"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 successfully passing through the HBS Patisserie course.
We take you through the essentials, safety and hygiene even delving into the HACCP prerequisite and principles with serious exploration of the beautiful world of baking, rolling, crafting, sculpting, creativity using classic 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 to details, we hold your hands through measurements and accuracy skills with fit-for-purpose materials and apparatus, demystifying sugars, flours, colours, fruits, sauces, enzymes, agents etc in the right learning environment by world-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 you bargained, all HBS professional diploma students gets the following additional courses 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 opportunity to join others to set up and run the HBS Chameleon restaurant, al fresco dining and Bar & lounge
- Cooking competition with prizes
Because we mean it when we say "No Need To Seek It Abroad"
Duration: 6 weeks
Hours per week: 12 to 15
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.
Learning Facility and Equipment: The Real-life fully equipped and individualized culinary / Patisserie kitchen at the Hospitality Business School state-of-the-art facility