Gastronomy, Culinary Arts, Short Courses, Part-time Programmes

Classical French Culinary Workshop

Short Course

Course Code:
CIG-CFC
Start Date:
22 May 2021 - 29 May 2021 / 5 Jun 2021 - 12 Jun 2021
Course Time:
2:00 pm – 5:00 pm (Sat)
Mode of Study & Programme Length:
2 Lessons;Total 6 hours (Please refer course dates to below “Programme Content”)
Medium of Instruction:
Cantonese
Tuition Fee:
HK$980 / $880* Early bird registration (on or before 17/5/21 or 31/5/21); or Group registration discount; or Senior citizen discount (Age 50 and above)
Programme Features:

France has a perfect climate and geographical location which makes it possible to locally manufacture most types of foods enjoyed anywhere else. Traditional French culture places a high priority on the enjoyment of food. The French view eating as a culture, therefore wine is considered an important part of the French meal.

The cuisine of each different region in France differs greatly. The southeast region of France uses olive oils, tomatoes and herbs in many dishes. In northern France, the food is influenced by butter, crème fraiche and apples. The southeast-central France is known for its cheese dishes, including Fondue and Raclette, while the north-eastern France has a strong German influence which includes Beer and Sauerkraut.

Programme Content

Course Date

22 May 2021 – 29 May 2021 (Sat) or 5 Jun 2021 – 12 Jun 2021

Classical French Cuisine

  • French 5 Mother Sauces
  • Ratatouille
  • Chicken Terrine
Further Opportunities

Registration is open to all

Membership Form
Membership Form