This Culinary & Cookery Diploma Description
The Diploma in International Cookery (Weekend Track) , offered by the Dutch Lanka Hotel School for the 2026 academic year, is an elite culinary program carefully structured for working professionals, busy students, and aspiring chefs. Designed to accommodate weekend schedules, this intensive diploma provides a comprehensive, hands-on deep dive into global culinary arts, shifting students seamlessly from kitchen novices to skilled kitchen professionals without disrupting their weekday commitments.
The curriculum balances complex culinary sciences with intense, practical kitchen applications. Students explore essential foundational tracks, including rigid commercial kitchen hygiene, food storage protocols, inventory control systems, and the classic kitchen brigade system structure. As the program advances, the syllabus covers a broad spectrum of global gastronomical disciplines. Students master precise knife skills, advanced raw material butchery (including meats, seafood, and vegetables), and classical cooking methodologies. From crafting delicate European hors d’oeuvres and artisanal salads to producing multi-course Eastern and Western dinner menus, the modules ensure exposure to international flavor profiles.
What sets the Dutch Lanka Hotel School apart is its premium, simulated-live facility training model. Students learn inside fully equipped commercial training kitchens designed to mimic real-world star-class hotel environments. Guided by seasoned executive chefs, participants develop the critical sensory instincts and speed required to excel in high-pressure commercial environments. By the conclusion of this weekend diploma, graduates possess the professional execution, technical vocabulary, and certified culinary portfolio required to enter supervisory roles in the international hospitality trade, travel overseas, or launch their own commercial catering enterprises.
International Cookery Diploma Overview
| Parameters | Details |
| Offering Institute | Dutch Lanka Hotel School |
| Academic Year | 2026 |
| Qualification Level | Professional Diploma |
| Delivery Mode | Weekend Track (In-person Intensive Practical Labs + Hybrid Theory) |
| Minimum Eligibility | 18 Years of Age + 10 Years of Secondary Education completed |
| Core Syllabus Areas | Kitchen Hygiene, Store Keeping, Global Hot/Cold Cuisine, Butchery, Menu Design |
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More information
- Course Level – Professional Diploma
- Category – Culinary & Cookery
- Location – Kandy
Cookery Syllabus
- Importance of Tourism
- Introduction of Basic in International and Sri Lanka cookery
- Hygiene
- Personal
- Kitchen
- Food
- Introduction of the kitchen and its equipment
- Interdiction of the Kitchen brigade
- Storage of Food
- Frozen (deepfreeze)
- Cold Room
- Refrigerator
- Store Keeping
In addition, there are other recommendations
Contact Details
+94 81 4 953253, +94 77 7917440
135/3/2, Kotugodella Street , Kandy
What structural facility advantage does Dutch Lanka Hotel School use to simulate real industry conditions?
The school utilizes a fully equipped training kitchen and mock restaurant setups that replicate star-class hotel environments to give students realistic commercial exposure.
Name three basic culinary administration operations taught alongside actual cooking techniques.
The curriculum covers commercial kitchen hygiene management, storage systems (refrigeration/deep freeze), and storekeeping procedures (such as bin cards and daily requisitions).
Who is the primary target demographic for the Weekend International Cookery track?
It is designed for working individuals, career switchers, and busy students who require a flexible weekend schedule to master advanced culinary arts without altering their weekday routines.