HT114300
Higher Diploma in Baking and Pastry Arts
The programme equips students with bakery, pastry and confectionery knowledge and management skills, and apply them to baking and pastry operations so as to prepare them for supervisory roles in the hospitality industry
Cultivates students' notion for lifelong learning and develops students to become independent learners with a global perspective for further studies and professional development in the local, national and international hospitality arena
Equips students with the necessary technical and professional knowledge and skills, initially at paraprofessional level, through a mix of theoretical and practical application
Click here to view a video to learn more about the programme (in Cantonese)
Please refer to General Entrance Requirement
Graduates may be employed in operative positions like Junior Pastry Chef, in patisseries, bakeries, cafés, restaurants, hotels, resorts, theme parks, clubhouses and more. By accumulating relevant experience in the industry, 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, graduates may also choose to open their own bakery, pastry shop or café.
Graduates may articulate to the Degree programmes offered by Technological and Higher Education Institute of Hong Kong (THEi):
Bachelor of Arts (Honours) in Culinary Arts and Management
Graduates may pursue relevant accredited Degree programmes offered by local or overseas institutions, e.g.:
BSc (Hons) in Bakery and Patisserie Technology or BA(Hons) in International Hospitality and Tourism Management offered by the University College Birmingham* in UK
* Applicants should meet the English language requirement set out by the University, i.e. HKDSE English Language at Level 3 or above (with all components at Level 3 or above) / IELTS with an overall score of 6.0 or above (with all components at score 5.5 or above) or equivalent
(Interview may be required for certain programmes)
Institute of Hospitality (IOH)
Graduates who successfully completed the programme are eligible to apply for the Affiliate grade of membership
Students who study food preparation and catering programmes are required to take the food hygiene and safety module. Students who have attained the specified score or above at the relevant examination will be awarded the “Basic Food Hygiene Certificate for Hygiene Supervisors” which is recognised by the Food and Environmental Hygiene Department in Hong Kong.
Graduates of Higher Diploma in Baking and Pastry Arts who meet the following entrance requirements can sit for the “Certified Pastry Cook” Trade Test that is jointly offered by the International Culinary Institute and the Handwerkskammer Koblenz (Chamber of Skilled Crafts) HwK Koblenz, Germany. Successful candidates will be awarded “Certified Pastry Cook”.
- Minimum 22 years of age
- Minimum of 1 year’s relevant work experience
- Relevant Certificate in Hygiene and Safety
- Except for modules of specific content, the medium of instruction for the programme is English.
- Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
- Students enrolling for the programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check at students’ own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG.
- For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
- Students are required to have a medical check, purchase the designated reference books, uniform and shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
- Items listed in the curriculum are key modules only, more modules are included in the programme.
- Upon completion of the food hygiene and safety module, students may sit for the “Level 2 Award in Food Safety and Hygiene” examination offered by the Royal Society for Public Heath (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
- Subject to training requirements, students may be arranged to attend lessons or to undergo practical training which may be scheduled on evenings, Saturdays, Sundays or Public Holidays at other campuses or venues.
- The revalidation of the programme will be conducted in 2025. The curriculum will be updated if circumstances so warrant.
Semester 1:
- Fundamentals of Baking and Pastry
- Cookies, Petits Fours and Tarts
- Fundamentals of International Breads
- Fundamentals of Chocolate
- Work Integrated Learning*
- Beverage and Café Service
- Food Hygiene and Safety
- Introduction to Management and Organisations
- Essential Workplace Communication: Effective Oral Interaction
- Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness
Semester 2:
- Classical Cakes
- Delicatessen and Savoury Foods
- Work Integrated Learning*
- Food Nutrition for Chefs
- Human Resources Management
- Kitchen Management
- Essential Workplace Communication: Digital Written Correspondence
- Vocational Chinese Communication: Putonghua Conversation and Reports
- Whole Person Development - Collaboration, Teamwork & Social Engagement
- Enrichment Module A
Semester 3:
- Frozen Desserts
- Work Integrated Learning*
- Bakery and Confectionery Science
- Professional Workplace Communication: Storytelling and Job Search
- Information Technology: Data Analysis and Promotion
Semester 4:
- Contemporary Plated Desserts
- Viennoiserie
- Innovative Baking and Pastry Project
- Menu Planning & Development
- Quality Management Systems for Food Processing
- Services Marketing
- Law and Ethics for Catering Operations
- Accounting for Hospitality Management
- Professional Workplace Communication: Proposal and Report Writing
Semester 5:
- Innovative Baking and Pastry Project
- Professional Workplace Communication: Pitching and Persuasive Presentation
- Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
- Whole Person Development - Enhancing Competencies in the 21st Century Workplace
- Enrichment Module B
1 out of 2 Elective Modules:
- Chocolate and Confectionery Arts #
- Pastry Arts #
# 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.