Diploma in International Cookery

Cookery Syllabus

• Importance of Tourism
• Introduction of Basic in International and Sri Lanka cookery
  • Hygiene
  • Personal
  • Kitchen
• Food
• Introduction of the kitchen and its equipment
• Interdiction of the Kitchen brigade
• Storage of Food
  • Frozen (deepfreeze)
  • Cold Room
  • Refrigerator
• Store Keeping
  • Bin Cards
  • Daily Kitchen Requisitions
  • Receiving & Issuing staff
• Methods of Cookery
• Food Poisoning
• Various Items of Food
  • Hors’d oeuvre (appetizers)
  • Soups
  • Egg Dishes
  • Vegetables Potatoes
  • Farinaceous Dishes
  • Snacks
    • Sandwiches
    • Shortest
  • Breakfast
    • English
    • American
    • Continental
    • Sri Lankan
  • Lunch
    • Eastern
    • Western
  • Dinner
    • Eastern
    • Western
  • Salads
  • Desserts
  • Selection and Cuts of Vegetebles, Fish, Beef, Pork, Mutton & Veal
• Assessment

** Cookery, Food & Beverage classes during the weekend for working class

Entry Requirements

The requirements for admission to our Diploma programs are:

• 18 years of age with successfully completed 10 years secondary education

You should also:

• Be committed to academics and practical learning and your own personal development;
• Be motivated towards a future career at a supervisory level in the international hospitality industry.
• Demonstrate curiosity, tolerance, and open-mindedness toward other cultures.

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