Higher Diploma in Baking and Pastry Arts

General

Program Description

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Programme Aims

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.

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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.

Career Prospects

Job placement assistance is provided to facilitate our graduates to start their careers in operative positions in patisseries, bakeries, cafes, restaurants, hotels, resorts, theme parks, clubhouses and more. After gaining professional experience, they can advance to supervisory positions such as Demi-Chef, Chef de Partie, and Pastry Sous Chef. Equipped with management know-how in bakery and pastry operations and business students may also choose to open their own bakery, pastry shop or café.

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General Entrance Requirements

Graduate from senior secondary school with proven English language proficiency, eg. IELTS at 5.0 or equivalent.

The applications will be assessed individually by the department concerned.

Details: http://ido.vtc.edu.hk/en/programme_detail/HT114300

Last updated Jan 2020

About the School

The International Culinary Institute (ICI), one of the strategic initiatives of the VTC Group, aims at training and developing talent in culinary arts, wine and event management to sustain Hong Kong’s ... Read More

The International Culinary Institute (ICI), one of the strategic initiatives of the VTC Group, aims at training and developing talent in culinary arts, wine and event management to sustain Hong Kong’s status as Asia’s wine-and-dine destination. It provides quality and professional programmes with state-of-the-art facilities to groom aspiring culinarians to be well versed in international cuisines, supporting students’ successful career development in the industry. ICI offers a wide range of quality professional culinary programmes covering European, Mediterranean, Southeast Asia, Middle Eastern and cuisines of the Americans, as well as bakery and confectionery. Read less