| Duration of Study | 2 Years |
| Mode of Study | Full-time |
| Offering Campus(es) / Venue(s) | (Class and training venues include but not limited to International Culinary Institute, VTC Pokfulam Complex, VTC Kowloon Bay Complex, Tin Shui Wai Training Centre, Chinese Training Restaurant and Western Training Restaurant at Pokfulam, The T Hotel, Training Café and Western Training Restaurant at Kowloon Bay.) |
| Entrance Requirements | Completion of Secondary 3 or equivalent |
| Programme Aims | - Aims to provide students with essential knowledge and skills in hotel operations. It integrates a defined range of key technical and operational skills required for entry-level staff to provide front office, housekeeping and food and beverage services.
- On top of the three core modules: Front Office, Housekeeping and Food and Beverage, students must select one trade-specific module as an elective.
- Students can extend their knowledge and skills in other study areas relevant to hotel operations to widen their exposure for articulation or employment opportunities.
- The programme emphasizes hands-on experience that will help students shape their attitudes and professionalism in the hotel industry.
- Students who have successfully passed the programme with prescribed module can choose to articulate to Diploma in Hotel / Food & Beverage / Chinese Cuisine / International Cuisines programme offered by the institutes or start a career at operative level.
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| Career Prospects | Upon graduation, job placement assistance will be provided to facilitate graduates to join the hotel, catering and tourism industries, such as Front Desk Agent, Concierge Clerk, Room Attendant, Food & Beverage Hostess/Server, Commis, Spa Concierge or Events Coordinator. By accumulating relevant experience in the industry, graduates can further progress to senior positions. |
| Articulation | Students who have successfully passed the programme with prescribed module can choose to articulate to Diploma in Hotel / Food & Beverage / Chinese Cuisine / International Cuisines programme offered by the Institutes. |
| Professional Recognition | Students who study food preparation and catering programme 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 recognized by the Food and Environmental Hygiene Department in Hong Kong. |
| QF Level | QF Level: 2
QR Registration No.: 15/002812/L2
Validity Period: 01/09/2015 - 31/08/2026 |
| Notes | - Medium of Instruction: Chinese supplemented with English terminology.
- 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 this 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, skin and nail abnormalities.
- 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 programme reference books, wear the designated 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.
- Applicants should have a good sense of smell.
- Subject to training requirements, students may be arranged to attend lessons or undergo practical training scheduled on evenings, Saturdays, Sundays or Public Holidays at other campuses or venues.
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