Higher Diploma in Baking and Pastry Arts

International Culinary Institute (ICI)
Hong Kong
Qualification
Diploma
Study mode
Full-time
Duration
2 years
Intakes
September
Total tuition fee (local)
Contact the university / college
Total tuition fee (foreign)
USD 14,727

About this course

Equips students with management knowledge and skills and practical applications in baking and pastry operations so as to prepare them for supervisory roles in the industry.

Cultivates students' notion for lifelong learning and develops students to be independent learners with a local, national and global vision for further study and professional development in the hospitality industry.

Equips students with the necessary technical and professional knowledge and skills, initially at a paraprofessional level, via the blending of theoretical and practical application.

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
  • Bakery and Confectionery Science
  • Beverage and Café Service
  • Food Hygiene and Safety
  • Food Nutrition for Chefs
  • Introduction to Management and Organisations
  • Kitchen Management
  • Information Technology: Data Analysis and Promotion
  • Human Resource Management 
  • Accounting for Hospitality Management
  • Vocational English & Putonghua
  • Work Integrated Learning*

Year 2 :

  • Contemporary Plated Desserts
  • Viennoiserie
  • Menu Planning & Development
  • Quality Management Systems for Food Processing
  • Chocolate and Confectionery Arts#
  • Pastry Arts#
  • Services Marketing
  • Law and Ethics for Catering Operations
  • Hospitality Industry in a Global Perspective
  • Innovative Baking and Pastry Arts Project
  • Vocational English & Putonghua

# Students are required to select one elective module from the above two modules.
*Depending on the job nature and study programme, Work Integrated Learning will be arranged at an appropriate time during the period of study

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