Intermediate Cake & Chocolate
Table of Contents
Introduction
Medium of Instruction: Cantonese
Requirement: Before applying, student must be a holder of one of the following certificates:
- Attendance Certificate in Cakes and Dessert
- Attendance Certificate in Basic Patisserie (Cake)
Learn advanced cake baking and chocolate-making techniques in this intermediate course. Master recipe modification for perfect texture and flavor, explore various cake and chocolate types, and develop your artistic skills to decorate with beautiful designs.
Your Instructor
Chef Kong
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Awards
Students who achieve a minimum attendance of 75% may apply for “Attendance Certificate in Intermediate Cakes & Chocolate.” Award will be issued within 3 months.
Tuition Fee
HK$5,100
Schedules & Registration
Syllabus
- Lesson 1
- Green Tea Mousse Cake
- Lesson 2
- Strawberry Custard Napoleon
- Lesson 3
- Double Chocolate Brownies
- Lesson 4
- Blueberry Strawberry Roll
- Macaroons
- Lesson 5
- Japanese Style Melon Yogurt Mousse Cake
- Lesson 6
- Mango Dome Feuillentine
- Lesson 7
- Pineapple Raspberry Mousse Cake
- Lesson 8
- King & King Cheese Cake
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.
Further Study
Students who are interested in acquiring a deeper understanding of the fundamentals of dessert-making can consider taking a summer course (leading to a higher qualification) or a night course.
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.
