Location:

• Lai King

Other Fees:

• Students are required to pay chef uniform deposit of HK$402 (payable in cash) on the day of class:
  • Chef uniform includes chef jacket (HK$300), apron (HK$50), heat shield (HK$30), soup fork (HK$10, no need to return) and chef hat (HK$12, non-refundable)

Introduction:

Content:

• Cream of carrot soup, Carrot and cheese sandwich
• Chicken and mushroom veloute soup, Chicken caesar salad
• Asparagus with Hollandaise sauce, Coq au vin
• Poached sole fish fillet with dill sauce, Pan-fried fish fillet (Sole meuniere)
• Shrimp cocktail, Roast spring chicken served with croquette potato
• Handmade pasta with Bolognese sauce, Cheese risotto
• Egg en cocotte, Roast pork (butt) with gravy and gratinated potato
• Iceland lamb soup, Roast rack of lamb with herb crust

Instructor:

• Chef Frank L. /  Chef Eric P. / Chef Mark W.

Make-up: This course do not provide make-up classes.

Course Arrangement:

• 5 Lessons, 6 hours per lesson (Last Lessons are revision and exam)
• Medium of Instruction: English Supplemented with Cantonese
• Maximum no. 10
• Assessments: Not Applicable
• Awards: " Five-Days International Certified Chef Starter & Main Course Modular Award" (Attendance: 75% or above).

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Contact Us

Hong Kong Culinary Academy

1/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

＊ Academy reserve the rights to adjust the courses arrangements, assessments and teaching methods. For enquiries: 2156 0612.