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Hospitality Discipline

Higher Diploma in Baking and Pastry Arts

Programme code HT114300

Semester 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
  • Beverage and Café Service
  • Bakery and Confectionery Science
  • Food Hygiene and Safety
  • Food Nutrition for Chefs
  • Introduction to Management and Organisations
  • Human Resources Management
  • Kitchen Management
  • Information Technology: Data Analysis and Promotion
  • Vocational English & Putonghua
  • Whole Person Development
  • Work Integrated Learning*
Semester 2:
  • Contemporary Plated Desserts
  • Viennoiserie
  • Chocolate and Confectionery Arts #
  • Pastry Arts #
  • 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
  • Vocational English & Putonghua
  • Whole Person Development
# 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.