| Normal Duration of Study | 96 hours |
| Mode of Study | Part-time (Day) |
| Venue | |
| Entrance Requirements | Fulfill one of below requirements: - Completion of S3; or
- Completion of a QF Level 1 programme that is deemed acceptable to the Programme Board; or
- Relevant RPL qualification(s) at QF Level 1 or above; or
- Other relevant verifiable prior learning and/or work experience that is/are deemed appropriate by the Programme Board; or
- At least 21 years of age with at least 2 years' relevant work experience
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| Course Description | - Characteristics of Artisanal bakery production
- Acquire knowledge and skills to produce traditional and regional bread; artisan and international bread; sourdough, rustic pie, croissant Danish and different enriched dough
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| General Class Time | 9:00 a.m. - 5:00 p.m. or 6:00 p.m.
(Subject to programme arrangement) |
| Tuition Fee | |
| Medium of Instruction | English / Cantonese supplemented with English terminologies |
| QF Level | QF Level: 2
QR Registration No.: 23/000621/L2
Validity Period: 01/09/2023 - 31/08/2026 |
| Notes | - 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.
- The above information including programme titles, programme features and duration/ class arrangement etc. are subject to change without prior notice. Please refer to information available upon application.
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