Mr.

Lam Ching-wa, Executive Sous Chef, InterContinental Grand Stanford Hong Kong

Western Cuisine “There has been a downturn of local hotel and catering business in the past two years for the
pandemic. However, the negative impacts would be soon over with the control of the health
QF Level: 3 QR Registration No.: 15/002739/L3 Registration Validity Period: 01/09/2015 - 31/12/2025 concerns and the rebound of the global tourism. It definitely requires additional manpower
with professional knowledge on western cuisine to meet the need of the hospitality and
catering industry. This ApL course not only enables students to acquire basic/essential
COURSE FEATURES skills in preparing different types of western dishes in industry-standard training kitchens
but also fosters their development of self-esteem, team work and communication skills
Course Aims certain specific requirements can obtain a professional which are essential in workplace.”
Through a simulated learning environment, students certificate recognised by the Food and Environmental
will acquire the knowledge and skills in western Hygiene Department of HKSAR Government. They
gastronomy, food commodities, food hygiene and safety can also attend a public examination offered by the Articulation Pathways
as well as western food preparations. The course Royal Society for Public Health, U.K. for an additional
Further Studies
aims to develop students’ interest in the hospitality professional food hygiene qualification.
and catering industry through practical training, Courses related to food production and services, leisure
and cultivate among them a service culture, self- Elective Streams and tourism, hotel management, etc. For example,
discipline and team spirit as well as problem-solving, Two elective streams, viz “Culinary Arts Stream” and there are several related courses offered by the
communication and presentation skills. “Dessert, Baking and Pastry Arts Stream” are offered Technological and Higher Education Institute of Hong
and students are required to select one of the streams Kong (THEi) / the Hong Kong Institute of Vocational
Diversified Learning and Teaching Activities at the time of application. Education (IVE) / International Culinary Institute (ICI) :
For example, lectures with demonstrations, group
• Bachelor of Arts (Honours) in Culinary Arts and
discussions and presentations, microbiology testing,
Management
industrial visits, practical training and food tasting,
• Higher Diploma in Culinary Arts
project learning, Food Competition, etc.
• Higher Diploma in Baking and Pastry Arts
• Higher Diploma in Classic Western Cuisine
Professional Qualifications
• Higher Diploma in Hotel and Catering Management
Students will obtain a Qualifications Framework (QF)
• Higher Diploma in International Hospitality and
Level 3 certificate in addition to HKDSE qualification
Tourism Management
upon successful completion of the course. This course
• Higher Diploma in Wine and Beverage Business
is endorsed by the Institute of Hospitality (IoH) of the
Management
U.K., graduates of this course can register as affiliate
• Diploma in Bakery, Pastry and Confectionery
members of IoH at their own costs. Moreover, students
• Diploma in International Culinary Arts
passing the food hygiene related module and fulfilling
• Diploma of Foundation Studies — Hospitality
Employment
LEARNING MODULES
Careers in the fields of catering services, airline
Core Part catering, fast food production, mass food production,
1. Culinary Fundamentals (48 hours) 2. Food Hygiene and Occupational Safety (12 hours) bakery and pastry production, hotel services, etc.
• Introduction to western food preparation • Food hygiene and safety
• Kitchen set-up and management • Occupational safety Class Arrangement
Elective Part Mode 1 Mode 2
Culinary Arts Stream Dessert, Baking and Pastry Arts Stream Every Saturday 9:00 - 13:00 OR Subject to mutual agreement between the school and
3A. Food Fundamentals (30 hours) 3B. Food Fundamentals (30 hours) Every Saturday 14:00 - 18:00 the VTC.
• Food commodities • Food commodities Venue: Selection Arrangement
• Food preservation and storage • Food preservation and storage
• Menu and recipe design • Menu and recipe design • International Culinary Institute (Pokfulam) Students are required to attend a group interview
145 Pokfulam Road, Pokfulam, H.K. OR or an online interview / assessment. Selection is
4A. Basic Food Preparation (70 hours) 4B. Basic Food Preparation (70 hours) • Hotel and Tourism Institute (Kowloon Bay) based on student’s interest in the course and the
• Stock, soup and sauce • Bread and rolls 46 Tai Yip Street, Kowloon Bay, KLN. OR industry, grooming standard, attitude and enthusiasm,
• Appetisers and snacks or • Gâteau and pastries • Hotel and Tourism Institute (Tin Shui Wai) communication and language skills. Assignment of
• Main dishes • European desserts 11 Tin Ho Road, Tin Shui Wai, Yuen long, N.T. OR class (including stream, lesson time and location) is
• Greens and side dishes • Chocolates • IVE (Haking Wong) based on students’ performance in the interview.
• Creative garnish and plate decoration • Creative toppings and plate decoration 702 Lai Chi Kok Road, Cheung Sha Wan, KLN. OR
Course Fee
5A. Project on Culinary Arts (20 hours) 5B. Project on Dessert, Baking and Pastry Arts • Integrated Vocational Development Centre (Ma On
• Planning and preparation of a menu for special diets (20 hours) Shan) $16,050 (Course fee is fully subsidised by the EDB.)
Dessert • Planning and preparation of a menu for special diets 2 Hang Hong Street, Yiu On Estate, Ma On Shan,
Shatin, N.T. OR
• Youth College (Yeo Chei Man)
Highlights of Western Cuisine
6. Western Cuisine Skills Competition 11 To Lok Road, Tseung Kwan O, N.T.
Skills Competition 2019
Remark: Final class venue / time may be subject to change with
respect to the confirmed number of enrolment and other special
circumstances. 22
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