Course Code: DIP1CA

This course is exclusively designed for those who want to study Culinary Arts & Bakery for SUNDAYS.

• Start on: 8th March 2020 (Every Sunday)
• Time: 10:00 ~ 16:00
• Total 20 lessons (Total: 120 hours)

Introduction:

This course covers most of the areas that participants can use to start a food business and help to change the career.

Course Structure:

1 Week Basic Hygiene and food safety

• Food safety
• Personal Hygiene
• Basic Kitchen Safety

7 Weeks General Kitchen Operation

• Mother sauces
• Soups
• Vegetables
• Pasta
• Rice
• Meat
• Fish

7 Weeks Basic bakery and pastry

• Cakes
• Cream Puddings
• Bread
• Pie dough
• Mousse
• Fruit
• Enriched Bread

4 Weeks Food and beverage service

• Operating a Restaurant Service (percentage of profit returned)

1 Week Final Exam in

• General Kitchen Black box
• Bakery exam

Medium of Instruction: English

Tuition Fee:

• HK$32,000
• Miscellaneous Fee:
  • HK$1,500 (including basic equipment and uniform to keep)

Entry Requirements:

• Basic English.

Tutors:

• The school has a team of professional European and American tutors to provide professional training for students.

Award & Assessment:

• Upon completion of all the lessons successfully, students will receive the "Diploma in Culinary Arts" from Hong Kong Culinary Academy.
• Achieve 90% attendance or above in each Module
• All modules combined must achieve 50% or above in average (does not include the industrial training)
• For those who do not meet the English Language Entry Requirement (DSE English Language Level 2 or IELTS level 4.5), they have to attend an IELTS examination and reach level 4.5.

Further Studies:

• Upon completion with addtional 4 modules, students are eligible to join the final year (Year 2) of Advanced Diploma in Hotel Culinary Management (2-Years).

Admission:

• Web Application Form or apply in person.
• Application Fee: HK$200

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: 3747 7844