COURSES

Basic Spanish Cookery
Course code: BSPANI
Courses: Basic Spanish Cookery
Fees: HKD 8100
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Registration Code: bspani20240903 (Tue)    
2024/09/03 - 2024/11/19     Time: 7:00pm-10:00pm
(09/03, 09/10, 09/24, 10/08, 10/15, 10/22, 10/29, 11/05, 11/12, 11/19)
Registration Code: bspani20241105 (Tue)     Register Now
2024/11/05 - 2025/01/21     Time: 7:00pm-10:00pm
(11/05, 11/12, 11/19, 11/26, 12/03, 12/10, 12/17, 01/07, 01/14, 01/21)
Course code: BSPANI

This course is part of City & Guilds Assured Certificate in Food Business Start-up.

Location:

Fees:

  • HK$8,100
  • Student needs to prepare the following items and deposit on the start day.
    • Deposit of chef uniform sets total $402
       (By cash, including chef jakcet($300), apron($50), big towel($30)，spoon & fork ($10，no return) and chef hat($12，no return))
    • Two new kitchen clothes with different colours＄12

Introduction:

  • We will focus on dishes from different regions in Spain using authentic Spanish ingredients such as Iberico ham, chorizo sausage, saffron, sherry and baby suckling pig. Over the 6 weeks you will learn the fundamentals of Spanish cooking and cook iconic Spanish dishes such as Paella, Tortilla De Patata, Pinchos, Gambas Al Ajillo & Gazpacho.

Content:

Lesson 1
  • TORTILLA DE PATATA - Spanish omelette
  • PINCHOS – Crispy bread with various toppings
  • ESCALIBADA – Slow roasted Vegetables
Lesson 2
  • EMPANADA – Pastry filled with red pepper and chorizo
  • QUESO BLANCO – White cheese & green chilli sauce
  • GAMBAS AL AJILLO - Garlic prawns
Lesson 3
  • CROQUETAS DE JAMON - Iberican ham croquettes
  • ROMESCO – Roasted pepper and tomato sauce
  • PAELLA – Baked seafood rice dish
Lesson 4
  • PATATAS BRAVAS - Spicy Potatoes
  • COCHINILLO ASADO - Roasted suckling pig
  • PISTO – Spanish Vegetable Stew
Lesson 5
  • GAZPACHO - Andalusian tomato soup
  • ALBONDIGAS – Meatballs in Tomato Sauce
  • PICADA – Almond, Garlic and parsley sauce
Lesson 6
  • LENTEJAS CON CHORIZO – Pork, chorizo and lentil stew
  • ARROZ NEGRO CON SEPIA – Black rice with cuttlefish
  • ALIOLI - Garlic Creamy sauce
Lesson 7
  • PULPO A FEIRA - Octopus galician style
  • MIGAS EXTREMENAS - Extremadura- Style fried breadcrumbs
  • Churros con Chocolate
Lesson 8
  • Escabeche de Gambas
  • Spanish salted cod croquettes
  • Baby Octopus and crushed potato salad
Lesson 9
  • SEPIA, SOBRASADA Y MIEL - Cuttlefish, chorizo and honey
  • FABADA ASTURIANA - Asturias bean stew
  • LECHE FRITA
Lesson 10
  • CALDERETA DE CORDERO - Lamb stew
  • CALAMARES EN SU TINTA - Squid in its ink
  • FILLOAS - Galician style crepes
 

Course Arrangement: 3 hours per lesson, total 6 lessons.

Medium of Instruction: English

Maximum no: 16 (will dvided by groups of two people.)

Instructor: Marco M.
 

Make-up: This course does not offer make-up classes.

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: 2529 6311

＊ Academy reserve the rights to adjust the courses arrangements, assessments and teaching methods. For enquiries: 2156 0612.


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