Cooking and Combo Training

Cooking intermediate (1 months)

Many Intercontinentals, Indian, Nepali food items recipe with practical in a real kitchen.

Cooking advanced (2 month with internship)

Many Intercontinentals, Indian, Nepali food items recipe with much more practical in a real kitchen.

Cooking pro (3 month with internship)

Many Intercontinentals, Indian, Nepali food items recipe with fine details and internship of 1 month included.

Bartender + Barista Combo (1 months)

Especially in Europe, a bartender also needs to prepare and serve coffee beverages along with alcoholic drinks.

Waiter + Barista Combo (1 months)

Mostly, a barista also needs to serve and may needs to career as waiter and it helps them to be ahead than the rests.

FAQS

Frequently Asked Questions

Customer Services

What is the difference between Cooking Intermediate, Advanced, and Pro levels?
  • Intermediate (1 Month): Covers a wide range of Intercontinental, Indian, and Nepali dishes, taught with practical sessions in a real kitchen.
  • Advanced (2 Months): Includes more recipes, advanced techniques, and additional hands-on training with internship experience.

  • Pro (3 Months): Offers finely detailed training, complete with in-depth recipe breakdowns and 1 full month of internship for real-world exposure. 

This combo teaches you to prepare and serve both coffee beverages and alcoholic drinks — a valuable skill set especially in Europe, where bartenders are often expected to serve both.

  • Installment Rate: NPR 50,000

  • Upfront Rate: NPR 41,000

This 1-month combo helps baristas expand their roles to also include waiter/waitress responsibilities, giving them a competitive edge in the hospitality industry. It’s especially useful for placements in Europe, the Middle East, and Australia.

  • Installment Rate: NPR 28,000

  • Upfront Rate: NPR 25,500 (includes Free Apron + T-shirt)

Yes.

  • The Advanced and Pro cooking courses include internships.

  • The Pro course specifically guarantees 1 full month of internship, giving learners direct exposure to working in a real kitchen environment.