Western CuisineOverviewThrough a simulated learning environment, students will acquire the knowledge and skills in western gastronomy, food commodities, food hygiene and safety, and develop interest and skills in the hospitality and catering industries. The diversified learning and teaching activities will also cultivate in students service culture, self-discipline, team work, problem-solving, communication and presentation skills. Two elective streams, viz “Culinary Arts Stream” and “Bakery and Pastry Stream” are offered and students are required to indicate their preference at the time of application. This course is organised into five modules:

Special Features1. Professional qualifications: Having passed the related assessments, students will

obtain the Basic Food Hygiene Certificate for Hygiene Supervisors recognised by the Food and Environmental Hygiene Department of the HKSAR Government. Students may also attend public examinations offered by the Royal Society for Public Health, U.K.

2. Diversified learning and teaching activities: e.g. practical training, projects, professional talks and sharing, industrial visits to hotels, food production factories or local factories, Food Competition etc

3. Simulated learning environment: Equipped with industry-standard facilities and equipment, e.g. Training Kitchens and Training Restaurants for students to practice related knowledge and skills

4. Professional teaching team: Course tutors with extensive industrial experience to facilitate students’ understanding of the latest development of the related industries

Module 1: Western Cuisine Basics (48 hours)•Overview of catering industry •Kitchen set-up and management•Quality dining experience

Module 2: Food Hygiene, Nutrition and Occupational Safety (20 hours)•Food hygiene and safety •Nutrition, diet and safety•Occupational safety

Culinary Arts StreamModule 3: Food Fundamental in Culinary Arts (30 hours)•Food commodities in culinary arts•Culinary arts science•Dish planning and design

Module 4: Food Preparation in Culinary Arts (70 hours)•Creative garnish and plate decoration•Stock, soup and sauce preparation•Hors d’oeuvre preparation•Entrée preparation •Dessert preparation

Module 5: Project on Culinary Arts (12 hours)•Planning and preparation of a menu for special diets

Bakery and Pastry StreamModule 3: Food Fundamental in Bakery and Pastry (30 hours)•Food commodities in bakery and pastry•Bakery and pastry science•Product planning and design

Module 4: Food Preparation in Bakery and Pastry (70 hours)•Creative toppings and plate decoration•Patisserie preparation•Confection preparation•Hearth bread and roll preparation

Module 5: Project on Bakery and Pastry(12 hours)•Planning and preparation of a menu for special diets

Food Competition

Class ArrangementMode 1(Remark: The final class arrangement may be subject to change with respect to the final confirmation of student enrolment)Time: 4 hours per lesson scheduled for:• Every Saturday 9:00 am to 1:00 pm or• Every Saturday 2:00 pm to 6:00 pmVenue: • HITDC (Pokfulam) – 145 Pokfulam Road,

Pokfulam, H.K. or • HITDC (Kowloon Bay) – 46 Tai Yip Street,

Kowloon Bay, KLN. or • HITDC (Tin Shui Wai) – 11 Tin Ho Road,

Tin Shui Wai, Yuen long, N.T. or • IVE (Haking Wong) – 702 Lai Chi Kok

Road, Cheung Sha Wan, KLN. or • Integrated Vocational Development

Centre (Ma On Shan) – Area 92 Yiu on Estate, Shatin, N.T. or

• Youth College (Yeo Chei Man) – 11 To Lok Road, Tseung Kwan O, N.T.

Mode 2Time and venue can be flexibly arranged subject to mutual agreement between the school and the VTC

Course Fee$12,500 (Course fee is fully subsidised by the EDB and secondary schools)(Course fee reduction will be offered to schools participating in Mode 2)

Articulation PathwaysFurther StudiesCourses related to leisure and tourism, hotel management, food production and services etcE.g. Hong Kong Institute of Vocational Education ( IVE) or Hosp i ta l i t y Indust ry Tra in ing and Development Centre (HITDC) of the VTC• H i g h e r D i p l o m a i n H o t e l a n d C a t e r i n g

Management• Higher Diploma in International Hospitality

Management• Higher Diploma in Tourism and MICE• Diploma in Bakery, Pastry and Confectionery• Diploma in European Cuisine• Diploma in Western Raw Food Processing

EmploymentCareers in the fields of hotel services, catering, airline catering, fast food production, bakery and pastry production etc

Selection ArrangementStudents are required to attend a group interview. Selection is based on student’s interest towards the industry; grooming; attitude; communication and language skills

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