Location:
Date & Time:
Fees:
- HK$4,200
Introduction:
Generally, traditional cooking relies on experience and skills, but people don't know the scientific theories behind cooking and how to make delicious food. This course allows chefs to take their skills to the next level by teaching them the basic food science of ingredients; the characteristics of ingredients, and the physical, chemical, and biological changes during cooking. This allows chefs to gain a deeper understanding of various changes, thereby changing traditional cooking methods to achieve innovation and make food more delicious and diverse. Scientification is the use of the most basic ingredients and advanced scientific research techniques to achieve the lowest cost and the best taste for the public. This course is suitable for all chefs, regardless of their scientific knowledge base and cooking skills, to learn in depth and in a simple way to achieve the goal of making creative food.
Content:
- Taste and Flavor
- Meat and Poultry
- Meat Focus
- Smoking and Grilling
- Slow Cooking
- Fish and Seafood
- Fish Focus
- Frying Fish
- About Sous Vide
- Eggs and Dairy
- Egg Focus
- Dairy Focus
- Cheese Focus
- Rice, Grains, and Pasta
- Rice Focus
- Heat and Pressure Cooking
- Vegetables, Fruits, Nuts, and Seeds
- Steaming and Cooking
- Potato Focus
- About Microwave
- Nut Focus
- Herbs, Spices, Oils, and Seasonings
- Herb Focus
- Pepper Focus
- Oil and Fats Focus
- Salt Focus
- Baking and Desserts
- Flour Focus
- Oven Baking
- Sugar Focus
- Chocolate Focus
Medium of Instruction:
Cantonese Supplemented with English Terminology
Entry Requirement: NIL
Awards: “Kitchen Science Certificate for Innovation”
Passing Requirement:
Student should attend 7 lessons or above and pass on examination to meet the assessment criteria.
Application:
- [ APPLY NOW] [ DOWNLOAD FORM ][ Payment Method ]
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
