COURSES
Starter & Main Course (Beginner)
Course code: STAR1T
Courses: Starter & Main
Fees: HKD 5000
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Registration Code: star1t20241002 (Wed)     Register Now
2024/10/02 - 2024/11/20     Time: 7:00pm-10:00pm
(10/02, 10/09, 10/16, 10/23, 10/30, 11/06, 11/13, 11/20)
Course code: STAR1T

This course is part of City & Guilds Assured Certificate in Food Business Start-up.

Location:

Fees:

  • HK$5,000
  • 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

Introduction:


Student can learn to make starter and main course, most of them are popular in European countries. Student can enjoy the meals and rise up the styles of diet.

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 Eric P. / Mark W.

Course Arrangement:

  • 8 Lessons, 3 hours per lesson
  • Medium of Instruction: English Supplemented with Cantonese
  • Maximum no. 16
  • Assessments: Not Applicable
  • Awards: " Attendance Certificate in Starter & Main Course" (Attendance: 75% or above)  Award will be issued within 3 months.

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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.

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