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CC-813 |
Master Chef Course in Chinese Cuisine |
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Duration: |
6-month part-time course |
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Course Hours: |
Every Wednesday 8:30am - 4:45pm |
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Qualification: |
In-service personnel in the
catering industry, with a minimum of 12 years' related work experience and
subject to an enrollment interview. Candidates must be nominated by
relevant professional bodies. |
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Course Content: |
- Historical overview of
Chinese culinary culture
- The importance of Chinese
Culinary Art in the World
- The Four Principles of
Chinese Culinary Culture
- International Culinary
Cultural Exchange
- Usage of Chinese Herbs in
Cooking
- Food Science, Food Hygiene
and Food Safety
- Management
- Kitchen Design, Facilities,
Purchase Standards and Installations
- Kitchen Administration and
Management
- Restaurant Licensing in Hong Kong - Regulations and Application
Procedures
- Food and Beverage
Administration and Management
- Basic Fire Regulations -
License Applications and Regulations
- Cost Control - Food Costing
Management in Restaurants and Categorisations of Cost and Budget in
the Food and Beverage Industry
- Financial
Estimates and Job Descriptions
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Fee: |
HK$51,750 |
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Remark: |
- Trainees are required to submit
a Chinese cuisine related written assignment before completion of the
course.
- Medium of instruction will be in Chinese supplemented with English terminology |
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