Professional Cookery (CPC)

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The 3 months Certificate level program in Professional Cookery introduces students to the world of food production through basic operation techniques and hands-on core competency training. Students are being introduced to the basic cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. Students also learn how to use food ingredients from learning how to prepare basic stocks, soups, sauces and salads and become familiar with kitchen terminology, nutrition and kitchen accounting principles to immerse themselves in creating local and international fine dining cuisines as well as other different dishes exposing them to various platters all over the world. It comprises of one semester of 12 weeks (Full time) or 24 weeks (Part time) plus 6 months paid internship in hotels partnered with the institute. Upon completion you will be awarded with the NVQ level 3 'Professional Cookery' certification accredited by TVEC.

  • Intake : Please contact registrar for intake details
  • Fees : Rs. 90,000 + Rs.3,500 (Assessments, exams & certificate charges)
  • Installments : LKR 25 ,000 per month
  • Admission Requirements : Minimum 16 years of age G.C.E. O/L or Pass in aptitude test conducted by the academy

Course Content

  • Principles & practice of hygiene & cleanliness, personal and work place
  • Acquaintance with equipment with systems of usage and maintenance
  • Work place structures, norms and ethics
  • Pre preparation for cooking
  • Preparation of stocks, soups and sauces
  • Prepapration of food
  • Store cooked and uncooked food in a safe and hygienic manner
  • Maintaining and rearrangement of kitchen
  • Communication skills

Certificate Level Course

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