(食物準備)
此課程旨在培養學生在國際美食方面的技能和知識. 每節課學生都需要準備, 烹飪, 裝盤和清潔, 這類似於現實職場運作的環境.
通過厨房運作基於學習的策略, 將理論與實踐相結合, 並承認顯性和隱性形式的交叉來確保學習能夠滿足工作場所的需求.
為了符合職場需求, 學習 “烹飪藝術” 的學生不僅需要懂得下廚, 還要懂得商業知識, 待客以及管理學, 這樣一來畢業生可以直接和社會接軌.
The program is designed to develop a student’s skills and knowledge in international cuisine. Students are required to prepare, cook, plate and clean every class, similar to how a real workplace operates. Learning in the kitchen & taking a hands on approach, a strategy that combines both theory with practice, which ensures that the things learnt meets the needs of the workplace. Students studying “Culinary Arts” must not only know how to cook, but also possess business, hospitality & management knowledge which allows them to fit into the real world working environment right after they graduate.
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Puree Soup (濃湯)
學生通過培訓 : 從準備, 示範, 實踐, 操作, 一步一個脚印掌握全過程的技巧和知識.
The students are learning through training, from the preparation stages, demonstration, operation & etc. Through a step by step learning process they will be able to master the skills & acquire the necessary knowledge of the whole process.
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PATISSERIE (烘焙)
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ACTIVITIES (活動)
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AWARDS (奬項)
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WORKSHOP (作坊)
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EXAMINATION (考試)
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CONVOCATION (慶典)
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