Diploma in Professional Cookery
Designed for aspiring chefs, this diploma blends culinary creativity with professional techniques. Students gain hands-on training in modern kitchens, mastering international cuisines, food safety, and kitchen management.
Career Path: Graduates can work as commis chefs, demi chefs, pastry chefs, kitchen supervisors, or caterers in hotels, fine-dining restaurants, resorts, and catering companies, with opportunities both locally and internationally.
Course Structure
Semester 1: Culinary Foundations
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Introduction to Professional Cookery & Kitchen Hierarchy
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Personal Hygiene, Grooming & Food Safety (HACCP)
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Knife Skills, Vegetable Cuts & Handling
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Basic Cooking Methods (Moist, Dry, Combination)
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Stocks, Soups & Classic Sauces
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Egg, Pasta & Rice Dishes
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Bakery & Basic Pastry Arts
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Time Management & Kitchen Workflow
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Semester 2: Professional Culinary Applications
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Meat, Poultry & Seafood Cookery
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International & Regional Cuisines (Sri Lankan, Indian, Asian, Western)
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Cold Kitchen & Larder Work
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Menu Planning, Nutrition & Special Diets
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Food Presentation, Garnishing & Modern Plating
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Kitchen Documentation (Requisitions, Recipe Cards)
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Kitchen Management, Costing & Waste Control
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Communication, Teamwork & Kitchen Leadership
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Semester 3 & 4:
On the Job Training: 06 Months
Placement in: Hotel, Resort, Restaurant, Catering Company
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-
Introduction to Professional Cookery & Kitchen Hierarchy
-
Personal Hygiene, Grooming & Food Safety (HACCP)
-
Knife Skills, Vegetable Cuts & Handling
-
Basic Cooking Methods (Moist, Dry, Combination)
-
Stocks, Soups & Classic Sauces
-
Egg, Pasta & Rice Dishes
-
Bakery & Basic Pastry Arts
-
Time Management & Kitchen Workflow
-
-
-
Meat, Poultry & Seafood Cookery
-
International & Regional Cuisines (Sri Lankan, Indian, Asian, Western)
-
Cold Kitchen & Larder Work
-
Menu Planning, Nutrition & Special Diets
-
Food Presentation, Garnishing & Modern Plating
-
Kitchen Documentation (Requisitions, Recipe Cards)
-
Kitchen Management, Costing & Waste Control
-
Communication, Teamwork & Kitchen Leadership
-
On the Job Training: 06 Months
Placement in: Hotel, Resort, Restaurant, Catering Company
-
Duration: 01 Year -
Entry Qualification: GCE O/L or equivalent