Location:

• Lai King

Fees:

• HK$5,300
• Student needs to prepare the following items and deposit on the start day.
  • Deposit of chef uniform sets total $392 (By cash, including uniform($300), apron($50), big towel($30)，and chef hat($12，no return))
  • Two new kitchen clothes with different colours＄12

Introduction:

• This course will focus on the basic bread baking techniques and their usage.  Content includes: direct method, sponge-dough method, refrigeration method, etc...  The course will also include the introduction of different yeasts and their usage.  After completion of this course, students will be able to acquire the basic bread baking skills.

Content:

• Walnut Raisin Country Bread
• Chocolate Orange Brioche
• Bagel (2 Flavors)
• Hokkaido Milk Bread
• Ukrainian Garlic Bread
• Butter Roll, Ham and Cheese Bread
• Japanese Melon Bread and Matcha Melon Bread
• English Muffin with Onion and Ham Sauce

Instructor:

• Jennifer Tong has comprehensive knowledge and experience in pastry and bakery industry.

Course Arrangement:

• 8 lessons, 3 hours per lesson

• Medium of Instruction: Cantonese (supplement with English and French terminology)

• Maximum no: 16

• Assessments: Not Applicable

• Awards: "Attendance Certificate in Basic Patisserie B" (Attendance: 75% or above)  Award will be issued within 3 months.

To Apply:

• [ APPLY NOW ] [ Download Form ][ Payment Method ]

Further study:

• For those who are interested in learning more advanced baking theories and techniques, you can apply for our Diploma in Patisserie.

Hong Kong Culinary Academy

1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
No.6 King Cho Road,
Kwai Chung

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612/2156 0610

FAX: 2529 6311

＊ Academy reserve the rights to adjust the courses arrangements, assessments and teaching methods. For enquiries: 2156 0612.