EDUCATION

Western Cuisine Trade Test

Trade Test Proves Successful Two Years in a Row

By Inge Holloway

In mid-July for the first time, five candidates were awarded the Master Chef Certificate, the highest level of the 3-tiered Western Cuisine Trade Test, which was launched by the Hospitality Industry Training and Development Centre (HITDC) of the Vocational Council in Hong Kong just two years ago.

The five, however, are just the tip of the iceberg for another 17 chefs received the Trainer Chef Certificate and 47 the Certified Cook Certificate at a graduation ceremony held at the HITDC in Pokfulam in July 14, 2006.

Since its inception in July 2004, altogether 119 chefs have successfully completed the Certified Cook test and 30 chefs the Trainer Chef test. This was the first year that the Master Chef title was awarded.

The new Master Chefs are Patrick Lin, Executive Sous Chef of The Royal Garden, Kelvin Pun, Chef de Cuisine of Sheraton Hong Kong Hotel and Towers, William Lam, Executive Sous Chef of the InterContinental Grand Stanford, Jennings Pang, Banqueting Chef of the Peninsula Hotel, and Rocky Wong, Club House Sous Chef of the Hong Kong Jockey Club. Congratulations!

To obtain the Master Chef certificate, chefs are required to attend a one-year preparatory course at HITDC to study such topics as business organization and management, information management and labour law, food costing, purchasing and maintenance, culinary technology, etc. (For course subjects and requirements, please consult the HITDC website www.vtc.edu.hk/itc/hotc/wtt/wtt.htm).

The Western Cuisine Trade Test was introduced in 2004 to elevate professional standards and ensure that Hong Kong chefs are qualified. While testing at this time is voluntary, any chef who has passed the exam for either level of the trade test will obtain internationally recognized professional qualifications.

Initially, there was some uncertainty of how well the culinary industry in Hong Kong would support such an undertaking but such uncertainty has completely dissipated and very strong support for the trade test system has been received especially from the larger establishments in Hong Kong (Please also see interview with Dominique Grandjean below).

The test was developed in cooperation with the German Chamber of Industry and Commerce, Koblenz, Germany. There are three levels: the Certified Cook (the basic level), the Trainer Chef, and the Master Chef. The test had the input of several prominent industry professionals and was intended to fill the gap left by the absence of a comprehensive apprenticeship system in Hong Kong.

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Western Cuisine Trade Test Raises Industry Standards

A Western Cuisine Trade Test System launched in July 2004, can elevate the professional standards and ensure that Hong Kong chefs are qualified for the jobs they are asked to perform. While testing at this time is voluntary, any chef who has passed the exam for either level of the trade test (see below) will be certified to possess the necessary qualifications. This will take out the guessing game when hiring chefs for Western cuisine. A similar test for Chinese cuisine chefs has been established for the Chinese catering industry.

The long-awaited trade test was developed by the Hospitality Industry Training & Development Centre (HITDC) of the Vocational Training Council (VTC) in cooperation with the German Chamber of Industry and Commerce, Koblenz-Germany. In addition, several prominent Hong Kong industry professionals, including Florian Trento as Chairman, Fritz Sommerau, Perry Yuen, Klaus Mager, Bruno Burg, Marco Avitabile, Daniel Wettling, Hans Peter Kilchhofer and Jochen Kern were involved in the development of the test.

This trade test system is approved and recognised by all the European Union countries. It enables chefs specialising in Western cuisine to establish their professional credentials in Hong Kong and overseas. It comprises:

Certified Cook:

Preparatory workshop: 1 day

Trade test: - Practical test (6 hours)

- Written test (2 hours)

Minimum requirement - six years relevant work experience or one year full-time Certificate (HITDC or equivalent course with minimum of 1200 hours in food preparation training) and a minimum of three years relevant work experience. Must complete relevant certificate in hygiene and safety (Basic Food Hygiene Certificate for Hygiene Supervisors)
Trainer Chef:

Trainer Chef:

Preparatory course: 6 months part-time

Trade test: - Written test (3 hours)

                  - Oral exam (30 minutes)

Minimum requirement - Certified Cook Qualification; minimum 24 years of age.

Master Chef:

Master Chef:

Preparatory course: 1 year part-time

Trade test: - Practical test (12 hours)

- Written test (3 hours)

- Oral exam (30 minutes)

Minimum requirement - Trainer Chef qualification and relevant certificate in hygiene and safety. Eleven instructors in Western Food Preparation were the first ones to be awarded the 'Certified Cook' qualifications on 27 March 2004.

 

The first level trade test for Certified Cook is now open for application to in-service chefs in Western cuisine and will be conducted in July 2004. For more information, please contact Mr. Andreas Muller, Chief Instructor (Food Preparation – Western) of HITDC at (852) 2538 2227.

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For further information, please contact:
Hospitality Industry Training and Development Centre
of the Vocational Training Council
Industrial Training Division
Tel: 2538 2200
Website: http://www.hitdc.vtc.edu.hk

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Chinese Cuisine Training Institute

Background

Being one of the Millennium Projects initiated by the Hong Kong Special Administrative Region Government, the Chinese Cuisine Training Institute (CCTI) provides both full-time and part-time courses to beginners and practicing chefs in the industry who wish to obtain and upgrade their qualifications in Chinese cuisine.

The Chinese Cuisine Training Institute endeavours to:

  • Create a progressive training system in Chinese Cuisine from the elementary to master chef level.
  • Elevate the professional status of Chinese Chefs as well as the quality and hygiene standard of Chinese cuisine in Hong Kong.
  • Establish Hong Kong as a regional training and accreditation centre in Chinese cuisine by introducing trade testing for the industry.

In addition, the Chinese Cuisine Training Institute aims to offer a unique mix of training and tourism elements to the general public and tourists. To capitalize on the world's fascination in Chinese culture, the CCTI will offer culinary interest courses in the demonstration kitchen. It also features a training restaurant serving the eight provincial cuisines and a souvenir shop selling culinary related gift items to enhance the institute's tourist appeal. It is envisioned that the CCTI will enrich the cultural diversity of Hong Kong by actively promoting the deep-rooted heritage and tradition of Chinese culinary art.

Overview of Chinese Cuisine

The large variety of produce and natural resources, geographic locations and climates mark the distinctive characteristics of provincial Chinese cuisine. Chinese culinary culture goes back to the ancient time. Its careful selection of the freshest ingredients, diversified cooking skills and methods and abounding cultural connotation have attracted food connoisseurs from near and far to appreciate the fruit of culinary development.

There are eight major Chinese provincial cuisine, namely, Shandong, Anhui, Jiangsu, Zhejiang, Sichuan, Hunan, Guangdong and Fujian. However, Beijing cuisine has become one of the most popular cuisine because of its tantalising taste.

Beijing:
Influenced by Shandong cuisine and the culinary culture inherited from being the imperial city, Beijing cuisine is highly praised for its large variety of cooking techniques including stir-frying, quick poaching, sauteing, glazing and simmering.
Shandong:
Shandong cuisine is typical northern cuisine which is known for its meticulous preparation of clear and creamy soups. It is famous for seafood dishes which capture the natural flavour of the ingredients.
Anhui:
This cuisine uses a wide selection of cooking ingredients such as tea leaves, bamboo shoots, mushrooms, pears, dates, fresh water fish, seafood and games.
Jiangsu:
Jiangsu cuisine highlights the use of the freshest of ingredients. The masterful culinary skills are sauteing, steaming and braising. White sauce is commonly used in this cuisine.
Zhejiang:
Zhejiang food is a combination of Hangzhou, Ningbo and Shaoxing cuisines. It brings in a great variety of local produce for cooking and is very particular about the freshness and tenderness of the dishes.
Sichuan:
Diners are attracted to Sichuan cuisine for its distinctive sweet, sour and spicy flavours.
Hunan:
The main cooking methods for Hunan dishes are braising, double-boiling, steaming and stewing. It is also renowned for its sour and spicy flavours and frequent use of preserved meat in cooking.
Guangdong:
Other than those commonly used ingredients such as poultry, beef, pork and seafood, Guangdong cuisine features a great variety of refined dishes prepared with snakes, game and other exotic ingredients.
Fujian:
Acclaimed for specialty dishes prepared with high-value delicacies and seafood.

Course List

CC-801 | Elementary Level
Duration:

Two-year and Three-year full time course

Course Hours:
Every Monday �� Friday
8:30am �� 4:45pm
Qualification:

Candidates who are at least 15 years of age, with a minimum of form 3 qualification are eligible to apply. Only candidates who have passed the enrolment interview and a physical examination(including chest x-ray and stool test will be accepted), the duration of study is 3 years; Candidates who are at least 16 years of age, with a minimum of form 5 qualification are eligible to apply. Only candidates who have passed the enrolment interview and a physical examination(including chest x-ray and stool test will be accepted), the duration of study is 2 years;

 
Course Content:
Introduction to food & beverage industry and organization of a professional Chinese kitchen, Kitchen safety, sanitation and hygiene; Use of kitchen tools and equipment; Knowledge of merchandise, Kitchen technical terms; Knowledge of food preparation, ingredients, accompaniments and their use, Cooking techniques: soups, sauces, hot appetizers and main courses, Practice in cooking skills of provincial cuisine, including barbecue, food fermentation, desserts and dim sum preparation, Food Science and applied nutrition, Knowledge of purchasing and storage of commodities, Food Costing and Control, Job-related English and Putonghua, Computer training and Service culture and attitude.

CC-802 | Elementary Level
Duration:
Three-year part time course
Course Hours:
8:30 until 4:45 PM once every week
Qualification:
In-service personnel in the catering industry, subject to an enrolment interview. Candidates with a minimum of 5 years related work experience may attain equivalent qualification through trade testing.
Course Content:
Introduction to food & beverage industry and organization of a professional Chinese kitchen, Kitchen safety, sanitation and hygiene; Use of kitchen tools and equipment; Knowledge of merchandise, Kitchen technical terms; Knowledge of food preparation, ingredients, accompaniments and their use, Cooking techniques: soups, sauces, hot appetizers and main courses, Practice in cooking skills of provincial cuisine, including barbecue, food fermentation, desserts and dim sum preparation, Food Science and applied nutrition, Knowledge of purchasing and storage of commodities, Food Costing and Control, Job-related English and Putonghua, Computer training and Service culture and attitude.
 

CC-811 | Intermediate Level
Duration:
One year part time course
Qualification:
In-service personnel in the catering industry, with a minimum of one year related work experience following elementary level and subject to an enrolment interview. Candidates with a minimum of 6 years related work experience may attain equivalent qualification through trade testing.
Course Content:
Knowledge in cooking ingredients: preparation and storage, Preparation of soups, Preparation of cold appetizers, Purchasing and receiving of commodities, Food Costing and Control, Food Safety,Characteristics of provincial cuisine and practice in cooking skills, Food Science and Nutrition, History in Chinese cooking, Chinese menu planning, Preparation of high-value dried seafood, Cutting and food carving techniques, Knowledge in Kitchen Equipment and Maintenance, Crisis Management, Training Subordinates, Job-related English and Putonghua, Computer training, Service culture and attitude training.

Advanced Level
<;dt>Duration:
2-year part time course
Qualification:
In-service personnel in the catering industry, with a minimum of 2 years related work experience following intermediate level and subject to an enrolment interview. Candidates with a minimum of 9 years related work experience may attain equivalent qualification through trade testing.
Course Content:
Practice in Chinese cooking skills; Characteristics, usage, evaluation and storage of high-value ingredients; Knowledge in condiments and sauces, Food Presentation, Food Science and Nutrition, Management in Food Industry, History of Chinese cooking, Introduction to Psychology and its application in the catering industry, Chinese Noodle and Dim Sum Making, Food & Beverage Service, Menu Planning, Garnishing and Preparation of cold Appetizers, Kitchen Layout and Management, Quality Control, Training Subordinates, Job-related English and Putonghua, Computer training, Service culture and attitude training.

Master Chef Level
Duration:
6-month part-time course
Qualification:
Minimum of 12 years of related work experience following advanced level. Candidates attaining advanced level through trade testing must have a minimum of 4 years of subsequent related work experience, possess relevant certificates in food hygiene and safety, elected and nominated by relevant professional bodies.
Course Content:
Chinese culinary culture and history, Kitchen layout and equipment, Kitchen Administration, management and planning, Food science, micro-biology and bio-chemistry, Knowledge in high-value ingredients, Environmental protection in the kitchen, Kitchen hygiene and safety, Medicinal herbs and their tonic values in Chinese cooking, Chinese menu planning, Kitchen operation and work flow, Characteristics of Chinese provincial cuisine, Theories in food preparation: color, aroma, taste and presentation, Food cost control and budgeting, Introduction to licensing of the catering industry and the application of related licenses, Job-related English and Putonghua.
Remarks:
Trainees are required to submit a Chinese cuisine related written assignment before completion of the course.

Trade Test

In-service personnel with relevant working experience may attain the qualifications for the elementary to master chef levels through trade testing.

For further information, please contact:
Chinese Cuisine Training Institute
Vocational Training Council
Tel: 2538 2200
Website: http://www.ccti.vtc.edu.hk

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Other Hospitality Educational Institutes

  • American Hotel & Lodging Association Educational Institute, Hong Kong Chapter 39

    P.O. Box 98519, Tsimshatsui Post Office, Kowloon, Hong Kong
    2987 0468
    2914 1100
    member@ahlahk.org.hk
    www.ahlahk.org.hk

  • Caritas Bianchi College of Careers

    www.cbcc.edu.hk

    Faculty of Hotel & Tourism Business
    4 Cliff Road, Yaumati Kowloon, Hong Kong
    2710 2640

    Faculty of Hospitality Management
    Rm B5-03A, MTR Kowloon Station, 1 Austin Road West, Kowloon, Hong Kong
    3427 9797

  • Caritas Institute for Further & Adult Education - Caine Road

    Faculty of Hospitality & Tourism Management
    Caritas House, 2 Caine Road, Central, Hong Kong
    2843 4650
    www.caritas.edu.hk

  • Chinese Cuisine Training Institute

    Vocational Training Council
    7/F & 8/F Pokfulam Training Centre Complex, 145 Pokfulam Road, Pokfulam, Hong Kong
    2538 2200
    www.ccti.vtc.edu.hk

  • The Chinese University of Hong Kong

    School of Hotel Management
    Shatin, New Territories, Hong Kong
    2609 8590
    www.cuhk.hk

  • Hong Kong Baptist University

    School of Continuing Education
    Kowloon Tong, Kowloon, Hong Kong
    3411 7262
    www.sce.hkbu.edu.hk

  • Hong Kong Christian Service Kwun Tong Vocational Training Centre

    Hotel & Catering Services Department
    5 Tsui Ping Road, Kwun Tong, Kowloon, Hong Kong
    2389 1238
    www.ktvtc.edu.hk

  • Hong Kong Institute of Technology

    11 Kwong Lee Road, Cheung Sha Wan, Kowloon
    2782 2433
    2782 0497
    enquiry@hkit.edu.hk
    www.hkit.edu.hk

  • Hong Kong Institute of Vocational Education (Chai Wan)

    Department of Hotel, Service & Tourism Studies
    702 Lai Chi Kok Road, Cheung Sha Wan, Kowloon, Hong Kong
    www.vtc.edu.hk

  • The Hong Kong Management Association

    Professional Institute of Management and Education
    14/F Fairmont House, 8 Cotton Tree Drive, Central, Hong Kong
    2774 8500
    2365 1000
    hkma@hkma.org.hk
    www.hkma.org.hk

  • The Hong Kong Polytechnic University

    School of Hotel & Tourism Management
    Hung Hom, Kowloon, Hong Kong
    2766 5111
    www.polyu.edu.hk

  • Hospitality Industry Training and Development Centre

    Vocational Training Council
    2551 8970
    www.hitdc.vtc.edu.hk

    Kowloon Bay Centre
    7/F., Kowloon Bay Training Centre Complex, 46 Tai Yip Street, Kowloon Bay, Kowloon, Hong Kong
    2751 5808

    Pokfulam Centre
    6/F., Pokfulam Training Centre Complex,145 Pokfulam Road, Pokfulam, Hong Kong
    2538 2200

  • The University of Hong Kong

    School of Professional and Continuing Education(SPACE)
    Hospitality Management Programme, 34/F, United Centre, 95 Queensway, Hong Kong
    2867 8321
    www.hku.hk/space

  • YMCA College of Careers

    23 Waterloo Road, Kowloon
    2783 3500
    ymcacoc.school.net.hk
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