HBS Course

School of Patisserie

At the HBS Patisserie school, we offer extensive Pastry chef course carefully arranged various package options to suit the individual prospective students” study objective.

"Great foundation + attention to details = Exceptional Pastry Chef!" ...no mistakes at the HBS; we event techniques and recipes!"

Want to become a well-rounded patissier?

 

The HBS professional diploma is carefully designed to helpyou acquire just that and more...

 

The DPP is an advance level of the HBS Certificate inPatisserie Professional (CPP) programme, where we take you through theessentials, safety and hygiene even delving into the HACCP prerequisite andprinciples with serious exploration of the beautiful world of baking, rolling,crafting, sculpting, creativity using classic pastry, Cake making anddecouration, French and Danish pastries, assorted breads, the Mediterraneanflour based street-foods etc, before taking a voyage into advance sugarbending, material re-engineering to create really advance patisserieproducts. 

 

It is for you!

 

In line with our philosophy of giving MORE than youbargained, all HBS professional diploma students gets the following additionalcourses FREE

 

- HBS Food Safety post covid-19 (Separately certificated)

- HBS Mini-MBA (Up to 2 modules)

 

In addition to these, FREE

- Food handlers test with medical report issued

- Basic training on how to set up restaurant and opportunityto join others to set up and run the HBS Chameleon restaurant, al fresco diningand Bar & lounge

- Cooking competition with prizes

- Direct membership opportunity to join professionalassociation

etc

 

Because we mean it when we say "No Need To Seek ItAbroad"?

Duration:  11 months inclusive of industry practice

Hours per week:  12 to 15 hours per week

Kits & food materials:  Set of basic baking kit (use and drop). All learning raw materials and ingredients. Professional Apparel including Apron, HBS student T-Shirt, Chef Apprentice Skull cap and kitchen Crocs to learn and go with afterward.


"Great foundation + attention to details = Exceptional Pastry Chef!" ...no mistakes at the HBS; we event techniques and recipes!"

Chef de patissier is what you become after successfullypassing through the HBS Patisserie course.

 

We take you through the essentials, safety and hygiene evendelving into the HACCP prerequisite and principles with serious exploration ofthe beautiful world of baking, rolling, crafting, sculpting, creativity usingclassic pastry, cake making and decouration, French and Danish pastries,assorted breads, the Mediterranean flour based street-foods etc,

 

Because we know the Patisserie world requires attention todetails, we hold your hands through measurements and accuracy skills withfit-for-purpose materials and apparatus, demystifying sugars, flours, colours,fruits, sauces, enzymes, agents etc in the right learning environment byworld-class faculty.

 

It is for you!

 

Did you know you can progress to Advance Patisserie -Diploma in Patisserie Professional (DPP)?

 

In line with our philosophy of giving MORE than youbargained, all HBS professional diploma students gets the following additionalcourses FREE

 

- HBS Food Safety post covid-19 (Up to module 3).

- HBS Mini-MBA (Module 1)

 

In addition to these, FREE

- Food handlers test with medical report issued

- Basic training on how to set up restaurant and opportunityto join others to set up and run the HBS Chameleon restaurant, al fresco diningand Bar & lounge

- Cooking competition with prizes

 

Because we mean it when we say "No Need To Seek ItAbroad"


Duration:  2 Months

Hours per week:  12 to 15 hours per week

Kits & food materials:  Set of basic baking kit (use and drop). All learning raw materials and ingredients. Professional Apparel including Apron, HBS student T-Shirt, Chef Apprentice Skull cap and kitchen Crocs to learn and go with afterward.