Student needs to prepare the following items and deposit on the start day.
Deposit of chef uniform sets total $392 (By cash, including uniform($300), apron($50), big towel($30),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:
Chef Frank L.
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.