Notes / 附註:
*APPLICANT PURSUING THIS COURSE WITH COURSE COMMENCEMENT DATE FALLING AFTER 30 JUNE 2024 IS NOT ELIGIBLE TO CLAIM REIMBURSEMENT FROM CEF. / 申請人報讀於二零二四年六月三十日後開課的課程並不能申領基金發還款項。

Entry Requirements / 入學要求:
(1) Completion of Secondary 3 or equivalent; AND (2) At least 18 years of age.

Course Outline / 課程大綱:
(1) 課程介紹、餅房廚房工作安全守則、餅房廚房工具介紹 (3 小時)
(2) 西方烘焙歷史與文化、食物衛生介紹、食譜介紹、烘焙原料介紹 (3 小時)
(3) 麵包製作：火腿麵包和奶酪麵包 (3 小時)
(4) 麵包製作：烏克蘭大蒜麵包和牛油卷 (3 小時)
(5) 麵包製作：瑞士農夫麵包和意大利香草包 (3 小時)
(6) 蛋糕製作：海棉蛋糕和戚風綿蛋糕 (3 小時)
(7) 蛋糕製作：甘荀蛋榚和香蕉蛋榚 (3 小時)
(8) 蛋糕製作：合桃牛油蛋糕和香橙雪芳蛋糕 (3 小時)
(9) 曲奇製作：雲呢拿蜜糖脆曲奇和朱古力曲奇 (3 小時)
(10) 曲奇製作：檸檬牛油曲奇和意大利果仁曲奇 (3 小時)

Instructors' Qualifications / 導師資歷:
Professional Certificate holder in Bakery, Pastry or related discipline with 3 years of catering industry experience

Assessment / 課程評核要求:
(A) Assessment Items and Their Weightings:
1) Practical test (two) (30%)
2) Written examination (20%)
3) Practical examination (50%)

(B) Completion and CEF Reimbursement Requirements:
i) Achieve 75% attendance or above in the programme; AND
ii) Achieve overall marks 50% or above for all assessments, including both the continuous and final assessments.

Delivery Mode / 授課模式:
30小時 + 2小時考試(筆試+技能), PT

Course Duration / 課時:
2.5 months

Effective Date / 課程生效日期:
18/09/2020

CEF Registration Invalid From / 基金課程登記失效日期:
01/07/2024