| Medium of Instruction:
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Cantonese
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| Course Fee:
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Macao Resident:
Non-Macao Resident:
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| Certificate:
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Students who have obtained an overall passing grade of the course and met the attendance requirement will be issued a course certificate by UTM. The passing grade of the course is 50.
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| Course Code | Sub Code | Course Start Date | Course End Date | Class Schedule |
| CA122 | 2401 | 2024/02/22 | 2024/03/29 | View |
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| Objective:
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Upon completion of the course, students will be able to
- Identify common ingredients used in traditional Chinese pastries
- Learn the basic skills in preparing certain traditional and representative Chinese pastries
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| Outline:
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Equipment and ingredients
Recipes and procedures explanation
Mise-en-place
Key points in the preparation procedures
Demonstrations
Group practice
Items included*(Chinese only):
1. 鷄蛋餅
2. 黃糖光酥
3. 核桃酥
4. 白糖光酥
5. 鷄仔餅
6. 花生酥
7. 甜老婆餅
8. 芝麻餅
9. 蛋黃酥
10. 鮑魚酥
11. 五仁金腿月
12. 蛋黃蓮蓉月餅
13. 紅綾酥
14. 金錢餅
15. 皮蛋酥
16. 咸切酥
17. 鷄蛋糕
18. 摩羅酥
*Subject to change based on tutor's announcement
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| Teacher:
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Please refer to the schedule
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