HT114360K
Higher Diploma in Culinary Arts (International Cuisine) (Medium of Instruction: Chinese (Putonghua)) (International Cuisine Stream Only)

Programme Aims

The program 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 who possess not only multi-culinary and management skills but also a professional mindset and work attitude.

It provides a broad range of topics in international diversified cooking skills and culinary arts, along with clusters of specific modules to enhance students' knowledge and skills in international culinary arts, helping them realize their interests and career aspirations.

The program is structured to guide students in attaining knowledge in culinary niches and developing 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)

Apply
Category
Medium of Instruction - Chinese (Putonghua)
Vocational Professionals Admission Scheme
Duration of Study
2 Years
Mode of Study
Full Time
Offering Campus(es) / Venue(s)
International Culinary Institute (ICI)
Chinese Culinary Institute (CCI)
Programme Stream

Students in this program will study the International Culinary Stream. This stream specifically provides professional knowledge and skills related to international cuisine. To meet the language requirements of the local and international catering industry, the medium of instruction for this program is Chinese (Putonghua), (although some modules will be taught in English).

Entrance Requirements

Please refer to General Entrance Requirement

Career Prospects

Graduates may be employed as operative positions in the international culinary industries available in a wide range of catering establishments such as five-star hotels, upscale restaurants, exclusive private clubhouses, large theme parks and more.

Articulation

Graduates may articulate to the Degree programmes offered by Technological and Higher Education Institute of Hong Kong (THEi):

  • BA (Hons) in Culinary Arts and Management
Professional Recognition

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

Graduates of the Higher Diploma in Culinary Arts (International Cuisine stream) who have at least one year of post-qualification work experience and aged 22 or above can sit for the “Certified Cook” Trade Test, 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 the title of “Certified Cook.”

Note
  1. Except for modules of specific content, the medium of instruction for the programme is Chinese (Putonghua) (Except some modules in English).
  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 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.
  4. For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
  5. 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.
  6. Items listed in the curriculum are key modules only, more modules are included in the programme.
  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 Health (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
  8. 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.
  9. The programme is newly offered in AY2026/27. The accreditation of the programme will be conducted in 2026.
Curriculum
  • 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+
  • Vocational Chinese Communication: Putonghua Conversation and Reports
  • Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness+
  • Human Resource Management
  • Baking & Pastry
  • Italian Cuisine
  • South American Cuisine
  • Essential Workplace Communication: Digital Written Correspondence+
  • IT Essentials - Hospitality+
  • Whole Person Development - Collaboration Teamwork & Social Engagement+
  • Enrichment Module A
  • Accounting for Hospitality Management 
  • Menu Planning & Development
  • Professional Workplace Communication: Storytelling and Job Search+
  • Menu Operations
  • Services Marketing
  • Kitchen Management
  • Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
  • Professional Workplace Communication: Proposal and Report Writing+
  • Whole Person Development - Enhancing Competencies in the 21st Century Workplace+
  • American Cuisine
  • Middle Eastern Cuisine
  • Law and Ethics for Catering Operations
  • Wine & Spirit Fundamentals
  • Professional Workplace Communication: Pitching and Persuasive Presentation+
  • Food Nutrition for Chefs
  • Enrichment Module B
  • Innovative Culinary Project
  • Sustainable Gastronomy: Exploring Modern International Cuisine

 

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.

+ Modules to be delivered in English

You may also be interested in...

Continue To Read

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