2008 Hong Kong Youth Skill Competition-Western Cuisine

by Andreas Muller

The 2008 Hong Kong Youth Skill Competition-Western Cuisine  has taken place on  September 23-25 at the Hospitality Industry Training and Development Centre,(HITDC) Pokfulam at the 7 Floor Chinese Cuisine Training Kitchen.

The Hong Kong Youth Skills Competition is a multi-disciplinary event held for the first time in 1996 and thereafter every other year. 

The meaningful event aims to promote the standard of vocational skills in Hong Kong and encourage young people to excel themselves in their trades. The biennial competition is jointly organized by the Vocational Training Council, the Clothing Industry Training Authority, the Construction Industry Training Authority and the Industrial Centre of Hong Kong Polytechnic University.

The objectives of the Hong Kong Youth Skills Competition are as follows:

·         to enhance the social status of skilled workers

·         to encourage young people to embark on a career in industry and commerce

·         to encourage young people to excel in their respective trades or occupations

               and to select competitors to compete in the 40th World Skills to be held in Canada

               in 2009.

The 3-day competition was conducted in the form of practical work and devised to test the skills in the preparation of hot and cold appetizers, main course dishes and hot and cold desserts. The duration of the test would be 3 days of up to a total of 20 hours practical work.

The Test Project

23 September 2008 (Tuesday) (Test Project Day 1)

During the first day, competitors are required to prepare the work plan, menu planning and Mis-en-place (preparation) for the following two days of competition. Recipes can be taken from cookery books or from their own private recipe collection, which can be consulted during the competition. All materials and commodities listed as part of the test project shall be on the site at the beginning of Day 1. No extra ingredients will be provided.

24 September 2008 (Wednesday) (Test Project Day 2)

Contestants are required to prepare a 3 course menu for 4 persons according to the given guidelines:

·         Contestants are required to use the main ingredients from the module table.

·         Contestants are required to complete the menu to their choice with ingredients from the common ingredients table.

25 September 2008 (Thursday) (Test Project Day 3)

Contestants are required to prepare a 4 course menu for 4 persons according to the given guidelines:

·         Self-Composed Menu / Mystery Box

·         Contestants are required to use the main ingredients from the Mystery Box.

·         Contestants are required to complete the menu to their choice with ingredients from the common ingredients table.

·         The self-composed menu must be submitted on day one to the organizer.

Test Project, Day 1

With 7 competitors under the age of 21, day 1 of the competition started sharp at 8:45 with the registration followed by an intense introduction with highlights of the purpose of the competition, its objectives, rules and regulations. Translation in Chinese language was supported.

It has been noticed that all competitors are ex-trainees of the Hospitality Industry Training and Development Centre offered Food Preparation-Western Courses and that the competitors are not longer than 9 month engaged in the inline service of the Hospitality Industry throughout Hong Kong.

During the first day, all competitors where required to prepare the work plan, menu planning and Mis-en-place (preparation) for the following two days of competition. Recipes could be taken from cookery books or from their own private recipe collection, which could be consulted during the competition. All materials and commodities listed as part of the test project has been on the site at the beginning of Day 1. No extra ingredients where provided.

Test Project, Day 2

It was well noticed that all competitors have strongly improved in regards on hygiene standards and workflow arrangements in comparison to previous competitions of same structure.

During the entire competition, it was notable that the competence between restaurant competitors and Hotel Industry competitors are well balanced.

Problems such as understanding of the criteria serving a 3 course menu arose mid-day. Due to increased pressure on timing, individual competitors either forget part of serving credentials or where late for serving their courses.

Overall, the style and cooking methods used in today’s competition has with no doubt reflected the current Hospitality trend of Hong Kong.

In regards to the quality of each individual dishes prepared by the competitor, an improvement has been seen on precision, arrangement and combination of taste.

A brief discussion amongst all competitors and myself was conducted at the end of the competition day to give feedback on each competitors performance, prepared dishes and his ability to improve in his ambition and motivation to continue to compete in the event.

Test Project, Day 3

With no time to spare, it was back to the competition stations to prepare a “Mystery Box” 4 course-self composed menu. With the menu submitted on Day 1, it was crucial to many to follow their menu without changing any ingredients.

All invigilators realized that the preparation and workflow of each competitor was well prepared and organised. Time was crucial as all competitors struggled to fit in an additional task of the Test Project with the same time frame as on the previous day.

With time remaining into minutes, it was notable that the pressure was increasing. To a surprise we have witnessed a punctual start of serving the appetizers. Despite the pressure, all dishes followed in an equal interval of 15 min. We have witnessed that the portion size of each dish has improved to the previous competition day.

Sponsors for the 2008 Hong Kong Youth Skill Competition representing the Rotary Club of Wanchai Mr, Joseph Chan and Miss Lydia Shum of City & Guilds  International where introduced to all competitors prior to the judging time schedule at 14:30.

The final of the 3 day competition was coming to a close with the announcement of the winner.

Representing the Rotary Club of Wanchai, Mr. Joseph Chan announced that Mr. Luk Wai Shing , Competitor No: 10 was the overall winner with the highest marking points of the 2008 Hong Kong Youth Skill Competition-Western Cookery.

We would like to thank the Organising Committee of the 2008 Hong Kong Youth Skill Competition -Western Cookery, the sponsors; Rotary Club of Wanchai and City & Guilds International  and all invited Invigilators for their great support and commitment in promoting the culinary training to the next generation of Hong Kong Young Chefs to compete amongst the International Community in the 40th International Youth Skill Competition 2009, Calgary Canada.

The 2008 Hong Kong Youth Skill Competition came to a close at 17:00 on 25 September 2008.

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By Christopher Gallaga

Get fit before the Holidays the easy way…walking your tail off.

As every journey starts with a single step, so it goes with the Hong Chi Climbathon. As in the past the HKCA and the HKYCC will once again participate in this exhilarating, entertaining and community oriented climb to benefit the Hong Chi Association for people with mental Handicap.

---WE STILL NEED A FEW MORE RUNNERS FOR THE SENIORS TEAM---

And we welcome cheerleaders on the day of the event.

To get involved contact Christopher Gallaga at cgallaga@mac.com

For Information on the climbathon visit http://www.hongchi.org.hk/climbathon/eng/index.html

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Information on the next Western Cuisine Preparatory Course

and Trade Test

Preparatory Workshop and Trade Test for Certified Cook (HO-330):

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

either on 11 May 2009 or 18 May 2009 for eight hours; starting from 8:30am to 5:30pm.

The Trade Test will consist of a two-hour written test to be held in June 2009 and a six-hour

practical test in July 2009.

The course fee is HK$ 4,000.*

Details on dates and application deadline will be advised at a later stage.

Preparatory Course, Preparatory Workshop and Trade Test for Certified Cook (HO-331):

The Preparatory Course for Certified Cook will commence on 2 January 2009 and will continue

until 25 June 2009. Classes will be held every Monday afternoon from 3pm to 6pm. The duration of the course is 60 hours.

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

either on 11 May 2009 or 18 May 2009 for eight hours; starting from 8:30am to 5:30pm.

The Trade Test will consist of a two-hour written test to be held in June 2009 and a six-hour

practical test in July 2009.

The course fee is HK$ 8,000.*

Details on dates and application deadline will be advised at a later stage.

Preparatory Course and Trade Test for Trainer Chef (HO-332):

The Preparatory Course for Trainer Chef will commence on 8 January 2009 and will continue

until 25 June 2009. Classes will be held every Thursday afternoon from 2:30pm to 6:30pm.

The duration of the course is 96 hours.

The Trade Test will take place in July 2009. It will consist of a three-hour written test and a thirty minute trade test (oral examination).

The course fee is HK$ 8,500.*

Details on dates and application deadline will be advised at a later stage.

*The course fee is subject to change without prior notice.

The above information is subject to change without prior notice.

In order to process your enrolment, the following information must be submitted together with your application form http://www.vtc.edu.hk/itc/hotc/wtt/cform.pdf.

1. Recent Curriculum Vitae (Click here for a sample)

2. A copy of your Basic Food Hygiene Certification for Hygiene Supervisors/Managers

3. Two passport-sized photos

4. Copies of work certificates and recommendation letters

5. Copies of certificates and diplomas

6. Crossed cheque made payable to: “Vocational Training Council” or your credit card details

For further information, please contact:

Hospitality Industry Training and Development Centre

1/F, Pokfulam Training Centre Complex

145 Pokfulam Road, Hong Kong

Tel: 2538 2200

Fax: 2550 0476

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