HITT Nepal Assistant Cooks Training Materials

The Hospitality sector covered 3 occupations: Waiter, Assistant Cook and Room Attendants. Beneficiaries were trained by training service providers hired by our implementing partner, EFS, with which we developed the training materials. 38 trainers of the training service providers were trained by our Master Trainers, already experienced in the HIT approach and teaching techniques. In total 460 beneficiaries were trained (296 Assistant Cooks, 109 Waiters and 55 Room Attendants). In each occupation specific material (trainer’s Manual and Learner’s Manual) was developed.

Trainer Guide in English

The Trainer’s Guide is developed to cater for the approved curriculum by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standards for the hospitality occupation, in order to respond to international benchmarks.

The material was developed to train the people willing to develop their carrier as a cook. The manual is for the professional trainers working with TVET service providers to train unskilled, semi-skilled, unemployed or underemployed people with limited education. It covers both the hard and soft skills necessary to the assistant cook through detailed activities (organization, resources, objectives, trainer kit, use of trainer guide, etc.), giving tips and examples to foster participative teaching techniques. The main chapters are: Kitchen Management, Organization and Interdepartmental Relation, Hygiene-Food and Kitchen, Safety and Security, Cooking Techniques, Understanding of Ingredients etc.  A complementary chapter gives suggestions about how applying HIT teaching techniques.

Trainer Guide in Nepali

The Trainer’s Guide is developed to cater for the approved curriculum by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standards for the hospitality occupation, in order to respond to international benchmarks.

The material was developed to train the people willing to develop their carrier as a cook. The manual is for the professional trainers working with TVET service providers to train unskilled, semi-skilled, unemployed or underemployed people with limited education. It covers both the hard and soft skills necessary to the assistant cook through detailed activities (organization, resources, objectives, trainer kit, use of trainer guide, etc.), giving tips and examples to foster participative teaching techniques. The main chapters are: Kitchen Management, Organization and Interdepartmental Relation, Hygiene-Food and Kitchen, Safety and Security, Cooking Techniques, Understanding of Ingredients etc.  A complementary chapter gives suggestions about how applying HIT teaching techniques.

Learner Manual in Nepali

The Learner’s Manual was developed to cater for the curriculum approved by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standard for the hospitality occupation, in order to respond to international benchmarks.

The material was developed to provide detailed knowledge and the professional skills to assistant cooks. The manual was intentionally simplified to make it understandable and user friendly to the unskilled, semi-skilled, unemployed or underemployed people with limited education. However, this material is equally beneficial for professionals, who are working as assistant cooks.

Power-point Presentation

The power-point presentations and posters were developed as supplementary tools for trainers to present different visual aids while delivering the training.

Learner Manual in English

The Learner’s Manual was developed to cater for the curriculum approved by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standard for the hospitality occupation, in order to respond to international benchmarks.

The material was developed to provide detailed knowledge and the professional skills to assistant cooks. The manual was intentionally simplified to make it understandable and user friendly to the unskilled, semi-skilled, unemployed or underemployed people with limited education. However, this material is equally beneficial for professionals, who are working as assistant cooks.