Professional Diploma Courses


Diploma In Hotel Management

Hospitality industry lies under the travel and tourism industry. It is the largest industry in term of employment which is exemplified by the fact that one out of every eight human resources is engaged in this sector. The hospitality industry is diverse and it extends around the world. It has two specific segments: one segment accommodation properties, evolved from old-fashioned wayside inns into operations such as modern hotels, motels, resorts, lodges, cruise chips and similar establishments. In addition to rooms, these establishments often provide a full range of guest services, including food, beverages, convention services, meeting hall, and recreational facilities.

The other equally important part of the industry is catering service operations which range from fast food to restaurant, café, and industrial, institutional feeding operations, airline catering and similar operations that prepare and serve food and beverages products.

The diploma in hotel management course produces knowledgeable and skilled workforce for these establishments. It will also help in entrepreneur development.

This curriculum is designed with the purpose of producing middle level human resources equipped with knowledge, skills and attitudes related to the field of hospitality industries so as to meet the demand of such workforce in the country and aboard which contribute in the national streamline of poverty reduction of our country, Nepal.

The diploma in hotel management program extends over three years. Each year is divided into two semesters. There are six semesters in total within the period of three years. The first year course includes both foundation and disciplinary subjects specially focus on room division as a core, theoretical, demonstration and practical; the second year course focuses on disciplinary and auxiliary subjects both theoretical and practical, room division and food & beverage as well. Similarly, the third year comprises of the disciplinary subjects and application of learned skills and knowledge in the internship setting.


To produce middle level human resources required for hotel and catering industry.

The objectives of Diploma in Hotel Management (DHM) program of CTEVT are :

To apply the professional knowledge and skills in the respected fields of hotel and catering industry.
To develop the positive attitudes towards the trade with greater initiative and self confidence in handling operations.
To apply critical thinking for problem-solving, decision making during the service procedures.
To understand organizational structure and function, and to be able to utilize this knowledge in various outlets of hotel and catering industry.
To follow the quality standards set by the organization for quality assurance of the services offered to customers.
To become a successful entrepreneur in a small size enterprise.


Diploma In Culinary Arts

Culinary arts is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. A culinarian is a person working in the culinary arts. ... Culinary artists are responsible for skilfully preparing meals that are as pleasing to the palate as to the eye. 

Upon successful completion of this course, the student will be able to:

  • Demonstrate basic knife skills, hand tools and equipment operation, emphasizing proper safety.
  • Demonstrate good communication skills, good personal hygiene and health habits.
  • Preform safe food handling and sanitation procedures, Identify and use utensils, pots and pans, and demonstrate sage practices operating stove, mixers, blenders, ovens, etc.
  • Perform basic Culinary Math and its application to the food service industry.
  • Demonstrate understanding of standard weights and measures, and scaling of ingredients. Learn and apply the different methods of cooking
  • Cook a variety of meats, poultry and fish using various cooking techniques.
  • Prepare a variety of fruits and vegetables, starches, legumes and grains using a variety of cooking methods.
  • Prepare a variety of fruits and vegetables, starches, legumes and grains using variety of cooking methods.
  • Prepare a variety of salads and salad dressings and evaluate their flavors.
  • Prepare baked goods desserts. Perform recipe yield conversions.
  • Prepare breakfast, lunch and dinner food men items from various global cuisines.
  • Perform dishwashing and hand ware-washing requirements, and cleaning of production area after each use.