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Hospitality Discipline

Higher Diploma in Wine and Beverage Business Management

Programme code HT114280

Duration of Study
2 Years
Mode of Study
Offering Campus(es) / Venue(s)
(Planned Places)
International Culinary Institute - 25

(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.)

Admission Score (For reference)  (Note 1)
Average Result : 14
Score Range : 10 - 18
Programme Aims
  • The programme equips students with professional knowledge and practical skills in wine and beverage and catering industry at paraprofessional level.
  • Students will undergo industrial attachment and obtain relevant professional qualifications during the programme. Graduates may pursue a career in the wine and beverage or catering industry; or articulate to degree programme in local or overseas universities; and/or professional qualifications in their areas of interest.
Professional Recognition
Wine and Spirit Education Trust (WSET)
  • Level 1 Award in Wines
  • Level 1 Award in Spirits
  • Level 2 Award in Wines
  • Level 3 Award in Wines
Conseil Interprofessionnel du Vin de Bordeaux (CIVB), France
  • Introductory Certificate in Bordeaux Wines
The Specialty Coffee Association (SCA)
  • Barista Skills – Foundation
Food and Environmental Hygiene Department of Hong Kong SAR Government
  • Basic Food Hygiene Certificate for Hygiene Supervisors
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.
  1. Admission score in 2023 refers to score of the best 5 HKDSE subjects, including Chinese Language and English Language of admitted students in 2023. For reference only.
    (Scoring scale: 5**=7 points; 5*=6 points; 5=5 points; 4=4 points; 3=3 points; 2=2 points; 1=1 point)
  2. Except for modules of specific content, the medium of instruction for this programme is English and may be supplemented with Chinese, as when and where required.
  3. 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.
  4. Students will be required to participate in wine tasting activities (evaluation of appearance, aromas and palate) during the course of study. Applicants who are unfit for wine tasting activities due to health reasons may not be suitable for admission to the programme.
  5. 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.
  6. For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
  7. 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.
  8. 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 Heath (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
  9. Upon completion of those related modules, students will have the option to sit for the professional examinations arranged by the institute at their own expense. Successful candidates will be awarded certificates issued by those professional bodies.
  10. 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.