COURSES
Diploma in Professional Bakery & Pastry

QF Level: Level 3

Location:

Duration / Structure:

  • 5 weeks@ 4 days per week

Hours:

  • 144 Hours, 4 hours per session for 36 sessions

Fees:

  • HK$36,600

Time and Date:

2019/03/25 - 2019/04/25  (MON~THU) 

08:30 - 12:30 AND 13:30 - 17:30

Total 38 sessions

Medium of Instruction: English

 

Teacher:

  • Chef Teacher Heinz Fischer
    Over 35 years in the Culinary and Pastry experience. Born and certified as a Chef and Pastry Chef in Switzerland . After working in Switzerland - City, Lakeside and Mountains - Guernsey C.I., Bermuda, in the Carribbean on a Cruiseship, he came to Hong Kong to work for several 5 Star Hotels: Hilton, Furama, New World Harbourview.
    Chef Fischer has been teaching with the school for 10 years now, he wishes to share his joy and passions to all our students who are interested in the Culinary or Pastry field.

Teaching Assistant: 1

Maximum Number of Students: 6
 

Entry Requirement: Pass the interview conducted in English

 

Miscellaneous Fees: 3,500

  • Tools and utensils
  • Uniform and Insurance
  • Consumable in the Lesson and Finished products to be taken home

Award: Diploma in Professional Bakery & Pastry

 Passing Requirement: 90% attendance and passing the practical assessment at the end of the course
 

Make-up classes are allowed but subject to prior approval (2 weeks before), validity of proof of absence and availability.

Make-up classes do not count as attendances.

  Application Deadline: 3 days before the course start

Re-assessment Arrangement: For those who fail, has the right to apply for re-taking the practical assessment at the cost of HKD900 and arranged with the next group. This is valid for 6 months starting from the date which the course ends.

Curriculum:

Entry Level:

  • Bread / Bakery: Walnut Bread, Ticino Bread, Cornbread, Muesli Bread, Pancetta Loaf, Pumpkin-seed Loaf
  • Cookies: Sable, Zurich Nuts, Chocolate Rosettes, Poppy-lemon cookies, Viennese Waffle, Coffee Cinnamon chocolate chips Cookies
  • Tarts: Blueberry, Pistachio, Lemon, Assorted Fruits, Apple pie, Hollander
  • Pastries: Eclair, Choux, Profiteroles, Paris-Brest, Swan
  • Cakes: Lemon, Marble, Linzer, Sponge V&B, Brownie
  • Desserts: Chocolate Terrine, Cheese-Cake, Pear Crumble, Apple Tarts with Vanilla Sauce, Cream Caramel
  • Decoration: Marzipan Lemon, Flower Chocolate Piping
  • Revisions: Q & A and Preparation for practical Assessment
  • Practical Assessment: Take a draw of the topics and produce the products accordingly within 3 hours.

Intermediate Level:

  • Bakery: Rosemary Focaccia, Orange Almond Butter Bread, Whole Wheat Toast Bread, Sunflowerseed Bread, Swiss Farmer Bread, Linseed Ring-bread, Carawayseed Rye Bread, Baguette
  • Desserts: Bread & Butter Pudding, Tirami-su, Panna Cotta with Fruit Topping, Orange Cream Brulee, Yoghurt Terrine with Plum Compote, Chocolate Mousse on Caramel Sauce, Strawberry Soup with Lime Cream
  • Cakes: St. Honore Cake, Chestnut Mousse Cake, Cassis Cake, Strawberry Cheesecake, Pistachio Bavarois Cake, Chocolate Mousse Cake w/ Marzipan Flowers
  • Tarts/Pastries: Poached Apricot Milles Feuiles, Swiss Roll with Butterceam Filling, Black Cherry Pie, Cherry Coulis, Pretty in Pink Cupcake, Passionfruit Pastry in Deco Sponge, Banana Chocolate Pastry
  • Savouries: Quiche Lorraine / Spinach, Chicken + Leek Pie , Sausage Roll, Curry Puff, Pizza / Focacchini, Vol-au-vent, Puff Pastry
  • Cookes: Hippen Rolls, Whole Wheat Carrot Muffins, Chessboard Cookies
  • Revisions: Q & A and Preparation for practical Assessment
  • Practical Assessment: Take a draw of the topics and produce the products accordingly within 3 hours.

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 © 2018 Hong Kong Culinary Academy.