COURSES
Bakery & Patisserie Improvement Course

Course code: DPIMPR

Programme Duration:

  • From 2017/11/20 to 2017/11/25, Monday to Saturday, 3pm~9pm

Fees:

  • HK$13,200
  • Miscellaneous Fee : HK$900
  • (Includes Chef Uniform x 1, Apron x 1, Big Towel x 1, Small Towel x 2, Chef Hat, Individual & Group Insurances, Notes & Ingredients)
  • Application Fee : HK$200

Location:


Course Highlights:

  • This course is designed for training essentials skills before entering into other institution.

Curriculum:

In processing of compiling


Medium of Instruction: Cantonese (supplement with English and French Terminology), English in Kitchen Practice

Maximum no: 16
 

Instructor:

  • Peter Yuen
    Official Viennoiserie Trainer for German National Baking Academy
    Committee member representing Southeast Asia Region for Ambassadeurs du Pain
    Member of the Bread Bakers Guild Team USA 2008
    World Best in Viennoiserie at Coupe du Monde de la Boulangerie 2008
    Ambassadeurs du Pain since 2009
    USA Viennoiserie Masters de la Boulangerie 2010
    Top Ten Best Bread Bakers in America 2011
    International Baking/Pastry Consultant
Entry Requirements:

  • S.6 graduate; or
    Other candidates with combined equivalent education/ training/ experience to be assessed by an interview panel.
  • Must complete Diploma in Patisserie MODULE 1.

Remarks:

  • An individual interview may be required for those who do NOT pass in HKCEE or other relevant accredited qualifications in the People Republic of China or overseas institutions.

Award & Assessment:

  • Upon completion of all modules successfully, students will receive "Diploma in Patisserie" from Penasia School of Continuing Education. Award will be received within 3 months.
  • Attendance: A minimum attendance of 90% per module is required.
  • Maximum validity is 13 months.

Application:

Contact Us

Hong Kong Culinary Academy

1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612/2156 0610

FAX: 3747 7844
Copyright © 2017 Hong Kong Culinary Academy.