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 equips students are equipped with professional knowledge and practical skills in wine and beverage as well as catering industry at paraprofessional level.

Students will undergo industrial attachment and may pursue a career in the wine and beverage or catering industry; or articulate to Degree programme in local or overseas universities; and/or professional qualifications in their areas of interest.

Students will obtain relevant professional qualifications during the programme and pursue diversified pathways in the industry upon graduation.

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)

International Culinary Institute¹

Study Places International Culinary Institute - 25

Admission Score Average Result: 14 ²
Score Range: 13 - 14 ²

Professional Recognition

Wine and Spirit Education Trust (WSET)

Level 1 Award in Wines
Level 1 Award in Spirits
Level 1 Award in Sake
Level 2 Award in Wines

Conseil Interprofessionnel du Vin de Bordeaux (CIVB), France

Introductory Certificate in Bordeaux Wines

The Specialty Coffee Association (SCA)

Barista Skills - Foundation

Food and Environmental Hygiene Department of the HKSAR

Basic Food Hygiene Certificate for Hygiene Supervisors

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.

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.
Admission score in 2024 refers to score of the best 5 HKDSE subjects, including Chinese Language and English Language of admitted students in 2024. For reference only. (Scoring scale: 5** = 7 points; 5* = 6 points; 5 = 5 points: 4 = 4 points; 3 = 3 points; 2 = 2 points; 1 = 1 point).

Notes

The programme information is applicable to local applicants. For non-local applicants, please visit here.
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 will be required to participate in wine tasting activities (evaluation of appearance, aromas and palate) during the course of study. Applicants who are unfit for wine tasting activities due to health reasons may not be suitable for admission to the programme.
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.
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.
Upon completion of those related modules, students will have the option to sit for the professional examinations arranged by the institute at their own expense. Successful candidates will be awarded certificates issued by those professional bodies.
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.

Entrance Requirements

HKDSE

Chinese Language 2

English Language 2

Core/Elective Subject 2

VTC Diploma of Foundation Studies; OR
VTC Diploma of Vocational Education / VTC Diploma of Vocational Baccalaureate; OR
Diploma Yi Jin / Diploma of Applied Education; OR
Relevant and substantial work experience and/or prior qualification(s) obtained in or outside Hong Kong (e.g. assessed through recognition of prior learning and credit accumulation and transfer), with demonstrated ability to undertake sub-degree education; OR
Equivalent

Remarks

Applicants can use HKDSE Applied Learning (ApL) subjects (except ApL Chinese) for admission purpose. An "Attained", "Attained with Distinction (I)" and "Attained with Distinction (II)" in an ApL subject (Category B subjects) are regarded as equivalent to an HKDSE subject at "Level 2", "Level 3" and "Level 4" respectively for admission purpose.
For 2024 HKDSE and before, a "Grade D or E" and a "Grade C or above" in an HKDSE Other Language subject (Category C subjects) are regarded as equivalent to an HKDSE subject at "Level 2" and "Level 3" respectively; From 2025 HKDSE onwards, Language Proficiency Level A2 or above in French / German / Spanish, N3 or above in Japanese and TOPIK II: Grade 3 or above in Korean are also recognised as one of the five HKDSE subjects in fulfilling the general entrance requirement (Subject to approval by the Hong Kong Council for Accreditation of Academic and Vocational Qualifications (HKCAAVQ)). One Other Language subject can be counted for admission purpose.
An "Attained" in HKDSE Citizenship and Social Development is regarded as equivalent to an HKDSE subject at "Level 2" for admission purpose.
If one of the five HKDSE subjects is Citizenship and Social Development, the general entrance requirement would become "Attained" for Citizenship and Social Development and Level 2 or above in four other HKDSE subjects including Chinese Language and English Language. Besides, Level 2 or above in Mathematics Extended Part (Module 1 or Module 2) is also recognised as one of the five HKDSE subjects in fulfilling the general entrance requirement. If applicants have taken both Module 1 and Module 2, either one of the modules (with a higher level) will be counted for admission purpose.
Applicable to holders of Diploma in Vocational Education / Diploma of Vocational Education (DVE) (students admitted to DVE in AY2017/18 or before are required to complete prescribed further studies modules).
Upon completion of the Diploma of Vocational Baccalaureate (DVB) programmes, students can progress to Higher Diploma programmes in VTC, subject to their BTEC and IGCSE results.
Applications with work experience and/or prior qualification(s) submitted will be assessed individually by the departments concerned.

Articulation / Employment

Articulation

Graduates may pursue relevant top-up Degrees locally or overseas.

Career Prospects

Graduates may be employed in the wine and beverage or catering industry. By accumulating relevant experience in the industry, they may work as a sommelier, mixologist / bartender, wine and beverage sales executive, barista, wine and beverage retail executive, or beverage product brand ambassador.

Curriculum

Food and Beverage Service and Operations
Wine Fundamentals
Food Hygiene and Safety
Introduction to Management and Organisations
Chinese and Western Culinary Fundamentals
Essential Workplace Communication: Effective Oral Interaction
Whole Person Development - MindShift: Achieving Personal Growth and Effectiveness
Information Technology: Data Analysis and Promotion

Restaurant Operations Management
Intermediate Wines
Spirits Fundamentals
Human Resource Management
Services Marketing
Essential Workplace Communication: Digital Written Correspondence
Vocational Chinese Communication: Putonghua Conversation and Reports
Whole Person Development - Collaboration, Teamwork and Social Engagement
Enrichment Module B

Advanced Wines (2 Semesters-Long Module across Semester 3 & 4)
Bar Operations Management (2 Semesters-Long Module across Semester 3 & 4)
Wine and Beverage Distribution and Retail Management
Intermediate Spirits
Professional Workplace Communication: Storytelling and Job Search

Event Planning and Operations Management
Advanced Wines (2 Semesters-Long Module across Semester 3 & 4)
Bar Operations Management (2 Semesters-Long Module across Semester 3 & 4)
Integrated Project (2 Semesters-Long Module across Semester 4 & 5)
Law and Ethics for Catering Operations
Professional Workplace Communication: Proposal and Report Writing
Enrichment Module A
Asian Rice Liquors ^#
Arts of Beer ^#
Arts of Cheese ^#
Arts of Chinese Tea ^#
Arts of Coffee ^#

^#Students are required to select from the above elective modules.

Alcoholic Beverage Production and Entrepreneurship
Strategic Management in International Wine Business Operations
Integrated Project (2 Semesters-Long Module across Semester 4 & 5)
Accounting for Hospitality Management
Industrial Attachment*
Professional Workplace Communication: Pitching and Persuasive Presentation
Vocational Chinese Communication: Putonghua Conversation and Reports
Whole Person Development - Enhancing Competencies in the 21^st Century Workplace

Remarks

Depending on the job nature and study programme, industrial attachment will be arranged at an appropriate time during the period of study

Tuition Fees

1st Year Tuition Fees (HK$)

$33,310

2nd Year Tuition Fees (HK$)

$33,310

Remarks

The study duration of Higher Diploma programmes 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 Higher Diploma programmes will be required to pay the study package fees for Chinese & Putonghua modules.
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.

Other Programmes

Full-time S6 or above Higher Diploma

Programme Code HT114105

Higher Diploma in International Wine and Beverage Management

Basic Information

Professional Recognition

Entrance Requirements

Articulation / Employment

Curriculum

Tuition Fees

Other Programmes

Higher Diploma in Sports Coaching

Higher Diploma in Airport Operations Management

Higher Diploma in Airport Operations Management (Medium of Instruction: Chinese (Putonghua))

Higher Diploma in Sports Studies with Smart Technology

Higher Diploma in Tourism and Mega Event Management

Higher Diploma in Leisure and Recreation Management

Higher Diploma in Sports Management

Higher Diploma in International Hospitality and Tourism Management

Higher Diploma in Global Hotel Management

Higher Diploma in Baking and Pastry Arts

Higher Diploma in Culinary Arts

Higher Diploma in Culinary Arts (Medium of Instruction: Chinese (Cantonese)) (Chinese Cuisine Stream only)

Higher Diploma in Sports Coaching

Higher Diploma in International Wine and Beverage Management

Basic Information

Professional Recognition

Entrance Requirements

Articulation / Employment

Curriculum

Tuition Fees

Alumni Sharing

Alumni Sharing

Alumni Sharing

Other Programmes

Higher Diploma in Sports Coaching

Higher Diploma in Airport Operations Management

Higher Diploma in Airport Operations Management (Medium of Instruction: Chinese (Putonghua))

Higher Diploma in Sports Studies with Smart Technology

Higher Diploma in Tourism and Mega Event Management

Higher Diploma in Leisure and Recreation Management

Higher Diploma in Sports Management

Higher Diploma in International Hospitality and Tourism Management

Higher Diploma in Global Hotel Management

Higher Diploma in Baking and Pastry Arts

Higher Diploma in Culinary Arts

Higher Diploma in Culinary Arts (Medium of Instruction: Chinese (Cantonese)) (Chinese Cuisine Stream only)

Higher Diploma in Sports Coaching