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.
Introduction to Kitchen
What is Cookery /Methods of cookery
Fish and shell Fish, Cut of Fish
Vegetable, Cuts of Vegetable
Meat, Poultry, Cut of Poultry
Planning of the Menu
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.