General Cook

General Cooking in Nepal

Master the art of the culinary foundation and the Intermediate course
Unleash your culinary potential with the UTS General Cook Course. Under the guidance of seasoned chefs, you will learn the basics of culinary arts and kitchen operations, ensuring a strong foundation in the essential skills of general cooking. The program includes gourmet cooking techniques and food plating, where you will master the art of presentation and elevate your dishes to new levels of sophistication.
You will explore a variety of international cuisines, learning the flavours, techniques, and traditions of global cooking styles. The course also covers menu planning, advanced knife skills, Food Pairing and flavour Profiling, and recipe development, giving you the tools to create balanced, creative, and innovative menus. In addition, emphasis is placed on food safety and hygiene practices, ensuring the highest standards of cleanliness in a professional kitchen environment.
If you’re looking to master general cooking in Nepal, the UTS General Cook Course provides the perfect opportunity to build a successful culinary career.

General Course Outline

• Basics of culinary arts and kitchen operations
•  Gourmet cooking techniques and food plating
•  Exploration of international cuisines
•  Menu planning and recipe development
•  Food safety and hygiene practices
• Food Pairing and flavour Profiling
• Gastrique and Reduction Sauces
• Advanced knife skills
• Practical and theoretical assessment
  

Instructor

Mr. Sujit Dawadi

General Cook Instructor

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.