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Certificate in Artisan Bread Making (QF level 2)

Programme code HT312397

Normal Duration of Study
96 hours
Mode of Study
Part-time (Day)
International Culinary Institute
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
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
General Class Time
9:00 a.m. - 5:00 p.m. or 6:00 p.m.
(Subject to programme arrangement)
Tuition Fee
Please contact International Culinary Institute for details
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
  • 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.