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.
Southeast Asian cuisine production, culinary skills training, menu development, industrial visit, etc
- 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
Hong Kong Examinations and Assessment Authority - Applied Learning Subjects Result Assessment and Information