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")

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Basic Information

The programme aims to provide trade skills training to those who wish to pursue a career in the Asian culinary industry. It enables students to gain theoretical knowledge, skills in Asian cuisine which will help them develop their generic skills as an Asian cuisine cook; and to cultivate professional ethics and attitude towards the industry. It also provides students with the opportunities to explore their career development by becoming life-long learners.

Mode of Study Full-time

Duration of Study 2 Months

Offering Campus(es) / Venue(s)

International Culinary Institute Institute¹ ²

QF Level

QF Level: 2
QR Registration No.: 15/002738/L2
Validity Period: 01/09/2022 - 31/08/2026

Remarks

Class venue at International Culinary Institute (Pokfulam) and Hotel and Tourism Institute (Tin Shui Wai).
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 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 safety 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.
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.

Entrance Requirements

Completion of Secondary 3; OR
Equivalent

Articulation / Employment

Career Prospects

Upon graduation, job placement assistance is provided to facilitate graduates to join the hotel, catering and tourism industries.

Curriculum

Overview of culinary practices and kitchen operations in Asian cuisine
Fundamentals of Asian cuisine
Contemporary Asian cuisine

Tuition Fees

Please contact ICI for enquiry.

Other Programmes

Certificate in Chinese Cuisine (QF Level 2)

Full-time S3 or above Certificate

Programme Code HT112818

Certificate in Asian Cuisine (QF Level 2)

Basic Information

QF Level

Entrance Requirements

Articulation / Employment

Curriculum

Tuition Fees

Other Programmes

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Certificate in Japanese Cuisine (QF Level 2)

Certificate in Bakery (QF Level 2)

Certificate in European Pastry (QF Level 2)

Certificate in Teppanyaki Cooking (QF Level 2)

Certificate in Sushi Preparation (QF Level 2)

Certificate in Guangdong Barbecue Preparation (QF Level 2)

Certificate in Hong Kong Local Specialty Savoury Snacks (QF Level 2)