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Course
Code : |
C052 |
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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 |
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Course Fee : |
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 Dim Sum 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:
1st Part
- Design of
the Food
Service
Organization
- Kitchen
Orientation,
Essential
Hygiene and
Safety
Issues
- Usage of
Facilities
and Utensils
- Use of
Sauces and
Seasoning
- Modeling
Dumplings
Techniques
- Making
Stuffing for
Dumplings
- Cooking
Techniques
- Nutrition
- Making
Dim Sum and
Modeling
Techniques
Cuisine:
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01.
軟滑棉花糕 |
13.
花生糯米糍 |
25.
冬菰燒賣仔
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37.
陳皮牛肉球 |
49.
金絲炸繡球 |
61.
黃橋焗燒餅 |
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02.
粟米百花球 |
14.
芝士炸蝦丸 |
26.
軟皮豆沙角 |
38.
川汁蒸鳳爪 |
50.
雀巢炸鶉蛋 |
62.
席上螺絲酥 |
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03.
時菜鯪魚球 |
15.
香茜蟹柳餃 |
27.
席上合桃酥 |
39.
五香芋頭糕 |
51.
酥炸皮蛋薑 |
63.
有種馬拉糕 |
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04.
牛油馬拉盞 |
16.
生煎墨魚餅 |
28.
沙律明蝦角 |
40. 有餡腸粉 |
52.
生煎蓮藕餅 |
64.
椰汁奶皇飽 |
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05.
芋絲炸春卷 |
17.
蒸蝦米腸粉 |
29.
香檸馬蹄露 |
41.
柴魚花生豬骨粥 |
53.
上素炸粉果 |
65.
珍珠西米角 |
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06.
大牌檔炒麵 |
18.
合桃甘露酥 |
30.
爽滑芝麻卷 |
42.
雞肉鮮蝦雲吞 |
54.
安蝦咸水角 |
66.
造型水蒸餅 |
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07. 明火白粥 |
19.
砵仔蘿蔔糕 |
31.
露筍鮮蝦餃 |
43.
錦繡糯米雞 |
55.
蜂巢荔芋角 |
67.
街坊砵仔糕 |
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08.
鮮奶椰汁糕 |
20.
蓮子百合紅豆沙 |
32. 墨魚燒賣 |
44.
蠔油齋竹卷 |
56.
簡易雞蛋撻 |
68.
三色啫喱糕 |
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09.
豉汁蒸肉排 |
21.
魚柳炸多士 |
33.
鮮蝦蒸粉果 |
45.
鮮蝦腐皮卷 |
57.
雞粒焗酥包 |
69.
香芒凍布甸 |
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10.
椰汁蒸饅頭 |
22.
爽滑甜腸粉 |
34.
潮州蒸粉果 |
46.
雞絲煎薄餅
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58.
迷你皮蛋酥 |
70.
椰汁炖鮮奶 |
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11.
生煎鯪魚餅 |
23.
上湯鮮蝦水餃 |
35.
羅漢齋粉果
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47.
脆皮沙律卷 |
59.
中式椰茸撻 |
71.
銀耳炖鮮奶 |
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12.
北菰滑雞扎 |
24.
五柳炸雲吞 |
36.
馬蹄香茜餃 |
48.
脆炸咖哩角 |
60.
清焗雞蛋糕 |
72.
香芋西米露 |
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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