Starter & Main Course (Beginner)
Course code: STAR1T
Courses: Starter & MainFees: HKD 5000
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Registration Code: star1t20240411 (Thu)
Register Now2024/04/11 - 2024/06/06 Time: 7:00pm-10:00pm
(04/11, 04/18, 04/25, 05/02, 05/09, 05/16, 05/23, 06/06)
Course code: STAR1T
This course is part of City & Guilds Assured Certificate in Food Business Start-up.
Location:
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:
Student can learn to make starter and main course, most of them are popular in European countries. Student can enjoy the meals and rise up the styles of diet.
Content:
- White chicken stock, cream of carrot soup, different cuts of carrot
- Chicken Consommé, Caesar Salad,
- Asparagus with Hollandaise Sauce, Coq au vin
- Fish Stock, Pan-fried fish fillet (sole Meuniere), Poached fish fillet
- Shrimp Cocktail, Cooking of potatoes, Croquette Potato, Roast Spring Chicken
- Handmade pasta with Bolognese sauce, Cheese Risotto
- Baked Egg Cocotte, Roast pork (butt) with gravy and creamed potato
- Iceland Lamb Soup, Roast Rack of Lamb with herb crust
Instructor:
Course Arrangement:
- 8 Lessons, 3 hours per lesson
- Medium of Instruction: English for English Speakers or Cantonese Supplemented with English Terminology
- 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.