Chinese Culinary Institute was established in 2000 as one of the three Millennium Projects of the HKSAR Government. It endeavours to provide systematic training in Chinese cuisine; elevate the professional standard and status of Chinese chefs; raise the awareness of hygiene and nutrition in culinary services; establish Hong Kong as an internationally-recognized regional training and accreditation centre in Chinese cuisine; and strengthen Hong Kong’s reputation as the “Food Capital of the East” so as to promote the tourism industry. Students can progress from Elementary to Master Chef Levels through systematic and professional Chinese Culinary training. With extensive coverage in programmes content, students are provided with essential training in the basic cooking skills of different provincial cuisines. The made-to-measure courses are much sought-after by commercial, education and trade organizations worldwide. To further encourage interest in the subject of Chinese culinary art, the Institute is offering interest courses to give tourists and locals a taste of professional Chinese cooking. Taking place in the demonstration kitchen, these classes are conducted under various themes with the aim of educating and arousing enthusiasm. The adjacent tasting room provides the perfect venue to sample the lunch prepared by the trainees.