| To oversee the operation of the Chinese Culinary Institute (the Institute) with a view to achieving the following objectives: | |
| 1. | To plan, develop and provide systematic training programmes in the preparation of Chinese cuisine ranging from elementary level to master chef level for both new entrants to the industry and in-service personnel. |
| 2. | To design and conduct trade tests covering different levels of expertise in Chinese cuisine for the purpose of establishing a set of recognised qualification benchmarks for the Chinese cuisine industry. |
| 3. | To raise the professional standards of the local Chinese cuisine industry, through the provision of systematic training in practical skills in Chinese cuisine preparation, as well as other pertinent subjects like food hygiene and safety, nutritional science, food cost and quality control, and service culture training. |
| 4. | To promote the Institute and its use as a focal point to facilitate cross-fertilisation of ideas, recipes, cooking styles and Chinese cuisine related research. |
| 5. | To promote various activities of the Institute to local as well as overseas visitors, such as interest classes, culinary demonstrations, fun kitchen, training restaurants etc. |
| 6. | To facilitate the development of Hong Kong into a regional centre of excellence in Chinese culinary training. |
| 7. | To submit to the Council an annual report on the Training Board’s work and its recommendations on the strategies for programmes in the relevant disciplines. |
| 8. | To undertake any other functions delegated by the Council in accordance with Section 7 of the Vocational Training Council Ordinance. |