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Home > Non-local Students > Programme Information > HT114300 - Higher Diploma in Baking and Pastry Arts
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HT114300 Higher Diploma in Baking and Pastry Arts
Curriculum   Career Prospects   Articulation Arrangement / Credit Exemption
Duration of Study 2 Years
Mode of Study Full Time
Offering Campus(es) / Venue(s) International Culinary Institute (Class venue : VTC Pokfulam Complex)
(Class and training venues include but not limited to VTC Pokfulam Complex, VTC Kowloon Bay Complex, Tin Shui Wai Training Centre, Chinese Training Restaurant and Western Training Restaurant at Pokfulam, The T Hotel at Pokfulam, Training Café at Pokfulam, Western Training Restaurant at Kowloon Bay.)
Entrance Requirements Please refer to General Entrance Requirement
Programme Aims Equips students with management knowledge and skills and practical applications in baking and pastry operations so as to prepare them for supervisory roles in the industry
Cultivates students' notion for lifelong learning and develops students to be independent learners with local, national and global vision for further study and professional development in the hospitality industry
Equips students with the necessary technical and professional knowledge and skills, initially at paraprofessional level, via the blending of theoretical and practical application
Year 1 :
  • Fundamentals of Baking and Pastry
  • Cookies, Petits Fours and Tarts
  • Fundamentals of International Breads
  • Fundamentals of Chocolate
  • Classical Cakes
  • Delicatessen and Savoury Foods
  • Frozen Desserts
  • Bakery and Confectionery Science
  • Beverage and Café Service
  • Food Hygiene and Safety
  • Food Nutrition for Chefs
  • Introduction to Management and Organisations
  • Kitchen Management
  • Information Technology: Data Analysis and Promotion
  • Human Resource Management 
  • Accounting for Hospitality Management
  • Vocational English & Putonghua
  • Work Integrated Learning*

Year 2:
  • Contemporary Plated Desserts
  • Viennoiserie
  • Menu Planning & Development
  • Quality Management Systems for Food Processing
  • Chocolate and Confectionery Arts#
  • Pastry Arts#
  • Services Marketing
  • Law and Ethics for Catering Operations
  • Hospitality Industry in a Global Perspective
  • Innovative Baking and Pastry Arts Project
  • Vocational English & Putonghua

# Students are required to select one elective module from the above two modules.
*Depending on the job nature and study programme, Work Integrated Learning will be arranged at an appropriate time during the period of study.
Career Prospects Job placement assistance is provided to facilitate our graduates to start their careers in operative positions in patisseries, bakeries, cafes, restaurants, hotels, resorts, theme parks, clubhouses and more. After gaining professional experience, they can advance to supervisory positions such as Demi-Chef, Chef de Partie, and Pastry Sous Chef. Equipped with management know how in bakery and pastry operations and business students may also choose to open their own bakery, pastry shop or café.
Graduates who choose to pursue further studies may apply for admission to relevant accredited degree programmes offered by local or overseas institutes, e.g. BA (Hons) in Culinary Arts Management offered by the Technological and Higher Education Institute of Hong Kong (THEi), BSc (Hons) in Bakery and Patisserie Technology or BA(Hons) in International Hospitality and Tourism Management offered by the University College Birmingham in UK* (Interview may be required for certain programmes)

* Applicants should meet the English language requirement set out by the University, i.e. HKDSE English Language at Level 3 or above (with all components at Level 3 or above) / IELTS with an overall score of 6.0 or above (with all components at score 5.5 or above) or equivalent
  1. Except for modules of specific content, the medium of instruction for this programme is English.
  2. 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.
  3. Students enrolling for this programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check, at students’ own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG.
  4. For students who have a negative hepatitis A virus result, a vaccine is recommended.
  5. Students are required to have a medical check, purchase the designated reference books,  uniform and shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
  6. Items listed in the Curriculum are key modules only, more modules are included in the programme.
  7. Applicants should have good sense of smell.
There might be changes in the course details.