Programme Aims

Prepares students to work in the vibrant and ever-growing catering industry, and develops their intellectual and professional competencies to meet the industry's demand for a new generation of chefs possessing not only multi-culinary and management skills, but also a professional mindset and work attitude.

Provides a broad range of topics in Chinese and Western culinary arts and sciences and clusters of culinary stream specific modules to enhance student's knowledge and skills in national/international culinary arts, in order to help students realise their interests and career aspirations.

Structured to guide students to attain knowledge in culinary niches and develop management know-how in culinary operations and catering businesses in a holistic manner.


Programme Stream

Students may choose one of the following Streams so as to enhance their professional knowledge and skills in the respective study area:

  • Western Cuisine
  • Chinese Cuisine

Students will enter a Stream in the third semester, subject to their choice, academic performance and availability of places in the Stream.


Curriculum

Year 1

  • Chinese & Western Cuisine in Practice
  • Culinary Theory
  • Food Hygiene & Safety
  • Food & Beverage Service
  • Wine & Spirits Fundamentals
  • Menu Planning & Development
  • Accounting for Catering Management
  • Food Nutrition for Chefs
  • Introduction to Management & Organisations
  • Food Commodities
  • Human Resource Management
  • Vocational English & Putonghua
  • Work Integrated Learning*

Year 2

  • Culinary Modules in Chinese Cuisine Steam
  • Culinary Modules in Western Cuisine Steam
  • Kitchen Management
  • Services Marketing
  • Law & Ethics for Catering Business
  • English for Academic Studies
  • Career Planning & Development
  • Vocational English & Putonghua

* Depending on the job nature and study programme, Work Integrated Learning will be arranged at an appropriate time during the period of study.


Career Prospects

Graduates will be professionally ready to take up operative positions available in a wide range of catering establishments, such as restaurants, hotels, resorts, theme parks, and clubhouses. After accumulating further professional experience, they will become highly capable candidates for supervisory and ultimately management positions.


General Entrance Requirements

Graduate from senior secondary school with proven English language proficiency, eg. IELTS at 5.0 or equivalent.

The applications will be assessed individually by the department concerned.


Details: http://ido.vtc.edu.hk/en/programme_detail/HT114360

Program taught in:
  • English

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Last updated February 1, 2019
This course is Campus based
Start Date
Duration
2 years
Full-time
Price
56,600 HKD
per year
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