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Hospitality Discipline

Higher Diploma in Classic Western Cuisine

Programme code HT114302

Duration of Study
2 Years
Mode of Study
Full-time
Offering Campus(es) / Venue(s)
International Culinary Institute

(Class venue : VTC Pokfulam Complex)

Class and training venues include but not limited to The 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 at Pokfulam, Training Café at Pokfulam, Western Training Restaurant at Kowloon Bay.

Entrance Requirements
Five HKDSE subjects at Level 2 or above, including English Language and Chinese Language; OR VTC Foundation Diploma (Level 3) / Diploma of Foundation Studies; OR VTC Diploma in Vocational Education / Diploma of Vocational Education; OR Yi Jin Diploma / Diploma Yi Jin; OR Equivalent.
Remarks :
  1. An "Attained", "Attained with Distinction (I)" and "Attained with Distinction (II)" in an HKDSE Applied Learning (ApL) subject (Category B subjects) are regarded as equivalent to an HKDSE subject at "Level 2", "Level 3" and "Level 4" respectively, and a maximum of two ApL subjects (excluding ApL(C)) can be counted for admission purpose.
  2. 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, and one Other Language subject can be counted for admission purpose.
  3. 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).
  4. Applicants may be required to attend an interview.
Programme Aims
  • Equips and prepares students to work in the catering industry and develops their intellectual and professional competencies to meet the industry's demand for professional work attitude, and classic western cuisine and fine dining focused techniques
  • Enables students to master classic French culinary techniques and adapt them worldwide as recognized accolade for career development in hotel, restaurant and catering industries
  • Provides a unique learning experience aimed at enhancing technical skills and stimulating creativity with an emphasis on the hands-on learning approach
Career Prospects
Graduates will be professionally ready to take up operative positions available in a wide range of catering establishments, such as restaurants, hotels, resorts, theme parks, and clubhouses. After accumulating professional experience, they will become highly capable candidates for supervisory and management positions.
Notes
  1. Except for modules of specific content, the medium of instruction for this programme is English.
  2. Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
  3. 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.
  4. For students who have a negative hepatitis A virus 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. Upon completion of this programme, students will have the option to sit for the examination of “Level 2 Award in Food Safety in Catering” at their own expense. Successful candidates will be awarded a certificate issued by The Royal Society for Public Heath (UK).
  7. Applicants should have good sense of smell.

The validation of programme will be conducted in 2020