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Kitchen Operation

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.

Objectives

Course Content

Module No

Name of the Module

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

Entry Qualifications

Minimum Educational Qualifications: – Should be studied up to G.C.E. Ordinary Level (O/L)

Period of the Course : 56 Hours

Course Fee :

Contact Details

General Inquiry : Mr.Lalin Thebuwana

Tel : 011- 2208312

Address : Sri Lanka Institute of Tourism & Hotel Management, 78, Galle Road, Colombo 03.

Next Intake Date - 2022

Apply Online