COURSES
Diploma in Professional Bakery & Pastry

QF Level: Level 3

Location:

Duration / Structure:

  • 9 weeks@ 2 days per week, Monday and Tuesday

Hours:

  • 144 Hours 4 hours per session for 36 sessions

Fees:

  • HK$36,600

Time and Date:


2018/01/08 - 2018/03/20 (Mon) & (Tue)
Monday and Tuesday: 0830 - 1230 and 1330 - 1730 
(01/08, 01/09, 01/15, 01/16, 01/22, 01/23, 01/29, 01/30, 02/05, 02/06, 02/26, 02/27, 03/05, 03/06, 03/12, 03/13, 03/19, 03/20)

Total 36 sessions

Medium of Instruction: English

 

Teacher:

  • 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: Diploma in Professional Bakery & Pastry

 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.

  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:

Entry Level:

  • 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.

Intermediate Level:

  • 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.

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.