Courses
- European Desserts
- Basic Patisserie A (Cake) – 1 star
- Basic Patisserie B (Bread) – 1 star
- Basic Patisserie C (Pie & Tart) – 1 star
- Basic Patisserie D (International Bread) – 1 star
- Bakery, Pastry & Cookies
- Cakes & Dessert Classes
- Intermediate Cakes & Chocolate
- Intermediate Bakery, Pastry & Cookies
- Advanced Bread & Cakes
- French Fusion Pastry
Intermediate Cakes & Chocolate
Course code: CAKE2S
Location:
Fees:
- HK$4,100 (Apply and Paid on or before 31th August, 23:59)
HK$4,700 (Apply since 1st September, 00:00)
Introduction:
Students can serve different kinds of cakes from basics to professionals. Students can get the basic skills of making cakes & chocolates, for recruitment or start up business.
Content:
- Green Tea Mousse Cake
- Strawberry Custard Napoleon
- Double Chocolate Brownies
- Blueberry Strawberry Roll & Macaroon
- Japanese Style Melon Yogurt Mousse Cake
- Mango Dome Feuillentine
- Pineapple Raspberry Mousse Cake
- King & King Cheese Cake
Instructor:
- Mr Kong has been working in the industry over 45 years, his students are working for famous hotels in bakery and pastry.
Course Arrangement:
- 8 lessons, 3 hours per lesson
- Medium of Instruction: Cantonese (supplement with English and French terminology)
- Maximum no. 16
- Assessments: Not Applicable
- Requirment: Student must obtain awards either the following courses before application:
“Cakes & Desserts”; “Basic Patisserie A (Cake)” - Awards: “Attendance Certificate in Intermediate Cakes & Chocolate” (Attendance: 75% or above) Award will be issued within 3 months.
Application:
- [ APPLY NOW ] [ DOWNLOAD FORM ][ Payment Method ]
If you are serious and want to acquire the fundamental of baking and making cakes or dessert, you can also consider this summer course (leading to a higher qualification) or a night time course
Contact Us
Hong Kong Culinary Academy
1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong
Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)
TEL: 2156 0612/2156 0610
FAX: 2529 6311