Course code: STEAMP
Application Deadline: 30th August, 2025
Programme Duration:
Course Structure:
Contents |
|
1 |
Introduction to bakery and pastry |
2 |
History of bakery and pastry cooking |
3 |
Employing correct and safe techniques in the use of bakery tools and equipment |
4 |
Different cooking methods in the production of baked goods |
5 |
Performing basic decoration techniques |
6 |
Demonstrating the concept of plated desserts |
7 |
Employing quality control methods |
8 |
Employing portion control methods |
9 |
Maintaining a pastry kitchen workstation |
10 |
Hygiene standards in the production of pastry items |
Medium of Instruction: English (supplemented with Cantonese)
Tuition Fee:
Entry Requirements:
Remark: For applicants who do not obtain grade E in HKCEE English (Syllabus B) or grade C in English (Syllabus A) or Level 3 in the HKDSE English Exam or 5.0 in IELTS exam, applicants must pass an English comprehension test on listening and reading during admission interview.
Tutors:
Award & Assessment:
Further Studies:
Application Deadline: 30th August, 2025
Admission:
Contact Us
Hong Kong Culinary Academy
1/F & 2/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