HDPPACOF Higher Diploma in Patisserie and Confectionery

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【官方 HTML 原文】 Pastry Programme｜Higher Diploma in Patisserie and Confectionery - HKCT Alumni Current Students Lecturers Staff 繁體中文 简体中文 繁體中文 简体中文 About HKCT About Us Vision & Mission Graduate Attributes Message from the President Governing Bodies Our History HKCT Institute of Higher Education Institute of Cyberspace Technology Faculty of Social Sciences Hong Kong College of Technology Post-secondary Education Professional Education Retraining Courses Media Centre News News & Press Coverage Media Coverage E-newsletter Information Hub Higher Education Know-how Event Snapshots Video Collection Download Zone Join Us Management posts Academic posts Non-academic posts Part Time / Temporary Programmes Level Master's Degree Bachelor's Degree Higher / Professional Diploma Diploma / Certificate Diploma of Applied Education Diploma Yi Jin Senior Secondary Applied Learning (ApL) ERB Courses The Youth Employment and Training Programme (YETP) Short Courses Discipline Humanities and Social Sciences Computer Science and Information Technology Sports Early Childhood Education Communications, Public Relations and Languages Art, Design and Media Tourism, Aviation and Hospitality Culinary, Food and Beverage Services Construction and Fire Safety Electrical, Mechanical and Civil Engineering Property and Facilities Management Beauty Security and Disciplinary Forces Medical and Health Care Domestic and Environmental Services Business, Accounting and Finance Watch & Jewellery Personal Attributes Others Admission Application Higher Education Programmes (Diploma to Master's Degree) Diploma of Applied Education Diploma Yi Jin ERB Courses The Youth Employment and Training Programme (YETP) Fee and Scholarships Tuition Fees and Other Fees Government Financial Assistance and Subsidy HKCT Financial Support Entrance Scholarship Chinese Mainland Admission Eligible Programmes Entry Requirements Application Method Why HKCT Study Pathways Non-local Student Admission Learning & Teaching Student Services Campuses Teaching Facilities Practice Research Centre Library Network Employers Network Introduction Training Recruitment Employers Info Activity Our Alumni Professional Bodies Partner Universities Secondary School Network & Services Collaboration Projects Giving to HKCT Alumni Current Students Lecturers Staff Higher Diploma in Patisserie and Confectionery Open All Close All Introduction This programme is operated by HKCT Institute of Higher Education. With the growing popularity of fine dining and boutique baking, professional baking and sugar art talents are encountering excellent career opportunities. This programme comprehensively covers western-style pastry baking and sugar artistry, and premium catering management. It also specially incorporates the French language and culinary culture to help students broaden their international horizons! Through up to 600 hours of industry internship, students will accumulate hands-on experience, preparing them to build a professional career to become professional bakers, sugar artists, or devote to the fine dining sector! Programme Enquiry: WhatsApp Professional Qualification Upon completion of the Programme, the graduates are recognized by the following organization: Institute of Hospitality (IoH) Education Membership Scheme (EMS) Graduates of this programme are eligible to apply for the associate member of Institute of Hospitality (AIH) Contents Programme Objectives The programme is built upon the dual core of 'practical training' and 'industry collaboration'. By introducing industry-collaborative modules, we ensure the curriculum remains highly practical and forward-looking. The campus is equipped with professional-grade facilities to provide students with expert training in western-style pastry baking, pastry, confectionery arts, etc. Programme Features 【Comprehensive Professional Training】 The programme covers the essentials of western-style pastry baking, pastry, and sugar art—from European breads and artisan cakes to fine puff pastries, chocolate, confectionery arts, etc. It also integrates food theory, nutrition, catering management, and premium hospitality, nurturing versatile talents with both creativity and operational acumen. 【600-Hour Industry Placement】 Students gain over 600 hours of frontline experience at star-rated hotels, major restaurant groups, private clubs, exhibition companies, or theme parks. Outstanding performers may receive direct employment offers to kickstart their careers. 【100-Hour Experiential Learning】 Through industry visits to international hotel restaurants, students understand actual operations. Overseas trips are also arranged to explore diverse western-style pastry traditions and techniques, broadening their horizons. 【French Culinary Terminology】 As Hong Kong's only Higher Diploma combining Western pastry with French baking culture, students master basic French conversation, table etiquette, and culinary terminology, building a unique competitive edge for the international fine dining sector. 【Masterclasses by Star Chefs】 Renowned chefs will be invited as guest instructors to personally demonstrate professional techniques and share invaluable industry experience. 【Strong Employer Network】 Leveraging extensive industry connections, we collaborate closely with the Federation of Hong Kong Hotel Owners, Lucullus, Pacific Coffee, and Hop Hing Oil Group. Diverse visits, seminars, and placements help students build their professional networks early. 【Professional Facilities】 The campus features an industry-standard catering training centre and culinary labs. Students use professional equipment to craft hotel-standard desserts, ensuring their skills perfectly align with industry requirements. 【Competitions and Exchanges】 Students are encouraged to participate in culinary competitions and industry exchange activities, broadening their professional horizons through practical contests and observational learning. 【Diverse Progression Pathways】 Graduates can progress to degree programmes in catering management, pastry, or culinary arts at local or overseas universities. Programme Modules Artisan European Bread Artisanal Cake Craft Advanced Viennoiserie and Pastry Innovation Contemporary Cake Artistry and Dessert Design Chocolate and Confectionery Arts French Cultural Communication through Culinary Art Sales and Marketing for Tourism and Hospitality Click here to preview all modules Graduation Path Upon completion of the 'Higher Diploma in Patisserie and Confectionery', graduates would be eligible to apply for related bachelor's / top-up degree programmes offered by local and/or overseas tertiary institutions. Articulation Path Graduates are eligible to apply for: The Hong Kong Polytechnic University – BSc (Hons) in Hotel and Tourism Management PolyU SPEED – BA (Hons) in Hospitality Management PolyU SPEED – BA (Hons) in Foodservice Management and Entrepreneurship HKU SPACE – BSc (Hons) Hospitality Management THEi VTC – BA (Hons) in Culinary Arts and Management THEi VTC – BA (Hons) in Hotel Operations Management SHAPE VTC – BA (Hons) in International Hospitality and Tourism Management THEi VTC – BA (Hons) in Culinary Arts and Management Degree programmes in Food Science and Catering Management at local Hong Kong universities Others: Undergraduate degree programmes in Hospitality Management and Culinary Arts at universities in the UK, Australia, Switzerland William Angliss Institute – Bachelor of Culinary Management (specialising in Patisserie and Sugar Craft) University of Birmingham – Bachelor of Arts (Honours) in Culinary Management Macao University of Tourism – Bachelor of Science in Culinary Management Macao University of Tourism – Bachelor of Science in Hospitality Management Career Prospects Graduates are able to pursue various career opportunities and explore the positions related to catering and baking, including: start their own business likes bakery and desserts work in high-end hospitality Bakery Chef/ Pastry Chef / Commis Pastry Chef (hospitality industry, hotels, resorts, cruise, restaurants, event catering and patisseries) Chocolatier / Sugar Artist/ Confectioner (specialty candies shops, luxury chocolate or dessert brands) · Cake Designer / Decorator (wedding cakes, custom desserts for various occasions) Food Stylist (Creating visually appealing desserts for photography, media and food brands) Research & Development Chef (food manufacturing companies, food resource in procurement and Administration) Internship Supported by The Federation of Hong Kong Hotel Owners, the programme offers a wide range of internship opportunities for students to work in the international hotels, catering organizations, convention and exhibition centres, restaurants, private clubs, theme parks or relevant organizations. For examples, Lucullus Alliance Group Limited, Pacific Coffee, Hop Hing Oil Group, Grand Hyatt HK, HK Disneyland Hotel, The Fullerton Ocean Park Hotel, The St. Regis HK. Students who perform well may be offered full-time positions by the enterprises. Programme Coordinator Ms. Kate Yeung Ms. Yeung gained full‑time pastry experience at the Cathay Pacific Lounge and Patisserie Yamakawa, and has also worked with the pastry teams of renowned hotels including The St. Regis and The Landmark Mandarin Oriental. She has mastered both traditional techniques and contemporary dessert trends, giving her insights that she now shares with aspiring pastry professionals. Programme Details Mode of Study Full Time Teaching Mode Face to face Commencement of Study September 2026 Duration 2 Years Location HKCT Jockey Club Ma On Shan Campus HKCT Shek Mun Learning Centre Entry Requirements Attained Level 2 in 5 HKDSE subjects 1 , including Chinese Language 2 and English Language, and the performance in Applied Learning subjects would be considered on a case-by-case basis; or Pass in 1 A-Level or 2 AS-Level subjects in HKALE; and 5 passes in HKCEE including Chinese Language and English Language; or Holder of Diploma Yi Jin/ Diploma of Applied Education; or Holder of Diploma for Tertiary Studies; or Holder of Pre-Associate Degree; or Holder of Diploma and - in the relevant discipline at QF Level 3 with a total learning size of normally 150 QF Credits; and - learning contents covering Chinese and English Languages; or Aged 21 or above with 1 year working experience; or Equivalent qualifications; AND Pass the admission interview. 1 With effective from 2024/25, 'Attained' in 'Citizenship and Social Development' (equivalent to 'Level 2' for the HKDSE subject 'Liberal Studies' before 2024/25), or the attainment of 'Level 2' in Mathematics Extended Part (Module 1 or Module 2) is also recognised as meeting the general entry requirements. 2 'Attained' level of Applied Learning Chinese (for non-Chinese speaking students) is accepted as Chinese Language qualification for the admission, but it is not considered as an elective subject. Teaching Facilities Integrated Training Restaurant Students can familiarise with the environment and operation of a general western restaurant with western-style culinary training and a beverage bar for bartending practice. Click 360º to view the 360º VR tour of F&B Training Centre Production and Training Kitchen The kitchen with all kinds of the latest professional culinary and cooking tools, such as slow-cooking stove and food waste disposer, equips students with comprehensive knowledge and skills across all aspects of banquet and catering operations, including food preparation, service, and mixology. Creative Culinary Practice Lab The lab is equipped with hotel-grade kitchen equipment and is mainly for preparing hot dishes. The culinary teaching team will also guide students to unleash their creativity by utilizing the professional equipment Culinary Practice Lab An integrated kitchen offering cooking, desserts and baking, coffee and beverage learning which can produce hotel-level desserts and specialty coffees Tuition Fees and Assistance Year 1: $75,500 Year 2: $75,500 Financial Assistance Scheme for Post-secondary Students (FASP) (Including Student Travel Subsidy(STS)) The Non-means-tested Loan Scheme for Post-secondary Students (NLSPS) Student Travel Subsidy Scholarships and Grants CT Entrance Scholarship for Excellent Academic Achievement Overseas Activities, Conference & Travel Grants Scholarship Scholarship for Best Talents Community Services Scholarship QF Level QF Level The qualification of this programme is recognised under the Qualifications Framework in Hong Kong. QF level：4 QR Registration No.：26/000471/L4 Registration Validity Period：1/9/2026 to 31/8/2029 Other Information Applicants who do not meet the entry requirement may apply for a 1-year Diploma of Applied Education (listed below) and articulate to this higher diploma programme. Diploma of Applied Education (Café-Patisserie Operations) FAQs Who are the lecturers? Does this "patisserie course" offer high practical engagement? This programme is led by senior professionals and pastry chefs, focusing on global technical standards. As the only course in Hong Kong blending Western Patisserie with French Baking Culture, students master everything from European breads to artisanal cakes through intensive practical training. Elite Faculty: Features "Star Chef Guest Instruction" to pass on high-level industry techniques. French Artistry: Professional baking workshops led by French pastry chefs to immerse students in authentic baking heritage. Experiential Learning: Includes 100 hours of practical sessions and visits to international hotels to ensure skills meet global standards. What "internship opportunities" are available? How do they benefit my career? To ensure a seamless transition to the workplace, the course provides up to 600 hours of industry internship. Through our extensive employer network, students gain hands-on experience in real-world commercial kitchen environments. Prestigious Partners: Placements include star-rated hotels, private clubs, and major catering groups (e.g., HKHA, Lucullus, Pacific Coffee). Real-world Practice: Master production workflows, teamwork, and rigorous quality control in a professional pâtisserie. Career Edge: Exceptional performers are often recruited directly by their placement providers, achieving "graduation to employment" success. What is the "baker career path" after graduation? Is it suitable for aspiring entrepreneurs? Graduates possess a solid foundation in both practice and theory, leading to diverse career prospects. Whether you aim to rise through the ranks of a major corporation or launch your own brand, our curriculum provides comprehensive business and technical support. Clear Progression: Start as a Commis Pâtissier and advance to Chef de Partie or Sous Chef with experience and further training. Entrepreneurial Mindset: Beyond baking skills, the course integrates catering management, premium hospitality, and food theory. Diverse Ventures: Build a strong operational foundation for opening your own cafe, baking studio, or online dessert shop. Can I progress to a "university degree" after the Higher Diploma? Upon completion, graduates receive a qualification recognised at QF Level 4, making them eligible for local or overseas degree programmes. This "Skills + Degree" pathway prepares students for future leadership or teaching roles. Top-up Degrees: Direct entry into bachelor's programmes in Catering Management, Patisserie, or Culinary Arts. Academic Elevation: Transform frontline technical expertise into administrative management capabilities to broaden your career scope. What are the requirements for DSE graduates? Is "government funding" available? Designed for those passionate about the baking industry, this course offers access to government financial assistance to reduce the burden of tuition fees. Entry Requirements: DSE graduates (Level 2 in five subjects including English and Chinese), Diploma graduates, or mature students (aged 21+). Government Grants: Eligible students can apply for the FASP (Financial Assistance Scheme for Post-secondary Students) or NLSPS (Non-means-tested Loan Scheme). Disclaimer Tuition fees and subsidies are to be reviewed and adjusted annually on various factors. 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