This program is designed for aspiring professionals from Asia, Europe, and beyond who aim to build a career in the hotel and catering industry. It offers comprehensive training in menu planning, food and beverage service, general kitchen practices, and kitchen management. Students gain a broad understanding of culinary arts management from global, regional, and local perspectives, while enhancing their skills through practical, hands-on kitchen experience.
With a focus on Western culinary training, students learn the art of presenting dishes with creativity and precision (Physical Arts), while also gaining valuable customer service experience. This approach nurtures empathy and practical skills applicable beyond the kitchen, including caring for the elderly and supporting others, effectively linking culinary practice with hospitality and care.
Medium of Instruction: English
Direct Entry: Graduates of the Sunday Diploma in Culinary Arts are eligible for direct admission into the second year of the 2-year Advanced Diploma in Hotel Culinary Management.
Remark: Applicants who have not achieved Grade E in HKCEE English (Syllabus B), Grade C in HKCEE English (Syllabus A), Level 3 in the HKDSE English Exam, or an overall IELTS band score of 5 must pass an English comprehension test (listening and reading) during the admission interview.
Tutors: The program is supported by a team of professional European and American tutors, offering expert training to students.
Further Studies: Students who complete the Advanced Diploma in Hotel Culinary Management and achieve an IELTS score of 6.0 or above may gain direct entry into the final year of a degree program at the University of West London, UK.
Build a strong foundation in culinary arts, kitchen operations, food safety, and hospitality management while mastering essential skills in baking, food preparation, and service.
| Food Safety & Management | • Food Safety and Occupational Safety and Health • Food Safety Regulations • Risk Management |
| Kitchen Operations | • General Kitchen Operations* • Kitchen Operations & Supervision • Food Processing • Fundamentals of Culinary |
| Bakery & Pastry | • Bakery and Pastry 1* • Baking Methods • Bread and Pastries |
| Food & Beverage | • Food and Beverage Service Operations 1* • Food & Beverage Management • Food & Beverage Service |
| Communication Skills | • Communication and Report Writing Skills • Communication Methods • Different Report Writing Skills |
| Hospitality & Service | • Hospitality Sector • Quality Customer Service • Hotel Operations |
| Culinary Arts & Creativity | Gastronomy • Fashionable Garde Manger • Creative Western Cuisine • Amazing Delicacies |
| Purchasing & Cost Control | • Purchasing Management & Cost Control • Purchasing Management • Food Cost Control |
| Menu Studies | • Menu Studies • Menu Planning • Menu Design |
| Essential Skills* | • Basic Knife Skills • Tossing Technique |
Gain comprehensive knowledge and hands-on experience in culinary arts, food and beverage service, hospitality management, and business skills through our professionally designed programme.
| Bakery and Pastry 2 (Professional Bakery and Pastry)* | • Advanced Bread, Cake, and Baking Techniques • Professional Dessert Preparation |
| Food and Beverage Service Operations 2* | • Restaurant Operations and Supervision (Lunch) • Restaurant Operations and Supervision (Dinner) • Food and Beverage Regulations • Food and Beverage Pairing Techniques • Wine and Spirits Knowledge • Food and Beverage Pairing Applications |
| Kitchen and Chef Skills | • Kitchen Management and Organization • Role and Responsibilities of a Chef • Supervisory and Leadership Skills • Butchery Techniques and Plated Desserts • Product Innovation and Development |
| Hospitality Management | • Human Resource Management in Hospitality • Workforce Planning and Job Analysis • Hospitality Marketing Principles • Marketing Processes and Strategies • Marketing Mix Application • Culinary Business Evaluation and Analysis* |
| Business and Entrepreneurship | • Developing a Business Startup Plan • Business Launch and Management Strategies |
| Practical Training | • Industrial Training: Students will be placed in various hotels for hands-on experience |
