Course code: STEAMB
Application Deadline: 31st August, 2023
Programme Duration:
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:
Entry Requirements:
Tutors:
Award & Assessment:
Application Deadline: 31st August, 2023
Admission:
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