Apply Foreign Worker

This is to notify and inform the general public that the SHORT-TERM WORK PERMIT (E-Work Permit) is now being initiated by the Ministry of Industry, Commerce and Employment. The employers wishing to import foreign workers even for the duration less than 30 days should now compulsorily apply online through BLMIS with immediate effect. Besides the normal required documents, the individual/FWRA/employers should submit the medical clearance certificate of the foreigners obtained from the country of origin.This notification is referred to the approval of the night halt work permits only and for other categories and updates, MoICE will keep notifying in future.

Closing ceremony of the F&B & Culinary Arts 2nd Batch Training under SDP RITH.

A one month 2nd Batch F&B  and Culinary Arts 2nd Batch  training as part of the Skills Development Program(SDP) is concluded  at Royal Institute of Tourism for Hospitality today. The program is focused to job seekers, laid-off employees, overseas returnees and those affected by the pandemic. The SDP was initiated to mitigate and respond to the socio-economic impacts and challenges posed by the pandemic and to enhance the country’s economic resilience in the post economic situation. A total of 18 participants from F&B & 16 participants form Culinary Arts have undergone and successfully completed the training.

F&B Learning Outcome:

  • Manage the human resources within a food services organization or department
  • Communicate appropriately with clients, staff and management
  • Apply food services technology and operate industry equipment
  • Develop nutritional menus for food service production
  • Manage food service productio. Demonstrate professional behaviours expected within the food service industry.
  • Manage food services budgets. Adhere to regulations, standards and best practices of food service industry.
  • Provide customer service to clients within the food service industry.
  • Work according to personal health, safety and environment protocol at work site: -Importance of Health & Safety aspects & measures to be followed while working.

Culinary Learning Outcome:

  • Introduction to Culinary Arts
  • Food Costing
  • Basic and classical cuts of vegetables
  • Preparation of stocks, soups and sauces
  • Salad dressing: Mayonnaise base oil base
  • Preparation of Salad
  • Rice, Pasta and Flour dishes
  • Breakfast preparation-Verities of egg preparation
  • Dry heat cooking and Moist heat cooking
  • Confectionery and Pastries
  • Work according to personal health, safety and environment protocol at work site: -Importance of Health & Safety aspects & measures to be followed while working

The closing ceremony and certificates were awarded by the head of Institute, RITH, TCB, Thimphu and joined by the officials from Department of Technical Eduation (DTE), MoLHR.

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