Student needs to prepare the following items and deposit on the start day.
Deposit of chef uniform sets total $392 (By cash, including uniform($300), apron($50), big towel($30),and chef hat($12,no return))
Two new kitchen clothes with different colours$12
Introduction:
Students can serve different kinds of European Desserts from basics to professionals. Students can learn and apply the basic skills of dessert plating.
Contents:
Lemon Posset with hazelnut short bread and mango foam
White chocolate and passion fruit dome with rose cream
Mille Feuille of Strawberry parfait and compote
Yogurt Panna cotta with lemon grass foam
Baked Alaska
Apple tart Tartin with Home-made rum and raisin ice cream
Green tea tiramisu with red bean foam
Crèpes Suzette
Dark Chocolate soufflé with cocoa nibs sherbet
Brandy poached strawberry crème brulee with vanilla cream
Raspberry flavoured chocolate lava cake
Floating island
Rum Baba
Peach Melba
Fruity Pavlova cup with raspberry sauce
Chocolate mousse with raspberry foam and almond crisps
Instructor:
Chef Eric Poon, teaches a variety of cakes, western cuisines and dessert classes tailored to students of different levels. He graduated from University, UK with a Degree in Culinary Arts Management and has worked in numerous top Hong Kong Hotels and has worked under Gordon Ramsay. He is particularly good at making western cuisines and desserts, and has been featured in numerous shows and media.
Course Arrangement:
8 Lessons, 3 hours per lesson
Medium of Instruction: Cantonese (supplement with English and French terminology)
Maximum no. 16
Assessments: Not Applicable
Awards: " Attendance Certificate in European Desserts" (Attendance: 75% or above) Award will be issued within 3 months.