Programme Contents

This programme introduces the characteristics of patisseries and cafés, food production, café operations, food hygiene and other related knowledge. It aims to strengthen students’ hands on skills for their further study and career development in the related industry in the future. Students are also taught to make specialty beverages and patisseries by selecting different ingredients.

• Students can act as a café owner with their own choice of theme, then pick the appropriate ingredients and plan their own menu under their customers' flavour
• Students can imply their café in the Food and Beverage Training Centre
• Built in reference to western restaurants and cocktail bars in star hotels, the Food and Beverage Training Centre allows students to practise their western cuisine and mixology skills
• Students can learn different techniques of coffee brewing
• Visits will be arranaged to students irregularly to let them know the actual operation and development of the industry, and enhance their understanding of operating patisseries and cafes
• HKCT is the first higher education institute to be recognised by the Specialty Coffee Association (SCA) to provide a series of professional courses in coffee and award world-recognised certificates for their professional pursual

If students attained “Attained with Distinction (I)” in this ApL course^, it is comparable to Level 3 of the Category A subjects of HKDSE examination; if they attained “Attained with Distinction (II)”, it is comparable to Level 4 of the Category A subjects of HKDSE examination.

Programme Features

Pâtisserie and café food production, designing menu items

Supporting Organization

Pret A Manger (Hong Kong) Ltd

• Hold industrial talks regularly, and provide job opportunities of Pret a Manger and the entry ways of the industry 

Coffee Lab Asia, Specialty Coffee Association (SCA)

• Provide enterprise visit opportunities

Programme Structure

• Introduction to Pâtisserie and Café Operations (15 hours)
• Pâtisserie and Café Development and Operation System (45 hours)
• Food and Beverage Service and Production in Café (44 hours)
• Pâtisserie Production (44 hours)
• Menu Design and Execution (32 hours)

Reference Table for Grades

Certification Programme

Hong Kong Examinations and Assessment Authority - Applied Learning Subjects Result Assessment and Information

Articulation Path

Higher Diploma in Tourism Management (Culinary / Hospitality)

Career Prospects

Pastry chef, bakery chef, junior chef, restaurant waiter/waitress, barista, production assistant, frontline agents in customer service in related industry and entrepreneurship (e.g. café, pastry shop, bakery), etc.