Diploma in Patisserie
>>Internship offers to suitable students
Course code: DP123
Programme Duration:
- Module 1 :
From 2021/04/26 to 2021/05/11, every Monday to Friday, 1:15pm~6:15pm, 12 lessons
(04/26, 04/27, 04/28, 04/29, 04/30, 05/03, 05/04, 05/05, 05/06, 05/07, 05/10, 05/11)
- Module 2 :
From 2021/05/12 to 2021/06/03, every Monday to Friday, 12:45pm~6:15pm, 12 lessons
(05/12, 05/13, 05/14, 05/24, 05/25, 05/26, 05/27, 05/28, 05/31, 06/01, 06/02, 06/03)
- Module 3 :
From 2021/08/02 to 2021/08/13, every Monday to Friday, 12:45pm~6:45pm, 10 lessons
(08/02, 08/03, 08/04, 08/05, 08/06, 08/09, 08/10, 08/11, 08/12, 08/13)
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 the Asian and European the essential skills before entering into other institutions.
Curriculum:
Module 1
Module 1: Basic Patisserie (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 - danish 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
Industrial Training
- Students will be arranged in different hotels or restaurants for a 3-month industrial training.
Medium of Instruction: Cantonese (supplement with English and French Terminology), English in Kitchen Practice
Maximum no: 16
Instructor:
- Module 1 and 2 is lectured by our experienced instructor, Hanny Chan. She will deliver according to Chef Anita Ko's curriculum.
- Module 3 is lectured by our senior instructor, Chef Anita Ko.
Chef Anita Ko, Le Cordon Bleu Graduate 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 AND MODULE 3.
Remarks:
- An interview may be required for those who do NOT pass in DSE nor other relevant accredited qualifications in the People Republic of China or overseas institutions.
Award & Assessment:
- Upon completion of all modules successfully, students will receive the "Diploma in Patisserie" from Hong Kong Culinary Academy. Award will be received within 3 months.
- Attendance: A minimum attendance of 90% per module is required.
- Maximum validity is 13 months.
- Futher studies: After the completion of the course, students are eligible to enrol into the Professional Diploma in Bakery and Pastry.
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: 2529 6311