Important Notice

Full-time S6 or above Programmes - Offer Announcement

(Applicable to applicants who have completed application procedures during 1 Mar to 31 Mar 2025)

Applicants please login to “VTC S6 Admission Portal” / "VTC Articulation Portal" to check offer results from 30 Apr 2025 12:00 noon onwards.

VTC S6 Admission Portal / VTC Articulation Portal

Demonstration of checking offer announcement (using "VTC S6 Admission Portal" / using "VTC Articulation Portal")

Non-local Student Admissions

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Basic Information

The programme provides professional training for students who wish to pursue a career in the Chinese catering industry. Programme contents include training on southern and other regional Chinese cuisines, food hygiene, food cost control, operation and management skills in Chinese catering establishments.

The Integrated Learning Experience in the training restaurants enables students to integrate their skills into practice and develop their readiness for employment and/or further professional development.

Certificates”： Graduates who have successfully passed the trade test will be awarded the professional recognition of “Chinese Chef Certificate (Elementary Level)” and the “National Occupational Qualification Certificate - Chinese Cook Intermediate Level” issued by the Institute.

Graduates are eligible to sit for the Trade Test of “National Occupational Qualification Certificate - Dim Sum Cook Intermediate Level” held by the Institute.

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

Mode of Study Full-time

Duration of Study 2 Years

Offering Campus(es) / Venue(s)

Chinese Culinary Institute¹

Study Places Chinese Culinary Institute - 50

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 Managers” which is recognised by the Food and Environmental Hygiene Department in Hong Kong.

QF Level

QF Level: 3
QR Registration No.: 15/002721/L3
Validity Period: 01/09/2015 - 31/08/2026

Remarks

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 (Cantonese), partly 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.
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 Health (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
Applicants should have good sense of smell.
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 programmes are geared to prepare students for employment after graduation. Graduates may articulate to Professional Certificate / Professional Diploma programmes after having accumulated work experiences in the industry. For enquiries, please call the Institutes at 2538 2200.

Entrance Requirements

Completion of Secondary 6 (under the New Senior Secondary academic structure); OR
Completion of Secondary 5 with a pass in the HTI / CCI / ICI bridging course; OR
Completion of 2-year Certificate programmes offered by HTI / CCI / ICI; OR
Equivalent

Articulation / Employment

Articulation

Students who have successfully completed the Diploma programmes offered by the Hospitality Discipline may articulate to Higher Diploma programmes offered by the Discipline. Offering of study place is subject to the applicants' relevant English language qualification and interview performance.

Career Prospects

Upon graduation, job placement assistance will be provided to facilitate graduates to join the Chinese catering industry. By accumulating relevant experience in the industry, graduates can progress to senior positions as Dim Sum Chef, Barbecue Chef or Senior Chef - Chinese Cuisine.

Curriculum

Chinese food and beverage industry operation and Chinese culinary culture
Raw materials processing and knife skills
Chinese cooking skills and knowledge of ingredients and applications
Theory of Chinese kitchen management
Food cost control
Food hygiene
Vocational English & Putonghua

Tuition Fees

1st Year Tuition Fees (HK$)

$14,350

2nd Year Tuition Fees (HK$)

$16,880

Remarks

The study duration of Diploma programmes in Chinese Cuisine is normally 2 years. The tuition fee is payable in two installments each year.
In addition to tuition fees, students will be required to pay other fees, such as caution money and students’ union annual fees. Students of Diploma programmes in hotel-and-tourism, Chinese Cuisine and International Cuisine will be required to purchase uniform, safety shoes or reference books where applicable.
Some students may be required to study bridging modules or enhancement programmes to support their study; or to attend additional training, industrial attachments, public examinations for which separate fees will be charged.
Tuition fees are subject to annual review. The tuition fee levels for 2nd Year will be reviewed subject to inflationary adjustments and other relevant factors.
The information listed above is only applicable to local students.

Programme Highlights

9th World Championship of Chinese Cuisine 2024

The CCI team secure a total of 8 distinguished team and individual awards at the 9th World Championship of Chinese Cuisine 2024 hosted in Vancouver, Canada. This globally renowned competition witnessed the outstanding performance of the CCI team among over 70 teams from around the world.

Other Programmes

Diploma in International Culinary Arts (QF Level 3)

Full-time S6 or above Diploma

Programme Code HT113301

Diploma in International Culinary Arts (QF Level 3)

Diploma in Bakery, Pastry and Confectionery (QF Level 3)