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National Vocational Qualification (NVQ) Pathways at Win-Stone Campus

Start your journey towards industry success with nationally recognized, hands-on NVQ training.

At Win-Stone Campus, we proudly offer NVQ-certified training programs that serve as a gateway to both immediate employment and further education in a variety of growing industries. These qualifications are nationally recognized and awarded by the Tertiary and Vocational Education Commission (TVEC) of Sri Lanka, ensuring credibility and career value.

Our programs provide a balanced combination of theoretical knowledge and hands-on practical experience, preparing students for NVQ Levels 3 and 4 with confidence and competence.

NVQ Courses Offered:

  • Professional Cookery
  • Bakery and Pastry
  • Food and Beverage Services
  • Barista Training
  • ICT Technician

Why Choose Win-Stone Campus for Your NVQ Qualification?

  • Industry-Relevant Curriculum: Aligned with current job market needs.
  • Expert Faculty: Learn from certified professionals with real-world experience.
  • Practical Training Modules: Get hands-on experience in commercial kitchens, cafés, and ICT labs.
  • Compliance with Industry Standards: Focus on food safety, customer service, and technical excellence.

Take the first step towards becoming an industry-ready professional — Enroll today at Win-Stone Campus.

NVQ Level 3 & 4 – Professional Cookery

Begin your culinary journey by mastering commercial kitchen operations, food preparation, international cuisine, hygiene, and safety under expert chefs.

Entry Requirement: G.C.E. O/L Faced

NVQ Level 3 – Bakery

Master the art of baking pastries, cakes, breads, and yeast products through practical training focused on hygiene, quality, and industry techniques.

Entry Requirement: G.C.E. O/L Faced

NVQ Level 3 & 4 – Food and Beverage Services

Gain skills in food service, customer handling, bar operations, and restaurant management. Level 4 includes supervisory training for hospitality settings.

Entry Requirement: G.C.E. O/L Faced

NVQ Level 3 – Barista

Train in espresso brewing, latte art, milk frothing, and café service operations with an emphasis on equipment care and customer experience.

Entry Requirement: G.C.E. O/L Faced

NVQ Level 3 – ICT Technician

Get hands-on training in PC hardware, software configuration, troubleshooting, and basic networking—ideal for entry into the tech support industry.

Entry Requirement: G.C.E. O/L Faced

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Course Infomations


Next Intake Course Duration
View
Level III Level IV
NVQ Professional Cookery 6 Months 12 Months
Course Admission Requirements
  • Completion of G.C.E. O/L

NVQ Level 3 Professional Cookery

NOMODULE NAMETOTAL HRSTHEORYPRACTICALPROJECTSEXAM(Written)
1Communication skills for workplace1512-21
2Teamwork348-251
3Basic Food costing 3016-122
5Occupational Health and Safety Procedures and Practice40816151
6Introduction to Hotel and Catering Industry2012-71
7Hygiene standards15122-1
8Food Safety Standards208741
9Kitchen organizational Structure 204214-
10Time management154-101
11Introduction to kitchen utensils, tools and equipment cleaning256415-
12Food knowledge and practices part1 3020-91
13Food knowledge and practices parrt 22012-71
14Cooking methods3020-91
15Mise-en place procedures30624--
16Seasoning and marinating4-4--
17Salads, Appetizers & canapés preparation50841-1
18Sandwich & egg preparation50418271
19Stocks, Soups and Sauces preparation601247-1
20Hot range foods preparation 200-14060-
21Beverage preparation -practical308814-
22Dessert preparation100126028-
23Basic ethnic foods10066628


NVQ Level 4 Professional Cookery

NOMODULE NAMETOTAL HRSTHEORYPRACTICALPROJECTSEXAM(Written)
1Communication skills for workplace1512-21
2Teamwork348-251
3Basic Food costing 3016-122
5Occupational Health and Safety Procedures and Practice40816151
6Introduction to Hotel and Catering Industry2012-71
7Hygiene standards15122-1
8Food Safety Standards208741
9Kitchen organizational Structure 204214-
10Time management154-101
11Introduction to kitchen utensils, tools, and equipment cleaning256415-
12Food knowledge and practice part1 3020-91
13Food knowledge and practice part 22012-71
14Cooking methods3020-91
15Mise-en place procedures30624--
16Seasoning and marinating4-4--
17Salads, Appetizers & canapés preparation50841-1
18Sandwich & egg preparation50418271
19Stocks, Soups and Sauces preparation601247-1
20Hot range foods preparation 200-14060-
21Beverage preparation -practical308814-
22Dessert preparation100126028-
23Basic ethnic foods10066628-
24Nine control point 98--1
25Menu planning3012-171
26Dietary 208-111
27Coach others in job skills 108-11
28Introduction to front office 3012-171
29House keeping 1104664--
30Food & Beverage1203957-24
31Advance practicals (Cookery)401030--
32Pastry and bakery 401030--
33Advance practical (Desserts)30-30--
34On the job training1056----
Next Intake Course Duration
View
Level III Level IV
NVQ Pastry & Bakery 5 Months 11 Months
Course Admission Requirements
  • Completion of G.C.E. O/L

NVQ Baker/Commis 2 (Pastry & Bakery) Level 3, Level 4

NO.MODULE NAMETOTALTHEORYPRACTICALASSIGNMENTSEXAM
1Hygiene and Safety for Bakery Functions1312--1
2Preparation of Bread and Buns1606541001
3Preparation of pastries12065460
4Preparation of Desserts12061896
5Preparation of cake160648106
6Preparation of cookies302622
7Routine functions of a pastry and bakery128-31
8Communication Skills for Workplace4012-281
9Occupational Health & Safety40816151
10Teamwork34825-1
11On the job training1056----
Next Intake Course Duration
View
Level III
NVQ Food and Beverage (Level 3) 4 Months
Course Admission Requirements
  • Completion of G.C.E. O/L

NVQ Food and Beverage (Level 3)

MODULE NAMETHEORY DIRECT CONTACT HOURS PRACTICAL DIRECT CONTACT HOURS ASSIGNMENTS HOURSEXAM HOURSTOTAL
Carry out mise-en place for food and beverage service1220-133
Serve food1620-137
Provide table service for wine16122131
Serve food and beverages to rooms-(In Room Dining-IRD)2420-145
Maintain, personnel grooming, hygiene and work place safety4--15
Serve alcoholic beverages in a bar10102123
Perform activities related to bar operation1010121
Prepare and serve cocktails88117
Carryout Banquet Functions1220-133
Final Written Exam---22
Final Practical Exam---2424
OJT----1056
Total hours112120435271