Certificate in Modern Southeast Asian Cuisine (Senior Secondary Applied Learning)

Introduction
The course is to provide students to understand the features, current trends and developments of modern Southeast Asian cuisine, Fusion of the modern culinary landscape; and explore the relationship between classical cuisine and modern Southeast Asian cuisine in the catering industry.
 
 
Video Highlights
Programme Video
 
 
Contents

Programme Contents

The objective of this course is to provide students with a basic understanding of the features, current trends and developments within the modern culinary landscape and explore the relationship between classical cuisine and modern Southeast Asian cuisine in the catering industry. It aims to strengthen students’ hands on skills for their further study and career development in the related industry in the future.

 

Main content includes:

  • Students are expected to explore the origins of various culinary development in designated Southeast Asian countries which allow them to examine the cultural, social and geographical influences of cuisine in each country.
  • Students can act as a chef to develop their own menu, pick the appropriate ingredients and make the dishes. Student can imply their restaurant in the Food and Beverage Training Centre.
  • Built in reference to restaurants in star hotels, the Food and Beverage Training Centre allows students to practice their modern south Asian cuisine.
  • Visits will be arranged for students irregularly to let them know the actual operation and development of the industry

If students attained “Attained with Distinction (I)” in this ApL course^, it is comparable to Level 3 of the Category A subjects of HKDSE examination; if they attained “Attained with Distinction (II)”, it is comparable to Level 4 of the Category A subjects of HKDSE examination.

 

Programme Features

Southeast Asian cuisine production, culinary skills training, menu development, industrial visit, etc

 

Programme Structure

  • Food Theory
  • Food Trends & Farm-to-table
  • Culinary Skills Training and Development
  • Culinary Fundamentals
  • Culinary Skills Training of Modern Southeast Asian Cuisine
  • Modern Southeast Asian Cuisine Development and Practice

 

Reference Table for Grades

 

Certification Programme

Hong Kong Examinations and Assessment Authority - Applied Learning Subjects Result Assessment and Information

Graduation Path

Articulation Path

Higher Diploma in Tourism Management (Culinary / Hospitality),

 

Career Prospects

Catering services, Airline Catering, Hotel Catering, Conventions & Exhibitions, Clubhouses, etc.

Programme Details
Mode of Study

Full Time

Teaching Mode

Face to face (Classes may need to be conducted via online platform depending on epidemic for the sake of students' safety)

Commencement of Study

September 2022

Duration

180 hours

Location and Time

Mode-1
Location

HKCT Jockey Club Ma On Shan Campus (Yiu On Estate, 2 Hang Hong Street, Ma On Shan, Sha Tin, New Territories)

Time

Saturday 09:00-13:00 / 14:00-18:00 (Lessons will also be scheduled during summer day and will be arranged as full day lesson.)

 

Mode-2

Lessons will mainly be held at students' own schools. Details will be confirmed between HKCT and their schools.

QF Level

QF Level

The qualification of this programme is recognised under the Qualifications Framework in Hong Kong.
QF Level: 3
QR Registration No.: 21/001282/L3
Registration Validity Period: 01/01/2022 to 31/12/2026

Disclaimer

^ According to the Education Bureau Circular Memorandum No. 40/2017, applicants of Associate Degree and Higher Diploma programmes are allowed to use up to two Applied Learning (ApL) subjects in the application for entrance requirements, i.e. "Attained" and "Attained with Distinction", will continue to be used.