What I will learn?

• Theory :
• *Supervisory skills in the hospitality industry*
• *The principles of food safety supervision for catering*
• *Exploring gastronomy*
• Practical :
• *Produce display pieces and decorative items*
• (i.e Fruit/Vegetable carving, plated display etc)
• *පාන්/බනිස් වර්ග -24- Bread/Bun Varieties*
• Fermented
• Non Fermented
• Flat breads
• Artisanal Bread
• Speciality Doughs
• (i.e Sour dough,foccacia,Ciabatta,Blinis,Baguelts,Blinis,Waffles,Chapatti, Sultana Bread,Brioche etc)
• *කුකීස්/කේක්  වර්ග -10- Cookie/Cake Varieties*
• (i.e. Dutch biscuits,sable,Viennese,Sugar batter,Madeleines,Japonnaise,genoise,Tuiles,brownies, bannocks)
• *පේස්ට්‍රි වර්ග  -9- Pastry Varieties*
• (i.e. Sweet,Choux,Sablé,hotwater pastry,Strudel etc.)
• *අතුරුපස වර්ග -26- Dessert varieties*
• Hot Desserts
• Cold Desserts
• Frozen Desserts
• (i.e. Soufflés,Charlottes,Crêpes ,Mousse cakes,Compôtes,brulee,Crumbles,beau rivage,sorbets,parfaits,cold rice etc)
• *Petit fours - 10*
• (i.e. Turkish Delight,fudge,Florentines,Macroon,Fruit Desguise,Fudge etc.)