Upon completion of the course, students should be able to:

1. describe the profile of a western kitchen, and demonstrate fundamental practical skills in basic western kitchen operation
2. explain the cause of food contamination and apply the concepts of hygiene and work safety concepts in food preparation
3. demonstrate basic competence in communicating in English and Putonghua commonly used in Western Cuisine and hospitality service
4. For Culinary Arts Stream - select appropriate food commodities and demonstrate basic cooking techniques in preparing western cuisine dishes For Bakery and Pastry Stream - select appropriate food commodities and demonstrate basic competence in preparing bakery and pastry products

• Introduction to Practical Operations
  • Kitchen organization, factilities and operatons
  • Food preservation methods
    
    
    
• Practical Operations (Student can choose one of the following Streams)
  • Culinary Arts Stream:
    • Vegetables and pasta, stocks, sauces and soups
    • Hot appetizers, main course and international dishes
      
      
  • Bakery Stream
    • Sauces and coulis
    • Creams, fillings, dough, pastes, cakes and pastries
    • Hot and cold desserts, chocolate, cookies and biscuits
      
      
• Food hygiene and safety
  • Foundation in food hygiene and safety
  • Hazard Analysis and Critical Control Points (HACCP) and work safety
    
    
    
• Job-related English and Putonghua
  • Courtesy English and Putonghua for the hospitality industry and job-related English and Putonghua

Related further study opportunities in the VTC:

• Certificate in Western Cuisine and Food & Beverage Operations
  
  
• Certificate in Bakery and Pastry (Western)
  
  
• Diploma / Higher Diploma in Hotel, Services and Tourism Discipline
  
  
• Employment opportunities
  Graduates may pursue career in catering industry as trainees. Upon completion of the advanced courses mentioned above together with the accumulation of substantial operational experience in the field, graduates will be able to rise to positions of supervisory or management level gradually.
  
  
• Additional Qualification Recognized by Professional Bodies
  Upon completion of the course, graduates will be able to obtain additional qualifications if passing the related examinations :
  
  
  • "Basic Food Hygiene Certificate for Hygiene Supervisors" recognized by the Food and Environmental Hygiene Department (FEHD), HKSAR
    
    
  • "Foundation Certificate in Food Hygiene and Safety" offered by the Royal Institute of Public Health, United Kingdom

Study Life

• Hospitality Industry Training and Development Centre
  Level 7, Kowloon Bay Training Centre Complex, 46 Tai Yip Street, Kowloon Bay, Kln.
  
  
• Hospitality Industry Training and Development Centre
  1/F, 6/F & 8/F, Pokfulam Training Centre Complex,145 Pokfulam Road, Pokfulam, Hong Kong