Starter & Main Course (Intermediate)
Course code: STAR2T
Courses: Intermediate Starter & Main
Fees: HKD 5600
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Registration Code: star2t20170710 (Mon)     Register Now
2017/07/10 - 2017/08/28     Time: 7:00pm-10:00pm
(07/10, 07/17, 07/24, 07/31, 08/07, 08/14, 08/21, 08/28)
Course code: STAR2T



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.


  • Shrimp Bisque, Prawn Thermidor
  • American Potato Salad, Panfried Slow Cooked Duck Breast Americano
  • Seared Tuna with Yuzu, Chicken Cordon Bleu
  • Squid Salad Served with Pernod Mango and Pear Salsa, Mediterranean Salt Baked Fish
  • Beef and Barley Broth, Beef Wellington Petit
  • Smoked Salmon with Avocado Rolls, Oven Slow Cooked Salmon with Sweet Corns
  • Homemade Smoked Pork Filo wrapped with Papaya, Charcoal Grilled Iberico with Green and White Peppercorn Sauce
  • Lamb Patty Bites with Grapefruit and Rocket Leaves, Seared Goose Liver with Mixed Fungai


  • Chef Eric Poon, teaches a variety of cakes, western cuisines and dessert classes tailored to students of different levels. He graduated from University College Birmingham in England with a degree in Culinary Art 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 reports

Course Arrangement:

  • 8 Lessons, 3 hours per lesson
  • Medium of Instruction: Cantonese (supplement with English and French terminology)
  • Maximum no. 14
  • Assessments: Not Applicable
  • Awards: " Attendance Certificate in Intermediate Starter & Main Course" (Attendance: 75% or above)  Award will be issued within 3 months.
  • Requirment: Student must obtain awards "Starter, Main Courses" before application.

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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: 3747 7844
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