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
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
Semester 2: Professional Culinary Applications
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
Semester 3 & 4:
On the Job Training: 06 Months
Placement in: Hotel, Resort, Restaurant, Catering Company