International Cookery, Culinary Art & Hotel Management
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Level: Diploma
Objectives
To cater to the growing needs of the Hotel Industry.
To improve the Proficiency Skills and Supervisory Grid Developments of Students.
Focus on Continued professional Development and Building professional careers.
Intakes : February
Duration : 6months
Rs 0.00/=
Entry Requirement
Suitable Foundation Certificate in the Hotel trade Passed the G.C.E. (O/L) examination with proficiency in Sinhala and the ability to understand basic English
Course Content
- Intro. to kitchen department
- Food Safety& Hygiene
- Breakfasts
- Hors-d-oeuvres (Appetizers)
- Stocks preparations
- Soups preparations
- Sauces preparations
- Methods of cookery
- Fish and shellfish
- Poultry
- Meat and offal
- Nutrition
- Eggs, Pasta and farinaceous dishes
- Vegetables, Fruits
- Pulses, Grains, Cereals
- Herbs and Spices
- Nuts, Dairy, Cheese, Fat & Oil
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