APPLY NOW!!
Course code: STEAMB
Application Deadline: 31st August, 2023
Programme Duration:
- From 13th September to 8th November 2023 (every Wednesday 9AM - 1PM)
- 9 lessons
Course Structure:
|
Major learning contents |
|
|
1 |
Chicken whole |
|
2 |
Porkloin |
|
3 |
Sole fish whole |
|
4 |
Duck whole |
|
5 |
Lambleg, Gigot |
|
6 |
Seabass |
|
7 |
Seafood (Oyster, Mussel Blue, Shrimp, Scallop) |
|
8 |
Beef (Tenderloin), Veal Sweetbread |
|
9 |
Special dish (Deviled Egg / Mushroom and Walut Pate / Sole and Cucumber Aspic / Graved Lax with Mushroom Royal) |
Medium of Instruction: English
Tuition Fee:
- HK$10,200
- Miscellaneous Fee : HK$1,500
(Includes Chef Uniform x 1, Apron x 1, Big Towel x 1, Small Towel x 2, Chef Hat, Individual & Group Insurances, Notes & Ingredients) - Application Fee : HK$200
Entry Requirements:
- Completion of Secondary 6 or equivalent qualifications; or Aged 21 or above with relevant year(s') working experience in related industry(s);
- Pass in admission interview (For applicants who obtain IELTs 4.5 or DSE English level 2 or above or University graduates are exempted for the interview).
Tutors:
- Chef Heinz Fischer
Award & Assessment:
- Upon completion of this course successfully, students will receive the "Certificate in Butchery" from Hong Kong Culinary Academy.
- Achieve a minimum attendance of 90% is required.
- Achieve 50% or above in examination.
Application Deadline: 31st August, 2023
Admission:
- Web Application Form or apply in person.
- Application Fee: HK$200
Contact Us
Hong Kong Culinary Academy
1/F & 2/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
