By Andreas Muller

Over 80 Chef Trainees of the Food Preparation-Western Courses individually or in groups participated in additional curriculum activities throughout the month of January 2010.

 Elementary Italian Cuisine / Pasta Course

The established Course of “Elementary Italian Cuisine/Italian Pasta Module I and II, which was established during the inauguration on the signed agreement between ALMA (La Scuola Internationale de Cucina Italiana) and HITDC (Hospitality Industry Training and Development Centre) is fully established. The course introduces the basic skills, food preparation and cooking method on Italian Pasta. Chef Trainees are able to apply skills and knowledge to their work in the western food preparation operation. The Course outlines are as:

 ROUGIE French Duck Seminar

 The first Duck Seminar Session under the signed partnership agreement between Euralis Gastronomie (L’Ecole Du Foie Gras, ROUGIE) and the Hospitality Industry Training and Development Centre (HITDC) was conducted on January 26 -27, 2010 at the Western Demonstration Kitchen of HITDC, Hong Kong.

 Aim:

Ø  To provide and enhance the fundamental knowledge (theory and practice) of French Duck Products / ROUGIE Foie Gras (origin, history, texture, taste, selecting, storage, preparation, cooking methods skills and culinary creativity) in preparing Gourmet Cuisine to chef trainees of HITDC Food Preparation-Western Courses.

Ø  Elevating culinary expertise and the professional standing of young chefs in Hong Kong.

Objectives:

Ø  To elevate the vocational education and further provide training in a Skilled Crafts Framework for chef trainees in the Hospitality Industry throughout Hong Kong.

Ø  To ensure that the trade is well represented throughout the local and international competition.

 Open Day at the Hospitality Industry Training and Development Centre and the Chinese Cuisine Training Institute at Pokfulam Training Centre Complex.

 The Annual Open Day at the Pokfulam Training Centre Complex was this year held on 28 January, showcasing our wide and varied programmes to both the Hong Kong public and importantly, future potential trainees.

All sections, including Housekeeping, Front Office, F&B, Food Science, Spa, Hotel Management and trainee chefs from both Chinese and Western cuisine were engaged days ahead in preparing various events, food displays, snacks and refreshments.  Such events helped to clearly display the true meaning of the hospitality industry.

Over 2300 visitors came and visited the Training Centre Complex and gave glowing feedback on what they had seen and done.

Fine Scottish Smoked Salmon