Our Courses
CTH Level II Diploma in Culinary Skills
The Level II Diploma in Culinary Skills at the International Institute of Gastronomy (IIG), Nepal, is designed to prepare aspiring chefs for a successful career in the global hospitality industry. This internationally recognized qualification from the Confederation of Tourism & Hospitality (CTH), United Kingdom, builds the essential knowledge and practical skills needed to excel in professional kitchens.
Students gain a strong foundation in food preparation, cookery techniques, and kitchen operations, developing confidence through hands-on training in fully equipped commercial kitchens. From mastering knife handling, sauces, soups, and main courses to learning food safety, hygiene, and workstation organization, every session emphasizes precision, creativity, and discipline.
IIG’s practical classes maintain an ideal batch size of 18–20 students, led by a lead instructor and an assistant instructor to ensure personalized attention and continuous mentoring. This structure allows each learner to strengthen both their technical and soft skills essential for success in fast-paced hospitality environments.
Beyond culinary techniques, the program also develops operational and managerial competencies such as kitchen coordination, cost control, teamwork, communication, and basic digital literacy for modern kitchen management. Graduates leave equipped not just to cook but to manage workflow, communicate effectively in the workplace, and uphold international standards of efficiency and quality.
Through IIG’s hands-on training and extended internship opportunities, students experience real kitchen dynamics and service operations, preparing them for roles such as commis chef, cook, or kitchen assistant, and paving the way for career advancement and further studies in hospitality and culinary management worldwide.
Study the course in a combination of structured classroom and hands-on practical training sessions of 5-6 hrs (70% practical and 30% theory), 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 equipment.
- Get industrial exposure through an extended 6 months internship program in reputed hospitality establishments in Kathmandu. This practical placement will help you to get exposed and navigate the competency in the professional level.
- Study under a curriculum that blends Nepali and UK 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.
- The course also includes foreign language training, enabling students to communicate effectively in international kitchen environments and boosting employability in global hospitality and culinary sectors.
- 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.
- Take part in cooking competitions, workshops to enhance your skills and network.
- The courses consist of core, elective and supplementary units. To achieve the Level 2 Diploma in Culinary Skills qualification and the CTEVT Commis I certification , you must successfully complete a total of 22 units of competency, which includes 11 core units and 5 elective and 6 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 the internship students require to safely and hygienically prepare, cook, and present menu items across a minimum of 48 complete food service sessions during their internship, which may include:
- Breakfast
- Lunch
- Dinner
- Special Functions
The Level 2 Diploma in Culinary Skills prepares students for a variety of roles in the hospitality and food service industry, including restaurants, cafés, catering services, and hotels. Graduates are ready to work in entry-level positions such as junior commis chef, kitchen assistant, or trainee cook, contributing to food preparation, presentation, and service. The program also nurtures an entrepreneurial mindset, giving students the foundational knowledge and confidence to grow toward becoming future food entrepreneurs or restaurateurs, capable of envisioning and managing their own culinary ventures.
This qualification is jointly awarded through the Confederation of Tourism & Hospitality (CTH), United Kingdom, and the Council for Technical Education and Vocational Training (CTEVT), Nepal. Regulated by Ofqual in the UK, CTH ensures students receive globally benchmarked training that meets international hospitality standards, while CTEVT provides nationally recognized certification aligned with Nepal’s technical and vocational education framework together building a strong foundation for global culinary careers.
Upon completing the Level 2 Diploma in Culinary Skills, graduates can pursue a variety of roles in both local and international culinary and hospitality settings, including:
- Junior Commis Chef
- Kitchen Assistant / Cook
- Trainee Cook
- Café or Restaurant Supervisor (entry-level)
- Catering Assistant
- Food Business Owner (entry-level entrepreneurial roles)
- Event Catering Coordinator (entry-level)
Graduates are prepared to work in a wide range of environments such as restaurants, hotels, cafés, pubs, catering companies, and other hospitality establishments, with the skills and knowledge to progress to higher-level positions or advanced culinary qualifications.
Upon completing the Level 2 Diploma in Culinary Skills, graduates can pursue a variety of roles in both local and international culinary and hospitality settings, including:
- Junior Commis Chef
- Kitchen Assistant / Cook
- Trainee Cook
- Café or Restaurant Supervisor (entry-level)
- Catering Assistant
- Food Business Owner (entry-level entrepreneurial roles)
- Event Catering Coordinator (entry-level)
Graduates are prepared to work in a wide range of environments such as restaurants, hotels, cafés, pubs, catering companies, and other hospitality establishments, with the skills and knowledge to progress to higher-level positions or advanced culinary qualifications.
Our program is designed with your career in mind. We connect all students to some of the finest restaurants, five-star hotels, and hospitality establishments in Kathmandu where you’ll gain invaluable hands-on experience during the 6 months extended internship program. We have also partnered with industry leaders to ensure that our students receive career assistance for internship/training/job placements in Australia, The Middle East and some countries of Europe upon successful completion of their 1 year training.
The Level 2 Diploma in Culinary Skills 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.
- 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
- Candidates should be above 18 and below 32.
- Candidates will have to clear the screening process through reading/written assessment and interview.
- Should have a pleasing personality and positive attitude towards learning and growing.
- Candidates need to have a laptop
There will be a written assessment and an interview where students will be assessed for
1. Communication Skills
- Ability to follow verbal and written instructions in English
- Basic proficiency in spoken and written English for interacting with chefs, college team and students.
2. Teamwork and Collaboration
- Demonstration of willingness to work in a team environment.
- Ability to communicate effectively within a kitchen setting.
- Flexibility to adapt to changing situations and kitchen demands.
3. Work Ethic and Attitude
- Enthusiasm and passion for cooking.
- Professional conduct, including punctuality and ability to take constructive feedback.
- Commitment to participate in college activities for personality development
4. Health and Physical Requirements
- Ability to meet the physical demands of the course, such as standing for long periods, lifting equipment, and working in a fast-paced kitchen environment.
Students enrolled in the Level II Diploma in Culinary Skills at the International Institute of Gastronomy (IIG) are assessed through two recognized qualification pathways:
- CTH (Confederation of Tourism & Hospitality, UK) – International qualification.
- CTEVT (Council for Technical Education and Vocational Training, Nepal) – National certification.
Each pathway has its own assessment structure and criteria designed to evaluate both practical skills and theoretical knowledge.
CTH Assessment Structure
The CTH Level II Diploma in Culinary Skills focuses on global culinary standards and is assessed through a combination of practical and theory-based evaluations:
Two Practical Examinations
Students demonstrate their professional cookery, preparation, and presentation skills across selected units. All practical exams are set and assessed by IIG’s qualified chef instructors and must be approved by CTH prior to examination.
One Online Theory Test
This written test evaluates knowledge of culinary principles, kitchen operations, hygiene, and workplace safety.
Recipe Logbook / Portfolio
Students maintain a detailed record of their recipes and completed dishes, demonstrating full coverage of required competencies for 8 of the 11 units.
IIG also conducts internal verification to ensure fairness and consistency, while CTH moderates and approves the final results.
Students must pass all units to achieve the international qualification.
CTEVT Assessment Structure
Students also complete assessments under the Council for Technical Education and Vocational Training (CTEVT), Nepal, to meet national technical and vocational education standards.
The final assessment takes place at IIG in the presence of a CTEVT-certified assessor, who will conduct the practical evaluation followed by a viva (oral examination) to assess each student’s technical knowledge, practical competence, and understanding of core culinary principles.
The final Pass or Fail outcome is determined at the discretion of the visiting CTEVT assessor, based on the student’s overall performance during the assessment.
Upon successful completion, students receive a nationally recognized CTEVT certification, which complements their international CTH qualification, providing dual recognition that strengthens both domestic and global career opportunities in the culinary and hospitality industry.
- Students will be awarded the certification for Level 2 Diploma in Culinary Skills from Confederation of Tourism and Hospitality, United Kingdom after successfully completing the course and demonstrating competency in the final assessment
- Students will also be awarded the Commis Level I Certification from CTEVT, Nepal upon successfully demonstrating their competencies during the official skill testing conducted by CTEVT assessors at IIG’s training kitchens.
- After completing their internship, students may further choose to pursue the CTEVT Professional Cook Certification through IIG to advance their qualifications and career prospects.
- The total course fee for Level 2 Diploma in Culinary Skills is NPR. 6,00,000/-
Additional Expense – NPR 15000 for kitchen uniforms and books - The course fee includes admission fees, all practical expenses, affiliation charges, assessment fees for internal assessments as well as CTH assessment, fees for all extra classes for English language preparation, soft skills and personality development and essential tech proficiency, 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 125,000 as admission fee
Payment Plan
- 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.
- Pay on Installments
- Students who choose to pay on an installment basis need 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 – 40 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.
Fill in the inquiry form and our respresentative will get back to you for further guidance.
- Prospective students must be between 17 and 30 years old.
- Students are required to have Basic English language skills
- Students are required to have a laptop
- Students are required to attend a written assessment and pre-interview for assessing reading and writing skills, attitude and behavior
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.
Upon completing the Level 2 Diploma in Culinary Skills at IIG, students earn a globally recognised certification from CTH, UK, and a Professional Cook certification from CTEVT, Nepal, qualifying them for diverse career opportunities in the culinary and hospitality industry 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 Commis Chef, Cook, Kitchen supervisor, Pastry Cook, Banquet Cook, Line Cook, Catering Assistant, Food and Beverage Assistant, Food Safety Officer, Trainer, Instructor and Entrepreneur. The program also provides pathways to further TVET courses and specialized culinary careers.
We offer dedicated placement assistance through our strong network of industry leaders and partnerships with recruitment and consulting firms. Graduates are connected to career and training opportunities in Nepal, Australia, the Middle East, and select countries across Europe and the Asia-Pacific region. As a CTH-approved centre, IIG also provides access to the exclusive network of CTH Gold Employers leading global hospitality brands committed to recruiting and developing qualified culinary and hospitality professionals worldwide.
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.
Details on program fees, scholarships, financial aid, and installment plans can be provided upon request. Please complete the inquiry form for comprehensive information on tuition and financial support options.
The Level 2 Diploma in Culinary Skills at IIG offers an industry-focused curriculum, hands-on training, and an extended internship for real-world experience. Guided by expert instructors in modern facilities, students build the skills and confidence to excel in professional kitchens. The program emphasizes teamwork, sustainability, and personal development, preparing graduates for a successful global culinary career.
No, you do not need any prior experience as for educational background, students who have completed their high school are preferred.
Fill in the inquiry form and our representative will get back to you for further guidance
1 year, 6 days a week with Saturdays being holidays, 5-6 hours a day. The course includes 6 months of hands-on internship experience in reputed hospitality establishments within the Kathmandu Valley. Classes start from 8:30am or 9:00 am and many continue till 2-3pm depending on the unit being taught.
CTH-GOLDEN EMPLOYER
Through our CTH Gold Employers network, IIG students gain exclusive access to global hospitality partners for internships, training, and career opportunities.
INDUSTRY PARTNERSHIP
Our Flagship programs offer exclusive industry partnerships that provide students with invaluable hands-on experience during their internships.
COMPANIES WHO HIRED OUR GRADUATES
Through our extensive network of top-tier restaurants, hotels, resorts, culinary establishments, and recruitment and consulting firms, we ensure that graduates have access to a wide array of global culinary positions.
