COURSES
Summer Diploma in Patisserie

Course code: PSCE - DP123

Programme Duration:

  • Module 1 :
  • From 2017/07/04 to 2017/07/21, every Tuesdayto Friday, 1:15pm~6:15pm, 12 lessons
  • Module 2 :
  • From 2017/07/25 to 2017/08/11, every Tuesday to Friday, 12:45pm~6:15pm, 12 lessons
  • Module 3 :
  • From 2017/08/15 to 2017/08/29, every Tuesday to Friday, 12:45pm~6:45pm, 10 lessons
  • One Year Part-time

Location:

Fees:

  • MODULE 1 : HK$14,500
  • MODULE 2 : HK$15,000
  • MODULE 3 : HK$16,500
  • Miscellaneous Fee : HK$3,500 (Pay at Module 1)
    (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


Course Highlights:

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

Curriculum:

Module 1
Module 1: Basic Patisserie Course (12 Lessons)
Introduction to French Patisserie
  • Basic dough -sable, tarte aus pommes
  • French mini cake- Madeleine, Fiancier
  • Genoise- different types of Gateau, Dacquoise
  • Classical feuilletage -Pithiviers, Palmiers
  • Pate a choux - St. Honore, eclair
  • Introduction to yeast dough - croissants and brioches
  • Petite fours- Tuiles, Langues de chat
Module 2
Module 2: Intermediate Patisserie (12 Lessons)
Training of decorative skills - chocolate, caramel, nougatine
  • Desserts and cakes - Opera, Dame Blanche, Feuille d'Autome
  • Savory petits fours - Quiche, cheese straw
  • Introduction to bread baking - Sour mix and starter
  • Variation of cakes with bavarian cream & mousses
  • Glaces- petits fours sec
  • Introduction to chocolate : hand tempering & dipping
Module 3
Module 3: Superior Patisserie (10 Lessons)
  • Restaurant Dessert:
    Including Souffle, plated dessert, sauces, ice cream, sorbet and granite, holiday cakes, tarts and buches.
  • Chocolate work :
    Tempering chocolate, hand-dipped & molded chocolates, chocolate truffle.
    Chocolate boxes and flowers, chocolate show pieces for different occasions.
  • Sugar work:
    Techniques of cooking, coloring & pulling sugar
    Pulled sugar flowers & ribbons
    blown sugar- fruit and basket making


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

Maximum no: 12
 

Instructor:

  • Anita Ko, Le Cordon Bleu Graduates years ago, graduated from the Cordon Bleu, five-star hotel in Hong Kong and senior private clubs as baking chef, award-winning.
Entry Requirements:

  • S.6 graduate; or
    Other candidates with combined equivalent education/ training/ experience to be assessed by an interview panel.
  • Must complete MODULE 1 to enter MODULE 2 OR MODULE 3.

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.

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.