This coming March, a new Edition of the High Diploma Professional Pastry / Bakery Course will commence.
This is a Four Week high Intensity, full Hands-on course. It covers the full spectrum from Bakery, Savoury, Pastry, Cakes and Desserts. Students will create all Items from scratch and will be able to bring the products home. Contact the Hong Kong Culinary Academy directly, or PM myself here for more Information.
See you there.
Hong Kong Culinary Academy 香港西廚學院

Location:

• Lai King

Duration / Structure:

• 4 weeks@ 4 days per week, the program is only offered once a year

Hours:

• 128 Hours, 4 hours per session for 32 sessions

Fees:

• HK$36,600

Miscellaneous Fees: 3,500

• Tools and utensils
• Uniform and Insurance
• Consumable in the Lesson and Finished products to be taken home

Time and Date:
2024/03/04 - 2024/03/28

Medium of Instruction: English
Teacher:

• Chef Teacher Heinz Fischer

Over 35 years in the Culinary and Pastry experience. Born and certified as a Chef and Pastry Chef in Switzerland .

Teaching Assistant: 1
Maximum Number of Students: 6 - 8

Entry Requirement:
The entry requirement for professional diploma is higher than Diploma in Patisserie. For those who has completed the "Diploma in Patisserie" or who is already working in the industry or with intensive home baking experience are eligible to apply (with trade test before interview)
Award: High Diploma in Professional Bakery & Pastry
Passing Requirement: 90% attendance and passing the practical assessment at the end of the course.


• Bread / Bakery: Walnut Bread, Ticino Bread, Cornbread, Muesli Bread, Pancetta Loaf, Pumpkin-seed Loaf

• Cookies: Sable, Zurich Nuts, Chocolate Rosettes, Poppy-lemon cookies, Viennese Waffle, Coffee Cinnamon chocolate chips Cookies

• Tarts: Blueberry, Pistachio, Lemon, Assorted Fruits, Apple pie, Hollander

• Pastries: Eclair, Choux, Profiteroles, Paris-Brest, Swan

• Cakes: Lemon, Marble, Linzer, Sponge V&B, Brownie

• Desserts: Chocolate Terrine, Cheese-Cake, Pear Crumble, Apple Tarts with Vanilla Sauce, Cream Caramel

• Decoration: Marzipan Lemon, Flower Chocolate Piping

• Intermediate Level:

• Bakery: Rosemary Focaccia, Orange Almond Butter Bread, Whole Wheat Toast Bread, Sunflowerseed Bread, Swiss Farmer Bread, Linseed Ring-bread, Carawayseed Rye Bread, Baguette

• Desserts: Bread & Butter Pudding, Tirami-su, Panna Cotta with Fruit Topping, Orange Cream Brulee, Yoghurt Terrine with Plum Compote, Chocolate Mousse on Caramel Sauce, Strawberry Soup with Lime Cream

• Cakes: St. Honore Cake, Chestnut Mousse Cake, Cassis Cake, Strawberry Cheesecake, Pistachio Bavarois Cake, Chocolate Mousse Cake w/ Marzipan Flowers

• Tarts/Pastries: Poached Apricot Milles Feuiles, Swiss Roll with Butterceam Filling, Black Cherry Pie, Cherry Coulis, Pretty in Pink Cupcake, Passionfruit Pastry in Deco Sponge, Banana Chocolate Pastry

• Savouries: Quiche Lorraine / Spinach, Chicken + Leek Pie Sausage Roll, Curry Puff, Pizza / Focacchini, Vol-au-vent, Puff Pastry

• Application:

• [ APPLY NOW ] [ DOWNLOAD FORM ][ Payment Method ]

• Application Fee : HK$200

Contact Us

Hong Kong Culinary Academy

1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong

TEL: 2156 0612/2156 0610
WhatsApp 65533603