Our Courses
Certificate II in Cookery
The Certificate II in Cookery is designed to equip students with foundational culinary skills and knowledge required to begin a rewarding career in the hospitality industry. Following Australian standards, this course focuses on hands-on training in essential kitchen operations, food preparation, and cooking techniques, ensuring students gain a solid grounding in commercial cookery.
Throughout the course, participants will learn how to prepare and present a variety of dishes, including appetizers, mains, and desserts, while adhering to food safety and hygiene regulations. Students will also become familiar with kitchen equipment, knife skills, and efficient work practices in a fast-paced commercial kitchen environment.
By the end of the course, students will be competent in working under supervision in a variety of kitchen settings, including restaurants, cafés, and hotels. This qualification provides a strong foundation for those seeking entry-level roles or wishing to pursue further studies in cookery.
- Study the course in a combination of structured classroom and hands-on practical training sessions of 4-5 hrs (60% practical and 40% theory), 5-6 days a week, under the supervision and guidance of our professional chef instructors getting real world culinary experience with industry standard kitchen tools and equipments.
- Get industrial exposure through built-in 3 months internship program in reputed hospitality establishments in Kathmandu. This practical placement will help you to get exposed and navigate the competency in professional level.
- Study under a curriculum that blends Nepali and Australian standards, providing you with globally recognized certifications and skills.
- Train not only in culinary arts but also in soft skills, customer service, personality development and career development, preparing you to thrive in diverse roles such as commis chef, kitchen manager, or food business owner.
- Organize, lead, and participate in events and activities through various student-run clubs. Each student will be assigned to a club and will gain exposure to all clubs during their training period for comprehensive, well-rounded development. The clubs include:
- Food Club
- Events Club
- Digital Media Club
- Engage regularly in presentations to improve English proficiency, particularly in speaking and building confidence. These presentations offer practical experience in public speaking, helping students communicate more effectively and confidently in both professional and social settings.
- Participate in large-scale kitchen practice sessions, preparing and serving buffets as part of a real-time industry experience. This hands-on exposure simulates the demands of a professional kitchen, allowing students to refine their skills in a dynamic, fast-paced environment.
- Seek mentorship for both personal and professional growth with dedicated instructors. Each student is assigned a mentor who will monitor their development in hard and soft skills throughout the course, ensuring continuous support and guidance.
The courses consist of core, elective and supplementary units. To achieve the Certificate II in Cookery qualification, you must successfully complete a total of 15 units of competency, which includes 7 core units and 6 elective and 2 supplementary units. Please be aware that the sequence in which units are delivered, as well as the elective units offered, may differ based on course delivery methods and intake periods.
Additionally, as part of this program, the unit – Work Effectively in a commercial kitchen requires students to safely and hygienically prepare, cook, and present menu items across a minimum of 24 complete food service sessions during their 3 months internship, which may include:
- Breakfast
- Lunch
- Dinner
- Special Functions
Core Units
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Work effectively in a commercial kitchen
- Clean kitchen premises and equipment
- Use hygienic practices for food safety
- Receive, store and maintain stock
- Participate in safe work practices
Elective units
- Prepare appetisers and salads
- Prepare stocks, sauces, and soups
- Prepare vegetable, fruit, eggs, and farinaceous dishes
- Prepare dishes using basic methods of Asian cookery
- Produce yeast-based bakery products
- Prepare and present sandwiches
Supplementary units
- Soft skills and Personality Development
- English for Hospitality Professionals
The Certificate II in Cookery is highly applicable in various sectors of the hospitality and food service industry, including restaurants, cafés, catering services, fast food outlets, and hotels.
Graduates are well-equipped to work as kitchen hands, assistant cooks, or in other entry-level roles, where they contribute to food preparation, presentation, and service.
The qualification is recognized across Australia, ensuring that students are trained to meet industry standards, providing them with a solid foundation for starting their culinary careers.
- Efficiently prepare, cook, and present a variety of menu items using fundamental cooking methods, with a focus on safely managing food preparation and kitchen operations.
- Implement hygienic practices for food safety in a commercial kitchen, ensuring compliance with industry standards to maintain health and safety regulations.
- Effectively use food preparation equipment and maintain kitchen premises, ensuring cleanliness and order in the workspace.
- Receive, store, and maintain stock effectively, understanding inventory management and its significance in a culinary environment.
- Collaborate with colleagues in a commercial kitchen setting, developing interpersonal skills and demonstrating professionalism in various food service situations.
- Successfully participate in at least 24 complete food service sessions during the internships, gaining practical experience in preparing and serving meals for breakfast, lunch, dinner, and special functions.
- Enhance personal and professional development through supplementary units focusing on soft skills and personality development, alongside improving English communication skills relevant to the hospitality industry.
Upon completing the Certificate III in Commercial Cookery, graduates can pursue various roles in the local as well as international culinary and hospitality industry, including:
- Kitchen Hand
- Assistant Cook
- Fast Food Cook
- Café Cook
The Certificate II in Cookery is ideal for individuals who:
- Have a passion for cooking and aspire to turn it into a rewarding career in the culinary industry.
- Are looking to gain professional-level culinary skills and hands-on experience in a fast-paced kitchen environment.
- Want to pursue a career as a chef, cook, or kitchen manager in restaurants, hotels, resorts, or other hospitality establishments.
- Are interested in learning both traditional and contemporary cooking techniques while mastering kitchen operations and management.
- Seek internationally recognized certification and training that prepares them for global job opportunities in the culinary field.
- Desire to start their own food business and want to develop the skills needed to succeed as an entrepreneur in the hospitality industry.
- Are committed to continuous learning, personal growth, and working in a dynamic, high-energy environment.
- This course is perfect for both beginners and those with some prior kitchen experience, who are eager to refine their skills and take the next step in their culinary journey.
There will be two different assessments conducted in the presence of external assessors from the industry and a certified assessor from CTEVT, Nepal.
- Students will be awarded the certifcation for Certificate II in Commercial Cookery by Australian Business and Culinary Institute, Melbourne, Australia after succesfully completing the course and demonstrating competency in the final assessment.
- Students will also receive Commis III level certification from CTEVT Nepal upon demonstrating competency in the skill testing conducted by CTEVT, Nepal in presence of assessors from CTEVT at IIG’s training kitchen.
Additional Expense – NPR 15000 for kitchen uniforms and books
- The course fee includes admission fees, all practical expenses, affiliation charges, assessment fees, fees for all extra classes for English language preparation, soft skills and personality development, CTEVT assessment fee and a Chef tool kit with tools needed to train in the kitchen.
- The course fee is inclusive of VAT amount
Booking Process
- Fill in the inquiry form and a representative will be in contact with you for sharing all details related to the course. Proceed towards booking if you wish to proceed further.
- Students need to deposit NPR 25,000 as a booking fee.
- Upon completing the interview process student needs to deposit NPR 75000 as admission fee.
Payment Plans:
1. One-shot payment
- Students can choose one shot payment plan. If the student chooses this payment plan the student may receive attractive offers on admission fees.
2. Pay on Installments
- Students who choose to pay on an installment basis needs to deposit their fees on a monthly basis. All due payments are to be completed within 6 months of their class start date.
Early Booking Offers
The earlier you book, the more chances for grabbing better offers for the course! Contact the student service department at +977-5915510 to inquire regarding the early booking offers for each intake or fill out the inquiry form and our representative will get in touch with you for sharing the details
- December/Jan Intake – 20 seats
- June/July/August Intake – 20 seats
- September/October Intake – 20 seats
Course Time:
- All classes start from 8:30am or 9:00am and continue till 2pm/3pm. The schedules and time duration may differ depending on the units being taught. Students will be provided weekly routines in advance.
9 months, 5-6 days a week with saturdays/sundays being holidays, 4-5 hours a day. The course includes 3 months of hands-on internship experience in reputed hospitality establishments within the Kathmandu Valley. Classes start from 8:30am or 9:00am and many continue till 1-2 pm depending on the unit being taught.
There are no requirements for age or education for enrolling in this course
The curriculum covers a wide range of culinary skills including food preparation, cooking techniques, kitchen management, food safety, and hygiene. Students also receive training in menu planning, cost control, customer service and building interpersonal skills. You may refer to the Unit Details section to get more information.
Internships are conducted at esteemed culinary establishments, including restaurants, hotels, and catering companies, primarily within the Kathmandu Valley. Internship placements will be assured by IIG. Refer to this link to know the properties
Upon successfully completing the Certificate II in Cookery at IIG, you will receive a certification from Australian Business & Culinary Institute, Melbourne and a Commis III certification from CTEVT, Nepal that qualifies you to work in various culinary roles. These certifications are widely acknowledged in the industry, enhancing your employability and career prospects both locally and internationally.
Admissions are open for Dec/Jan Intake, June/July Intake, July/August Intake, September-November Intake. Each intake has 20 seats only! Book your seats early to get special offers. Fill out the inquiry form.
Graduates can pursue various roles such as Kitchen Hand, Assistant Cook, Fast Food Cook, Café Cook. The program also provides pathways to further TVET courses and specialized culinary careers.
We offer placement assistance through our strong network of industry leaders and partnerships with recruitment and consulting firms. We connect graduates of this course with career and training opportunities in Nepal, the Middle East, and select countries in Europe and the Asia Pacific region.
Yes, our placement assistance extends to international opportunities, allowing graduates to gain experience in countries like Australia, the Middle East, and parts of Europe and the Asia Pacific region.
The program cost varies and financial aid options, scholarships, and payment plans may be available. Please fill out the inquiry form (link) for detailed information on tuition fees and financial support.
No, you do not need any prior experience or specific educational background for enrolling in this course.
Fill in the inquiry form and our respresentative will get back to you for further guidance