Training

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Regular Trainings

Tourist Guide

Objective:

The Objective of the course is to train the trainees new entrance who will work as tourist guide to serve the tourists visiting the Kingdom of Nepal. The trainee will be equipped act as tour guide in the major touristic area of Nepal with the special focus on Kathmandu Valley.

Admission Requirements:

The candidate should be a college graduate. Preference will be given to candidate with a command of foreign language.
Candidate must be a Nepalese citizen.
Candidates will be selected through written test and interview.

Duration:

The course is full time course of ten weeks durations, a total of 300 lesson hours (5 weeks at the center and 5 weeks participating in tours, practical guide experience).

Trekking Guide

Introduction

The purpose of this course is to generate trained and qualified work force that can assist and lead tourists in the trekking areas of Nepal. The trainees will be issued government license to conduct the treks.

General Objective

The key objective of this training course is to impart higher knowledge, skills and attitude on different issues and subject matters related to hospitality and trekking tourism in Nepal. Specifie Objectives:

To impart knowledge on trekking business in Nepal.
To provide knowledge and skills on safety and security of trekking and trekkers.
To impart general knowledge on various subjects in trekking tourism.
To impart knowledge and skills to provide overall satisfaction of trekkers.

Duration:

The course duration is 5 Week (139 lesson hours).

Basic Food Preparation and Control

Introduction

This course has been specially designed on the request of Nepal Youth Red Cross Circle. The 'Basic Food Preparation' course is a compact in house course of three months with no industrial placement. The students will be exposed to demonstration and practical food preparation in the institute with theoretical inputs on food preparation.

Course Objective

On completion of the training the students will:

1. Acquire basic knowledge and skill in the art and science of cooking.

2. Be able to work efficiently in the kitchens of catering establishments.

3. Develop attitude to work confidently in the food production areas of the hospitality organization.

Duration:

Three months (261 hours).

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