Non-local Student Admissions

Hospitality

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

Full-time S6 or above Higher Diploma

Programme Code HT114360K

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

Programme Edges

Comprehensive Skills Development

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 demands.

Diversified Career Paths

It provides a broad range of topics in international cuisine, diversified cooking skills, and culinary arts, along with clusters of specific modules to enhance students' knowledge and skills in international culinary arts.

Diverse Mediums of Instruction

The medium of instruction for this program is Chinese (Putonghua), (although some modules will be taught in English).

Comprehensive Skills Development

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 demands.

Diversified Career Paths

Diverse Mediums of Instruction

The medium of instruction for this program is Chinese (Putonghua), (although some modules will be taught in English).

Basic Information

The program 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 who possess not only multi-culinary and management skills but also a professional mindset and work attitude.

It provides a broad range of topics in international diversified cooking skills and culinary arts, along with clusters of specific modules to enhance students' knowledge and skills in international culinary arts, helping them realize their interests and career aspirations.

The program is structured to guide students in attaining knowledge in culinary niches and developing management know-how in culinary operations and catering businesses in a holistic manner.

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 (Putonghua)²

Programme Stream

Students in this program will study the International Culinary Stream. This stream specifically provides professional knowledge and skills related to international cuisine. To meet the language requirements of the local and international catering industry, the medium of instruction for this program is Chinese (Putonghua), (although some modules will be taught in English).

Professional Recognition

Students who study food preparation and catering programs are required to take the food hygiene and safety module. Those who achieve the specified score or above in the relevant examination will be awarded the “Basic Food Hygiene Certificate for Hygiene Supervisors,” which is recognized by the Food and Environmental Hygiene Department in Hong Kong.

Graduates of the Higher Diploma in Culinary Arts (International Cuisine stream) who have at least one year of post-qualification work experience and aged 22 or above can sit for the “Certified Cook” Trade Test, jointly offered by the International Culinary Institute and the Education Centre of the Hospitality Industry for Business & Management, Koblenz, Gastronomisches Bildungszentrum Koblenz e.V., IHK-Akademie Koblenz e.V. Successful candidates will be awarded the title of “Certified Cook.”

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 (Putonghua) (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 AY2026/27. The accreditation of the programme will be conducted in 2026.

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. Recognition of Urdu Language subject in 2026 HKDSE Other Language subject (Category C subjects) will be announced later. For details, please click here. 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 articulate to the Degree programmes offered by Technological and Higher Education Institute of Hong Kong (THEi):

BA (Hons) in Culinary Arts and Management

Career Prospects

Graduates may be employed as operative positions in the international 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
European Cuisine in Practice
International Cuisine in Practice
Essential Workplace Communication: Effective Oral Interaction⁺
Vocational Chinese Communication: Putonghua Conversation and Reports
Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness⁺

Human Resource Management
Baking & Pastry
Italian Cuisine
South American Cuisine
Essential Workplace Communication: Digital Written Correspondence+
IT Essentials - Hospitality⁺
Whole Person Development - Collaboration Teamwork & Social Engagement⁺
Enrichment Module A

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

Services Marketing
Kitchen Management
Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
Professional Workplace Communication: Proposal and Report Writing⁺
Whole Person Development - Enhancing Competencies in the 21^st Century Workplace⁺
American Cuisine
Middle Eastern Cuisine

Law and Ethics for Catering Operations
Wine & Spirit Fundamentals
Professional Workplace Communication: Pitching and Persuasive Presentation⁺
Food Nutrition for Chefs
Enrichment Module B
Innovative Culinary Project
Sustainable Gastronomy: Exploring Modern International Cuisine

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.