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Master the art of culinary foundation and intermediate cooking with the United Technical School General Cook Course. This is a practical culinary arts course in Nepal built for beginners and anyone who wants to work in a professional kitchen. Under the guidance of seasoned chefs, you learn the basics of culinary arts and kitchen operations, covering the core skills every professional cook needs.
The program covers gourmet cooking techniques and food plating, so you learn how to present every dish with care and intention. You also explore a variety of international cuisines, picking up the flavors, techniques, and traditions of global cooking styles.
Menu planning, advanced knife techniques, food matching and taste profiles, and recipe writing are included in the curriculum. This will provide you with the knowledge required to produce an innovative and balanced menu. Food hygiene and safety measures are also part of every lesson, for working clean and working safely are equally important as cooking well.
United Technical School is a cooking training school affiliated to CTEVT in Kumaripati, Lalitpur Kathmandu. We provide a general cooking course who want real kitchen skills, not just basic home cooking knowledge.
Whether you want to become a professional chef, work in a hotel or restaurant, or build a career abroad, this course gets you ready with hands-on training from day one. If you have been searching for cooking courses near me or cooking classes near me, UTS is easy to reach from across the Kathmandu Valley.
Over 1.15 million tourists visited Nepal in the year 2025. There is an increase in the number of hotels being constructed in Kathmandu. Every few months, cloud kitchens and specialty restaurants are opening. Therefore, there is an increased requirement for cooks.
Apart from Nepal, Gulf nations, Japan, Korea, and Australia are also recruiting trained kitchen hands. The CTEVT-affiliated Cook Certificate is evidence of your training, which is acceptable both within Nepal and internationally.
“The course instructors at UTS are very knowledgeable, and they made the learning experience fun and practical. I acquired a lot of skills and feel much more confident.”
– Urisha Acharya – 4th Batch, General Cook
You’ll start with the fundamentals of hospitality and professional kitchen operations. This includes the organization of a real kitchen, how teams function together in the service and what professional standards are like from the outset. You know the environment you’re working in before you start cooking.
From there, the course will move into culinary foundations and essential cooking techniques. It is here that you’ll be developing your basic abilities, cookery techniques, dealing with ingredients, and the skills that occur in every professional kitchen each day.
You discover different kinds of food from around the world and discover the flavours, traditions, and techniques used in each cuisine. This will enable you to cook with a wide variety of foods and get ready for a wide variety of menus in the kitchen.
Stocks, soups, salads, and appetizers are covered as a dedicated unit because these are the building blocks of most professional menus. Alongside this, professional plating is taught so you’ll learn how to present food the way hotel and restaurant kitchens expect.
Sauce making is treated as its own area of study because sauces are central to professional cooking across almost every cuisine. You will learn the classical mother sauces and their derivative sauces, gaining an understanding of their preparation techniques, flavor profiles, and appropriate applications. You’ll also learn the fundamentals of sauce preparation, including base sauces and how they are applied across different dishes.
You will gain a wider knowledge about the kitchen than just cooking, as you are learning how to cost food, plan menus, and manage the kitchen. You will develop the ability to calculate the cost of a dish, design a menu, and run an effective kitchen. The skills are important no matter what you desire to become in the kitchen, whether that is a supervisor or a future owner.
Portion control, inventory management, and food preparation techniques are covered in practical detail. Waste reduction, consistent portioning, and smart ingredient management are skills that every employer in a professional kitchen values and looks for during hiring.
The course will be completed with kitchen safety, food hygiene, HACCP principles, and safe food handling practices. They are not add-on features. They are an integral part of any food business in Nepal or abroad, and if understood correctly, they will make you stand out from candidates who can just cook.
skill. You’ll learned by doing it in a kitchen rather than just viewing it in front of the computer screen.
Unlike any other cooking school, at UTS, all sessions are conducted in a live kitchen. Students use fresh ingredients, professional kitchen appliances and get instant and practical feedback from qualified trainers. In this way, mistakes can be corrected immediately, which boosts confidence.
When employers hire cooks, they simply ask one question: can you work in a real kitchen or can you perform confidently in a real kitchen? A certificate from an online course does not answer that. A CTEVT- affiliated, hands-on cook training program at UTS demonstrates that you’ve developed the real-world skills employers value and are ready to work in a professional kitchen from day one.
So if you have been looking at an online cooking course in Kathmandu, consider this: the skills that get you hired are built in person, not on a laptop.
Short on time? The 1-month course covers all the fundamentals: kitchen basics, knife skills, cooking techniques, and food safety. It is enough to get you ready for entry-level kitchen roles.
Passionate to become professional chef or planning to go abroad? The 3-month professional cooking course focuses on the exploration of international cuisines, advanced skills, and menu development. The 3-month course is the most popular choice among students who aspire to build a career in the hospitality industry or pursue employment opportunities abroad.
The course is designed for beginners as well as aspiring chefs. No previous cooking experience is necessary.
Students must be at least 16 years old. SEE pass or equivalent is the minimum academic requirement. Classes run in both Nepali and English, so language is not a barrier.
This course works well if you:
Skilled cooks are in demand across the global hospitality industry, creating career opportunities in destinations such as Gulf countries, Japan, Korea, and Australia. Many recruitment agencies placing workers abroad ask for documented vocational training first. A professional/General cook certificate from UTS gives you exactly that. It shows employers you were trained to a national standard, not just someone who cooked at home.
After completing the course, you receive two things:
After your training, you can also join an internship to get real work experience in a professional kitchen.
The internship runs for a minimum of 15 days. You can extend it further based on what works for you. Each day requires a minimum of four to five hours of work.
During the internship, placements are generally unpaid. Internship benefits, such as meals and transportation, vary depending on the company’s policies. Some companies may provide meals, transportation, or both, while others may not offer these benefits.
Upon successful completion of the internship, students receive an internship certificate in accordance with the host company’s terms, policies, and performance requirements.
Students who complete the program get placement support through UTS’s active network of restaurants, hotels, and recruitment partners across Nepal and internationally. Placement support comes at no extra cost for both the 1-month and 3-month programs.
UTS is located in Kumaripati, Lalitpur. It is easy to reach from Jawalakhel, Ekantakuna, Pulchowk, Lagankhel, and most of the southern Kathmandu Valley. If you are looking for cook training in Lalitpur or cook training in Kathmandu valley, UTS is one of the most accessible options in the area.
The school has a dedicated training kitchen with professional-grade equipment, the same kind of setup you find in working restaurant and hotel kitchens. Training runs in small batches so every student gets direct attention from the instructor. Morning, afternoon, and evening batches are available every cycle.
Looking for the best cooking training in Kathmandu? United Technical School provides you with a CTEVT-affiliated training course with experienced instructors and also gives a practical kitchen environment for hands-on practice with no hidden charges/fees.
Mr. Sujit Dawadi is an experienced culinary professional and trainer with extensive hands-on expertise in food production and kitchen operations. With several years of experience in the Food & Beverage Production (F&B Production) department of the hospitality industry, he has developed strong practical skills in food preparation, cooking techniques, menu execution, kitchen management, and food safety. He has gained valuable industry experience working in professional hospitality kitchens, strengthening his expertise in commercial food production and kitchen operations. Mr. Dawadi is a certified Teacher of Trainers (ToT) and has been delivering professional cook training, helping students develop industry-standard culinary skills through practical and competency-based instruction. As a dedicated trainer, he is committed to sharing his industry knowledge and practical techniques with aspiring culinary professionals. His teaching approach emphasizes hands-on learning, food safety and hygiene, professional kitchen practices, and the development of workplace-ready skills.
We are now accepting registrations for our Professional cook class— kickstart your culinary journey now.
Kumaripati, Lalitpur, Nepal G.P.O Box: 8975 EPC 1195, Lalitpur
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