Admission Info

Documents required for admission

You need to submit three sets of the following documents

1. Copy of SEE/NEB mark sheet
2. Copy of SEE/NEB passed certificate
3. Copy of Citizenship or Passport
4. Six copies of Passport size photographs with blue backgrounds.
5. Four copies of Auto size photographs with blue backgrounds.

 Admission intake information

The admission for DGCA, DHM and ADHM opens two times in a year.

1^st Intake: June/July

2^nd Intake: Nov/December

FOR ADHM

Salient features

Internship Arrangement

Advance Diploma in Hospitality Management (ADHM) programs include six months internship. Internship arrangement will be made in countries like Malaysia, China, India, Thailand, UAE, etc. apart from home country, Nepal.

Eligibility

The candidates applying for admission in Diploma and Advance Diploma in Hospitality Management must have fulfilled followings:

1. Successfully passed SLC
2. Must have studied and passed English of at least 1.6 GPA.
3. Age above 16.
4. SEE CGPA 1.6 or above.

Or

Other equivalent examinations.

Job prospectus

• The basic framework of this module is designed to the students enter the hospitality industry in base line and further elevate to the top level managers.
• To find a pathway for career progression and promotion for students who are already involved in hospitality industry.
• Student will be able to work in the hospitality industry with specialized knowledge on core departments of a hotel i.e., food production and patisseries, food and beverage service, housekeeping and front office.
• ADHM graduates are taken as highly skilled work force by the Hospitality industry in Nepal & Abroad. A hard working and smart candidate will never have to be out of job. Further, the students will also have the conceptual idea of becoming entrepreneur. This means, with some experience in the industry, the students will be able to start some ventures on their own.

FOR DHM

Salient features

Internship Arrangement

Diploma in Hospitality Management (DHM) programs include six months internship. Internship arrangement will be made in countries like Malaysia, China, India, Thailand, UAE, etc. apart from home country, Nepal.

Eligibility

The candidates applying for admission in Diploma and Advance Diploma in Hospitality Management must have fulfilled followings:

1. Successfully passed SLC
2. Must have studied and passed English of at least 1.6 GPA.
3. Age above 16.
4. SEE CGPA 1.6 or above.

Or

Other equivalent examinations.

Job prospectus

• The basic framework of this module is designed to the students enter the hospitality industry in base line and further elevate to the top level managers.
• To find a pathway for career progression and promotion for students who are already involved in hospitality industry.
• Student will be able to work in the hospitality industry with specialized knowledge on core departments of a hotel i.e., food production and patisseries, food and beverage service, housekeeping and front office.
• DHM graduates are taken as highly skilled work force by the Hospitality industry in Nepal & Abroad. A hard working and smart candidate will never have to be out of job. Further, the students will also have the conceptual idea of becoming entrepreneur. This means, with some experience in the industry, the students will be able to start some ventures on their own.

FOR DGCA

Eligibility for Admission

The candidates applying for admission in Scottish Diploma in Global Culinary Arts (Scottish DGCA) must have successfully passed SEE (Class 10) examination. Following are the basic criteria:

1. Successfully passed SLC
2. Must have studied and passed English of at least 1.6 GPA.
3. Age above 16.
4. SEE CGPA 1.6 or above.

Admission information

The admission for DGCA opens two times in a year.

• 1st Intake : June / July
• 2nd Intake: Nov / Dec

Job prospectus

The students will be eligible to enter the hospitality industry in base line and further elevate to the top level managers. Upon successful completion of the course students will be able

• to work independently in the hospitality industry with specialized knowledge on core department of a hotel / Restaurant Kitchen
• to open of restaurant, fast food centers, specialty food service counters, etc
• to continue further study in advance diploma in hospitality management in Gateway College.

Curricular structure

Diploma in Global Culinary Arts Program is divided into five main components; the business course, care course, optional course, industrial visit, report writing and internship.

1. Business Courses: Business Courses are designed to provide students with background knowledge on the basic of the hospitality industry. This composition consists of two major components: English for Culinary Arts and Material Management.
2. Core Courses: Core courses are designed on the functional areas of hospitality operation. It includes, Kitchen Administration and Food Production, Fundamentals of Food and Beverage Services, Food Science and Hygiene, Principles of Vegetable and Ice Carving and Fundamentals of Kitchen Stewarding.
3. Optional Courses: the students have a choice of honing their creative skills by learning the expertise of ice and vegetable carving or familiarizing themselves on the running of kitchen stewarding department. The courses are designed to provide additional knowledge and skills within the kitchen brigade.
4. Industry Visit and Project Work: Project work is designed for the students to five an observationary frame work of the study. Students are required to visit hospitality industry to observe the operational aspects of running of a full-fledged main kitchen, patisserie, grade manger, and satellite and banquet kitchen and submit a report as per the format prescribed by LCCI Global Qualifications and SQA. It could be of duration from 2-3 days to one week. Observation project work could be in any Hotel, Restaurant or a Resort. It should be in a complete operational set up.
5. Internship and Report writing: Internship is of 6 months in any Star Hotel or Resort property in Nepal or abroad as per the availability. This is very important part of the course as this will bridge the gap between the theoretical input and the real working environment.

Emphasis is laid on a hands on approach to successfully damage the various types of Kitchen.

 

Culinary Arts Practical Detail:

Total 1600 Hrs Practical exposure in the center and Industry with probability of converting it into a Job.

Course Duration: The total course duration is 6 months in center and 6 months internship. 

Value Added Course: Every student is required to attain 15 hours “Skills for Employment”, training program which is additionally developed to inculcate the interpersonal skills to increase the employability capabilities in an individual.