Highlights and Activities of the year

3C CHOW HAN YU and 3D YAU SHU TING won awards in the ‘Chinese Food Culture and Student Cooking Competition’. Students also had the opportunity to participate in cooking workshops and visit the Chinese Cuisine Training Centre and Hotel.

2D WONG SUM YIN, 2D YAU SHU TING, 4C CHENG CHEUK LAM  participated in the Inter-school Cooking Competition and won the first runner-up.

2D WONG SUM YIN won the Best Individual Cookery Award.

Some S1 students showed their talents in the kitchen and helped to make tea for the guests and students to enjoy.

Aims

1. The aim of this subject is to develop students’ aesthetic ability and to encourage their creativity.
2. To provide students with the knowledge and skills to organise and manage resources through theoretical investigations.
3. through the process of cooking and sewing, students will acquire skills, develop creativity, build a sense of success, and enhance their self-esteem.
4. Promote healthy eating and build a healthy campus.

Teachers

Panel Head: Ms. Sin Lai Ling

Group Member: Mr. Yeung Sai Lun , Mr. Sum Yiu Kay