- Home
- About Us
- Courses
- - Full Time Courses
- - Advanced Diploma in Hotel Culinary Management (2 Years)
- - Advanced Diploma in Hotel Culinary Management (3 Years)
- - Advanced Diploma in Hotel Culinary Management (2 Years) (Spring, March 2024)
- - Bachelor of Science in Culinary Arts Management (Top-up) awarded by University of West London
- - Diploma in Culinary Arts (Full-time)(One Semester)
- - Diploma in Bakery & Pastry (Full-time)(One Semester)
- - Part Time Course
- - Daytime Short Courses
- - Professional Interest / Short Courses
- - General Cookery
- - Bakery
- - English Pastry Courses
- - European Desserts
- - Basic Patisserie A (Cake) - 1 star
- - Basic Patisserie B (Bread) - 1 star
- - Basic Patisserie C (Pie & Tart) - 1 star
- - Basic Patisserie D (International Bread) - 1 star
- - Bakery, Pastry & Cookies
- - Cakes & Dessert Classes
- - Intermediate Cakes & Chocolate
- - Intermediate Bakery, Pastry & Cookies
- - Advanced Bread & Cakes
- - French Fusion Pastry
- - European Sourdough Bread
- - Wines / Cocktails
- - Seasonal Courses
- - Summer Interest/Diploma Course
- - City & Guilds
- - Full Time Courses
- News
- Star
- Global
- Contact Us
NEWS
- News
- Students Work
- [-]Sharing
- 2020
- [+]2019
- [+]2018
- [+]Events
- [+]Events
- [+]2018
- [+]2017
- Clip Fresh Home Delight 17-21 Aug 2017
- Wine & Dine 2017 (2017/10/26~29)
- The Education University - Cup Cake 31 May & 1 Jun 2017
- HOFEX 8-11 May 2017
- Career Talk Boys & Girls 22 Apr 2017
- KCMC Career Talk 21st Mar 2017
- TV Easy Recording 10 Jan 2017
- Career Talk & Workshop 聖工會伍邑中學 10 Feb 2017
- Booth ESF at Island School 18th Jan 2017
- [+]2016
- [+]2015
- [+]2014
- [+]2013
- [+]2012
- [+]2011
- [+]2010
- [+]2009
- [+]2008
- [+]2006
- [+]Competitions
- [+]Professional Sharing
- [+]Charity
- [+]Events
- [+]2017
- [+]2014
- [+]2013
- [+]2011
- [+]2010
- [+]2009
- [+]2008
- [+]2007
From Instructors
The page update now, please visit later!
- [-]From Students
- [-]From Instructors
- [-]From Employers
Copyright © 2023 Hong Kong Culinary Academy.
