Description of Course


N/A


Entry Requirements


Completion of G.C.E. O/L


Course Content


  • Introduction to Cruse Industry
  • Hygiene
  • Commodities
  • Galley Equipment
  • Methods of Cookery
  • Stock Soups Sauces
  • Menu Planning
  • Dietary Requirements
  • Nine Control Points
  • Clean Kitchen Premises
  • MLC and MARPOL
  • Observe General Galley Safety
  • Attributes Skills & Knowledge Required by F&B Staff
  • Food & Beverage Service Area Equipment
  • Menu Knowledge & Accompaniments
  • The service sequence ( table service ) Part I
  • The service sequence ( table service ) Part II
  • The service of Breakfast & Afternoon Tea
  • Enhanced service techniques
  • Introduction to Non Alcoholic Beverages
  • Introduction to Alcoholic Beverages
  • Costing of Beverages
  • Responsible Service of Alcohol
  • Food & Beverage - Practical
  • Housekeeping
  • General English

 

Basic Info

  • : 6 months & 1 and ½ y
  • : N/A
  • : pending
  • : Full time
  • : Certificate
  • : Aprill
  • : English

Branch Info.

  • :Win-Stone School of Culinary Art
  • : Head Branch
  • :No.287/2c, Stanley Thilakarathne Mawatha , Jubilee Post, Nugegoda
  • :+94 11 2 814500

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