Patisserie - Entry Level Training Class

QF Level: Level 3

Course code: pati1s


Duration / Structure:

  • 5 weeks@1,5days / 35 Items and 2 sessions revision and 1 session practical assessment


  • 72 Hours 4 hours per session for 18 sessions


  • HK$18,300

Time and Date:

2017/09/18 - 2017/10/30 (Mon) & (Tue)
Monday and Tuesday: 0830 - 1230 and 1330 - 1730 
(09/18, 09/19, 09/25, 09/26, 10/16, 10/17, 10/23, 10/24, 10/30)

Total 18 sessions

Medium of Instruction: English



  • Heinz Fischer

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: Certificate in Patisserie (entry Level)


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.


Advanced into: --> Certificate in Boulangerie (Intermediate Level) --> Certificate in Pastry Arts (advanced Level) leading to the qualificaction for Diploma in Pastry Arts (Pastry Chef)


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.



  • 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.


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.