COURSES

Diploma in Patisserie

>>Internship offers to suitable students

Course code:  DP123

Programme Duration:

  • Module 1 :
    From 2023/10/09 to 2023/10/25, every Monday to Friday, 12:30pm~5:30pm, 12 lessons
    (10/09, 10/10, 10/11, 10/12, 10/13, 10/16, 10/17, 10/18, 10/19, 10/20, 10/24, 10/25)
  • Module 2 :
    From 2023/11/01 to 2023/11/16, every Monday to Friday, 12:15pm~5:45pm, 12 lessons
    (11/01, 11/02, 11/03, 11/06, 11/07, 11/08, 11/09, 11/10, 11/13, 11/14, 11/15, 11/16)
  • Module 3 :
  • From 2023/11/20 to 2023/12/01, every Monday to Friday, 12:00pm~6:00pm, 10 lessons
    (11/20, 11/21, 11/22, 11/23, 11/24, 11/27, 11/28, 11/29, 11/30, 12/01)

Location:

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


Course Highlights:

  • This course is designed for training the Asian and European the essential skills before entering into other institutions.

Curriculum:

Module 1
Module 1: Basic Patisserie (12 Lessons)
Introduction to French Patisserie
  • Basic dough -sable, tarte aus pommes
  • French mini cake- Madeleine, Fiancier
  • Genoise- different types of Gateau, Dacquoise
  • Classical feuilletage -Pithiviers, Palmiers
  • Pate a choux - St. Honore, eclair
  • Introduction to yeast dough - danish and brioches
  • Petite fours- Tuiles, Langues de chat
Module 2
Module 2: Intermediate Patisserie (12 Lessons)
Training of decorative skills - chocolate, caramel, nougatine
  • Desserts and cakes - Opera, Dame Blanche, Feuille d'Autome
  • Savory petits fours - Quiche, cheese straw
  • Introduction to bread baking - Sour mix and starter
  • Variation of cakes with bavarian cream & mousses
  • Glaces- petits fours sec
  • Introduction to chocolate : hand tempering & dipping
Module 3
Module 3: Superior Patisserie (10 Lessons)
  • Restaurant Dessert:
    Including Souffle, plated dessert, sauces, ice cream, sorbet and granite, holiday cakes, tarts and buches.
  • Chocolate work :
    Tempering chocolate, hand-dipped & molded chocolates, chocolate truffle.
    Chocolate boxes and flowers, chocolate show pieces for different occasions.
  • Sugar work:
    Techniques of cooking, coloring & pulling sugar
    Pulled sugar flowers & ribbons
    blown sugar- fruit and basket making

Industrial Training

  • Students will be arranged in different hotels or restaurants for a 3-month industrial training.


Medium of Instruction: English for English Speakers or Cantonese Supplemented with English Terminology

Maximum no: 16

Instructor:

  • Module 1 and 2 is lectured by our experienced instructor who will deliver according to Chef Anita Ko's curriculum.
  • Module 3 is lectured by Anita Ko. 

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:

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

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