Starter & Main Course (Beginner)
Table of Contents
Introduction
Medium of Instruction: Cantonese
This course is a hands-on learning experience that equips students with the skills and knowledge necessary to prepare restaurant-quality dishes at home. Over 8 sessions, students will learn how to choose the right ingredients, prepare different types of sauces, and master essential cooking techniques such as sautéing and grilling.
Your Instructor
Chef Frank
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Awards
Students who achieve a minimum attendance of 75% may apply for “Attendance Certificate in Starter & Main Course”. Award will be issued within 3 months.
Tuition Fee
HK$5,000
Schedules & Registration
star1t20231212
- Sorting Code: star1t20231212
- Start Date: 2023-12-12
- End Date: 2024-02-01
- Application Deadline: 2023-11-23
- Class Hours: 19:00:00 - 23:00:00
- Location: RM L1 IC IC Frankl
star1t20231210
- Sorting Code: star1t20231210
- Start Date: 2023-12-07
- End Date: 2024-02-01
- Application Deadline: 2023-11-23
- Class Hours: 19:00:00 - 23:00:00
- Location: RM L1 IC IC Frankl
- Schedule: 2023-12-07 2023-12-14 2023-12-21 2024-01-04 2024-01-11 2024-01-18 2024-01-25 2024-02-01
star1t20231207
- Sorting Code: star1t20231207
- Start Date: 2023-12-07
- End Date: 2024-02-01
- Application Deadline: 2023-11-23
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L1 IC IC Frankl
star1t20230914
- Sorting Code: star1t20230914
- Start Date: 2023-09-07
- End Date: 2023-11-02
- Application Deadline: 2023-08-24
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L3 IC IC Frankl
star1t20230629
- Sorting Code: star1t20230629
- Start Date: 2023-06-29
- End Date: 2023-08-17
- Application Deadline: 2023-06-15
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L1 IC IC Frankl
star1t20230303
- Sorting Code: star1t20230303
- Start Date: 2023-03-03
- End Date: 2023-04-28
- Application Deadline: 2023-02-17
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L3 IC IC Frankl
Syllabus
- Lesson 1
- White Chicken Stock, Cream of Carrot Soup, Different Cuts of Carrot
- Lesson 2
- Chicken Consommé
- Caesar Salad,
- Lesson 3
- Asparagus with Hollandaise Sauce
- Coq au vin
- Lesson 4
- Fish Stock, Pan-fried Fish Fillet (Sole Meuniere)
- Poached fish fillet
- Lesson 5
- Shrimp Cocktail,
- Cooking of potatoes
- Croquette Potato
- Roast Spring Chicken
- Lesson 6
- Handmade Pasta with Bolognese Sauce
- Cheese Risotto
- Lesson 7
- Baked Egg Cocotte
- Roast pork (butt) with Gravy and Creamed Potato
- Lesson 8
- Iceland Lamb Soup
- Roast Rack of Lamb with Herb Crust
FAQs
Kindly pay the initial deposit for the course as well as prepare the following items:
- Chef uniform set deposit – total $392 in cash (uniform – $300, apron – $50, big towel – $30, and chef hat – $12; non refundable)
- Two new kitchen clothes with different colors $12
Valid payment methods and their instructions can be found here.
Make-up classes are allowed but are subject to: prior approval, validity of proof of absence and availability. In addition, make-up classes do not count as attendances.
Miscellaneous charges can be found here.
Further Study
Students who have completed this programme can apply for our Intermediate Stater & Main Course.
How to Enroll
You may download our enrollment form here or click on the link below to begin enrollment.
star1t20230303
- Sorting Code: star1t20230303
- Start Date: 2023-03-03
- End Date: 2023-04-28
- Application Deadline: 2023-02-17
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L3 IC IC Frankl
The Academy reserves the right to adjust course arrangements, assessments and teaching methods. For further inquiries, please feel free to contact us.
