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Diploma in Culinary Arts

Program Overview

Turn Your Culinary Passion into Profession.

Academy of Culinary Arts and Hospitality Management (ACA) offers a Diploma in Culinary Arts (Hospitality Management) in partnership with CTH, UK. 

 About Us

About Academy of Culinary Arts and Hospitality Management

With a proven track record of more than a decade, Academy of Culinary Arts and Hospitality Management takes pride in being one of the leading providers of hospitality and culinary education in Nepal. The institution set forth on its journey in 2010 with a Diploma course in Culinary Arts, and took the initiative to another level in 2014 by offering a Bachelor of Science (Hons) in Hospitality Management program in affiliation with Lincoln University College, Malaysia. Along with these flagship programs, the institution over the years has also been catering to the specific needs of professionals and hobbyists alike through modular courses in the sphere of culinary skills and hotel management.

Center for Leadership and Entrepreneurship (CLE)

Founded in 2021, Center for Leadership and Entrepreneurship (CLE), the sister concern entity of ACA, is intent on nurturing leadership and entrepreneurship among students through befitting graduate and undergraduate degree courses and a wide variety of short-term modular training programs. With pertinent and meaningful degree courses and training programs aided by contemporary pedagogical strategies, state of the art physical and technological infrastructure and student-centric policies and practices, CLE is well positioned for attaining greater heights in the day to come.

Awarding Partner Institution

Confederation of Tourism & Hospitality (CTH), UK

The Confederation of Tourism and Hospitality (CTH) is the UK’s leading specialist professional awarding body for qualifications in the growing hospitality and tourism sector.

              

for more info, visit: www.cthawards.com

Affiliation                 : Culinary Solutions Australia International
Period of Study         : 800 hours
Program Outline        : 28 Modules
Class Schedule          : Open and Flexible (cohort-wise)
Eligibility                  : Plus Two (with English as a compulsory course) 
                                a compulsory subject)
Offered By               : Academy of Culinary Arts & Hospitality Management,                                 Lagankhel, Lalitpur

Affiliation

Confederation of Tourism & Hospitality (CTH), UK

Period of Study

6 months

Program Outline

3 months practical + 3 months Internship

Class Schedule

Open and Flexible (cohort-wise)

Eligibility

+2 (with English as compulsory course)

Offered By

Academy of Culinary Arts & Hospitality Management, Lagankhel, Lalitpur

Admission Procedure

Candidates holding a minimum Plus Two degree in any discipline, with English as a compulsory course, from a school/college/university recognized by Nepal government are eligible to apply for enrollment into the program.

Intakes
We offer the following two intakes:
August, November, February, May Intake

For enrollment, candidates must fill up an Online Application Form and participate in the Selection Process comprising of two assessment components – Entrance Test and Interview.

At the time of admission, candidates will be required to fill up and submit a detailed Registration Form attaching the certified copies of the following documents.
  • Academic Transcripts and Certificates (SEE and above)
  • Citizenship (for Nepali nationals)
  • Passport (for foreign nationals)
  • Two recent passport size color photographs

Curricular Structure

CTH Level 2 Diploma in Culinary Skills (298 Hrs.)

 

  • Introduction to the catering and hospitality industry
  • Kitchen hygiene and food safety
  • Mise en place and preparation of food
  • Principles of cookery methods
  • Introduction to menu planning, costing and teamwork
  • Prepare and cook meat, poultry and offal
  • Prepare and cook vegetables, pulses and vegetable proteins
  • Prepare and cook stocks, soups and sauces
  • Prepare and cook pasta, rice and eggs
  • Prepare and cook pastry and dough products
  • Prepare and cook cold and hot desserts
  • Prepare and cook biscuits, cakes and sponges
  • Prepare and cook fish and shellfish

 

Code

Course Modules

CSADIP028

Manage a Diverse Workforce

CSADIP026

Developing and Implementing Business Plans

CSACA026

Provide Customer Service

CSADIP029

Manage Customer Service

CSACA027

Deal With Conflict Situation

CSADIP036

Managing Finances Within a Budget

CSADIP035

Budget Preparation

CSACA006

Hygiene in the Workplace

CSADIP032

Understanding Business Law

CSADIP031

Rostering Staff

CSADIP027

Leading and Managing Staff

CSADIP030

Monitor Day to Day Operations

CSADIP033

Building and Maintaining Business Relationships

CSAOHS026

Implementing Occupational Health and Safety Plan

CSAOHS027

Developing and Maintaining Occupational Health and Safety Plan

CSAFOH003

Provide and Deliver Hospitality Service

CSACA029

Prepare, Cook and Serve Food For Menus

CSACA0041

Occupational Health and Safety in the Workplace

CSACA028

Training and Team Development

CSAFOH02l

Responsible Service Of Alcohol

CSACA024

Menu Planning, Development and Implementation

CSACA009

Storage and Receival Of Kitchen Supplies

Code

Course Modules

CSADIP025

Stock Ordering and Control

CSAFOH001

Bar Operations

CSAFOH002

Clean the Bar Area

CSAFOH008

Cocktail Service

CSACOFOH-001

Espresso Coffee Preparation and Service

CSAFOH006

Develop and Maintain Menu Knowledge

CSAFOH022

Food and Beverage Service

CSAFOH012

Processing Financial Transaction

CSAFOH023

Serving Non-Alcoholic Beverages at the Table

CSAFOH004

Serving Alcoholic Beverages at the Table

CSACA011

Principles of Cookery Methods

CSACA007

Mise En Place and Preparation of Food

CSACA008

Presentation of Food

CSACA010

Kitchen Cleaning and Maintenance

CSACA019

Preparation and Cooking of Desserts

CSACA013

Preparation of Entrees and Salad

CSACA014

Preparation and Cooking of Stocks, Soups and Sauces

CSACA015

Preparation of Vegetables, Fruits, Eggs and Farinaceous Dishes

CSACA017

Preparation and Cooking of Seafood

CSACA018

Preparation and Cooking of Meat

CSACA016

Preparation and Cooking of Poultry

Section 1

Course Code

Course Module

CSACA005

Update Hospitality Industry Trends

CSACA006

Hygiene In the Workplace

CSACA007

Mise en place and preparation of food

CSAD016

Food safety in the workplace

Section 2

Course Code

Course Module

CSACA011

Principles of cookery methods

CSACA013

Preparation of entrée’s and salads

CSACA014

Preparation and cooking of stocks, soups and sauces

Section 3

Course Code

Course Module

CSACA004

Occupational health and safety in the workplace

CSACA008

Presentation of food

CSACA015

Preparation of vegetables, fruits, eggs and farinaceous dishes

Section 4

Course Code

Course Module

CSACA016

Preparation and cooking of poultry

CSACA017

Preparation and cooking of seafood

CSACA018

Preparation and cooking of meat

CSACA024

Menu planning, development & implementation

Section 5

Course Code

Course Module

CSACA020

Prepare pastries, cakes and yeast goods

CSACA019

Preparation and cooking of desserts

CSACA003

Deal with conflict situations

Section 6

Course Code

Course Module

CSACA026

Provide customer service

CSADIP027

Leading and managing staff

CSADIP029

Managing customer service

CSAOHS026

Implementing an Occupational Health and Safety plan

Section 7

Course Code

Course Module

CSADIP026

Developing and implementing operational plans

CSADIP028

Managing a diverse workforce

CSADIP030

Monitor day to day work operations

CSADIP031

Rostering Staff

Section 8

Course Code

Course Module

CSADIP032

Understanding business law

CSADIP033

Building and maintaining business relationships

CSADIP035

Budget preparation

CSADIP036

Managing and maintaining budgets

Frequently Asked Questions

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Short Term Course - Pastry

The course intends to impart participants with the conceptual understanding and practical skills required for preparing tarts and pastries of various assortments. It is suitable for individuals who cherish a passion for pastry-making as a hobby and also for those who wish to take it up as an occupation.

Short Term Course - Baking

The course encompasses the fundamental facets of baking and management of bakery businesses. It endeavors to enable participants with the skill-set needed for the preparation of a wide range of bakery products such as breads, cakes, cookies, muffins and much more. The course is equally beneficial for both hobbyists and aspiring professionals.    

Short Term Course - Cooking

The course provides conceptual understanding of and hands-on exposure to all fundamental cooking methods and practices and seeks to benefit aspirant chefs and culinary entrepreneurs as well as individuals willing to pursue cooking as a hobby. The participants are trained to prepare a wide range of international cuisines in keeping with applicable Food Safety and Occupational Health and Safety standards.

Short Term Course - Bartending

The course aims to impart in-depth knowledge of various classic and contemporary beverages around the world and equip participants with the skill-set called for in proficient bartenders and mixologists. The participants will go through World Flair Association (WFA) Yellow Level Grading test and will receive a WFA Certificate upon successful completion of the test.

Short Term Course - Barista

Offered in affiliation with Himalayan Java Barista Coffee School, the course aims at developing accomplished baristas and includes interactive lecture classes followed by hands-on practical sessions with finest ingredients and state-of-the-art equipment.

Bartending

Our bartending course offers a wide range of knowledge about various classic and contemporary beverages around the world along with the necessary expertise required to achieve a career path as a professional bartender or any field of mixology.

Bartending

Certification Awarded

Program Format: Full time and in-person practical based along with theory + internship. Can customize as per the requirements of the students.
Intakes: Every 1 Month

Barista

CLE has now collaborated with Himalayan Java Barista Coffee School, one of Nepal’s first and finest Speciality Coffee houses. The training sessions include lectures and demonstrations followed by hands-on practice with the finest ingredients and world-class equipment.

Barista

Certification Awarded

Program Format:  Full time and in-person practical based along with theory + internship
Intakes

Baking & Pastry

The baking program is for people seeking to be a Boulanger in hotels, restaurants, resorts & bakeries locally or internationally or those who have that zeal for baking. These include preparation of various Bread, Breakfast Pastries, Tarts & Quiches, etc.

Baking
Pastry

Varieties of chocolates & petit fours, cupcakes, dry cakes, plated desserts, cookies cakes, choux pastry, puff pastry, etc are taught to the disciples taking this course due to their personal interest or seeking to become a patissier in any commercial establishments.

Certification Awarded

Program Format: Full time and in-person practical based along with theory + internship
Intakes

Cooking

Our cooking program provides culinary courses which involve hands-on experience on all fundamental cooking methods and practices. The pupils are taught to prepare a wide range of international dishes along with food safety, OHS(Occupational health and safety) practices.

Cooking

Certification Awarded

Program Format:  Full time and in-person practical based along with theory + internship
Intakes