Location:

• Lai King

Fees:

• HK$8,100
• 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:

Students can learn different methods of producing sourdough breads and their products.
 

Content:

Week one: Biga Sourdough, Walnut Bread, Sausage topped Bun, Sourdough
                          Sourdough Bread, Calzone, Banana - Okara Muffin

Week Two: Poulish, Sourdough Rye Bread, Quiche Lorraine,
                   Pancetta Sourdough Bread, Stromboli, Black Olive Ciabatta

Week Three: Baguettes dough (autolyze), Black Cherry Crumble, English Muffins
                     Process/ Bake Baguettes, Ciabatta, Flammkuchen

Week Four: Pain a l'ancienne (dough), Sourdough Carrot Cake, Scones
                   Shortbiga Sunflowerseed Bread, Sourdough Pizza, Bake Pain a l'ancienne

Remark: Theory content will be inserted during the class when there is a downtime.
               Several products will be done over two days.
               Some of the Sourdoughs will be done before the class to manage the time constrains - and requirement.
               Small changes may be done if deemed necessary for a better flow or processing reason.
               Late completion time might happen, as timing is a crucial factor in this class.

Instructor:

• Heinz Fischer

Course Arrangement:

• 8 Lessons, 3 hours per lesson.
• Medium of Instruction: English (supplement with English and French terminology)
• Maximum no. 10
• Assessments: Not Applicable
• Awards: "Attendance Certificate in European Sourdough Bread" (Attendance: 75% or above)  Award will be issued within 3 months.

Application:

• [ APPLY NOW ] [ DOWNLOAD FORM ][ Payment Method ]

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

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