Western Cuisine Trade Test Raises Industry Standards
Introduction

This trade test system is approved and recognised by all the European Union countries. It enables chefs specialising in Western cuisine to establish their professional credentials in Hong Kong and overseas. It comprises:

Certified Cook:

Preparatory workshop: 1 day

Trade test:    - Practical test (6 hours)  
  - Written test (2 hours)

Minimum requirement - six years relevant work experience or one year full-time Certificate (HITDC or equivalent course with minimum of 1200 hours in food preparation training) and a minimum of three years relevant work experience. Must complete relevant certificate in hygiene and safety (Basic Food Hygiene Certificate for Hygiene Supervisors)

 

Trainer Chef:

Preparatory course: 6 months part-time

Trade test:    - Written test (3 hours)
  - Oral exam (30 minutes)

Minimum requirement - Certified Cook Qualification; minimum 24 years of age.

 

Master Chef:

Preparatory course: 1 year part-time

Trade test:    - Practical test (12 hours)
  - Written test (3 hours)
  - Oral exam (30 minutes)

Minimum requirement - Trainer Chef qualification and relevant certificate in hygiene and safety. Eleven instructors in Western Food Preparation were the first ones to be awarded the ´Certified Cook´ qualifications on 27 March 2004.

The first level trade test for Certified Cook is now open for application to in-service chefs in Western cuisine and will be conducted in July 2004. For more information, please contact Mr. Andreas Muller, Chief Instructor (Food Preparation – Western) of HITDC at (852) 2538 2227.

Course List