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Higher Diploma in Baking and Pastry Arts
Course overview
| Qualification | Advanced Diploma |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | September |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | B$ 20,215 |
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About
- Equips students with culinary knowledge, management skills and apply them to baking and pastry operations so as to prepare them for supervisory roles in the hospitality industry
- Develops students to become independent learners with a global perspective for further studies and professional development in the hospitality industry
- Equips students with the necessary technical and professional knowledge and skills, initially at paraprofessional level, through a mix of theoretical and practical application
Admissions
Intakes
Fees
Tuition
- Data not available
- Local students
- B$ 20,215
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
International Students:
- Applicants with academic qualifications obtained in secondary or tertiary institutions outside Hong Kong will be assessed individually by the departments concerned.
- IGCSE, GCE, International Baccalaureate (IB) or other overseas qualifications which are comparable with the required levels of the Hong Kong Diploma of Secondary Education will be accepted.
- IELTS overall score at 5 or equivalent.
Curriculum
Year 1 :
- Fundamentals of Baking and Pastry
- Cookies, Petits Fours and Tarts
- Fundamentals of International Breads
- Fundamentals of Chocolate
- Classical Cakes
- Delicatessen and Savoury Foods
- Frozen Desserts
- Beverage and Café Service
- Bakery and Confectionery Science
- Food Hygiene and Safety
- Food Nutrition for Chefs
- Introduction to Management and Organisations
- Accounting for Hospitality Management
- Human Resources Management
- Kitchen Management
- Information Technology: Data Analysis and Promotion
- Vocational English & Putonghua
- Work Integrated Learning*
Year 2 :
- Contemporary Plated Desserts
- Viennoiserie
- Chocolate and Confectionery Arts #
- Pastry Arts #
- Innovative Baking and Pastry Arts Project
- Menu Planning & Development
- Quality Management Systems for Food Processing
- Services Marketing
- Law and Ethics for Catering Operations
- Hospitality Industry in a Global Perspective
- Workplace Competencies and Integrated Career Development
- Vocational English & Putonghua
# Students are required to select one elective modules.
* Depending on the job nature and study programme, the work integrated learning will be arranged at an appropriate time during the period of study.