烘焙文憑課程
目錄
課程簡介
Medium of Instruction: 英文
本課程教授亞洲及歐洲烘焙技巧，讓同學掌握由基礎到進深的烘焙技能，省卻進入其他學院所需的時間和金錢。
導師
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.
授予證書資格
為獲得香港西廚學院頒授 烘焙文憑課程 學生必須符合以下要求：
- 學員修畢整個課程和通過校內評核合格
- 課程出席率達90％
- 學員必須在課堂開始後13個月內完成全部單元
獎勵將於3個月內頒發。
學費
- 總學費：
- HK$46,000 to be paid accordingly:
- Module 1: HK$14,500
- Module 2: HK$15,000
- Module 3: HK$16,500
- HK$46,000 to be paid accordingly:
- 雜費：
- HK$3,500 廚師制服按金合共$402 (以現金繳付，包括廚師外套($300)、圍裙($50)、隔熱布($30)，羹叉($10，毋須歸還) 和廚師帽($12，不可退還))兩條全新清潔廚布＄12
- 與单元 1 同時支付
- 報名費：
- HK$200
Schedules & Registration
課程結構
注意項：
- 單元一及二由經驗豐富的導師依據Chef Anita Ko所製訂的課程總綱教授。
- 單元三由Anita Ko 教授。
單元一：初級烘焙（總共十二節課）
- 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
單元三：高等烘焙（總共十節課）
- 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.
單元二：中級烘焙（總共十二節課）
- Desserts and Cakes:
- 歌劇院蛋糕
- 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
入學要求
中五 香港中學會考畢業 或 中六 香港中學文憑畢業 或 相關行業從業人士（需通過面試取錄).
未能通過香港中學文憑試或獲得國內或海外任何認可資格者，需個別與本院面試評審員面談。
注意項： 所有单元必須按順序完成。完成單元一後才可以入讀單元二及單元三
升讀
Students who have graduated from this course can apply for the High Diploma in Professional Bakery & Pastry.
常問問題
報名
您可以 在此 or click on the link below to begin enrollment.
所有課程內容、評估和教學安排，學院擁有最終決定權。如有疑問請，請隨時 聯絡我們.
