Curriculum & Training

Training and implementation approach

The HITT programme in Nepal works in close collaboration with stakeholders in the tourism and hospitality sector. Through consultations with the private sector, HITT Nepal identified best approaches and models that were designed and refined in order to reach and target the needs of our beneficiaries. Using innovative teaching and training approaches, the HITT programme delivers high-impact results that are market driven and enhance the employability of the beneficiaries. HITT recognises that training methods and curricula that address the challenges in the labour market as well as concerns of the beneficiaries are vital in achieving lasting results.

Selecting areas for intervention

Prior to intervention, HITT Nepal conducted research into tourism and hospitality in Nepal, designed to provide in-depth analysis of the service industry. The market research revealed that potential areas of HITT intervention could be the tourism sub-sectors with focus on specific occupations that have high demand in private sector. This intervention is   market-driven, ensuring long-term sustainability of the programme. The following are the relevant areas of HITT programme intervention identified through value chain mapping validated by the private sector:

Trekking:

  • Guides (Mountain Leaders)
  • Small lodge / Homestay manegement
Hospitality:

  • Housekeepers
  • Assistant Cooks
  • Waiters

Homestays and rural lodge operators

HITT developed a training of trainers course (ToT) to equip trainers to deliver vocational training to small lodge and homestay operators in remote trekking areas. Subsequently, the best trainers were sent for the first training of beneficiaries, which took place in Kakani in July 2012. The first beneficiaries trained hailed from the Manaslu region, where teahouse trekking is being developed.  31 teahouse operators were trained during a 10 day periodl they were provided with technical and practical knowledge on lodge management, housekeeping skills, cooking skills and lodge maintenance. Upon their completion of the course, beneficiaries were awarded with work as interns in nearby hotels and guesthouses in order to put into practice the skills they had learned during the training. During the designing and delivery of the course, HITT was very closely associated with Explore Himalaya and the Himalayan Academy for Tourism & Training.

Training model: ToT → ToB using HITT ADDIE (Analyze, Design, Develop, Implement, Evaluate) training principles.

Core elements in teaching approach:      

  • Adult learning principles (Andragogy)
  • Acknowledge prior learning
  • Active learning
  • Integrated learning
  • Creating motivation for learning (Attention, Relevance, Confidence and Satisfaction, (ARCS)).

Course objectives:

Equip the beneficiaries with essentials skills to manage homestay, housekeeping and customer care.

Modules

  • Understanding Tourism
  • Lodge and Homestay Operations
  • Food Preparation

Training tools: writing materials, calculators, delegate manuals, demonstration and role-play.

Training process: activity → short content → practical session (demonstration followed by practice, role-play, etc.) → review of content

Target beneficiaries: Existing homestay owners and rural entrepreneurs initiating rural lodge management. Equal gender representation (50% men and 50% women) was ensured.

Mountain Leaders (Trekking Guides)

The Mountain Leaders (Trekking Guides) guide course was aimed at equipping trekking guides with the skills, techniques and level of professionalism required in the sector. In order to achieve the desired results, HITT consulted closely with the Nepal Mountaineering Federation (NMA), Trekking Agents’ Association of Nepal (TAAN) and the International Climbing and Mountaineering Federation (UIAA). These partners have helped to develop course content that reflects market demands. In addition, course materials were developed to the International Mountain Leaders (IML) summer course standards, giving international recognition to the course and training. The training will be implemented by Trekking Agents’ Association of Nepal (TAAN) and other private organisations in the sector, with additional support and expertise provided by HITT and other technical advisors. In the first batch of training of trainers (ToT), 50 in-house trainers are expected to participate. This will be conducted in the low season of 2013. HITT aims to train 600 people by the end of 2013.

Training model: ToT → ToB using HITT ADDIE (Analyze, Design, Develop, Implement, Evaluate) training principles.

Core elements in teaching approach:      

  • Adult learning principles (Andragogy)
  • Acknowledge prior learning
  • Active learning
  • Integrated learning
  • Creating motivation for learning (Attention, Relevance, Confidence and Satisfaction, (ARCS)).

Course objectives:

The course was designed to equip the trekking guides with essential technical and practical know-how, in order to provide the best possible customer experience.

Modules

  • Guide’s Role and Values
  • Leadership and Crisis Management
  • Trekking Safety
  • Map Reading and Orientation
  • Mountain Environment
  • Basic first aid

Training process: activity →short content → practical session → experience sharing (demonstration followed by practice, role-play, etc.) → review of content

Training tools: presentation, flip charts, trekking maps, guidebooks, demonstration, role-play and contact.

Target beneficiaries: Trekking guides, independent guides, support staff, assistant guides, sherpas, cooks and porters.

Service excellence and Hygiene training for Fast Food Restaurant

HITT is currently partnering with Fast Food Association of Nepal to develop a training course that is specifically designed to cater to the associates of the Fast Food Association of Nepal. The aim of the course is to increase awareness about food hygiene and to provide essential skills and knowledge on Kitchen Hygiene and proper use of kitchen equipment, food & beverage services and on-the-job training.  Throughout the material and training delivery, HITT will be closely engaging with Department of Food Technology and Quality Control to address the challenges of the service outlets in maintaining standards, and their input will be integrated into the course to ensure continuity and sustainability.  The course will be delivered to 200 supervisory level staffs as a ToT, and they will conduct training for minimum 400 beneficiaries subsequently by the end of 2013.

Training model: ToT → ToB using HITT ADDIE (Analyze, Design, Develop, Implement, Evaluate) training principles.

Core elements in teaching approach:      

  • Adult learning principles (Andragogy)
  • Acknowledge prior learning
  • Active learning
  • Integrated learning
  • Creating motivation for learning (Attention, Relevance, Confidence and Satisfaction, (ARCS)).

Course objectives:

Equip the beneficiaries with essential knowledge on Service Excellence, Hygiene and Grooming, Kitchen Hygiene and proper use of kitchen equipment, Food & Beverage Services, and On-The-Job Training Delivery Skills.

Modules

  • Service Excellence
  • Hygiene and Grooming
  • Kitchen Hygiene and proper use of kitchen equipment
  • Food & Beverage Services
  • On-The-Job Training Delivery Skills

Training tools: writing materials, handouts, demonstration, role-play and contact.

Training process: activity →short content → practical session (demonstration followed by practice, role-play, etc.) → review of content

Target beneficiaries: Staff of Fast Food Association affiliate restaurants who do not have fixed contracts, and are un-skilled or semi-skilled.

390-hour courses

390-hour courses are being developed and delivered in partnership with various institutions working in vocational training. In order to develop the curriculum and training materials for the 390-hour courses, HITT has been collaborating with the Council for Technical Education and Vocational Training Nepal (CTEVT). Reflecting market demands as well as the level of technical and practical knowledge beneficiaries possess, HITT has developed curriculum and materials that can be effective in achieving the best results.  In addition, HITT has delivered training for the instructors of CTEVT to enhance their capacity and equip them with the innovative HITT teaching approach. The course has been entirely managed by Helvetas Nepal, while The Employment Fund (EF) identifies and selects beneficiaries.  390-hour courses are focused on 3 occupations in the service industry: assistant cook, waiter and room attendant. By the end of the programme, it is expected to reach 1000 beneficiaries.