Patisserie - Intermediate Level Training Class

Course code: pati2s


Duration / Structure:

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


  • 80 Hours 4 hours per session for 20 sessions


  • HK$18,300

Time and Date:

2017/11/13 - 2017/12/12(Mon) & (Tue)
Monday and Tuesday: 0830 - 1230 and 1330 - 1730
(11/13, 11/14, 11/20, 11/21, 11/27, 11/28, 12/04, 12/05, 12/11, 12/12)

Medium of Instruction: English



  • Heinz Fischer

Teaching Assistant: 1


Maximum Number of Students: 6


Entry Requirement: Completed "Patisserie - Entry Level Training Class"


Miscellaneous Fees: HK$1,000

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

Award: Certificate in Patisserie (Intermediate 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.


Curriculum (UPDATED!):

  • 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.


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.