COURSES
European Sourdough Bread
Course code: SOURDO
Courses: European Sourdough Bread
Fees: HKD 6100
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Registration Code: sourdo20221130 (Wed)    
2022/11/30 - 2022/12/21     Time: 7:00pm-10:00pm
(11/30, 12/01, 12/06, 12/07, 12/13, 12/14, 12/20, 12/21)
Registration Code: sourdo20230214 (Tue)     Register Now
2023/02/14 - 2023/03/07     Time: 7:00pm-10:00pm
(02/14, 02/15, 02/20, 02/21, 02/27, 02/28, 03/06, 03/07)
Course code: SOURDO

Location:

Fees:

  • HK$6,100
    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))
    • Tart mould$30
    • Two new kitchen clothes with different colours$12

Introduction:

Students can learn different methods of producing sourdough breads and their products.
 

Content:

  • Sour dough starter (Natural Yeast)
  • Plain Sourdough Bread
  • Sesame Cracker
  • Sesame Sourdough Bread
  • Flaxseed Sourdough Bread
  • Muffins (with sour dough discards)
  • Country Sourdough Bread
  • Fig & Rye Walnut Bread
  • Cookies (with sour dough discards)
  • Chocolate & Yuzu Sourdough Bread
  • Chocolate Swirl Sourdough Bread
  • Pita bread(with sour dough discards)

* Content not in order.

Instructor:

  • Jennifer Tong

Course Arrangement:

  • 8 Lessons, 3 hours per lesson.
  • Medium of Instruction: Cantonese (supplement with English and French terminology)
  • Maximum no. 10
  • Assessments: Not Applicable
  • Awards: "Attendance Certificate in European Sourdough Bread" (Attendance: 75% or above)  Award will be issued within 3 months.

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

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

Copyright © 2022 Hong Kong Culinary Academy.