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Louisa Ho Masterclass
We are excited to be hosting Louisa Ho, also popularly known as Miss Ho in the Hong Kong baking industry, who will teach you her all-time favourite Baking Theory with Experiments in April 2025. You don't want to miss this opportunity to learn from a baking master in the field!
Louisa Ho, the President of the Hong Kong Bakery & Confectionery Association, has over 50 years of experience in bakery and pastry manufacturing. She graduated in 1963 from Cardiff College of Food Technology in South Wales, UK, earning a professional diploma in baking. During her studies, she actively participated in numerous baking competitions and won multiple awards, demonstrating her exceptional skills and talent.
After graduation, Louisa worked as a factory manager for several baking companies, gaining extensive experience in management and technical expertise. She also co-founded several bakeries in Causeway Bay, Hong Kong, alongside her brother, continually enhancing her skills and knowledge to improve product quality and innovation.
Since 1987, Louisa has been dedicated to education, serving as a baking instructor at the Haking Wong Technical Institute. She teaches both baking theory and practical courses, mentoring countless students, many of whom have gone on to successful careers in prestigious hotels and leading bakery companies.
Her contributions to the industry have been instrumental in shaping the next generation of baking professionals.
Louisa Ho Masterclass - Baking Theory with Experiments
Date: 15/4, 22/4, 29/4, 6/5, 13/5, 27/5, 3/6 (Tue)
Time: 10:00 am - 12:30 pm
Instructor: Louisa Ho
Fee: HK$6,900
Baking Theory with Experiments is a relaxed yet enriching seven-lesson course that lets you peek into the science and magic behind delicious bakes! Whether you’re a home baking whiz looking to level up or a newbie eager to build a solid foundation, this course will take you on a journey through the wonders of baking. From uncovering the secrets of flour to mastering chocolate tempering, each lesson blends fun theory with hands-on experiments, letting you explore and grasp the scientific concepts and principles at play! By the end, you’ll not only know how to bake but also why certain methods work, ensuring every bake is steady and scrumptious. Plus, you’ll be ready to tweak recipes with a scientific mind - or even invent your own creations!
What You’ll Learn:
This course is built around seven core baking themes, with each lesson diving into a fresh and exciting topic:
1️⃣ Wheat Flour and Other Flours
💥 Let’s get to know the soul of baking - flour! Discover what makes wheat flour and other options special, and how they shape texture and structure.
2️⃣ Sugars in Baking
💥 Sugar is more than just sweetness - it’s got secrets! Learn how it brings flavour, moisture, and that golden glow.
3️⃣ Eggs in Baking
💥 Eggs are baking superheroes - binding, lifting, and moisturising. Find out the magic of egg whites and yolks!
4️⃣ Fats in Baking
💥 Butter, oil, shortening - each fat has its own vibe, affecting tenderness, taste, and shelf life. Come pick the perfect one!
5️⃣ Aeration Techniques
💥 Unlock the secret to fluffy bakes! Chemical, mechanical, and biological leavening - it’s all super fun.
6️⃣ Cocoa and Chocolate Handling
💥 Cocoa powder and chocolate aren’t simple - dig into their components and how to use them like a pro.
7️⃣ Dairy in Baking / Cake Faults / Edible Gums
💥 See how milk, cream, and butter boost flavour and texture. Got a sunken or cracked cake? We’ve got the fix!
Course Highlights:
Hands-On Experiments: Every lesson comes with a related experiment (like a gluten test or chocolate tempering) - learn by playing, it’s a blast!
Fix-It Tips: Master science-based tricks to rescue baking flops, like saving a wonky cake.
Baking Smarts Forever: From bread and pastries to cakes and candies, this knowledge works everywhere!
Join Baking Theory with Experiments and turn your kitchen into a playground of tasty surprises! Let’s bake smart together!
📌 The tuition fee includes handouts, materials and a Certificate.
📌 The end time is just a rough estimate and will vary depending on actual progress.