WIN-STONE GROUP

Testimonials

Chef Kusum Fernando

Practice your skills with the best veterans in the culinary field and expand your knowledge in recreational classes to bring your skills to new heights.

Two Success Stories

We let you travel the culinary world from our comfort kitchens. We promise to enhance your educational experience. We give you opportunities for discovery and innovation. We help you to win the world and make your name a brand.

Samila Sarathchandra

Start your path to enter Australia's largest government vocational training provider at our WinStone School of Culinary Arts and transfer to Australia to pursue your career dream.

Course Infomations

Next Intake

Course Duration

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	Level III	Level IV
NVQ Professional Cookery	6 Months	12 Months

Course Admission Requirements

Completion of G.C.E. O/L

Course Units

NVQ Level 3 Professional Cookery

NO	MODULE NAME	TOTAL HRS	THEORY	PRACTICAL	PROJECTS	EXAM(Written)
1	Communication skills for workplace	15	12	-	2	1
2	Teamwork	34	8	-	25	1
3	Basic Food costing	30	16	-	12	2
5	Occupational Health and Safety Procedures and Practice	40	8	16	15	1
6	Introduction to Hotel and Catering Industry	20	12	-	7	1
7	Hygiene standards	15	12	2	-	1
8	Food Safety Standards	20	8	7	4	1
9	Kitchen organizational Structure	20	4	2	14	-
10	Time management	15	4	-	10	1
11	Introduction to kitchen utensils, tools and equipment cleaning	25	6	4	15	-
12	Food knowledge and practices part1	30	20	-	9	1
13	Food knowledge and practices parrt 2	20	12	-	7	1
14	Cooking methods	30	20	-	9	1
15	Mise-en place procedures	30	6	24	-	-
16	Seasoning and marinating	4	-	4	-	-
17	Salads, Appetizers & canapés preparation	50	8	41	-	1
18	Sandwich & egg preparation	50	4	18	27	1
19	Stocks, Soups and Sauces preparation	60	12	47	-	1
20	Hot range foods preparation	200	-	140	60	-
21	Beverage preparation -practical	30	8	8	14	-
22	Dessert preparation	100	12	60	28	-
23	Basic ethnic foods	100	6	66	28

NVQ Level 4 Professional Cookery

NO	MODULE NAME	TOTAL HRS	THEORY	PRACTICAL	PROJECTS	EXAM(Written)
1	Communication skills for workplace	15	12	-	2	1
2	Teamwork	34	8	-	25	1
3	Basic Food costing	30	16	-	12	2
5	Occupational Health and Safety Procedures and Practice	40	8	16	15	1
6	Introduction to Hotel and Catering Industry	20	12	-	7	1
7	Hygiene standards	15	12	2	-	1
8	Food Safety Standards	20	8	7	4	1
9	Kitchen organizational Structure	20	4	2	14	-
10	Time management	15	4	-	10	1
11	Introduction to kitchen utensils, tools, and equipment cleaning	25	6	4	15	-
12	Food knowledge and practice part1	30	20	-	9	1
13	Food knowledge and practice part 2	20	12	-	7	1
14	Cooking methods	30	20	-	9	1
15	Mise-en place procedures	30	6	24	-	-
16	Seasoning and marinating	4	-	4	-	-
17	Salads, Appetizers & canapés preparation	50	8	41	-	1
18	Sandwich & egg preparation	50	4	18	27	1
19	Stocks, Soups and Sauces preparation	60	12	47	-	1
20	Hot range foods preparation	200	-	140	60	-
21	Beverage preparation -practical	30	8	8	14	-
22	Dessert preparation	100	12	60	28	-
23	Basic ethnic foods	100	6	66	28	-
24	Nine control point	9	8	-	-	1
25	Menu planning	30	12	-	17	1
26	Dietary	20	8	-	11	1
27	Coach others in job skills	10	8	-	1	1
28	Introduction to front office	30	12	-	17	1
29	House keeping	110	46	64	-	-
30	Food & Beverage	120	39	57	-	24
31	Advance practicals (Cookery)	40	10	30	-	-
32	Pastry and bakery	40	10	30	-	-
33	Advance practical (Desserts)	30	-	30	-	-
34	On the job training	1056	-	-	-	-

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

Course Units

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

NO.	MODULE NAME	TOTAL	THEORY	PRACTICAL	ASSIGNMENTS	EXAM
1	Hygiene and Safety for Bakery Functions	13	12	-	-	1
2	Preparation of Bread and Buns	160	6	54	100	1
3	Preparation of pastries	120	6	54	60
4	Preparation of Desserts	120	6	18	96
5	Preparation of cake	160	6	48	106
6	Preparation of cookies	30	2	6	22
7	Routine functions of a pastry and bakery	12	8	-	3	1
8	Communication Skills for Workplace	40	12	-	28	1
9	Occupational Health & Safety	40	8	16	15	1
10	Teamwork	34	8	25	-	1
11	On the job training	1056	-	-	-	-

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

Course Units

NVQ Food and Beverage (Level 3)

MODULE NAME	THEORY DIRECT CONTACT HOURS	PRACTICAL DIRECT CONTACT HOURS	ASSIGNMENTS HOURS	EXAM HOURS	TOTAL
Carry out mise-en place for food and beverage service	12	20	-	1	33
Serve food	16	20	-	1	37
Provide table service for wine	16	12	2	1	31
Serve food and beverages to rooms-(In Room Dining-IRD)	24	20	-	1	45
Maintain, personnel grooming, hygiene and work place safety	4	-	-	1	5
Serve alcoholic beverages in a bar	10	10	2	1	23
Perform activities related to bar operation	10	10		1	21
Prepare and serve cocktails	8	8		1	17
Carryout Banquet Functions	12	20	-	1	33
Final Written Exam	-	-	-	2	2
Final Practical Exam	-	-	-	24	24
OJT	-	-	-	-	1056
Total hours	112	120	4	35	271

NVQ Qualification

Cook

Baker/Commis 2 (Pastry & Bakery)

Food & Beverage

Testimonials

Chef Kusum Fernando

Two Success Stories

Samila Sarathchandra

Course Infomations

Cook

Pastry & Bakery

Food & Beverage