Overview

The aim of this course is to provide students with fundamental knowledge and skills for making bread, cake and pastry. Students who have successfully completed this course shall be able to:

  1. Select appropriate pastries for different Asian cultures
  2. Use appropriate dough mixing procedure and techniques
  3. Make Cantonese Pastries
  4. Make a range of steamed, fried and baked items
  5. Improve texture and appearance of the food items

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