This is the fundamental course designed to provide basic knowledge and skill required to engage in Kitchen Operation. After completion of this course, the student is able to engaging in a specific task assigned at the Kitchen.
01
Introduction to Kitchen
02
What is Cookery /Methods of cookery
03
Kitchen Bridge
04
Stock
05
Sauces
06
Soup
07
Thickening Agents
08
Fish and shell Fish, Cut of Fish
09
Vegetable, Cuts of Vegetable
10
Meat, Poultry, Cut of Poultry
11
Catering equipment
12
Food Nutrition
13
Planning of the Menu
14
Hygiene
Minimum Educational Qualifications: – Should be studied up to G.C.E. Ordinary Level (O/L)
General Inquiry : Mr.Lalin Thebuwana
Tel : 011- 2208312
Address : Sri Lanka Institute of Tourism & Hotel Management, 78, Galle Road, Colombo 03.
