Certificate in Professional Cookery
Develop professional culinary skills in food preparation, kitchen operations, hot range cooking, sauces, desserts, hygiene standards, and hospitality industry practices through structured NVQ Level 4 training and hands-on kitchen experience.
6
Months
716
Total Hours
NVQ4
Qualification
2
Intakes Per Year
Program Overview
Professional Culinary Training
This programme builds strong foundational and advanced culinary skills required for hotel kitchens, restaurants, catering services, and international hospitality careers.
Kitchen Skills
Learn professional kitchen operations and equipment handling.
Food Preparation
Sandwiches, salads, appetizers and beverage preparation.
Hot Kitchen
Stocks, soups, sauces and hot range cooking techniques.
Industry Training
6 months OJT in luxury hotels and professional kitchens.
Programme Information
Qualification Details
Academic Information
- Programme: Certificate in Professional Cookery
- Level: NVQ Level 4
- Academic Duration: 06 Months
- On Job Training: 06 Months
- Total Hours: 716 (Theory 219 + Practical 497)
Delivery Mode
- Onsite Physical Learning
- Monday – Friday
- 9.00 AM – 4.00 PM
- English & Sinhala Medium
- Practical Kitchen Training + Industrial Visits
Training Breakdown
Learning Hours & Practical Exposure
219
Theory Hours
497
Practical Hours
716
Total Training Hours
06
Months OJT
Assessment Structure
Academic & NVQ Assessments
Internal Assessments
Assignments (1–10)
1000
Recap Exams (5)
500
Project Book
100
Final Examination
400
Total Marks
2000
NVQ Assessments
Knowledge Assessment
Pass / Fail
Pre Assessment Interview
Pass / Fail
Final Practical Assessment
Pass / Fail
TVEC Certification
NVQ Level 4
Eligibility Criteria
Examination Eligibility Requirements
Polymath Final Examination
- Minimum 85% attendance is compulsory.
- Completion of all modules & coursework.
- Submission of project book & assignments.
NVQ Final Assessment
- Pass TVEC Knowledge Assessment first.
- Complete 360 hours OJT (6 months).
- Eligible for final practical exam by TVEC.
Admissions
Entry Qualifications & Eligibility
Academic Requirements
- GCE O/L with minimum 6 passes including core subjects
- OR equivalent qualification approved by institution
- Minimum age requirement: 17 years and above
Additional Requirements
- Passion for culinary arts & kitchen operations.
- Teamwork & professional attitude.
- Commitment to practical training.
Program Fees
Investment in Your Future
Total Programme Fee
Full Course Fee
170000
Includes
CBT book + Chef kit + T‑shirt + NVQ exam
Additional
2nd T‑shirt Rs.2,200 | Field trip extra
Installment Plan
Initial Payment
Rs. 40,000
1st Installment (Pearson)
GBP 70
2nd – 6th Installment (each)
Rs. 26,000
Payment Deadline
25th Every Month
Admissions Open Now!
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