As part of the Skills Development Plan (SDP), the Ministry of Labour and Human Resources will be conducting training on Culinary Arts:

Interested job seekers are requested to submit their application online through https://mis.molhr.gov.bt/tvet/tvet/apply-for-other-course/26000242.  For more information, please contact Ms. Namgay Wangmo, namgayw@molhr.gov.bt  or 17771515. 

Culinary Arts:

Becoming a chef is a career long process. Learning something new and creating some new dish is part of the culinary career. Cooking is a vibrant profession – one that provides some of the greatest challenges as well as some of the greatest rewards. There is always another level to perfection to achieve and another skill to master. 

Cooking is not always a perfectly precise art, but a good grasp of the basics gives the chef or student the ability not only to apply the technique, but also to learn the standards of quality so that they begin to develop a sense of how cooking works. 

Culinary professionals are required not just in hotel dining facilities and traditional restaurants but in a variety of settings – public and private, consumer oriented and institutional. 

Each member of a profession is responsible for the profession’s image, whether he or she is a teacher, lawyer, doctor or culinarian.  The virtues of the culinary profession are an open and inquiring mind, an appreciation of and dedication to quality wherever it is found, and a sense of responsibility. Success also depends on several character traits, some of which are inherent, some of which are diligently cultivated throughout a career. These include  

• Commitment to service – The degree to which a food service professional can offer quality product, as well as thorough customer satisfaction, is the degree to which they will succeed in providing excellent service. 
• Sense of responsibility – The responsibility of a culinary professional includes respecting not just the customer and his or her needs but also the staff, food, equipment, and facility.
• Sound judgement – The ability to judge what is right and appropriate in each work situation is acquired throughout a lifetime of experience; good judgment is a prerequisite for becoming and remaining a professional. 

A sound and thorough education emphasizing the culinary fundamentals is the first step to becoming fluent in the trade. Aspiring professionals will find formal training at an accredited institute an excellent beginning. Other training alternatives include taking part in special apprenticeship programs or self-directed courses of study. The process involves advancing from kitchen to kitchen by learning at the side of chefs who are involved in the day-to-day business of running a professional kitchen. The goal is to ensure understanding of the basic and advanced culinary techniques, regardless of the type of training received. Learning new skills to gain competitive stance and encourage creativity should be an ongoing part of your career development. 

As part of the Skills Development Plan (SDP), the Ministry of Labour and Human Resources will be conducting training on Culinary Arts:

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