Courses - Hospitality

Chinese Barbecue Food
This course consists of preparing and roasting Chinese barbecue food in Chinese style, such as pork, duck and other meats.

Chinese Dim Sum
This course consists of cooking different styles (different provinces in China) of Chinese dim sum.

Chinese Medical Food
Theory of Yin and Yang integrates deeply into the Chinese food culture and some soups cooked with Chinese herb will be good for certain illnesses, e.g. diabetes, high blood pressure, and those related to respiratory, digestive, nervous and blood systems etc.

Professional Pan-Asian Cookery
This is a comprehensive course that enables students to learn about Pan-Asian cookery that embraces China, India, Japan, Singapore, Malaysia, Indonesia, Thailand, Vietnam, Kampuchea, Laos and Burma. Each lesson is structured with label culture including historical and social narratives of the different cuisines with Asia. 

Basic Asian Cookery (Demonstration Class)
This will cover the principles of preparation stir-frying, steaming, deep-frying and other useful kitchen practices. Each course aims to cover at least five dishes representing more than one Asia cuisine, for instance Chinese, Thai, Malaysian etc.

Festive Dinning
You This is an advanced course for those who already have more than basic skills but would like to learn specialist skills in preparing dishes of restaurant standard. These dishes are typical of special occasions in China, Malaysia, Singapore, Thailand and other parts of Asia.

Spice Island Cooking
This course is devoted to the spicy cooking of tropical countries like Thailand, Indonesia, India and Singapore. The focus will be on how to blend spices, preparation of spice pastes and the cooking of regional dishes from the different areas. The course also aims to conduct a half-day shopping your of Chinatown for a better understanding of the ingredients.

Foundation Certificate in Food Hygiene (CIEH)
This is a first level course incorporating fundamental food hygiene knowledge and practice for all food handlers to reduce or prevent high level of food poisoning caused by negligence or ignorance. One day training course followed by 30 minutes multiple choice examinations. The course is conducted in Cantonese, Mandarin or English. The examination is in Chinese or English.

Foundation Certificate in Food Hygiene Update (CIEH)
This is a refresher cause, recommended by Chartered Institute of Environmental Health (CIEH) and Environmental Health Officers, to help food handlers update their knowledge and comply with best practice in cost-effective and efficient manner. Half-day training course followed by 30 minutes multiple choice examinations.>

Intermediate Certificate in Hazard Analysis – Principle and Practice (CIEH)
The current food legislations requires the owners of food premises to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or reduce the risks posed by identified hazards. This is a preventive strategy in the food preparation of food to ensure its safety. Two-day course followed by either a 3-hour written examination or a written project. The course is conducted in English..

National Certificate for Personal Licence Holder (BIIAB)
Under the Licensing Act 2003, anyone authorising the retail sale of alcohol will have to hold a personal licence. The BIIAB Level 2 National Certificate for Personal Licence Holders is specifically designed to meet the statutory requirement of the Licensing Act 2005. Two-day course following by 40 minutes multiple choice examinations. The course and examination are in English.

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