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Malaysia Baking Academy

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  • …  
    • Home
    • About Harold's 
      • Academy Proflie
      • Our Standouts
      • Your Doubts
      • The Blueprint
      • Diploma - TQUK International
      • Harold's Bread
      • Haroldspastry
    • Our Courses 
      • Diploma Course
      • Master Class
    • Photo Gallery 
      • Modern desserts
      • Bread
      • Cakes
      • Biscuits & Cookies
      • Chocolates
      • Sugar Art
      • Gelato Cake
      • Barista & Latte art
      • Class & Environment Photo
    • Our Awards
    • Media press
    • Contact Us
Home

Malaysia Baking Academy

Whatsapp us now!
  • Home
  • About Harold's 
    • Academy Proflie
    • Our Standouts
    • Your Doubts
    • The Blueprint
    • Diploma - TQUK International
    • Harold's Bread
    • Haroldspastry
  • Our Courses 
    • Diploma Course
    • Master Class
  • Photo Gallery 
    • Modern desserts
    • Bread
    • Cakes
    • Biscuits & Cookies
    • Chocolates
    • Sugar Art
    • Gelato Cake
    • Barista & Latte art
    • Class & Environment Photo
  • Our Awards
  • Media press
  • Contact Us
  • …  
    • Home
    • About Harold's 
      • Academy Proflie
      • Our Standouts
      • Your Doubts
      • The Blueprint
      • Diploma - TQUK International
      • Harold's Bread
      • Haroldspastry
    • Our Courses 
      • Diploma Course
      • Master Class
    • Photo Gallery 
      • Modern desserts
      • Bread
      • Cakes
      • Biscuits & Cookies
      • Chocolates
      • Sugar Art
      • Gelato Cake
      • Barista & Latte art
      • Class & Environment Photo
    • Our Awards
    • Media press
    • Contact Us
Home
  • 2019 FHM Competition

    Mondial des Art Sucre 2018 (France)

    • 16 countries from the world
    • Each team comes with 1 male & 1 female candidate ( from Harold's Academy Chef Lau Hwei Min )
    • To make: 
      • 1 chocolate showpiece
      • 1 sugar showpiece
      • 1 mixed showpiece (sugar & chocolate)
      • 20 ice-cream desserts
      • 4 chocolate entremets
      • 60 confectionary
      • 20 plated desserts
    • Duration: 2 days ( total 19 hours )

    Asian Gelato Cup 2018 (Singapore)

    • 8 countries
    • Each team comes with 1 team leader and 2 candidates (1 of them is from Harold's Academy Chef Wing Siew)
    • To make: 
      • 1 chocolate showpiece
      • 2 type scoop gelato (with design)
      • 1 ice-cream cake
      • 8 plated dessert
    • 3 countries will be selected to join World Gelato Cup 2020 in Italy

    Mondial des Art Sucre 2016 (France)

    • 16 countries from the world
    • Each team comes with 1 male & 1 female candidate ( from Harold's Academy Chef Lau Hwei Min )
    • To make: 
      • 1 chocolate showpiece
      • 1 sugar showpiece
      • 1 mixed showpiece (sugar & chocolate)
      • 20 ice-cream desserts
      • 4 chocolate entremets
      • 60 confectionary
      • 20 plated desserts
    • Duration: 2 days ( total 19 hours )

    Top of Patisserie Asia 2015 (Tokyo)

    • 8 countries in Asia
    • Individual competition
    • To complete chocolate showpiece and 25 pcs chocolate bonbon on first day(within 8 hours)
    • To complete sugar showpiece and 2 entremets on second day(within 7 hours)

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