Certificate in Western Bakery & Pastry
CEF-43C130000
The Certificate in Western Bakery & Pastry (QF Level 2) is a hands-on, industry-aligned programme designed to equip students with the professional knowledge and practical skills required for a career in Western baking and pastry arts.
Delivered entirely in Cantonese, this 11-week programme covers the full spectrum of Western baking — from artisan bread and laminated doughs to classic French pastries, tarts, and celebration cakes. Students work in PenAsia's professional training kitchen, replicating real commercial environments.
Upon completion, graduates are awarded a QF Level 2 certificate recognised by the Hong Kong Qualifications Framework and eligible for CEF reimbursement of up to HK$10,000 for eligible applicants.
This CEF reimbursable programme is listed on the official Working Family and Student Financial Assistance Agency website.
- Withdrawal and refund requests must be submitted in writing to the Registrar within the prescribed deadlines and supported by valid and compelling reasons.
- Refunds of tuition or other fees will not normally be granted unless the programme is cancelled by the School.
- For international students, any request for a partial refund on the basis of visa or study permit refusal must be accompanied by official documentary proof of the refusal issued by the relevant immigration authority.
Course Modules
| # | Module | Topics Covered |
|---|---|---|
| 1 | Introduction to Western Baking | History of Western baking, baking science fundamentals, hygiene & food safety |
| 2 | Bread Making | Yeast breads, sourdough, baguettes, dinner rolls, focaccia |
| 3 | Cake Making | Sponge, chiffon, butter cakes; icing and decoration techniques |
| 4 | Pastry Fundamentals | Shortcrust, puff pastry, choux pastry; tarts and eclairs |
| 5 | Cookies & Biscuits | Rolled, dropped, piped; macarons, tuiles, biscotti |
| 6 | Advanced Pastry Arts | Entremet cakes, mousse, mirror glaze, plated desserts |
| 7 | Practical Assessment | Practical exam and portfolio submission |
Class Schedule
Classes are held 3 hours per week over 11 weeks (33 contact hours total). Sessions are scheduled on weekday evenings or Saturday mornings. Exact timetable confirmed upon enrolment.
- Apply professional Western baking and pastry techniques in a commercial kitchen setting
- Produce a wide range of baked goods including breads, cakes, pastries, and cookies to industry standard
- Demonstrate knowledge of baking science: fermentation, gluten development, emulsification
- Practise safe food handling, kitchen hygiene, and occupational health procedures
- Plan and execute a dessert menu with consistent quality and presentation
- Communicate effectively in a professional kitchen team environment
Assessment Structure
| Component | Weighting | Details |
|---|---|---|
| Continuous Assessment | 40% | In-class practical exercises and participation across all modules |
| Mid-term Practical Exam | 20% | Timed practical examination on bread and basic pastry |
| Final Practical Exam | 30% | Full practical examination producing 3 items to a given brief |
| Written Assignment | 10% | Short reflective report on a chosen baking technique or industry topic |
A minimum overall grade of 50% is required to be awarded the certificate.