Introduction

On successful completion of the courses the participants will be fully competent to take up employment in hotels, restaurants, kitchens or to set up their own enterprises. The institutional training is conducted at Win Stone School of Culinary Art and the Industrial training is provided at prestigious hotels in Sri Lanka.
On successful completion of the above courses the participants will be fully competent to take up employment in hotels, restaurants, kitchens or to set up their own enterprises. The institutional training is conducted at Win Stone School of Culinary Art and the Industrial training is provided at prestigious hotels in Sri Lanka .

The medium of instruction is English. A special English language programme Use of English language application in the leisure industry is conducted in parallel to improve the standard of English of all students.

Time Involvement

Theoretical Classes 50%
Practical Sessions 50%

Evaluation Procedure

The evaluation procedure is strictly supervised by the educational panel of the School and on successful completion of each course the participants will be awarded a diploma from the Win-Stone School of Culinary Art, which is well recognized by the industry. At the completion of the courses students are eligible to sit for the City & Guilds Diploma Level Examination to acquire the International Vocational Qualification in Cookery, Bakery and Food & Beverage (7065).

Students who possesses more than two years of trade experience will be eligible to sit for City & Guilds Higher diploma in Food Preparation & Culinary Arts and Food & Beverage (7065)

Diploma In Food Preparation &Culinary Arts
Code Dip/FP&CA/2009

Duration                   six months

Industrial Training six months

Course Objective

To teach the Knowledge Skills and Attitude necessary to meet the demand of the “entry/first level” occupation skill standards for food preparation

Module (01)     Industry and You
Module (02)     Hygiene
Module (03)     Kitchen Design & Maintenance 
Module (04)     Methods of Cookery
Module (05)     Introduction to Ingredients & Additives
Module (06)     Stocks, Soups& Sauces
Module (07)     Rice &Farinaceous 1
Module (08)     Fish
Module (09)     Poultry 
Module (10)     Meat
Module (11)     Eggs
Module (12)     Cold Dishes& Salad
Module (13)     Breakfast
Module (14)     Baking &Pastry Principles
Module (15)     Nutrition & Dietetics 
Module (16)     Menu Planning
Module (17)     Budgeting, Costing & Control
Module (18)     Health, Safety & Security For Hospitality Industry
Module (19)     Information Technology for Cookery
Module (20)     English for Leisure Industry
Module (21)     Practical of Professional Cookery Work Shops For Fire Fighting, First Aid, Aids

Diploma In Food and Beverage Service
Code Dip/F&B/2009

Duration                     six months

Industrial Training     six months

Objective

To teach the Knowledge Skills and Attitude necessary to meet the demand of the “entry/first level” occupation skill standards for Food & Beverage services

Module (01)     Safety at Work
Module (02)     Hygiene at Work
Module (03)     Security at Work
Module (04)     Personal skills Attributes
Module (05)     Customer Care
Module (06)     Product Knowledge
Module (07)     Billing and checking Procedures
Module (08)     General pre Service Procedures
Module (09)     Provide a Table Service
Module (10)     Provide a Silver Service
Module (11)     Provide a Counter Service
Module (12)     Provide a Carvery or buffet Service
Module (13)     Provide other styles of table Service
Module (14)     Provide a Table Drink Service
Module (15)     Basic Food Knowledge
Module (16)     Introduction to Beverage Service

1. Non Alcoholic Beverages
2. Alcoholic Beverages
3. Introduction to Wine and wine Service
4. Wine Vocabulary and Technical terms
5. Tasting Techniques; Analysis of

wine Properties

1. Rating and Comparing wines
2. Palate Development
3. Food and wine pairing

Wines of France and Italy; French

1. and Italian wine History and Culture
2. Wines of the U.S. and other major wine Producing Areas

Module (17)     Merchandising and selling skills
Module (18)     Health, Safety & Security for Hospitality
Industry
Module (19)     Information Technology Food & Beverage 
Module (20)     English for Leisure Industry
Module (21)     Practical Food & Beverage Services
                        Work Shops For Fire Fighting, First Aid, Aids

NVQ level 3 & 4 Pastry & Bakery
Code NVQ/P&B/2009

Duration                   six months

Industrial Training six months 

Objective:

The programme includes hands-on training of fundamental baking and pastry skills as well as the theoretical knowledge that underlies competency in the field. They emphasize practical training in baking and pastry preparation with elements of Breads, Cakes and Pastries.