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香港中文 Basic Patisserie (Bread) Can.
Table of Contents
Overview
- Application Deadline: 2023 02 23
- Start Date: 2023 03 02
- End Date: 2023 05 11
- Class Hours: Thursdays 10:00:00 13:00:00
- Medium of Instruction: Cantonese
- Schedule: (02 09) (02 16) (02 23) (03 09) (03 16) (03 23) (03 30) (04 13) (04 20) (04 27)
Introduction
Take our artisanal bread-baking course and learn the science, history, and culture behind different types of bread. Our experienced instructors will guide you from dough mixing to final presentation. Perfect for beginners or experienced bakers, this course will enhance your bread baking skills and leave your baked bread pleasing to any palate.
Syllabus
- Lesson 1
- Walnut Raisin Country Bread
- Lesson 2
- Chocolate Orange Brioche
- Lesson 3
- Bagel (2 Flavors)
- Lesson 4
- Hokkaido Milk Bread
- Lesson 5
- Ukrainian Garlic Bread
- Lesson 6
- Butter Roll, Ham and Cheese Bread
- Lesson 7
- Japanese Melon Bread and Matcha Melon Bread
- Lesson 8
- English Muffin with Onion and Ham Sauce
Your Instructors
Chef Jennifer
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Awards
Students who achieve a minimum attendance of 75% may apply for “Attendance Certificate in Basic Patisserie (Bread)”. Award will be issued within 3 months.
Tuition Fee
HK$5,300
FAQs
Kindly pay the initial deposit for the course as well as prepare the following items:
- Chef uniform set deposit - total $392 in cash (uniform - $300, apron - $50, big towel - $30, and chef hat - $12; non refundable)
- Two new kitchen clothes with different colors $12
- 6'' cake mould - $30
- Cake box $12
Valid payment methods and their instructions can be found here.
Make-up classes are allowed but are subject to: prior approval, validity of proof of absence and availability. In addition, make-up classes do not count as attendances.
Miscellaneous charges can be found here.
How to Enroll
You may download our enrollment form here or fill out our online application form.
The Academy reserves the right to adjust course arrangements, assessments and teaching methods. For further inquiries, please feel free to contact us.