Certificate of Proficiency in Baking consists of the following three courses:

1. Certificate of Proficiency in Bread Making (English or Chinese)
2. Certificate of Proficiency in Cake Making (English or Chinese)
3. Certificate of Proficiency in Pastry Making (English or Chinese)

The aim of this course is to for students to hone their skills for making commercial breads, cakes and pastries. Students who have successfully completed this course shall be able to:

1. Make commercial breads, cakes and pastries with appropriate processing methods
2. Improve commercial baked products by making changes to types and proportion of ingredients
3. Make new commercial baked products to cater to consumer needs