Motto: To Be a professional, Learn Technical and Vocational

2. Vision
“Center of excellence in
hospitality education and
training”
Mission
Develop hospitality workforce
through industry partnership.
Motto
"To Be a Professional, Learn
Technical and Vocational"
Pokhara Technical School (PTS) has been established by Council for Technical Education and Vocational Training
(CTEVT) in Pokhara, Kaski. The aim of its establishment was to produce trained and skilled human resource for the fast
growing tourism market of Nepal. PTS is well equipped with the required facilities to provide technical & vocational
education in health and hospitality education.
In the academic sector PTS has 3 years Diploma in Hotel Management (DHM), 3 years PCL in Ophthalmic Science in
partnership module with Himalaya Eye Hospital, Gharipatan, Pokhara. This academic course was for the first time
introduced in Gandaki Province Nepal. Furthermore, PTS has 18 months TSLC in Culinary Art (Cooking/Baking) and
from this academic session we proposed for totally New program 2 Years TSLC in Hotel Management (Apprenticeship
Program), First time in Gandaki Province as well as in Nepal also.
In term of vocational sector PTS offers 1 week to 26 weeks training programs. As being a school in Hospitality, PTS
operates its own restaurant and hotel to provide real experience to the students and trainee during their study and
training.
Since its establishment (1996 AD) PTS has been providing quality training in hospitality related occupations. So far, the
school has produced more than 8200 competent graduates. As per our tracer Study 2019 AD, 75% of our graduates
are full time/self-employed in the domestic and overseas countries so far.
I am delighted to welcome you to the Pokhara Technical School (PTS), the constituent school of Council for Technical Education and
Vocational Training (CTEVT). The school has brand of producing highly competent technical human resource in the field of tourism
and health sector as per the demand of the global market.
The school being the model school in the tourism and hospitality sector, it focuses on applied learning which shapes the
student's skills by learning by doing. The integration of school-based and work-based learning provides an ideal opportunity for
INTRODUCTION
PRINCIPAL DESK
Message from the
1
students to flourish and develop valuable
employability skills. Likewise, the establishment of
school-based enterprises will explore the students
to enhance the entrepreneurs skill in the future
and emphasize the “Learn earn and Pay” principle
during their study in the school, with this theme
PTS is moving forward towards the Center of
Excellence in tourism and hospitality sector with
the support of the Sakchyamta project funded by
European Union (EU).
On behalf of the PTS, I would like to
commit that PTS will produce competent
workforce in hospitality and health sector to meet
the demand of the global market. I would like to
invite you to take an opportunity of innovative
pathway of applied learning through our school.
Thank you
Harka Lal Shrestha
1

3. • Entry Eligibility: SEE pass having at least (D+
Grade in English, Mathematics & Science) or equiv-
alent.
• Duration: 3 years (6 Semester)
• Admission criteria: On the basis of merit list in
the entrance examination administered by CTEVT
(allotment of quotas will be as per the CTEVT rule)
• Capacity of enrolment: 40 (Forty)
Students who have successfully completed the course will
be awarded the degree Diploma in Hotel Management. The
graduates will be eligible for the position equivalent to
Non-gazetted 1st class (technical) on food Production,
Food& Beverage service, Front office, Housekeeping or as
prescribed by the Public Service Commission of Nepal, and
also eligible to admit the Bachelor in Hotel Management
BHM or other management courses like BBA,BBS,BBM etc..
First Semester
1. Nepali I
2. English-I
3. Fundamental of Travel and Tourism
4. Introduction to Hospitality Industries
5. Computer Application
6. Principles of Accounting
Second Semester
1. Nepali -II
2. English-II
3. Front Office Operation
4. Housekeeping Operation
6. Hotel Accounting
Third Semester
1. Business Communication
2. Principal of Management
3. Food Production & Patisserie I
4. Food and Beverage Service I
5. Principles of Economics
Course Structure
Fourth Semester
1. Ecology and Environment
2. Business Math
3. Food Production & Patisserie II
4. Food and Beverage Service II
5. Hygiene and Nutrition
Fifth Semester
1. Hospitality Sales and Marketing
2. Food Production and Patisserie III
3. Entrepreneurship Development
4. Beverage Studies and Bar Operations
5. Elective (Any one of the Following)
• Food and Beverage Management
• Accommodation Management
Sixth Semester (Intership)
• Food and Beverage Management
or
• Accommodation Management
This course intends to produce mid-managerial level skilled and competent human resources
equipped with knowledge to fulfil the demand of global Hospitality industries. It covers the all
major department of hospitality industry along with variety of academic discipline with Six months
compulsory Internship in star categories Hotels as well.
2
DIPLOMA IN HOTEL MANAGEMENT (DHM)

4. PLC in Ophthalmic science is three years course. It is a joint venture program of Pokhara Technical School
and Himalaya Eye Hospital, Pokhara. This course is based on the job required to perform by a middle level
ophthalmic health personnel at different eye/health institutions in Nepal and abroad. They assist as the
ophthalmologists in various types of ocular surgeries, eye examination, diagnose and treat some of the
ocular diseases, perform the refraction independently and prescribe the glasses.
• Entry Eligibility: SEE pass having at least
(2 GPA and must be C Grade in English,
Mathematics & Science) or equivalent.
• Duration: 3 years
• Admission criteria: On the basis of merit
list in the entrance examination adminis-
tered by CTEVT (allotment of quotas will
be as per the CTEVT rule)
• Capacity of enrolment: 40 (Forty)
Students who have successfully completed the course will be
awarded the degree PCL in Ophthalmic Science. The graduates
would be eligible for registration with the Nepal Health Profes-
sional Council in the category as mentioned in the Act of the
Council. The graduates will be eligible for the position equivalent
to Non-gazetted 1st class (technical) of eye/health institutions
as prescribed by the Public Service Commission or the
concerned authorities. They are also eligible to admit the Bache-
lor's Degrees in Ophthalmology or other Health related program.
Subjects for First Year
1 English
2 Nepali
3 Social Studies
4 Anatomy & Physiology
5 Physics
6 Chemistry
7 Zoology
8 Botany
9 Mathematics & Statistics
Course Structure
Subjects for Second Year
1 Ocular Anatomy and Physiology
2 Ocular Pharmacology and Pathology
3 Systemic Diseases and Eye
4 Ocular Disorders- I
5 Optics, refraction & Binocular Vision
6 Investigative Ophthalmology
7 Ocular Surgery
8 Community Ophthalmology- I
Subjects for Third Year
1 Health Care Management
2 Ocular Disorder- II
3 Community Ophthalmology- II
4 Low Vision and Optical Dispensing
5 Clinical Practice- I (Hospital Based) *
6 Clinical Practice- II (Hospital Based) *
7 Clinical Practice- III (Community Based) *
PCL IN OPHTHALMIC SCIENCE
3

5. This course intends to provide skills and knowledge of Bakery, Indian, Chinese, continental and oriental
cooking, collecting the appropriate food commodities, storage and preparation. It also provides the knowl-
edge of food hygiene and safety issues while food handling. Similarly, it imparts knowledge and skills of
entrepreneurship development, Hospitality communication and computer skills as well.
• Entry Eligibility: Should have SEE Passed or equivalent
• Duration: (12+6 OJT) 18Month (2520 hrs)
• Capacity of enrolment: 20 (Twenty)
• Admission criteria: On the basis of merit list in the
entrance examination administered by CTEVT (allot-
ment of quotas will be as per the CTEVT rule)
1. Communicative English
2. Introductory Tourism and Hospitality
3. Principles of Cooking
4. Bakery and Patisserie
5. Continental Cookery
6. Nepali and Indian Cuisine
7. Hygiene and Nutrition
8. Oriental Cookery
9. Computer Application
10. Entrepreneurship Development
11. On -the -Job Training (OJT)
Students who have successfully completed the
course will be awarded the degree of Technical School
Leaving Certificate in Culinary Arts. The graduates will
be eligible for the position equivalent to Non-gazett-
ed 2nd class (technical) on cooking staff prescribed
by the Public Service Commission of Nepal.
Course Structure
TSLC IN CULINARY ARTS (COOKING/BAKING)
4

6. This programme is designed to produce entry level human
resources in the field of Hotel Management. The gradu-
ates will be equipped with required knowledge, skills and
attitude necessary for this level of technicians to meet
the demand of the global hospitality industry.
First 15 weeks classes are conducted in the school. After
completing the 15 weeks classes in the school, students
are placed in hospitality industries for 78 weeks for real
practice and bringing them in the school for 1 day a week,
where they will get some theoretical and practical expo-
sure. 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.
• Entry Eligibility: Should have SEE/SLC Passed or
equivalent
• Duration: 2 Years (6 Month School Base & 18 Month in
Industry)
• Capacity of enrolment: 40 (Forty)
• Admission criteria: On the basis of merit list in the
entrance examination administered by CTEVT (allot-
ment of quotas will be as per the CTEVT rule)
The graduate will be
eligible for the position
equivalent to Non-gazett-
ed 2nd class/level 4 (tech-
nical) 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.
Course Structure
TSLC IN
HOTEL MANAGEMENT
(APPRENTICESHIP PROGRAMME)
5
1. Hospitality Communicative English
2. Introductory Tourism and Hospitality
3. Food and Beverage Service & Operations
4. Occupational Health, Safety & Hygiene
5. Housekeeping Operations
6. Front Office Operations
7. Food Production and Patisseries
8. Computer Application
9. Entrepreneurship Development
10. Industry Placement (For 18 Months)

7. STUDENTS VOICE
6