This curriculum is designed to produce entry level human resources in the field of Hotel Management. The graduates will be equipped with required knowledge, skills and attitude necessary for this level of technicians to meet the demand of the hospitality industry in the country and aboard. It especially focuses on the practical classes to make students competent to work as an assistant level technical staff in any department of a hotel. It also imparts skill and knowledge to make students able to operate a small scale hotel by their own.

This course is based on practical exposure in different areas as required. In every subject, topical explanations will be followed by demonstrations by instructors and in all tasks, trainees will be asked to practice by themselves through do-it-yourself/hands-on exercises so that they can internalize what they learn in the classroom.

This curriculum will be implemented as an apprenticeship module. First fifteen weeks classes are conducted in training institutes, where theoretical knowledge in classroom and basic practical skills in lab will be provided. After completing the fifteen weeks classes in training institution, students are placed in hospitality industries for 78 weeks (5 days a week and 8 hours a day) for real practice and bringing them in training institution for 1 day a week, where they will get some theoretical and practical exposure. At the end of 78 weeks industrial practice students are bring in training institution for revision and exam preparation for 4 weeks as block release.

Admitted trainees will have the three parties training agreement among trainees, sponsoring industries and training institute. The Agreement terms and conditions will be implemented during the whole training period.

Course Title:

TSLC in Hotel Management (Apprenticeship Programme)

Aim:

The aim of this programme is to produce entry level workforce equipped with skills, knowledge and attitude in the field of hotel Management and they will be able to work efficiently and effectively in major 4 departments of hotels and overall management of a small scale hotels.

Objectives:

The main objective of this program is to produce human resource that will be able;

•   To manage and/or operate small scale hotel/lodge/restaurant.

•   To get employment in the hospitality industries within the country and abroad.

•   To perform required skills for major 4 departments in hotel including; Food Production,

  Food and Beverage Service, Front Desk and Housekeeping Departments.

•   To understand the hospitality communicative language required for hospitality industries.

  Course Duration

  This course will be completed within 24 months after the enrolment in a formal setting. The total hours for the course will be 4378 hours within 24 months (2 years). Pre-training course (maximum

2

15 weeks) and at the last month of the whole course Block Released Training (maximum 4 weeks) programme will be conducted in the training institute where as industrial practice & related skills will be learned in the related sponsoring industries.

The details of the course duration is as follows;

A. Institute Based Instruction:

•   Pre training course:

•   One day/week for 78 weeks:

•   Block Released:

B. Industry Based Training (Hands on Practice):

•   F&B Service Department:

•   Food Production & Patisseries Department:

•   Housekeeping Department:

•   Front Office Department:

•   Specialization in Any Department:

  Entry Criteria:

Individuals with following criteria will be eligible for this program:

1258 hours

15 weeks (600 hours) 78 days (498 hours) 4 weeks (160 hours)

3120 hours

8 weeks (320 hours) 12 weeks (480 hours) 8 weeks (320 hours)
8 weeks (320 hours) 42 weeks (1680 hours)

•   SEE with any grade and any GPA (Since 2072 SLC).

•   SLC appeared (Before 2072 SLC).

•   Nepali citizen above 16 years of age.

•   Pass entrance examination administered by CTEVT.

•   Candidates will be selected on the merit basis of entrance examination.

•   Selected merit candidates will be interviewed jointly by industries and training institute.

•   Candidates should pass the interview.

•   Should be mentally & physically fit for training course.

Group size:

The group size of this program will be not more than 40.

Medium of Instruction:

The medium of instruction will be in English and/or Nepali language.

Pattern of Attendance:

The students should have 80% attendance in theory classes and 90% in practical/ performance to be eligible for internal assessments and final examinations.

Instructors' Qualification

 Bachelor degree in the related field or Diploma in the related field with three years' experience

 Good communicative/instructional skills  Experience in the related field

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Teacher and Student Ratio:

 Overall ratio of teacher and student must be 1:10 (at the institution level).
 Teacher and students ratio for theory class should be as per nature of classroom  Teacher and student ratio for practical should be 1:10
 Minimum 75% of the teachers must be fulltime.

Instructional Media and Materials:

The following instructional media and materials are suggested for the effective instruction, demonstration and practical.

•   Printed media materials (assignment sheets, handouts, information sheets, individual training packets, procedure sheets, performance check lists, textbooks etc.).

•   Non-projected media materials (photographs, flip chart, poster, writing board etc.).

•   Projected media materials (multimedia).

•   Computer-based instructional materials (computer-based training, interactive video etc.)

•   Food commodities, kitchen tools and equipment.

  Teaching Learning Methodologies:

  The methods of teaching for this curricular program will be a combination of several approaches such as illustrated lecture, group discussion, demonstration, guided practice, practical experiences, tutoring and other independent learning.

   Theory: lecture, discussion, assignment, group work.
   Practical: demonstration, observation and Self-practice.
   Industrial Practice: real practice under the supervision of Industrial Supervisor.

  Evaluation Details:

   The distribution of marks for theory and practical tests will be as per the marks given in the course structure of this curriculum for each subject. Ratio of internal and final evaluation is as follows:

S.N. Particulars

1. 1  Theory

2. 2  Practical

3. 3  Industrial Practice

Internal Final Exam Assessment

50% 50%

50% 50% 100%

Pass %

40% 60% 60%

•   There will be three internal assessments conducted by institute and one final examination in each subject at the end of the programme. Moreover, the mode of assessment and examination includes both theory and practical or as per the nature of instruction as mentioned in the course structure.

•   Every student must pass every internal assessment to appear the final exam.

•   Continuous evaluation of the students' performance is to be done by the related instructor/ trainer/industrial supervisor to ensure the proficiency over each competency under each

  area of a subject specified in the curriculum.

•   Performance evaluation of industrial practice should be done by the related industrial

  supervisor.

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Grading System:

The grading system will be as follows:

Grading

Distinction First division Second division Third division

Certificate awarded:

Overall marks

80% or above
75% to below 80%
65% to below 75%
Pass aggregate to below 65%

The Council for Technical Education and Vocational Training will award certificate of “Technical School Leaving Certificate in Hotel Management” to those students who successfully complete the requirements as prescribed by the curriculum.

Career Path:

The graduate will be eligible for the position equivalent to Non-gazetted 2nd class/level 4 (technical) in the government related organizations or as prescribed by the Public Service Commission of Nepal or the concerned authorities (hospitality industries) of the Republic of Nepal.