HT114281
Higher Diploma in International Wine and Beverage Management

Programme Aims

The programme equips students are equipped with professional knowledge and practical skills in wine and beverage as well as catering industry at paraprofessional level. 
Students will undergo industrial attachment and may pursue a career in the wine and beverage or catering industry; or articulate to Degree programme in local or overseas universities; and/or professional qualifications in their areas of interest. 
Students will obtain relevant professional qualifications during the programme and pursue diversified pathways in the industry upon graduation. 

Click here to view a video to learn more about the programme (in Cantonese)

Apply
Duration of Study
2 Year
Mode of Study
Full Time
Offering Campus(es) / Venue(s)
International Culinary Institute (ICI)
Entrance Requirements

Please refer to General Entrance Requirement 

Career Prospects

Graduates may be employed in the wine and beverage or catering industry. By accumulating relevant experience in the industry, they may work as a sommelier, mixologist / bartender, wine and beverage sales executive, barista, wine and beverage retail executive, or beverage product brand ambassador.

Articulation

Graduates may pursue relevant top-up Degrees locally or overseas.

Professional Recognition

Wine and Spirit Education Trust (WSET)

  • Level 1 Award in Wines
  • Level 1 Award in Spirits
  • Level 1 Award in Sake
  • Level 2 Award in Wines

Conseil Interprofessionnel du Vin de Bordeaux (CIVB), France

  • Introductory Certificate in Bordeaux Wines 

The Specialty Coffee Association (SCA)

  • Barista Skills - Foundation

Food and Environmental Hygiene Department of the HKSAR

  • Basic Food Hygiene Certificate for Hygiene Supervisors

Students who study food preparation and catering programmes are required to take the food hygiene and safety module. Students who have attained the specified score or above at the relevant examination will be awarded the “Basic Food Hygiene Certificate for Hygiene Supervisors” which is recognised by the Food and Environmental Hygiene Department in Hong Kong.

Note
  1. Except for modules of specific content, the medium of instruction for the programme is English and may be supplemented with Chinese, as when and where required.
  2. Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
  3. Students will be required to participate in wine tasting activities (evaluation of appearance, aromas and palate) during the course of study. Applicants who are unfit for wine tasting activities due to health reasons may not be suitable for admission to the programme.
  4. Students enrolling for the programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check, at students’ own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG.
  5. For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
  6. Students are required to have a medical check, purchase the designated reference books, uniform and shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
  7. Upon completion of the food hygiene and safety module, students may sit for the “Level 2 Award in Food Safety and Hygiene” examination offered by the Royal Society for Public Heath (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
  8. Upon completion of those related modules, students will have the option to sit for the professional examinations arranged by the institute at their own expense. Successful candidates will be awarded certificates issued by those professional bodies.
  9. Subject to training requirements, students may be arranged to attend lessons or to undergo practical training which may be scheduled on evenings, Saturdays, Sundays or Public Holidays at other campuses or venues.
  10. The revalidation of the programme will be conducted in 2025. The curriculum will be updated if circumstances so warrant.
Curriculum

Semester 1:

  • Food and Beverage Service and Operations
  • Wine Fundamentals
  • Food Hygiene and Safety
  • Introduction to Management and Organisations
  • Chinese and Western Culinary Fundamentals
  • Essential Workplace Communication: Effective Oral Interaction
  • Whole Person Development - MindShift: Achieving Personal Growth and Effectiveness
  • Information Technology: Data Analysis and Promotion

 

Semester 2:

  • Restaurant Operations Management
  • Intermediate Wines
  • Spirits Fundamentals
  • Human Resource Management
  • Services Marketing
  • Essential Workplace Communication: Digital Written Correspondence
  • Vocational Chinese Communication: Putonghua Conversation and Reports
  • Whole Person Development - Collaboration, Teamwork and Social Engagement
  • Enrichment Module B

 

Semester 3:

  • Advanced Wines (2 Semesters-Long Module across Semester 3 & 4)
  • Bar Operations Management (2 Semesters-Long Module across Semester 3 & 4)
  • Wine and Beverage Distribution and Retail Management
  • Intermediate Spirits
  • Professional Workplace Communication: Storytelling and Job Search

 

Semester 4:

  • Event Planning and Operations Management
  • Advanced Wines (2 Semesters-Long Module across Semester 3 & 4)
  • Bar Operations Management (2 Semesters-Long Module across Semester 3 & 4)
  • Integrated Project (2 Semesters-Long Module across Semester 4 & 5)
  • Law and Ethics for Catering Operations
  • Professional Workplace Communication: Proposal and Report Writing
  • Enrichment Module A
  • Asian Rice Liquors #
  • Arts of Beer #
  • Arts of Cheese #
  • Arts of Chinese Tea #
  • Arts of Coffee #

# Students are required to select from the above elective modules.

 

Semester 5:

  • Alcoholic Beverage Production and Entrepreneurship
  • Strategic Management in International Wine Business Operations
  • Integrated Project (2 Semesters-Long Module across Semester 4 & 5)
  • Accounting for Hospitality Management
  • Industrial Attachment*
  • Professional Workplace Communication: Pitching and Persuasive Presentation
  • Vocational Chinese Communication: Putonghua Conversation and Reports
  • Whole Person Development - Enhancing Competencies in the 21st Century Workplace

* Depending on the job nature and study programme, industrial attachment will be arranged at an appropriate time during the period of study

You may also be interested in...

Continue To Read

Why VTC
Why HK
Vocational Professionals Admission Scheme (VPAS)
Institutes and Programmes
General Entrance Requirements
Progression Pathways
Application Procedures and Key Dates
Fees and Scholarships
Planning Your Arrival