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 improving the professionals' bakery & patisserie skills

Curriculum:

  • Overview of the basic ingredients
  • The Composition of Dough - The effect of Flour and Butter
  • Mixing101
  • Crystallinity of Solid Fats
  • Controlling the Crystals
  • Understanding the Temperature
  • Principal of Sheeting - 1) Dough Development; 2) Protein alignment: 3) Gas Expulsion; 4) Laminated Structure
  • Putting the Pieces Together: Artisan Speed Lamination
  • Laminating
  • Dough Makeup
  • Proofing
  • Baking

During the lessons, students will be able to learn the above concepts by making the following products to;

  • Master Brioche
  • Master Cornetti
  • Master Croissant
  • Arowana
  • Fruit of Paradise
  • St. Germain
  • Salted Caramel Mango Peach Tartine
  • Beehive
  • Orange Basket
  • Triple Crown
  • Recipe of Imagination
  • Ensaymada
  • Oolango
  • Kouignettes
  • Classic Panettone

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 or Certificate in Professional Bakery and Patisserie

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 "Advanced Certificate in Bakery & Patisserie" from Hong Kong Culinary Academy. Award will be issued within 3 months.
  • Attendance: A minimum attendance of 90% 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.