Notes / 附註:
*APPLICANT PURSUING THIS COURSE WITH COURSE COMMENCEMENT DATE FALLING AFTER 30 APRIL 2030 IS NOT ELIGIBLE TO CLAIM REIMBURSEMENT FROM CEF. / 申請人報讀於二零三零年四月三十日後開課的課程並不能申領基金發還款項。

Entry Requirements / 入學要求:
(1) Completion of Secondary 3 or equivalent; and
(2) At least 18 years of age.

Course Outline / 課程大綱:
(1) Basic western cooking theory, kitchen brigade, recipe learning and basic safety and hygiene (3 hours)
(2) Use of tools and equipment in western kitchen, different cuts of vegetables, the introduction of basic stock and sauces (3 hours)
(3) Cream of carrot soup, carrot and cheese sandwich (3 hours)
(4) Chicken and mushroom Veloute Soup,Chicken caesar salad (3 hours)
(5) Asparagus with Hollandaise Sauce, Coq au vin (3 hours)
(6) Poached sole fish fillet with dill sauce, Pan-fried fish fillet (Sole Meuniere) (3 hours)
(7) Shrimp Cocktail, Roast Spring Chicken served with Croquette Potato (3 hours)
(8) Handmade pasta with Bolognese sauce, Cheese Risotto (3 hours)
(9) Egg en Cocotte, Roast pork (butt) with gravy and gratinated potato (3 hours)
(10) Iceland lamb soup, Roast rack of lamb with herb crust (3 hours)
(11) Assessment (3 hours)

Instructors' Qualifications / 導師資歷:
(1) (a) Bachelor Degree in Culinary Art or equivalent; or
(b) Professional Diploma holder in Culinary or related discipline; and
(2) 3 years of catering industry experience; and
(3) 1 year of relevant teaching experience.

Assessment / 課程評核要求:
(A) Assessment Items and Their Weightings:
(1) Written assessment: 20%
(2) Practical assessment: 80%

(B) Completion Requirements and CEF Reimbursement Requirements:
(1) Achieve 75% attendance or above in the programme; and
(2) Achieve overall marks 50% or above for all assessments.

Delivery Mode / 授課模式:
30 hours + 3 assessment hours; PT

Course Duration / 課時:
2.5 months

Effective Date / 課程生效日期:
14/06/2024

CEF Registration Invalid From / 基金課程登記失效日期:
01/05/2030