Commercial Cookery
The hospitality industry continues to grow, with opportunities to expand a career in Australia and abroad. It is an exciting and fast-paced industry with a wide range of sectors such as hotels, cruises, airlines, restaurants, bars and clubs. Our commercial Cookery Courses have been developed according to the Australian Qualification Framework. (AQF) On completion, graduates will have the knowledge and experience to work as a Chef, Cook, and Kitchen Supervisor in a hospitality business.
Program fee:
- Program fee: Rs.60,000/=
- Payment method: Two installments (1st payment = Rs.40, 000/=, 2nd payment = Rs.20, 000/=)
- Participate in environmentally sustainable work practices.
- Work effectively with others.
- Use food preparation equipment.
- Prepare dishes using the basic methods of cooking.
- Prepare appetizers and salads.
- Prepare stocks, sauces, and soups.
- Prepare vegetable, fruit, egg, and farinaceous dishes.
- Prepare poultry dishes.
- Prepare seafood dishes.
- Prepare meat dishes.
- Prepare food to meet special dietary requirements.
- Produce cakes, pastries, and breads.
- Work effectively as a cook.
- Clean kitchen premises and equipment
- Plan and cost basic menus.
- Produce desserts
- Use hygienic practices for food safety
- Participate in safe food handling practices
- Coach others in job skills.
- Maintain the quality of perishable items
- Participate in safe work practices
- Prepare and present sandwiches.
- Produce and serve food for buffets.
- Develop menus for special dietary requirements.
- Receive and store stock.
- Completion of G.C.E. O/L or A/L or equivalent
- English with Sinhala Language
- January / June
3 months + 3 months internship with salary paid
- Face to face, computer-aided
- Combination and theory Practical and Project Assessment
- Certificate IV in Commercial Cookery
This course will fast-track your career by preparing you with the strong foundation of skills and practical knowledge needed to lead a service team and the understanding needed to thrive as a chef or cook in a leading hotel, restaurant, or other business within the hospitality and tourism industries.
Our commercial cooking courses have been developed according to the Australian Qualification Framework. (AQF) On completion, graduates will have the knowledge and experience to work as a chef, cook, or kitchen supervisor in a hospitality business.
Program fee:
- Program fee: Rs.60,000/=
- Payment method: Two installments (1st payment = Rs.40, 000/=, 2nd payment = Rs.20, 000/=)
- Manage finances within a budget.
- Prepare and monitor budgets.
- Manage diversity in the workplace.
- Manage conflict
- Lead and manage people.
- Implement and monitor environmentally sustainable work practices.
- Implement and monitor work health and safety practices.
- Develop and implement a food safety program.
- Control stock
- Develop and manage quality customer service practices.
- Enhance customer experiences
- Monitor work operations.
- Coordinate cooking operations.
- 5s Philosophy
Completion of G.C.E. O/L or A/L and Certificate III in Commercial Cookery or equivalent
- English with Sinhala Language
- January / June
3 months + 3 months internship with salary paid
- Face to face, computer-aided
- Combination and theory Practical and Project Assessment
- Diploma, Advanced Diploma & Bachelor Tourism & Hospitality Management (BTHM offered by AAPOLY Australia)
- Chef, Kitchen Supervisor
Dual Qualification
We offer a dual qualification program for 9 months, including a 3-month internship, for which students are eligible to apply for credit exemption for the Diploma of Tourism and Hospitality Management.