• Diploma in Pastry and Bakery
• Diploma in Western Culinary Skills                                                                                           

Diploma in Pastry and Bakery

This programme is designed for:
    • Secondary school graduates who would like to pursue a professional diploma in order to be able to start a career in this field
    • Professionals who would like to gain more culinary skills in order to further develop their career

Upon completion of the programme and passing relevant exams, students will be able to:
    • Produce modern plated desserts, cakes, pastries, tarts, pies and assorted breads
    • Understand the importance of food hygiene and follow proper procedures when preparing food
    • Choose high quality food using food labels
    • Understand the importance of nutrition

Medium of Instruction
    • Chinese (supplemented with English)

Schedule
    • Two days a week, from 19:00 to 22:00

Course Outline:
S101 - Essential Food Hygiene    
S102 - Nutrition  
S103 - Occupational Health and Safety  
D012 - T&P Pastry/Bakery: The basics  
D013 - T&P Pastry/Bakery: Asian desserts  
D002 - T&P Pastry/Bakery: Cakes, pies, tarts and other nice things       
D003 - T&P Pastry/Bakery: Frozen desserts  
D004 - T&P Pastry/Bakery: Hot desserts  
D005 - T&P Pastry/Bakery: Breads and Danish pastry                           
S116 - Internship   (exact dates to be discussed with each individual student)
S117 - Practicum

Diploma in Western Culinary Skills

This programme is designed for:
    • Secondary school graduates who would like to pursue a professional diploma in order to be able to start a career in this field
    • Professionals who would like to gain more culinary skills in order to further develop their career

Upon completion of the certificate programme and passing relevant examinations, students will be able to:
    • produce modern western appetizers, soups, sauces, vegetables, meat, fish, seafood, pasta and desserts dishes
    • plan and prepare breakfasts, lunches and dinners for every occasion
    • understand the importance of food hygiene and follow proper procedures when preparing food

Medium of Instruction
   • Chinese (supplemented with English)

Schedule
   • Two days a week, from 19:00 to 22:00

Course Outline:
S101 - Essential Food Hygiene  
S102 - Nutrition  
S103 - Occupational Health and Safety  
D010 - T&P Culinary Skills: Cold dishes  
D011 - T&P Culinary Skills: Soups and vegetables  
D006 - T&P Culinary Skills: Meat, game and poultry  
D007 - T&P Culinary Skills: Fish and seafood  
D008 - T&P Culinary Skills: Pasta and rice dishes  
D009 - T&P Culinary Skills: Desserts  
S116 - Internship