厨艺课程
Certificate in Butchery

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Course code: STEAMB

Schoolarship has already closed on 31st May, 2020

Application Deadline:  23rd August, 2024
Programme Duration:

  • From 10th September to 3rd December 2024
    (every Tuesday 9:30AM - 1:30PM)
  • 12 lessons

Course Structure:

Major learning contents

1

Chicken whole

2

Porkloin

3

Sole fish whole

4

Duck whole

5

Lamb Leg, Gigot

6

Seabream or Sea Bass Local in place of salmon

7

Suckling Pigs

8

Seafood, Oyster, Mussels, Shrimp

9

Beef Tenderloin / Beef Wellington preparation

10

Self revision with teacher for exam

11

Writtern Exam

12

Practical Exam


Medium of Instruction: English
 

Tuition Fee:

  • HK$10,200
  • Miscellaneous Fee : HK$1,500
    (Includes Chef Uniform x 1, Apron x 1, Big Towel x 1, Small Towel x 2, Chef Hat, Individual & Group Insurances, Notes & Ingredients)
  • Application Fee : HK$200
 

Entry Requirements:

  • Completion of Secondary 6 or equivalent qualifications; or Aged 21 or above with relevant year(s') working experience in related industry(s);
  • Pass in admission interview (For applicants who obtain IELTs 4.5 or DSE English level 2 or above or University graduates are exempted for the interview).

Tutors:

  • Chef David Shuttleworth

Award & Assessment:

  • Upon completion of this course successfully, students will receive the "Certificate in Butchery" from Hong Kong Culinary Academy. 
  • Achieve a minimum attendance of 90% is required.
  • Achieve 50% or above in examination.

Application Deadline:  23rd August, 2024

Admission:

Contact Us
Hong Kong Culinary Academy

1/F & 2/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612  / 2156 0610

FAX: 2529 6311

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