Commercial Cookery Programmes

William Angliss Institute @ SLIIT

Description of Course


Commercial cookery You’ll develop the fundamental skills and knowledge required professional cooking and kitchen management using state of art facilities Add hospitality on completion of the certificate programs in Commercial Cookery you may extend your studies (Diploma and Advanced Diploma Hospitality Management) to broaden your understanding of hospitality and prepare for management roles in industry


Entry Requirements


Minimum Entry Requirement is 5 O/L passes including English. Can apply with pending O/L & A/L results.


Course Content


CERTIFICATE III IN COMMERCIAL COOKERY

SEMESTER 1 (6 MONTHS)

  • SITXFSA001 Use hygienic practices for food safety
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITXWHS001 Participate in safe work practices
  • BSBWOR203 Work effectively with others
  • SITHKOP001 Clean kitchen premises and equipment
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXFSA003 Transport and store food

 

CERTIFICATE III IN COMMERCIAL COOKERY

SEMESTER 2 (6 MONTHS)

  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • BSBSUS201 Participate in environmentally sustainable work practices
  • SITXFSA002 Participate in safe food handling practices
  • SITHCCC020 Work effectively as cook
  • SITHCCC021 Prepare specialised food items
  • SITHCCC017 Handle and serve cheese
  • SITHCCC015 Produce and serve food for buffets

 

CERTIFICATE IV IN COMMERCIAL COOKERY

SEMESTER 3 (6 MONTHS)

  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • BSBDIV501 Manage diversity in the workplace
  • SITHKOP004 Develop menus for special dietary requirements
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITHKOP005 Coordinate cooking operations
  • BSBUS401 Implement and monitor environmentally sustainable work place
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITHCCC009Produce cook-chill and cook-freeze foods

Basic Info

  • : 18 Months
  • : LKR 1,207,807/-
  • : pending
  • : Full time
  • : Certificate
  • : February / June / September
  • : English

Branch Info.

  • :William Angliss Institute @ SLIIT
  • : Head Branch
  • :SLIIT Main Campus, New Kandy Road, Malabe
  • :+94 77 9264632 , +94 77 0070109

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