COURSES
Basic Spanish Cookery
Course code: BSPANI
Courses: Basic Spanish Cookery
Fees: HKD 7500
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Registration Code: bspani20170904 (Mon)     Register Now
2017/09/04 - 2017/11/13     Time: 7:00pm-10:00pm
(09/04, 09/11, 09/18, 09/25, 10/09, 10/16, 10/23, 10/30, 11/06, 11/13)
Course code: BSPANI

Location:

Fees:

  • HK$7,500

Introduction:

  • Francisco Pazos
  • wants to train people to work in the catering industry

Content:

Lesson 1
  • Garlic Prawns
  • Spanish omelette
  • Sauteed mushrooms with cheese
Lesson 2
  • Seafood paella
  • Seafood stock
  • Tuna tataki
Lesson 3
  • Octopus Galician style
  • Biquini sandwich
  • Marinated fish bites
Lesson 4
  • Chicken and ham croquettes
  • Chorizo in red wine
  • Sardines “escabeche”
Lesson 5
  • Meatballs in grandma sauce
  • Piquillo peppers stuffed with baby eel
  • Cod fish pil pil sauce
Lesson 6
  • Santiago cake
  • Catalan cream
  • Asturian rice with milk
  • Goxua
Lesson 7
  • Suckling pig Segovian style
  • Ali oli sauce
  • Spare ribs with chimichurri sauce
Lesson 8
  • Spicy potatoes “bravas”
  • Garlic bread with tomato
  • Mussels with Bizkaina sauce
Lesson 9
  • Gazpacho
  • Mayonnaise
  • Porrusalda, cod and leek soup
  • Romesco sauce
Lesson 10
  • Galician Empanada (seafood pie)
  • Deep fried calamari
  • Squid and tomato stew
 

Course Arrangement: 3 hours per lesson, total 10 lessons.

Medium of Instruction: English

Maximum no: 16

Instructor: Francisco Pazos
** Make-up classes are allowed but subject to prior approval, validity of proof of absence and availibility.
Make-up classes do not count as attendances.

Awards:

  • Students who achieve a minimum attendance of 75% may apply for "Attendance Certificate in Basic Spanish Cookery".
    Award will be issued within 3 months.

Application:

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: 3747 7844
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