Diploma in Culinary Arts
Program Overview
Diploma in Culinary Arts program offered by Academy of Culinary Arts & Hospitality Management, the subsidiary of CLE, aims to prepare professional chefs for the global hotel industry.
Affiliation | Culinary Solutions Australia International |
Period of Study | 800 hours |
Program Outline | 29 Modules spread across 8 Sections |
Class Schedule | Open and Flexible (cohort-wise) |
Eligibility | Plus Two (with English as a compulsory course) |
Offered By | Academy of Culinary Arts & Hospitality Management, Lagankhel, Lalitpur |
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
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
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.
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
The program includes 29 course modules spread across 8 sections. Detailed course outline appears below.
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
Eligibility
Admission
Scholarship
Documents
Affiliation
Eligibility
What are the requirements for application into the Diploma in Culinary Arts program?
Minimum Plus Two degree or equivalent in any discipline, with English as a compulsory course, from a college/university recognized by Nepal government.
Admission
What is the admission process?
Fill up an online Application Form and participate in Entrance Test and Personal Interview.
Scholarship
Is there a provision for scholarship?
Scholarship will be provided based on past academics and performance in the admission process. To request for scholarship, candidates must submit an application detailing the reasons why they think they deserve the scholarship.
Documents
What all documents do I need to submit at the time of admission?
Certified copies of the following documents have to be submitted at the time of admission.
- Academic Transcripts and Certificates (SEE and above)
- Citizenship (for Nepali nationals)
- Passport (for foreign nationals)
- Two recent passport size color photographs
Affiliation
Which institution is the program affiliated to? What is the legal status of that institution?
Our Diploma in Culinary Arts program is affiliated to Culinary Solutions Australia International (CSAI), a leading provider of fully accredited RPL (Recognition of Prior Learning) and skill assessment services to the hospitality industry in Australia and across the Asia-Pacific region.
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