>>Internship offers to suitable students

Course code:  DP123

Programme Duration:

• Module 1 :
  From 2022/09/13 to 2022/09/29, every Tuesday to Friday, 1:15pm~6:15pm, 12 lessons
  (09/13, 09/14, 09/15, 09/16, 09/19, 09/20, 09/21, 09/22, 09/26, 09/27, 09/28, 09/29)
• Module 2 :
  From 2022/10/05 to 2022/10/20, every Monday to Friday, 12:45pm~6:15pm, 12 lessons
  (10/05, 10/06, 10/07, 10/10, 10/11, 10/12, 10/13, 10/14, 10/17, 10/18, 10/19, 10/20)
• Module 3 :
  From 2022/10/24 to 2022/11/04, every Monday to Friday, 12:45pm~6:45pm, 10 lessons
  (10/24, 10/25, 10/26, 10/27, 10/28, 10/31, 11/01, 11/02, 11/03, 11/04)

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

Course Highlights:

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

Curriculum:

Medium of Instruction: Cantonese (supplement with English and French Terminology), English in Kitchen Practice

Maximum no: 16
 

Instructor:

• Module 1 and 2 is lectured by our experienced instructor, Hanny Chan.  She will deliver according to Chef Anita Ko's curriculum.
• Module 3 is lectured by Hanny Chan or 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:

• 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