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.


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.

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.


Program taught in:
  • English

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Last updated February 1, 2019
This course is Campus based
Start Date
Sep 2019
2 years
56,600 HKD
per year
By locations
By date
Start Date
Sep 2019
End Date
Application deadline

Sep 2019

Application deadline
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