EDUCATION

Western Cuisine Trade Test 2009

at the Hospitality Industry Training and Development Centre (HITDC)

by Andreas Muller

This is the 6th year that the Western Cuisine Trade Test was held at the Hospitality Industry Training and Development Centre (HITDC) during July 2009. 

The Centre is pleased to announce that 43 Certified Cooks and 16 Certified Trainer Chefs were awarded the Western Cuisine Trade Test Certificate.

The professional qualifications for this test are jointly issued by Germany and Hong Kong and recognized by the EU countries.  The HITDC and the German Chamber of Industry and Commerce (IHK) Koblenz, Germany officially launched the Western Cuisine Trade Test in 2004.  Since then, a total number of 343 candidates have passed the test, a proof that Hong Kong has elevated its culinary standards to international levels.

          The HITDC strives to be the leading training institution in providing first-class technical skills training for the hospitality trade in Hong Kong to maintain and uphold Hong Kong's leadership position in the hospitality industry in South East Asia.  The HITDC offers a wide range of full-time and part-time courses for the hotel, catering and tourism industry. HITDC will continue to attract aspiring chefs to join the industry and provide part-time training courses to enhance the technical competence of in-service chefs in the industry.

Back to Top

 

West. Cuisine Trade Test Info

Information on the Western Cuisine Preparatory Course

and Trade Test Academic Year 2009/10

 

by Andreas Muller

 

Preparatory Course for Certified Cook:

The Preparatory Course for Certified Cook will commence on 4 January 2010 and will

continue until 31 May 2010.

Classes will be held every Monday afternoon from 3:00 pm to 6:00 pm. The duration of the course is 60 hours.

The course fee is HK$ 8,000.00

Application deadline is 30 November 2009

 

Preparatory Workshop and Trade Test for Certified Cook:

The Preparatory Workshop for Certified Cook is a one-day workshop, which will take

place either on 10 May 2010 or 17 May 2010 for eight hours; starting from 8:30am to

5:30 pm.

The Trade Test will consist of a two-hour written test to be held in June 2010 and a six hour practical test in July 2010.

The course fee is HK$ 4,000.00

Application deadline is 30 November 2009

 

Preparatory Course and Trade Test for Trainer Chef:

The Preparatory Course for Trainer Chef will commence on 7 January 2010 and will

continue until 17 June 2010.

Classes will be held every Thursday afternoon from 2:30 pm to 6:30 pm. The duration of

the course is 96 hours.

The Trade Test will take place in July 2010. It will consist of a three-hour written test

and a thirty-minute trade test (oral examination).

The course fee is HK$ 8,500.00

Application deadline is 30 November 2009.

 

 

Western Cuisine Trade Test Raises Industry Standards

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.

Download

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

Back to Top

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

Back to Top