Diploma in Patisserie

Table of Contents


Medium of Instruction: English

Our Diploma in Patisserie program teaches students how to create a variety of goods like macarons, tarts, cakes, and more. With hands-on training in a commercial kitchen, students learn fundamental skills in cold and hot desserts, pastry arts principles, and the business of patisserie. Upon completion, students receive a diploma that helps them start a career as a pastry chef or run their bakery.

Your Instructor

Chef Anita

After graduating from Le Cordon Bleu, Chef Anita put her culinary skills to the test. Within a few short years, she became acclaimed for her award-winning bakery skills, earning her coveted spots in major 5-star hotels in Hong Kong as well as senior private clubs throughout the territory.


To obtain the Diploma in Patisserie from the Academy, students must fulfill the following requirements:

  • Must complete all modules successfully 
  • Achieve 90% attendance or above in each Module
  • Maximum validity is 13 months


Award will be issued within 3 months.

Tuition Fee

  • Total Tuition:
    • HK$46,000 to be paid accordingly:
      • Module 1: HK$14,500
      • Module 2: HK$15,000
      • Module 3: HK$16,500
  • Miscellaneous Fees:
    • HK$3,500 (Includes Chef Uniform x 1, Apron x 1, Big Towel x 1, Small Towel x 2, Chef Hat, Individual & Group Insurances, Notes & Ingredients)
    • To be paid with Module 1
  • Application Fee:
    • HK$200

Schedules & Registration


A Few Things to Note:

  • Modules 1 & 2 will be taught by experienced Academy instructors who will be teaching according to the curriculum by Chef Anita
  • Module 3 will be taught by the curriculum creator – Chef Anita

Module 1: Basic Patisserie (12 Lessons)

  • Basic Doughs:
    • Sable
    • Tarte aux Pommes
  • French Mini Cakes:
    • Madeleine
    • Financier
  • Genoise:
    • Different types of Gateau
    • Dacquoise
  • Classical Feuilletage:
    • Pithiviers
    • Palmiers
  • Pate a Choux:
    • St. Honore
    • Eclair
  • Introduction to Yeast Dough:
    • Danishes
    • Brioches
  • Petite Fours:
    • Tuiles
    • Langues de Chat

Module 3: Higher Patisserie (10 Lessons)

  • Restaurant Desserts, including:
    • Souffle
    • Plated Dessert
    • Sauces
    • Ice Cream
    • Sorbet and Granite
    • Holiday Cakes,
    • Tarts and Buches
  • Chocolate work :
    • Tempering Chocolate
    • Hand-dipped & Molded Chocolates,
    • Chocolate Truffle
    • Chocolate Boxes and Flowers
    • Chocolate Showpieces for different occasions.
  • Sugar work:
    • Techniques of cooking
    • Coloring & Pulling Sugar
    • Pulled Sugar
    • Flowers & Ribbons
      Blown Sugar
      • Fruit and Basket Making
  • Industrial Training
    • Students will be arranged in different hotels or restaurants for a 3-month industrial training.

Module 2: Intermediate Patisserie (12 Lessons)

  • Desserts and Cakes:
    • Opera
    • Dame Blanche
    • Feuille d’Autome
  • Savory Petits Fours:
    • Quiche
    • Cheese Straw
  • Introduction to Bread Baking:
    • Sour mixes and starters
  • Variation of cakes with bavarian cream & mousses
  • Glaces – petits fours sec
  • Introduction to chocolate:
    • hand tempering & dipping

Entry Requirements

Prospective students must be a S.6 graduate or must possess equivalent education/experience (to be assessed by an interview panel).

Applicants who did not pass the DSE or other equivalent qualification in the People’s Republic of China would need to be assessed by an interview panel. 

Note: All modules must be completed in the sequence i.e. Module 1 must be completed before entry into Module 2.

Further Studies

Students who have graduated from this course can apply for the High Diploma in Professional Bakery & Pastry.


What payment methods do you accept?

Valid payment methods and their instructions can be found here.

Are there additional charges?

Miscellaneous charges can be found here.

How to Enroll

You may download our enrollment form here or click on the link below to begin enrollment.

The Academy reserves the right to adjust course arrangements, assessments and teaching methods. For further inquiries, please feel free to contact us.