Summer Basic Patisserie B (Bread)

2018/07/24 – 2018/08/16 (Tue and Thurs) Time : 2:00pm - 5:00pm

(07/24, 07/26, 07/31, 08/02, 08/07, 08/09, 08/14, 08/16)



  • HK$3,400


  • 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.


  • 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


  • Hanny Chan graduates from numerous famous school for pastry and sugar works.  She has a comprehensive knowledge in pastry.  She also has many years of experience in teaching pastry.

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:

Further study:

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

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: 3747 7844

Copyright © 2018 Hong Kong Culinary Academy.