Location:

• Lai King

Fees:

• HK$5,300
• Student needs to prepare the following items and deposit on the start day.
  • Deposit of chef uniform sets total $392 (By cash, including uniform($300), apron($50), big towel($30)，and chef hat($12，no return))
  • Two new kitchen clothes with different colours＄12

Introduction:

• This course will focus on the basic skills and techniques in baking international bread items.  Students will learn how to prepare, proof and bake with low salt, no additives, and no preservatives.  The bread items have been proof to be healthy in the process and raw materials.

Content:

• bpatid01 - Golden Germ Birthday Bread
• bpatid02 - Custard Orange Cinnamon Roll
• bpatid03 - Fourgasse
• bpatid04 - Wheat Ear with Sausage
• bpatid05 - Japanese Curry Bread
• bpatid06 - Yogurt Toast Bread
• bpatid07 - Little Paris (Vietnam) with Nicoise Salad
• bpatid08 - Earl Grey Chicken Submarine

Instructor:

• Jennifer Tong has comprehensive knowledge and experience in pastry and bakery industry.

Course Arrangement:

• 8 lessons, 3 hours per lesson

• Medium of Instruction: Cantonese (supplement with English and French terminology)

• Maximum no: 16

• Assessments: Not Applicable

• Awards: "Attendance Certificate in Basic Patisserie D" (Attendance: 75% or above)  Award will be issued within 3 months.

To Apply:

• [ APPLY NOW ] [ Download Form ][ Payment Method ]

Further study:

• For those who are interested in learning more advanced baking theories and techniques, you can apply for our Diploma in Patisserie.

Hong Kong Culinary Academy

1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
No.6 King Cho Road,
Kwai Chung

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612/2156 0610

FAX: 2529 6311

＊ Academy reserve the rights to adjust the courses arrangements, assessments and teaching methods. For enquiries: 2156 0612.