COURSE OBJECTIVES

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  • image Students master knowledge and skills from basic to advanced in pastry so that they can apply creativity to create their own product
  • image CHM graduates have international standard skills so they can work at 4 or 5-star hotels in Vietnam and abroad
  • image At least 3 months of work experience related to baking arts in an international environment before graduating

WHY CHOOSE TO STUDY BAKING ARTS AT CHM INTERNATIONAL INSTITUTE

  • image Study program according to UK standards was verified by the Federation of Tourism and Hospitality (CTH)
  • image 5-star standard training facility and study environment close to the actual working one
  • image Professional Lecturers who experienced training and working in famous global hotel groups
  • image The study time is optimized
  • image Internship at 4 or 5-star hotels during studying courses
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WHO SHOULD JOIN THE COURSE

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  • image High school graduates want to pursue pastry industry and become a professional pastry chef that meets the international standards
  • image People working in pastry industry want to improve their knowledge and skills to develop their career path
  • image People who begin learning about baking area have demand for joining from basic to advanced training courses in a short time

COURSE BENEFITS

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Have nation and international degree recognized in over 150 countries

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Committed to having job after graduation

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Can enroll transnational education program to study abroad and receive International Bachelor’s degree in Baking Arts

OUR LECTURERS

Professional lecturers who have many years of experience teaching as well as working at well-known global hotel groups in the world such as Accor, Marriott, IHG, … are evaluated that having outstanding and efficient teaching style.
Camaron Hoang

Camaron Hoang

Culinary Arts Program Manager

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Camaron has more than 15 years of experience working and teaching at KOTO Vocational Training before transferring to the faculty of Culinary Arts for CHM International Institute. His knowledge base is a subtle combination of multicultural culinary culture. “The art of culinary arts is a passionate subject of passion for the profession. The characteristics of this industry are meticulous, patient and skillful from the stage of selection, raw materials to the finished products to the customers “, says Camaron. He had great merit in spreading the fire and career direction for the generations of CHM students.

Matthieu Lagarrigue

Matthieu Lagarrigue

Culinary Arts and Baking Arts Lecturer

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Matthieu Lagarrige is originally from Southern France and spent 15 years working there as a pastry chef. Matthieu is a talented chef who holds different certificates in the fields of Pastries, Bread, Sugar Art, Traditional French Bread and Food Safety. Matthieu has his own bakery in France, named Pain Jole.

Lily Vu

Lily Vu

Culinary Arts Lecturer

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Born in Hanoi, the cradle of culinary and cultural traditions in Vietnam, Lily has always been passionate about cuisine since she was a little child. After graduating from Hoa Sua School of Economic and Tourism, majoring in European, Asian cuisine and French pastry, Lily decided to work at her beloved school as a European Cuisine Teacher to enhance own personal skill set and knowledge base. With 20 years’ experience in the industry, Lily is now joining CHM as a Culinary Arts Lecturer to share her knowledge and passion to younger generation.

Alice Nguyen

Alice Nguyen

Culinary Arts and Baking Arts Lecturer

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With more than 13 years of experience in the field of French Pastry, Ms. Nghia is currently the Business Owner of Tuan Nghia Cake Company which provides bakery products for many restaurants and hotels. During the years of teaching and working, Ms. Nghia is always a person who inspires the next generations and leads them to success. Currently, Ms. Nghia is working as a Culinary Arts and Baking Arts lecturer at CHM International Institute.

ACKNOWLEDGMENTS OF STUDENTS

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Hà Lưu Ly
Student of Baking Arts Class

“This is the first time I have ever attended a Professional Baking course. The knowledge and skills in baking are divided into each lesson quite clearly. After finishing the course with a CTH Level 3 Diploma in Confectionery and Patisserie, I can be more confident to sell cakes or apply for positions related to Bakery in Hotels and Restaurants.”

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Lâm Gia Huy
Student of Baking Arts Class

“Fortunately, I had the opportunity to attend a cake course that suits me a lot at CHM. The curriculum is very methodical under the guidance of experienced teachers. The school’s facilities are also modern so that I can practice many types of cakes.”

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Vũ Thuý Nga
Student of Baking Arts Class

“Thanks to the Baking Arts course at CHM, I was able to gain basic and extensive knowledge about bread. The lecturers are very friendly and willing to give us useful advice and lessons during the career process.”

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Vũ Thuý Nga
Student of Baking Arts Class

“Thanks to the Baking Arts course at CHM, I was able to gain basic and extensive knowledge about bread. The lecturers are very friendly and willing to give us useful advice and lessons during the career process.”

COURSE OF BAKING ARTS

First taught in Vietnam by CHM International Institute, Baking Arts Course brings students the opportunity to expand their professional knowledge and skills in baking with a CTH diploma awarded by the Federation of Tourism and Hospitality.

Baking Arts Courses

  • Basic Baking Arts Course
    • 1. Pastry Kitchen Organization
    • 2. Basic knowledge of baking ingredients
    • 3. The term in the baking industry
    • 4. Practice making Vietnamese cakes and European cakes
  • Professional Baking Arts Course
    • 1. Techniques and skills in producing frozen, cold and hot desserts
    • 2. Techniques and skills in baking and baked products
    • 3. Techniques and skills in producing fermented dough products
    • 4. Techniques and skills in producing decorative items and display products
    • 5. Techniques and skills in producing paste products and petits fours
    • 6. Food safety practices in the preparation, service and storage of food
    • 7. Kitchen organisation
    • 8. Supervising the pastry section

SCHEDULE OF BAKING ARTS COURSES

  • Long-term Course
    • Professional Baking Arts Course
    • Opening Monday 06/03/2023
    • Time 1 year
    • Schedule Monday to Sunday
    • Class Will be updated berfore the course starts
    • Professional Baking Arts Course II
    • Opening Monday 11/09/2023
    • Time 1 year
    • Schedule Monday to Sunday
    • Class Will be updated berfore the course starts
    • Professional Baking Arts Course III
    • Opening Monday 11/12/2023
    • Time 1 year
    • Schedule Monday to Sunday
    • Class Will be updated berfore the course starts

CLASS ACTIVITIES

COURSE REGISTRATION

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