International Cookery, Culinary Art & Hotel Management

Product information

Events, Hotel, Hospitality, Tourism


4 out of 5 stars

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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/=

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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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