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 prepares students to work in the vibrant and ever-growing catering industry, and develops their intellectual and professional competencies to meet the industry's demand for a new generation of chefs possessing not only multi-culinary and management skills, but also a professional mindset and work attitude.

Provides a broad range of topics in Chinese culinary arts and clusters of culinary stream specific modules to enhance student's knowledge and skills in Chinese culinary arts, in order to help students realise their interests and career aspirations.

Structured to guide students to attain knowledge in culinary niches and develop management know-how in culinary operations and catering businesses in a holistic manner.

In order to enhance students' professional knowledge and skills in the study area of Chinese Cuisine, the programme will feature core modules for Chinese Cuisine from the Semester 3 onwards.

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 Institute / Chinese Culinary Institute¹

Medium of Instruction Chinese (Cantonese)²

Study Places International Culinary Institute / Chinese Culinary Institute - 30

Admission Score N/A

Programme Stream

Students will study Chinese Cuisine stream in this programme. The Chinese Cuisine stream will exclusively provide professional knowledge and skills related to Chinese cuisine. To meet the language needs of the local Chinese culinary industry, the medium of instruction for this stream will be Chinese (Cantonese), except some modules in English.

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. Graduates of Higher Diploma in Culinary Arts (Chinese Cuisine Stream) can sit for the trade test offered by the Chinese Culinary Institute. Successful candidates will be awarded a Certificate for Chinese Chef (Elementary Level).

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.
Except for modules of specific content, the medium of instruction for the programme is Chinese (Cantonese) (Except some modules in English).

Notes

The programme information is applicable to local applicants. For non-local applicants, please visit here.
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 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.
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 programme is newly offered in AY 2025/26.

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

Application for mapping for articulation pathways to other local and overseas universities will be sought.

Career Prospects

Graduates may be employed as operative positions in the Chinese culinary industries available in a wide range of catering establishments such as five-star hotels, upscale restaurants, exclusive private clubhouses, large theme parks and more.

Curriculum

Introduction to Management and Organisations
Food Hygiene & Safety
Food & Beverage Service
Chinese Cuisine in Practice
International Cuisine in Practice
Essential Workplace Communication: Effective Oral Interaction⁺
IT Essentials - Hospitality⁺
Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness⁺

Human Resource Management
Baking & Pastry
Dim Sum & Noodles
South American Cuisine
Essential Workplace Communication: Digital Written Correspondence+
Vocational Chinese Communication: Putonghua Conversation and Reports
Whole Person Development - Collaboration Teamwork & Social Engagement⁺
Enrichment Module A

Accounting for Hospitality Management
Menu Planning & Development
Menu Operations (Chinese Cuisine)
Professional Workplace Communication: Storytelling and Job Search⁺

Food Nutrition for Chefs
Services Marketing
Kitchen Management
Guangdong Cuisine
Chinese Regional Cuisine
Professional Workplace Communication: Proposal and Report Writing⁺
Whole Person Development - Enhancing Competencies in the 21^st Century Workplace⁺

Law and Ethics for Catering Operations
Wine & Spirit Fundamentals
Innovative Culinary Project (Chinese Cuisine)
Contemporary Chinese Cuisine
Professional Workplace Communication: Pitching and Persuasive Presentation⁺
Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
Enrichment Module B

Remarks

Industrial Attachment: All programmes in the Hospitality Discipline include compulsory industrial attachment. Relevant work may involve shift duties and may take place during evenings, weekends or public holidays.

Modules to be delivered in English

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

Basic Information

Programme Stream

Professional Recognition

Entrance Requirements

Articulation / Employment

Curriculum

Tuition Fees

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