Location:

• Lai King

Fees:

• HK$5,000
• 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:

Content:

• Cream of carrot soup, Carrot and cheese sandwich
• Chicken and mushroom veloute soup, Chicken caesar salad
• Asparagus with Hollandaise sauce, Coq au vin
• Poached sole fish fillet with dill sauce, Pan-fried fish fillet (Sole meuniere)
• Shrimp cocktail, Roast spring chicken served with croquette potato
• Handmade pasta with Bolognese sauce, Cheese risotto
• Egg en cocotte, Roast pork (butt) with gravy and gratinated potato
• Iceland lamb soup, Roast rack of lamb with herb crust

Instructor:

• Chef Frank L. /  Chef Eric P. / Chef Mark W.

Make-up: This course do not provide make-up classes.

Course Arrangement:

• 8 Lessons, 3 hours per lesson
• Medium of Instruction: English Supplemented with Cantonese
• Maximum no. 16
• Assessments: Not Applicable
• Awards: " Attendance Certificate in Starter & Main Course" (Attendance: 75% or above)  Award will be issued within 3 months.

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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: 2529 6311

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