“Certified Pastry Cook” German Trade Test System / Pilot Scheme

at the Hospitality Industry Training and Development Centre

The German Certified Pastry Cook Trade Test (Pilot Scheme) System in collaboration with the Handwerksammer (HwK) Koblenz and the Hospitality Industry Training and Development Centre (HITDC) will commence in October 2010 and is approved and recognized by all the European Union countries. It enables pastry chefs specializing in Western Pastry Cuisine to establish their professional credentials in Hong Kong and overseas.

A signed Memorandum of Understanding (MOU) was established on 5 May 2010 between HwK and HITDC. The Trade Test System of “Certified Pastry Cook” is designed to enhance the technical skills and knowledge of professional pastry chefs which benefits chefs, their employers, the catering industry, customers and ultimately the tourism industry of Hong Kong.

Aim of the Trade Test:

• To elevate the vocational education and further provide training in a Skilled Crafts Framework for Pastry Chefs in the Hospitality Industry throughout Hong Kong.
• To ensure that the trade is well represented throughout the local and international competition.
• To provide Pastry Chefs with the opportunity to further enrol in Certified Trade Tests.
• Providing a unique, systematic and recognized Trade Test Program in Western Pastry Cuisine for the catering industry

Certified Pastry Cook / Pilot Scheme

Preparatory Workshop: 1 day (8 hours)

Written Trade Test:         2 hours

Practical Trade Test:       2 days (total 12hours)

                                      1 ½ day “Mise en place” with assessment

                                         ½ day Practical Trade Test

Entry Requirement:

• Minimum age: 22 years
• Holder of 1 year full time Certificate (HITDC or equivalent course – minimum 1,200 hours in food preparation Western-Pastry-Bakery) training) and minimum 3 years relevant work experience
• Relevant certificate in hygiene and safety (Basic Food Hygiene Certificate for Hygiene
• Supervisors)

Or

• Minimum 6 years of consecutive relevant work experience as Pastry Chef
• Relevant certificate in hygiene and safety (Basic Food Hygiene Certificate for Hygiene
• Supervisors)

The Workshop:

The Workshop will be conducted in Chinese and English media language and will cover the following topics:

• Introduction to the Western Pastry Cook Trade Test System
• Fundamental knowledge in Food Safety and Food Hygiene
• Fundamental knowledge in Food Cost Control
• Side Inspection of the Trade Test Kitchen
• Handouts of Trade Test Questions for self study purpose

The Written Trade Test:

The written Trade Test assessment will be available in Chinese or English language              
 media. The written Trade Test comprises a minimum of 50 Questions covering the

 aspects of:

• Fundamental knowledge of Pastry Kitchens
• Fundamental knowledge in Food Safety and Hygiene
• Fundamental knowledge of Food Cost Control
• Fundamental theory in a Western Pastry Kitchen
• Fundamental knowledge in Pastry Food Commodities

Practical Trade Test:

The Practical Trade Test assessments comprises of 5 Categories:

• Category I:                   Assortment of Cookies
• Category II:                  Plated Dessert
• Category III:                 Confectionary
• Category IV:                Savoury Snack
• Category V:                  Speciality Cake

Andreas Muller

Manager (Western Cuisine Operation & Training)

Hospitality Industry Training and Development Centre

1/F Pokfulam Training Centre

145 Pokfulam Road, Hong Kong

Tel: 25382227

Email: andreasmuller@vtc.edu.hk