Certificate in Western Starter and Main Course
CEF-43C15919A
The Certificate in Western Starter and Main Course (QF Level 2) provides comprehensive, practical training in Western cuisine — from cold starters and soups to protein cookery and plated mains. Instruction is delivered in English supplemented with Cantonese.
Over 11 weeks, students master classical French and modern European cooking methods in PenAsia's fully equipped training kitchen. The programme mirrors real restaurant kitchen operations, preparing graduates for immediate employment in Western-cuisine establishments across Hong Kong.
This programme is CEF reimbursable and carries a QF Level 2 qualification recognised by the Hong Kong Qualifications Framework.
This CEF reimbursable programme is listed on the official Working Family and Student Financial Assistance Agency website.
- Withdrawal and refund requests must be submitted in writing to the Registrar within the prescribed deadlines and supported by valid and compelling reasons.
- Refunds of tuition or other fees will not normally be granted unless the programme is cancelled by the School.
- For international students, any request for a partial refund on the basis of visa or study permit refusal must be accompanied by official documentary proof of the refusal issued by the relevant immigration authority.
Course Modules
| # | Module | Topics Covered |
|---|---|---|
| 1 | Kitchen Foundations | Knife skills, kitchen tools, stock preparation, food safety & hygiene |
| 2 | Cold Starters & Salads | Vinaigrettes, composed salads, cold canapés, charcuterie platters |
| 3 | Soups | Consommé, cream soups, bisques, chowders, cold soups |
| 4 | Hot Starters | Eggs, terrines, quiches, bruschetta, gratins |
| 5 | Protein Cookery | Pan-fry, roasting, braising, poaching — beef, chicken, fish, shellfish |
| 6 | Sauces & Accompaniments | Mother sauces and derivatives; vegetable and starch side dishes |
| 7 | Menu Planning & Practical Assessment | 3-course menu execution; cost control basics; final practical exam |
Class Schedule
Classes are held 3 hours per week over 11 weeks (33 contact hours). Sessions scheduled on weekday evenings or Saturday mornings.
- Prepare a full range of Western starters — cold, hot, and soup — to restaurant standard
- Execute proper cooking methods for beef, poultry, seafood, and vegetarian mains
- Produce and apply the five classical French mother sauces and key derivatives
- Plan a balanced 3-course menu considering cost, nutrition, and seasonal ingredients
- Maintain safe and hygienic kitchen practices compliant with Hong Kong food safety regulations
- Work efficiently as part of a brigade in a simulated restaurant environment
Assessment Structure
| Component | Weighting | Details |
|---|---|---|
| Continuous Assessment | 40% | Weekly practical exercises and class participation |
| Mid-term Practical Exam | 20% | Prepare a starter and soup within a given time limit |
| Final Practical Exam | 30% | Cook and plate a 3-course meal to a set brief |
| Written Assignment | 10% | Short essay on menu planning or a chosen cooking technique |
A minimum overall grade of 50% is required to be awarded the certificate.