頭盤, 主菜 (初級)
目錄
課程簡介
Medium of Instruction: 粵語
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.
導師
Chef Frank
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授予證書資格
授予證書資格: 「頭盤、主菜修讀證明書」(出席率需達 75%或以上) 證書需要3個月內頒發。
學費
HK$5,000
Schedules & Registration
star1t20230404
- Sorting Code: star1t20230404
- 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
star1t20230505
- Sorting Code: star1t20230505
- Starting Date: 2023-03-03
- Ending Date: 2023-04-28
- Application Deadline: 2023-02-17
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L3 IC IC Frankl
star1t20230303
- Sorting Code: star1t20230303
- Starting Date: 2023-03-03
- Ending Date: 2023-04-28
- Application Deadline: 2023-02-17
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L3 IC IC Frankl
star1t20230629
- Sorting Code: star1t20230629
- Starting Date: 2023-06-29
- Ending Date: 2023-08-17
- Application Deadline: 2023-06-15
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L1 IC IC Frankl
star1t20230914
- Sorting Code: star1t20230914
- Starting Date: 2023-09-07
- Ending Date: 2023-11-02
- Application Deadline: 2023-08-24
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L3 IC IC Frankl
star1t20231207
- Sorting Code: star1t20231207
- Starting Date: 2023-12-07
- Ending Date: 2024-02-01
- Application Deadline: 2023-11-23
- Class Hours: 19:00:00 - 22:00:00
- Location: RM L1 IC IC Frankl
課程結構
- 第一課
- White Chicken Stock, Cream of Carrot Soup, Different Cuts of Carrot
- 第二課
- Chicken Consommé
- Caesar Salad,
- 第三課
- Asparagus with Hollandaise Sauce
- Coq au vin
- 第四課
- Fish Stock, Pan-fried Fish Fillet (Sole Meuniere)
- Poached fish fillet
- 第五課
- Shrimp Cocktail,
- Cooking of potatoes
- Croquette Potato
- Roast Spring Chicken
- 第六課
- Handmade Pasta with Bolognese Sauce
- Cheese Risotto
- 第七課
- Baked Egg Cocotte
- Roast pork (butt) with Gravy and Creamed Potato
- 第八課
- Iceland Lamb Soup
- Roast Rack of Lamb with Herb Crust
常問問題
Kindly pay the initial deposit for the course as well as prepare the following items:
- 廚師制服按金合共$402 以現金繳付 （廚師外套 - $300、圍裙 -$50、隔熱布 -$30 ，羹叉($10，毋須歸還） 和廚師帽 - $12； 不可退還）
- 兩條全新清潔廚布＄12
Valid payment methods and their instructions can be found 在此.
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 在此.
升讀
Students who have completed this programme can apply for our Intermediate Stater & Main Course.
報名
您可以 在此 or click on the link below to begin enrollment.
所有課程內容、評估和教學安排，學院擁有最終決定權。如有疑問請，請隨時 聯絡我們.
