APPLY NOW!!
Course code: STEAMB
Application Deadline: 22nd August, 2025
Programme Duration:
- From 9th September to 9th December 2025
(every Tuesday 9:30AM - 1:30PM) - 12 lessons
Course Structure:
|
Major learning contents |
|
|
1 |
Chicken whole |
|
2 |
Porkloin |
|
3 |
Sole fish whole |
|
4 |
Duck whole |
|
5 |
Lamb Leg, Gigot |
|
6 |
Seabream or Sea Bass Local in place of salmon |
|
7 |
Suckling Pigs |
|
8 |
Seafood, Oyster, Mussels, Shrimp |
|
9 |
Beef Tenderloin / Beef Wellington preparation |
|
10 |
Self revision with teacher for exam |
|
11 |
Writtern Exam |
|
12 |
Practical Exam |
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 David Shuttleworth
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: 22nd August, 2025
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
