Kitchen & Cooking Diploma Program

@ Swiss Institute

+94 11 4 326222

160 Lessons

The program is about handling food and hygiene requirements in a hotel or restaurant operation, and the ability to prepare a basic set of dishes, handle cooking equipment and a kitchen competently and to international standards. Participants will have attained NVQ level 3 capability by the end of the program.

Target Audience

Individuals who wish to work in kitchens and as cooks in a hotel. The course is also a key course in the diploma program.

Group Size - Approx. 40 participants


  • Understand the role of the kitchen in a hotel or restaurant operation
  • Know kitchen equipment and how to use effectively
  • Do's and don'ts of food and ingredients in the kitchen
  • Understand that hygiene factors are your responsibility
  • Storage and transport of perishable goods
  • Managing stocks and planning inventory for the kitchen
  • Know how to cook a set of basic local and international dishes
  • How to prepare a menu
  • How to close down a kitchen for the night
  • How to work in a kitchen team – collaboration and coordination
  • Logistics of serving dishes and menus
  • Working and planning with other departments
  • Kitchen best practices


There will be a final assessment at the end of the course, consisting of creating a menu, planning requirements, handling logistics and serving the menu, using kitchen equipment and cleaning up the kitchen. To receive your diploma, you will need to spend 3 months doing practical work in a kitchen in a hotel or restaurant.

Entry requirements

  • O- or A- level school graduation, minimum age - 18 years
  • Basic English or Module 1 - English & Customer Service

Qualification - Swiss Certified Cook, Diploma in Cookery


  • LKR 75,000 + taxes + certification fee.
  • The certification fee of LKR 10,000 is due on graduation.

115 , Rosmead Place , Colombo 07

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