Basic Information

The programme aims to provide professional knowledge and skills training for those who wish to pursue a career in the hotel and catering industry. It enables students to apply food and beverage, wine & spirit and tea, event operations and service knowledge in a hospitality and catering industry context

Provides enrichment modules on cocktail, barista, bartending, tea master and sommelier service to cultivate students’ professional ethics and attitude towards the hotel and catering industry

Click here to view a video to learn more about the programme (in Cantonese)

Mode of Study Full-time

Duration of Study 1 Year

Offering Campus(es) / Venue(s)

Hotel and Tourism Institute (Kowloon Bay / Pokfulam)¹

Study Places Hotel and Tourism Institute (Kowloon Bay) - 15
Hotel and Tourism Institute (Pokfulam) - 15

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.

Students may obtain the below qualification by passing the relevant examinations:

Foundation Barista Skills - Specialty Coffee Association (SCA)
WSET Level 1 in Wines - Wine and Spirits Education Trust (WSET)
Introduction to Bordeaux Wines - Conseil Interprofessionnel du Vin de Bordeaux (CIVB), France

QF Level

QF Level: 3
QR Registration No.: 15/002713/L3
Validity Period: 01/09/2015 - 31/08/2026

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.

Notes

Medium of Instruction: English supplemented with Chinese (Cantonese).
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 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.
Applicants should have good sense of smell.
The programmes are geared to prepare students for employment after graduation. Graduates may articulate to Professional Certificate / Professional Diploma programmes after having accumulated work experiences in the industry. For enquiries, please call the Institutes at 2538 2200.

Entrance Requirements

Completion of Secondary 6 (under the New Senior Secondary academic structure); OR
Completion of Secondary 5 with a pass in the HTI / CCI / ICI bridging course; OR
Completion of 2-year Certificate programmes offered by HTI / CCI / ICI; OR
Equivalent

Articulation / Employment

Articulation

Students who have successfully completed the Diploma programmes offered by the Hospitality Discipline may articulate to Higher Diploma programmes offered by the Discipline. Offering of study place is subject to the applicants' relevant English language qualification and interview performance.

Career Prospects

Upon graduation, job placement assistance will be provided to facilitate graduates to join the hotel, catering and tourism industries. By accumulating relevant experience in the industry, graduates can progress to bartender, beverage supervisor, barista, sommelier or food and beverage server / supervisor.

Curriculum

Food and beverage management
Wine and spirits knowledge, food and wine pairings
Cocktails and mocktails creation
Event planning and coordination
Event operations and control
Vocational English & Putonghua

Tuition Fees

Tuition Fees (HK$)

$17,620

Remarks

The study duration of Diploma programmes in hotel-and-tourism is normally 1 year. The tuition fee is payable in two installments.
In addition to tuition fees, students will be required to pay other fees, such as caution money and students’ union annual fees. Students of Diploma programmes in hotel-and-tourism, Chinese Cuisine and International Cuisine will be required to purchase uniform, safety shoes or reference books where applicable.
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 information listed above is only applicable to local students.

Programme Highlights

WorldSkills Lyon 2024

Mark Mak, a graduate of the HTI Diploma in Food and Beverage Operations (QF Level 3), earned a Medallion for Excellence in the Restaurant Service category in WorldSkills Lyon 2024 competition.

Other Programmes

Diploma in Catering with Event Management (QF Level 3)

Full-time S6 or above Diploma

Programme Code HT113201

Diploma in Food and Beverage Operations (QF Level 3)