Basic Certificate in
International Cookery

Course ID
HM-005
Department
School of Hospitality and Tourism
Level
Short Course
Method
Lecture, Practical Sessions, Workshops

If you’ve ever dreamed of mastering the art of cooking or simply want to enhance your culinary skills, our International Cookery Course is the perfect choice. This short course is designed for those who want to learn the basics of cookery while enjoying the recognition and quality assurance offered by the Tertiary and Vocational Education Commission (TVEC) in Sri Lanka.

In just a short span of time, you’ll acquire fundamental cooking skills that can be applied in a variety of culinary settings. Perfect for busy individuals looking for quick and valuable training.

Our experienced culinary instructors are passionate about sharing their knowledge and expertise. You’ll benefit from hands-on training and guidance from professionals in the field.

List of units

WHAT YOU WILL LEARN

  • Introduction to the hotel industry
  • Personal grooming, hygiene & safety standard
  • Departmental career path & benefits
  • Identify kitchen equipment & their usage
  • Team work & cooperate with seniors
  • Prepare Mis-en place
  • Cuts of chicken
  • Cuts of vegetable & fish
  • Types of soups, sauces & stocks
  • Cooking methods
  • Preparation of salads
  • Preparation of sandwiches
  • Sri Lankan cookery
  • Prepare Chinese food
  • Prepare pizza
  • Prepare Indian food

Put your learning into action as you prepare and present delicious dishes. You’ll have the opportunity to hone your skills in a practical, real-world setting.

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Entry requirements

This program does not have any prerequisite to enrol, however We look for candidates who have the intellectual qualities and interpersonal skills to be successful leaders in hospitality and service businesses.

Course structure and modules

This course is developed by Polymath Campus and approved by Tertiary and Vocational Education Commission

  • Introduction to the hotel industry
  • Personal grooming, hygiene & safety standard
  • Departmental career path & benefits
  • Identify kitchen equipment & their usage
  • Team work & cooperate with seniors
  • Prepare Mis-en place
  • Cuts of chicken
  • Cuts of vegetable & fish
  • Types of soups, sauces & stocks
  • Cooking methods
  • Preparation of salads
  • Preparation of sandwiches
  • Sri Lankan cookery
  • Prepare Chinese food
  • Prepare pizza
  • Prepare Indian food

On the job training

Students in NVQ programs are required to undergo on-the-job training (OJT) before they can graduate.

OJT is a type of experiential learning often used in skill-based qualifications that involve hands-on work or the use of specialized equipment, software, or machinery. Right after the course completion. In a OJT you will receive first-hand experience performing tasks related to your role from a co-worker or supervisor.

The purpose of OJT is to prepare you for your position. The instruction and hands-on practice you complete as part of the training can help you develop the skills, competencies, and knowledge you need to carry out your role when you go to the job market. When OJT is complete, you should be able to perform most or all of the tasks for your position without supervision.

In all NVQ Courses, some modules are assessed within the on-the-job training Period. The usual OJT period stems from 3 months to 6 months, depending on the course and level.

This course does not requires an OJT.