International Cookery, Culinary Art & Hotel Management

Product information

Events, Hotel, Hospitality, Tourism

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4 out of 5 stars

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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

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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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