>>Internship offers to suitable students

Course code:  DP123

Programme Duration:

• Module 1 :
  From 2021/03/01 to 2021/03/16, every Monday to Friday, 1:15pm~6:15pm, 12 lessons
  (03/01, 03/02, 03/03, 03/04, 03/05, 03/08, 03/09, 03/10, 03/11, 03/12, 03/15, 03/16)
• Module 2 :
  From 2021/03/17 to 2021/04/01, every Monday to Friday, 12:45pm~6:15pm, 12 lessons
  (03/17, 03/18, 03/19, 03/22, 03/23, 03/24, 03/25, 03/26, 03/29, 03/30, 03/31, 04/01)
• Module 3 :
  From 2021/04/12 to 2021/04/23, every Monday to Friday, 12:45pm~6:45pm, 10 lessons
  (04/12, 04/13, 04/14, 04/15, 04/16, 04/19, 04/20, 04/21, 04/22, 04/23)

Location:

• Lai King

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:

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:

• Web Application Form, Download Application Form, or apply in person.

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