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Course
Code : |
C051 |
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Medium
of Instruction : |
Cantonese
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Duration : |
80 hours; 2 days/week |
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Commencement : |
March and September |
Course Fee :
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MOP1,700 (Macao Resident)
MOP2,210 (Non-Macao Resident) |
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Application Fee : |
MOP50
(Not
refundable ) |
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Apron
Fee: |
MOP25 |
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Objective:
Experience the delicacies of different cuisines through demonstrations and practical lessons. During this
80-hour course, students will learn the rules of sanitation, how to use different types of utensils and how to
prepare more than 60 different dishes
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Course Outline:
- Design of
the Food
Service
Organization
- Kitchen
Orientation,
Essential
Hygiene and
Safety
Issues
- Usage of
Facilities
and Utensils
- Basic
Cutting
Techniques
- Meat
Seasoning
- Garnishing
and Food
Presentation
- Use of
Sauces and
Seasoning
- Cooking
Techniques
- Food
Nutrition
- Menu
Design
Cuisine:
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01.
叉燒薑蔥撈麵 |
15.
栗子炆雞 |
29.
豉椒炒牛肉 |
43.
脆皮芝士蝦盒 |
57.
百花紫菜卷 |
| 02.
肉絲炒麵 |
16.
黑椒牛柳條 |
30.
金銀蛋浸涼瓜條 |
44.
豉汁蒸排骨 |
58.
無錫豬排骨 |
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03.
星州炒米粉 |
17.
蒸釀百福豆腐 |
31.
芋扎貢丸湯 |
45.
雙冬屈乳鴿 |
59.
新法焗乞丐雞 |
| 04.
乾炒牛河 |
18.
西檸煎軟雞 |
32.
北菰辦麵 |
46.
吉列班塊 |
60. 左宗棠雞 |
| 05.
楊州炒飯 |
19.
西芹炒吊片 |
33.
荷塘滑豆腐 |
47.
麻婆滑豆腐 |
61.
椰奶芋頭炆雞 |
| 06.
乾燒伊麵 |
20.
西蘭花帶子 |
34.
當紅炸子雞 |
48.
羅蔔炆牛腩 |
62.
豉掓排骨炒河粉 |
| 07.
雪菜肉鬆炆米粉 |
21.
薑蔥粉絲蟹 |
35.
漁川豆腐 |
49.
美極煎中蝦 |
63.
葡汁焗釀豆腐 |
| 08.
宜香茄子 |
22.
炒桂花瑤柱 |
36.
七彩豆腐羮 |
50.
香芒脆皮沙律蝦 |
64.
丁香煎魚餅(藥膳) |
| 09.
滑蛋炒蝦仁 |
23.
涼瓜炆排骨 |
37.
乾蔥豆豉雞 |
51.
玉米粒豆腐羮 |
65.
瑤柱扒玉子豆腐 |
| 10.
蠔油扒白靈芝菰 |
24. 葡汁滑雞 |
38.
荷芹炒魚鬆 |
52.
煎琵琶豆腐 |
66.
雜錦炒飯(素食) |
| 11.
腿茸扒津白 |
25.
溫公羅漢齋 |
39.
菠蘿咕嚕肉 |
53.
鹹魚雞粒蒸乳酪 |
67. 紅燒乳鴿 |
| 12.
鹹魚雞粒炒飯 |
26.
生炒糯米飯 |
40.
黑椒牛肋骨 |
54.
三絲扒節瓜脯 |
68.
香燈豬肉排 |
| 13.
豉汁煎釀涼瓜 |
27.
涼瓜煎芙蓉蛋 |
41.
乳香雞中翼 |
55.
京都豬肉排骨 |
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| 14.
滑蛋炒牛肉 |
28.
富貴黃金蝦 |
42.
西湖牛肉羮 |
56.
蠔油北菰 |
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Names of the
cuisines are
provided by
instructors of the
course.
English version is
not available. |
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Note:
New participants should bring their own white
gown as uniform.
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