a career-starting pathway for SEE graduates seeking technical education in cooking and food service. With an accessible curriculum, practical training modules, and guidance under the national standard, this program builds strong foundations for employment or further study in Nepal’s growing hospitality sector.
