HOME
CONTACT US
GUESTBOOK
Print This PageMonday 3rd May 2010
Current Articles
April activities at the HITDC Pokfulam, Hong Kong
by Andreas Muller
Lecture Talk with 2 Star rated Michelin Chef Mr. Emile Jung
Over 50 chef trainees of HITDC welcomed 2 stars rated Michelin and Restaurant owner of “Au Crocodile” Strasbourg ;Chef Emile Jung during his promotional visit to Hong Kong and Macau.
The visit to HITDC was organized by Jaakko Sorsa, President of Disciples Escoffier Delegation Hong Kong and attended by Mr. Oliver Fuchs, Representative of the Disciples Escoffier Delegation Alsace who both introduced Chef Emile Jung.
Legendary Chef Emile Jung, who received his 2nd Michelin Star in 1972 chaired his philosophy, secretes and ambitions to chef trainees during a 1 ½ hour Question and Answer Session.
His views of “Classical Cooking versus Trends (Molecular Gastronomy) and “Reveled Secrets on how to stay on the top of the game since 1966”, when as 25 years of age he received his first Michelin star, being the youngest star chef in France at the time; were the highlights of the lecture.
On behalf of the management here at the Hospitality Industry Training and Development Centre we would like to thank Chef Emile Jung for the support and contribution of training activities during his lecture talk to chef trainees of HITDC.
I would like to thank Chef Jaakko Sorsa, President of Disciples Escoffier Delegation Hong Kong and Chef
Oliver Fuchs, Representative of the Disciples Escoffier Delegation Alsace for their effort and support to arrange and chair with chef trainees of HITDC common goals and belief which enhances the fundamental knowledge and understanding of culinary skills and craftsmanship to young chefs.
Aspects of “Slow Cooking” with Donovan Cooke
A demonstration and themed dinner in regards to “Aspects of slow Cooking” was held to over 80 Western and Chinese chef trainees by the legendary Guest Chef Donovan Cooke of the Hon g Kong Jockey Club, Derby Room.
The event was initiated and organized by Mr. Fritz Sommerau , Head of Hospitality Operations (Special Project)one of HITDC/CCTI major supporting organization- due to the departure of Chef Donovan Cooke from Hong Kong; to the benefits of chef trainees at HITDC/CCTI.
With the expertise, skills and techniques of Chef Donovan Cooke, a step-by step demonstration took place with dishes such as- “Bresse Pigeon ‘En Vessie’ with Ravioli of Foie Gras and Black Truffle Sauce, Confit of Salmon with a Ragout of fresh soya beans, Coriander oil and Blood Orange Reduction, Linguini of Calamari with Caviar and Champagne Veloute, Slow Cooked Foie Gras and Butter Poached Lobster” -where chef trainees were able to oversee techniques and skills necessary to apply in daily operations.
Chef Donovan clearly identified the key aspects of “Slow Cooking” which are utmost freshness of food commodities, personal and work hygiene, implementation and documentations under the HACCP concept and ongoing practical practice.
The concept “Slow Cooking” is certainly a trend for the future as texture, taste, flavor, hygiene, variations and economics play a major role. “Slow Cooking” cooking method which can be applied to vacuum cooking, dry-heat and moist- heat are all following strict concepts. The recent held demonstration under the “Vacuum Slow Cooking” concept with “Prepare, Chill, Cook, Chill, Re-heat” steps are of fundamental knowledge which need to be observed in order to ensure the best result. It is also important that Guest are lectured as well and that food under “Slow Cooking” concepts are not served as hot than any other food.
At the end of the demonstration, chef trainees were able to purchase the Cookbook “Food Art”, Creations from the Hong Kong Jockey Club’s Happy Valley Clubhouse; which feature many recipes from Chef Donovan Cooke.
On behalf of the Management here at HITDC, we would like to thank Chef Donovan Cooke and his team for the time and effort they offered in supporting our training activities for chef trainees of HITDC and CCTI. Our gratitude goes to Mr. Fritz Sommerau for his endless support and chairing of culinary knowledge with chef trainees of HITDC and CCTI.
Back to Top2010 Hong Kong Youth Skills Competition
HONG KONG YOUTH SKILLS COMPETITION WESTERN COOKERY 15 Sep. 2010 – 17 Sep. 2010
Hong Kong Youth Skills Competition
The Hong Kong Youth Skills Competition is a multi-disciplinary event held for the first time in 1996 and thereafter every other year. The 8th Western Cookery competition is scheduled for September 2010.
The competition is jointly organized by the Vocational Training Council, the Clothing Industry Training Authority, the Construction Industry Training Authority and the Industrial Centre of The Hong Kong Polytechnic University, with strong support from tertiary institutions, industry and commerce.
Purpose
The objectives of the Hong Kong Youth Skills Competition are as follows:
to enhance the social status of skilled workers
to encourage young people to embark on a career in industry and commerce
to encourage young people to excel in their respective trades or occupations
to select competitors to compete in the 41st World Skills to be held in London in 2011.
Western Cookery
This competition is devised to test the skills of young people in the preparation of hot and cold appetizers, main course dishes and hot and cold desserts.
Eligibility
Applicants should be:
born on or after 1st January 1989
a permanent resident of Hong Kong
able to apply the skills and knowledge in Western Cookery
Format of the Test
The competition will be conducted in the form of practical work. Theoretical knowledge is limited to that necessary to carry out the practical work. Test papers will be set in English.
The duration of the test would be 3 days of up to a total of 15 hours practical work.
If the number of applications exceeds the available testing capacities, a screening test on basic cooking techniques will be conducted in May 2010 to shortlist the applicants. Applicants will be informed in advance of the exact date of the screening test. The decision of the screening committee will be final and binding.
Venue
The competition will be conducted at the Hospitality Industry Training and Development Centre, Level 1, Pokfulam Training Centre Complex, 145 Pokfulam Road, Pokfulam, Hong Kong. (Tel.: 2538 2200)
Competition Schedule
Day 1 – Wednesday, 15th September 2010
9:00 a.m. – 5:00 p.m.
Day 2 – Thursday, 16th September 2010
9:00 a.m. – 5:00 p.m.
Day 3 – Friday, 17th September 2010
9:00 a.m. – 3:00 p.m.
Scope of the Test
The competitor has to carry out independently the following tasks:
Preparing, cooking, making and dressing of:
(i) soups and sauces
(ii) fish and shellfish dishes
(iii) hot and cold dishes of meat and poultry
(iv) trimming and garnishing
(v) potato and vegetable dishes
(vi) salads
(vii) hot, cold and ice-cream desserts
(viii) national dishes, specialities
The appropriate tasks are:
– Identify availability of the material (mise-en-place).
– General preparations: preparation of ingredients, getting the raw material ready, appropriate storing of food, preparation of hot and cold dishes, carving and dressing, clearing and keeping the work area clean.
The test projects for the whole competition will be distributed 1 month prior the competition, i.e., on 20 August 2010, to the competitor.
On the first day of the competition, competitors will visit the workshop and receive all-important general information and a material list.
During the first day, competitor is required to:
– perform the work planning,
– establish mise-en-place (preparation) for the whole competition.
On the first competition day, the competitor may, during the assigned working time, consult his/her books whenever he/she wishes and for any length of time.
Theoretical knowledge:
Knowledge of materials and use of appropriated techniques.
Materials
– All necessary raw materials will be made available to the competitors before the commencement of the competition.
– Additional food products can only be available under certain circumstances.
– The prepared dishes must be arranged professionally and pleasantly on the plates made available.
Application Procedure
Applicants may apply individually. Alternatively employers, educational or training institutions may also nominate candidates.
Application forms and guidebooks are available from offices of the Vocational Training Council, the Clothing Industry Training Authority, the Construction Industry Training Council and the Industrial Centre of the Hong Kong Polytechnic University.
Duly completed
application form should be submitted together with
photocopies of the candidate’s Hong Kong Identity Card.
Receipt of each application will be acknowledged.
Eligible candidates will be informed in writing and
assigned a competitor number which will be used in all
test projects and forms. Ineligible applicants will be
notified by post.
Closing date of application:
24 May, 2010 (Monday)
Send your application to:
Hong Kong Youth Skills Competition Registry
Vocational Training Council
16/F, VTC Tower
27 Wood Road
Wanchai
Hong Kong
Telephone:
2836 1290
2836 1710
Fax:
28935879
Fee
No application fee is required.
Awards
The Champion and the 2 runners-up will receive a gold, silver or bronze medal and a certificate.
In addition, the Champion will be awarded a $3,000 cash prize, the 1st runner-up $2,000, and the 2nd runner-up $1,000.
Winners of the Hong Kong Youth Skill Competition would have the opportunity of being selected by the Vocational Training Council to represent Hong Kong at the 41st World Skills to be held in London in 2011.
Announcement of Result
November 2010
Prize Presentation Ceremony
November 2010
2010 HKYSC Application form, click here to download the form
Certified Pastry Cook
Certified Pastry Cook / German Trade Test Pilot Scheme
2009 / 2010
Partnership: HITDC & HwK (Handwerkskammer Koblenz)
Objective
The “Trade Test System for Western Pastry Cook” is designed to enhance the technical skills and knowledge of professional pastry chefs, which will benefit the chefs, their employers, their customers, and ultimately the catering and tourism industries in Hong Kong.
Aim of the Trade Test
To elevate vocational education and training in the Skilled Crafts Framework for Pastry Chefs in the Hospitality Industry of Hong Kong
Entry Requirements
(a) Minimum 22 years of age
(b) 1 year full-time HITDC Certificate in Bakery and Pastry (Western) with minimum 4 years’ relevant working experience
(c) A relevant Certificate in Hygiene and Safety (Basic Food Hygiene Certificate for Hygiene Managers)
or
(a) At least 6 years of relevant experience
(b) A relevant Certificate in Food Hygiene and Safety (Basic Food Hygiene Certificate for Hygiene Managers)
Assessment
Evaluation of performance on participant will be based on the following:
Written Test 1½ hours
Preparation Method and Practical Test 12 hours over 2 days
Maximum score for each test 100 %
Passing score for each test 60 %
Participants will be awarded a Certificate of “Certified Pastry Cook” upon successful pass of the written and practical tests.
Trade Test: 23-30 August 2010
Application Deadline:24 May 2010
Course Fee: HK$ 12,000 (1 Day Workshop + 2-Day Trade Test);
2 installments of HK$ 6,000 each in a time period of 4 months;
First installment has to be paid upon acceptance of the course offer;
(The full payment need to be settled prior to the Trade Test.)
Method of Payment: Cash, credit cards or crossed cheque issued to: “Vocational Training Council”
Application
In order to facilitate your enrolment, the following information must be submitted together with your application form for enrolment:
1. Course Application Form
2. Recent Curriculum Vitae
3. A copy of Basic Food Hygiene Certificate for Hygiene Supervisors/Managers
4. 2 passport size pictures
5. Copies of work certificates and recommendation letters
6. Copies of relevant certificates and diplomas, if any
For enquiries, please contact:
Andreas Muller
Manager (Western Cuisine Operations & Training)
Hospitality Industry Training and Development Centre
Address: 1/F Pokfulam Training Centre Complex
145 Pokfulam Road, Hong Kong
e-mail: andreasmuller@vtc.edu.hk
Telephone: 852-25382227
Fax: 852-28756073
For the application form click here
Hong Kong Norwegian Seafood Young Chefs Challenge 2010
June 1st at HITDC Pokfulam
Deadline for Application: May 17th 2010
|
Module 1 |
Appetizer 1 hour |
|
||
|
|
||||
|
|
Description |
Prepare a plated Seafood Appetizer suitable for fine dining for 4 persons
· Dish can be served hot or cold to competitors choice · Minimum one (1)sauce · To include complementary garnish/decoration on each dish
|
||
|
|
Service Details
|
· 4 portions to be served in bowls or plates · Portion Size for Appetizer min.80 gram |
||
|
|
Main ingredients required
|
· Norwegian King Crab · White Asparagus |
||
|
|
Basic ingredients
|
|
||
|
|
Special equipment required
|
· No food and service equipment permitted other than that provided by the organizer |
||
|
Module 2 |
Main Course 2 hours |
|
||
|
|
||||
|
|
Description |
Prepare a plated Main Course with 2 Seafood varieties suitable for fine dining for 4 persons
To include the following
· Two cooking methods minimum · Two varieties of vegetable to competitors choice from the common table · One variety of vegetable as per given criteria · Minimum one (1) sauce · 1 type of starch to be competitors choice from the common table
|
||
|
|
Service Details
|
· 4 portions to be served on plates · Style and presentation to competitors choice Portion Size of Main Course min.180gr. Temperature of Main Course at least 60C
|
||
|
|
Main ingredients required
|
· Norwegian Salmon * · Norwegian Cod Fish * · Rutabaga (Swede)
|
||
|
|
Basic ingredients
|
|
||
|
|
Special equipment required
|
· No food and service equipment permitted other than that provided by the organizer |
||
|
Module 3
|
Dessert 1 hour
|
|
||
|
|
||||
|
|
Description |
Prepare a plated Dessert suitable for fine dining for 4 persons
· To include one garnish and one sauce minimum of choice · Garnish and sauce of own competitor choice
|
||
|
|
Service Details
|
· 4 portions to be served on plates · Style and presentation to competitors choice
|
||
|
|
Main ingredients required
|
· Berries · Dark Chocolate |
||
|
|
Basic ingredients
|
|
||
|
|
Special equipment required
|
· No food and service equipment permitted other than that provided in infrastructure list |
||
Ingredient List: Click to download
Cod Fish File: Click to download
Application form: Click to download
Newsletters and Membership
In
order to receive our Printed Collectors Edition Newsletters,
Please go to membership and fill out the form, mail it to
the address provided together with a Cheque for the
membership fee and in due time you will start receiving the
Magazine.
Also for advertising in the Magazine you may contact :
Ringe Marketing Services Ltd
Rm 401, 4/F, Dannies House, 20 Luard
Road, Wanchai, Hong Kong
Tel:
Fax: (852) 2722 6300
Email:
rmsltd@biznetvigator.com
Back to TopSend us your news
Send us your news, stories, articles and pictures which you would like to see published in our next newsletter using the form here. Submit your news here.
Javacatz