COURSES
Basic French Cookery
Course code: BFRENC
Courses: Basic French Cookery
Fees: HKD 8100
- - - - - - - - - - - - - - - -
Registration Code: bfrenc20231107 (Tue)
2023/11/07 - 2024/01/30 Time: 7:00pm-10:00pm
(11/07, 11/14, 11/21, 11/28, 12/05, 12/12, 01/09, 01/16, 01/23, 01/30)
Registration Code: bfrenc20240227 (Tue) Register Now
2024/02/27 - 2024/05/07 Time: 7:00pm-10:00pm
(02/27, 03/05, 03/12, 03/19, 03/26, 04/09, 04/16, 04/23, 04/30, 05/07)
Fees: HKD 8100
- - - - - - - - - - - - - - - -
Registration Code: bfrenc20231107 (Tue)
2023/11/07 - 2024/01/30 Time: 7:00pm-10:00pm
(11/07, 11/14, 11/21, 11/28, 12/05, 12/12, 01/09, 01/16, 01/23, 01/30)
Registration Code: bfrenc20240227 (Tue) Register Now
2024/02/27 - 2024/05/07 Time: 7:00pm-10:00pm
(02/27, 03/05, 03/12, 03/19, 03/26, 04/09, 04/16, 04/23, 04/30, 05/07)
Course code: BFRENC
This course is part of City & Guilds Assured Certificate in Food Business Start-up.
Location:
Fees:
- HK$8,100
- Student needs to prepare the following items and deposit on the start day.
- Deposit of chef uniform sets total $402
(By cash, including chef jakcet($300), apron($50), big towel($30)，spoon & fork ($10，no return) and chef hat($12，no return))
- Two new kitchen clothes with different colours＄12
- Deposit of chef uniform sets total $402
Introduction:
- Train and share with Asian and European the joy of cooking French Cuisine.
Content:
Lesson (1)
- Basic cutting style, Chicken Stock
- Carrot Veloute
Lesson (2)
- Croque Tartine Parisienne
- Eggs Birdnest
Lesson (3)
- French Onion Soup
- Shrimp Bisque
Lesson (4)
- Quiche Lorraine, Arugula
- Salade Nicoise
Lesson (5)
- Squid & Asparagus Salad, spicy Dressing
- Mushroom Risotto with Porcini and Chipolata
Lesson (6)
- Chicken Curry Veloute, Panfried Chicken Breast
- Sole Meuniere, Spinach and Chateau Potatoes
Lesson (7)
- Duck a l'Orange, Creole Rice
- Coq au Vin in Redwine, Potato Puree
Lesson (8)
- Beef Bourguinone, Egg Pasta
- Pork Scaloppine 'Saltimbocca', Ratatouille
Lesson (9)
- Salmon & Scallop Tartare, Baby Cucumber
- Banana Chocolate Pastry
Lesson (10)
- Black Cherry Clafoutis
- Crepe Suzette Flambe, Vanilla Ice Cream
Course Arrangement: 3 hours per lesson, total 10 lessons.
Make-up:
Make-up classes are allowed but subject to prior approval, validity of proof of absence and availability.Make-up classes do not count as attendances.
Medium of Instruction: English
Maximum no: 16
Instructor:
- Chef Teacher Heinz F., or
Over 35 years in the Culinary and Pastry experience. Born and certified as a Chef and Pastry Chef in Switzerland . After working in Switzerland - City, Lakeside and Mountains - Guernsey C.I., Bermuda, in the Carribbean on a Cruiseship, he came to Hong Kong to work for several 5 Star Hotels: Hilton, Furama, New World Harbourview.
Chef Fischer has been teaching with the academy ever since, he wishes to share his joy and passion to all students who are interested in the Culinary or Pastry field. - Chef Teacher Jean Devillard
Executive Chef of Five-Star Hotel.
- Students who achieve a minimum attendance of 75% may apply for "Attendance Certificate in Basic French Cookery". Award will be issued within 3 months.
Application:
- [ APPLY NOW ] [ DOWNLOAD FORM ][ Payment Method ]
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, assessment and teaching methods. For enquiries: 2156 0612.
Copyright © 2023 Hong Kong Culinary Academy.
