WELCOME TO SRI LANKA'S PREMIER
STATE-OF-THE-ART CULINARY SCHOOL

Welcome to Sri Lanka’s premier state-of-the-art culinary school, located in Malabe, the heart of higher education. Our institution offers a world-class learning environment with purpose-built training kitchens and professional lecture rooms, providing aspiring chefs and food enthusiasts with an unparalleled culinary education. We focus on selecting students who demonstrate true passion for cooking, with an innovative enrollment process based on practical tests and interviews. This ensures a community of dedicated learners eager to master the art and science of cookery

 

Led by Chef Madhawa Weerabaddhana, a renowned culinary educator and Director of Training at the Chefs’ Guild of Lanka, our expert team of trainers offers world-class mentorship. Chef Madhawa is also the lead compiler of Sri Lanka’s Professional Cookery Curriculum Manual, ensuring our students receive up-to-date, industry-relevant training. Our six-month full-time program, endorsed by TVEC, covers 18 comprehensive modules includIng Culinary English, food preparation & sustainability, art of food smoking and dehydration, individual menu production experience with over 250 dishes from international and ethnic cuisines such as Thai, Chinese, Sri Lankan, Arabic, and Japanese.

 

Our curriculum emphasizes sustainability and eco-conscious practices while enhancing student knowledge in hygiene, nutrition, flavor profiles, presentation and food costing. Chefs from five-star hotels will enhance students learning experience by conducting practical sessions and sharing industry insights. Parents are encouraged to visit and sample the culinary creations of their children, making it a truly immersive journey into the world of professional cookery.

Transforming Talent
into Culinary Excellence

VISION

To be the leading center of excellence in professional culinary art training.

MISSION

Deliver exceptional culinary education through dynamic, hands-on cooking practical’s in a state-of-the-art kitchen facilities, mentored by experienced local and international chefs, and featuring a curriculum rich in diverse global and ethnic cuisines.

WELCOME TO SRI LANKA'S PREMIER
STATE-OF-THE-ART CULINARY SCHOOL

Welcome to Sri Lanka’s premier state-of-the-art culinary school, located in Malabe, the heart of higher education. Our institution offers a world-class learning environment with purpose-built training kitchens and professional lecture rooms, providing aspiring chefs and food enthusiasts with an unparalleled culinary education. We focus on selecting students who demonstrate true passion for cooking, with an innovative enrollment process based on practical tests and interviews. This ensures a community of dedicated learners eager to master the art and science of cookery

 

Led by Chef Madhawa Weerabaddhana, a renowned culinary educator and Director of Training at the Chefs’ Guild of Lanka, our expert team of trainers offers world-class mentorship. Chef Madhawa is also the lead compiler of Sri Lanka’s Professional Cookery Curriculum Manual, ensuring our students receive up-to-date, industry-relevant training. Our six-month full-time program, endorsed by TVEC, covers 18 comprehensive modules includIng Culinary English, food preparation & sustainability, art of food smoking and dehydration, individual menu production experience with over 250 dishes from international and ethnic cuisines such as Thai, Chinese, Sri Lankan, Arabic, and Japanese.

 

Our curriculum emphasizes sustainability and eco-conscious practices while enhancing student knowledge in hygiene, nutrition, flavor profiles, presentation and food costing. Chefs from five-star hotels will enhance students learning experience by conducting practical sessions and sharing industry insights. Parents are encouraged to visit and sample the culinary creations of their children, making it a truly immersive journey into the world of professional cookery.

Transforming Talent
into Culinary Excellence

VISION

To be the leading center of excellence in professional culinary art training.

MISSION

Deliver exceptional culinary education through dynamic, hands-on cooking practical’s in a state-of-the-art kitchen facilities, mentored by experienced local and international chefs, and featuring a curriculum rich in diverse global and ethnic cuisines.

MW INSTITUTE PROFESSIONAL FACILITIES

  • Fully equipped modern production kitchen
  • Fully equipped modern Pastry & Bakery kitchen
  • IT access for menu production information in the
  • kitchen Fully air conditioned modern lecture rooms
  • Eco friendly vegetation surroundings
  • Male & female Changing Rooms
  • Student Library Facility with Free Internet WIFI Facility
  • Free IT Room access for learning

OBJECTIVE

Encourage secondary education completed students to acquire technical skills and work in a food and beverage hospitality environment with a gateway to conquer the global arena and further culinary education in Australia.

MEET OUR CHEF GURU

Chef Madhawa, a well renowned chef is a permanent resident of Australia, and a professional certified trainer in the art of professional cookery, developed his own purpose-built STATE OF THE ART, facility known as MW Institute of Culinary Art.
MW graduated from the Ceylon hotel school and with higher training in Switzerland was a pioneer trainer at slithm, with the leadership and expertise has now built an exclusive culinary training institution, in food production and preparation to inspire the budding chefs with hands on experience.

our moto is to cook and cook and cook and acquire taste and flavor with craftsmanship. He has been with the chefs guild of lanka since 1992 as the director in training and skills development of young and upcoming chefs. He sphere head as the lead compiler of the professional cookery curriculum endorsed by the tvec, used by culinary training institutions and funded by the skills for inclusive growth of Australia. MW Culinary Institute will be offering the unique, modern techniques in food preservation, preventive wastage management, food sustainability programmes to suit the global industry requirements as per the world association of chefs societies guide lines

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Chef Gamini Wettawa

Graduate from the ceylon hotel school in specialized diploma in professional cookery, and a fellow member of the CHSGA, with over 30 years as an executive chef and 10 years as a senior lecturer in culinary training centers, with many global awards achievement and mentored young chefs in obtaining gold, silver, bronze medals at the prestigious culinary art and food expo.
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Chef Sujith Ariyarathna

Over 25 years of work experience as a senior chef in 5 star properties, mentor to young chefs and a TV cooking demonstrator, brand ambassador, with specialization and master in authentic Sri Lankan Cuisine. A senior committee member of the Chefs Guild of Lanka.
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Chef Mahesh Ranganath

Chef mahesh a master baker and a carrier pastry chef with over 20 years experience in 5 star hotels in sri lanka and overseas. Head of operations in Crimson Bakery chain of Laugh Supermarkets and a senior bakery instructor at Prima Bakery school and presently attached to Pyramid Wilmar as a brand ambassador and executive chef.
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Chef Stephan Hoen

Stephan a master butcher and an executive chef from germany has been sharing his experience in Sri Lanka to uplift the culinary standards in leading hotels, food manufacturing companies and been a professional mentor to young chefs in food preservation, art of food smoking, food dehydration techniques and specialized in the art of charcuterie.
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Chef Renuka Rathnayake

A veteran lady pastry chef with over 38 years experience at the Colombo Hilton as an executive sous chef in pastry and bakery. An award winning chef at the prestigious culinary art and food Expo and food and hotel asia Singapore, a mentor and a senior trainer at many hotel schools in Sri Lanka presently working as an consultant to many leading restaurants and culinary schools.
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Chef Thushan Fernando

A veteran executive chef of a leading 5 star hotel in Colombo, with over 28 years of experience in Sri Lanka and overseas hotels, with a sound knowledge in menu engineering, international cookery ,employee training. A chef mentor in upskilling the young chefs and apprentices to participate for national and international culinary competitions.
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Chef Ananda Gooneratne

A diploma holder from the ceylon hotel school in professional cookery and University of Colombo in travel and tourism, the executive chef of the air force catering unit for over 25 years and senior lecturer in many leading hotel schools in Colombo for over 15 years. Attached to the chefs guild of lanka in pioneering the pilot professional cookery programme funded by the skills for inclusive growth Australia at the VTA training centeres for students and trainers for 3 years.
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Ranjith Gunarathne

Ranjith brings over 40 years of experience in education, having worked both as a government school teacher and a freelance tutor. He has also served as the Group HR Manager for a multinational software company and has more than 10 years of experience in the hospitality industry.
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Tharindu Perera

Mr. Tharindu has a masters in economics,bachelor of business finance management university of kalaniya, certified business accountant, and a trainer in hospitality sector finance management and food costing management.

Professional cookery NVQ 4

6 months (750 hours of theory and hands on cookery practicals)

Pastry and bakery NVQ 4

6 months (750 hours of theory and practicals in
pastry, bakery, confectionary and desserts)

Professional cookery

craft course NVQ 3

Pastry and bakery

craft course NVQ 3

Address

No. 121/12, Samanala Mawatha, Kothalawala, Kaduwela, Sri Lanka.

Telephone

(+94) 11 227 7605

Food Partners

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