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
IMG_8814

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

Take the next step towards your career.

Our admission counsellors will contact you soon.

    Scroll to Top

    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