Certificate in Chinese Cuisine (QF Level 2)

Programme Edges

Comprehensive Skills Development

Enables students to master culinary skills comprehensively and cultivates the necessary professional attitude.

Balanced Emphasis on Theory and Practice

Integrates theory and practical application, enabling students to acquire professional knowledge and skills through specialised training.

Job Placement Support and Articulation Pathways for Further Study

Job placement assistance in the hospitality industry and articulation opportunities to Diploma programmes at Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute.

Comprehensive Skills Development

Enables students to master culinary skills comprehensively and cultivates the necessary professional attitude.

Balanced Emphasis on Theory and Practice

Integrates theory and practical application, enabling students to acquire professional knowledge and skills through specialised training.

Job Placement Support and Articulation Pathways for Further Study

Basic Information

• Provide students with essential knowledge and skills in Chinese kitchen operations.
• Integrates a defined range of key technical and operational skills required by Chinese chefs to prepare provincial cuisines of China.
• Extends students’ knowledge and skills in other study areas relevant to Chinese catering service and catering with event operations to widen exposure for articulation or employment opportunities.
• Emphasises on hands-on experience that will help shape students’ attitudes and professionalism in the catering industry.
• Students who have successfully passed the programme / modules may choose to articulate to Diploma programmes offered by the Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute; or start a career at the operative level of the hospitality industry.

Mode of Study Full-time

Duration of Study 2 Years

Offering Campus(es) / Venue(s)

Chinese Culinary Institute¹ ²

Professional Recognition

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.

QF Level

QF Level: 2
QR Registration No.: 15/002819/L2
Validity Period: 01/09/2015 - 31/08/2026

Remarks

Class venue at Chinese Culinary Institute (Pokfulam).
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.

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 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 designated reference books, uniform and shoes where applicable, at their own costs. The 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 Health (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.

Entrance Requirements

Completion of Secondary 3; OR
Equivalent

Articulation / Employment

Articulation

Students who have successfully passed the prescribed programmes / modules may choose to articulate to Diploma programmes offered by Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute; or start a career at the operative level of the hospitality industry.

Career Prospects

Upon graduation, job placement assistance will be provided to facilitate graduates to join the Chinese catering industry, such as Junior Chef. By accumulating relevant experience in the industry, graduates can further progress to senior positions as Chinese Chef - Cantonese Cuisine or Chinese Chef - Regional Chinese Cuisine.