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Certified Cook in Western Cuisine Programme
This course aims to foster local culinary talents and prepares participants for the Certified Cook Certificate.
The course covers : General organisation of hotel and catering establishments; General employment requirements; F&B service; Food hygiene & safety/HACCP and nutrition; Culinary history; Kitchen organisation; Purchasing and costing; Cooking techniques and methods; Food knowledge; Basic stocks, sauces, soups and doughs; herbs and spices and seasonings, etc.
Entry Requirements
a) Minimum 22 years of age
b) Completion of 1 year full-time HITDC Certificate in Food Preparation (Western) course with minimum of 3 years relevant working experience; or or Completion of 2 year full-time HITDC/ICI culinary diploma course and minimum of 1 year of relevant working experience; or at least 6 years of relevant experience
c) Relevant Certificate in Hygiene and Safety (Basic Food Hygiene Certificate for Hygiene Supervisor)
Remarks
The above information including programme titles and tuition fees are subject to change. Updated information should be obtained at registration.
The tuition fees are subject to annual review. These are determined taking into account inflation, curriculum structure and other relevant factors. The tuition fees are subject to change without prior notice.
Submit the completed application form to International Culinary Institute. For details, please contact International Culinary Institute.
International Culinary Institute
7/F, 145 Pokfulam Road,
Pokfulam, Hong Kong
Tel: 2538 2200
Fax: 2538 2765
International Culinary Institute
7/F, 145 Pokfulam Road,
Pokfulam, Hong Kong
Tel: 2538 2200
Fax: 2538 2765
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