HT114360
Higher Diploma in Culinary Arts
The programme 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 Classic European & International diversified cooking skills and culinary arts and clusters of culinary stream specific modules to enhance student's knowledge and skills in Classic European and 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
Click here to view a video to learn more about the programme (in Cantonese)
Students may choose one of the following streams in Semester 3, subject to their choice, academic performance and availability of places in the stream, so as to enhance their professional knowledge and skills in the respective study area:
Classic European Cuisine
International Cuisine
Please refer to General Entrance Requirement
Graduates may articulate to the Degree programmes offered by Technological and Higher Education Institute of Hong Kong (THEi):
Bachelor of Arts (Honours) in Culinary Arts and Management
Graduates may pursue relevant accredited Degree programmes offered by local or overseas institutions, e.g.:
BA (Hons) in Culinary Arts Management or BA(Hons) in International Hospitality and Tourism Management offered by the University College Birmingham* in UK
* Applicants should meet the English language requirement set out by the University, i.e. HKDSE English Language at Level 3 or above (with all components at Level 3 or above) / IELTS with an overall score of 6.0 or above (with all components at score 5.5 or above) or equivalent
(Interview may be required for certain programmes)
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.
Graduates of Higher Diploma in Culinary Arts (Classic European Cuisine & International Cuisine) who have at least one-year post-qualification work experience and minimum 22 years of age can sit for the “Certified Cook” Trade Test that is jointly offered by the International Culinary Institute and the Education Centre of the Hospitality Industry for Business & Management, Koblenz, Gastronomisches Bildungszentrum Koblenz e.V., IHK-Akademie Koblenz e.V. Successful candidates will be awarded “Certified Cook”.
- 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.
- 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.
- 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.
- For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
- 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.
- Items listed in the curriculum are key modules only, more modules are included in the programme.
- 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.
- 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.
- The revalidation of the programme will be conducted in 2025. The curriculum will be updated if circumstances so warrant.
Semester 1:
• Introduction to Management and Organisations
• Food Hygiene & Safety
• Food & Beverage Service
• European Cuisine in Practice
• International Cuisine in Practice
• Essential Workplace Communication: Effective Oral Interaction
• IT Essentials: Business
• Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness
Semester 2:
• Human Resource Management
• Baking & Pastry
• Italian Cuisine
• South American Cuisine
• Essential Workplace Communication: Digital Written Correspondence
• Vocational Chinese Communication: Putonghua Conversation and Reports
• Whole Person Development - Collaboration Teamwork & Social Engagement
• Enrichment Module A
Semester 3:
• Accounting for Hospitality Management
• Menu Planning & Development
• Professional Workplace Communication: Storytelling and Job Search
Classic European Cuisine Stream
• Menu Operations
International Cuisine Stream
• Menu Operations
Semester 4:
• Food Nutrition for Chefs
• Services Marketing
• Kitchen Management
• Professional Workplace Communication: Proposal and Report Writing
• Whole Person Development - Enhancing Competencies in the 21st Century Workplace
Classic European Cuisine Stream
• Classic European Cuisine
• Modern Cold Preparations
International Cuisine Stream
• Cuisine of America
• Middle Eastern Cuisine
Semester 5:
• Law and Ethics for Catering Operations
• Wine & Spirit Fundamentals
• Professional Workplace Communication: Pitching and Persuasive Presentation
• Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
• Enrichment Module B
Classic European Cuisine Stream
• Innovative Culinary Project
• Contemporary European Cuisine
International Cuisine Stream
• Innovative Culinary Project
• Modern Cuisine: International and Sustainable
* Industrial Attachment:
All programmes in the Hospitality Discipline include compulsory industrial attachment. Relevant work may involve shift duties and may take place during evenings, weekends or public holidays.