>>Internship offers to appropriate students

Course code:  DP123

Programme Duration:

• Module 1 :
  From 2025/02/17 to 2025/03/04, every Monday to Friday, 12:30pm~5:30pm, 12 lessons
  (02/17, 02/18, 02/19, 02/20, 02/21, 02/24, 02/25, 02/26, 02/27, 02/28, 03/03, 03/04)
• Module 2 :
  From 2025/03/05 to 2025/03/20, every Monday to Friday, 12:15pm~5:45pm, 12 lessons
  (03/05, 03/06, 03/07, 03/10, 03/11, 03/12, 03/13, 03/14, 03/17, 03/18, 03/19, 03/20)
• Module 3 :
• From 2025/03/21 to 2025/04/03, every Monday to Friday, 12:00pm~6:00pm, 10 lessons
• (03/21, 03/24, 03/25, 03/26, 03/27, 03/28, 03/31, 04/01, 04/02, 04/03)

Location:

• Lai King

Fees:

• MODULE 1 : HK$14,500
• MODULE 2 : HK$15,000
• MODULE 3 : HK$16,500
• Miscellaneous Fee : HK$3,500 (Pay at Module 1)
  (Includes Chef Uniform x 1, Apron x 1, Big Towel x 1, Small Towel x 2, Chef Hat, Individual & Group Insurances, Notes & Ingredients)
• Application Fee : HK$200

Introduction:

• Intensive but enjoyable
  
  This course is designed for people who has real passion for baking or who intends to enter the baking industry.
  Each module starts from basic to advance. Students are able to pick up ample knowledge and essential skills in baking in a short period of time through tutor's guidance

Curriculum:

Medium of Instruction: Cantonese supplemented with English Terminology

Maximum no: 6

Instructor:

• Lectured by our experienced instructor who will deliver according to Chef Anita Ko's curriculum.

Chef Anita Ko, Le Cordon Bleu Graduate years ago, graduated from the Cordon Bleu, five-star hotel in Hong Kong and senior private clubs as baking chef, award-winning.

Entry Requirements:

• S.6 graduate; or
  Other candidates with combined equivalent education/ training/ experience to be assessed by an interview panel.
• Must complete MODULE 1 to enter MODULE 2 AND MODULE 3.

Remarks:

• An interview may be required for those who do NOT pass in DSE nor other relevant accredited qualifications in the People Republic of China or overseas institutions.

Award & Assessment:

• Upon completion of all modules successfully, students will receive the "Diploma in Patisserie" from Hong Kong Culinary Academy. Award will be received within 3 months.
• Attendance: A minimum attendance of 90% per module is required.
• Maximum validity is 13 months.
• Futher studies: After the completion of the course, students are eligible to enrol into the Professional Diploma in Bakery and Pastry.

Application:

• Web Application Form, Download Application Form, or apply in person.

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