Starter & Main Course (Intermediate)
Course Code :star2t
Course : Intermediate Starter & Main
Fee : HKD $6200
Course code: STAR2T




  • HK$6,200


Student can learn to make starter and main course, most of them are popular in european countries. Student can enjoy the meals and rise up the styles of diet.


  • Smoked salmon and crab meat roll with dill dressing
  • Oven slow cooked salmon with sweet corn & truffle egg
  • Potato salad
  • Pan fried French duck breast with potato Rosti and honey butter sauce
  • Seared tuna with Yuzu dressing
  • Chicken Cordon Bleu with glazed carrot
  • Squid salad with mango and pear salsa
  • Baked whole fish with salt crust
  • Rich beef and barley broth
  • Beef Wellington Petit
  • Shrimp Bisque
  • Prawn Thermidor
  • Pork meat fillo with papaya salsa
  • Grilled US Pork fillet with ham and creamed spinach
  • Lamb patties with grape fruit and rocket salad
  • Forest mushroom risotto with seared goose liver


  • Chef Eric Poon, teaches a variety of cakes, western cuisines and dessert classes tailored to students of different levels. He graduated from University College Birmingham in England with a degree in Culinary Art Management and has worked in numerous top Hong Kong Hotels and has worked under Gordon Ramsay. He is particularly good at making western cuisines and desserts, and has been featured in numerous shows and media reports

Course Arrangement:

  • 8 Lessons, 3 hours per lesson
  • Medium of Instruction: Cantonese (supplement with English and French terminology)
  • Maximum no. 10
  • Assessments: Not Applicable
  • Awards: ” Attendance Certificate in Intermediate Starter & Main Course” (Attendance: 75% or above)  Award will be issued within 3 months.
  • Requirment: Student must obtain awards “Starter, Main Courses” before application.

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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