Semester 1:
- Fundamentals of Baking and Pastry
- Cookies, Petits Fours and Tarts
- Fundamentals of International Breads
- Fundamentals of Chocolate
- Classical Cakes
- Delicatessen and Savoury Foods
- Frozen Desserts
- Beverage and Café Service
- Bakery and Confectionery Science
- Food Hygiene and Safety
- Food Nutrition for Chefs
- Introduction to Management and Organisations
- Human Resources Management
- Kitchen Management
- Information Technology: Data Analysis and Promotion
- Vocational English & Putonghua
- Whole Person Development
- Work Integrated Learning*
Semester 2:
- Contemporary Plated Desserts
- Viennoiserie
- Chocolate and Confectionery Arts #
- Pastry Arts #
- Innovative Baking and Pastry Project
- Menu Planning & Development
- Quality Management Systems for Food Processing
- Services Marketing
- Law and Ethics for Catering Operations
- Accounting for Hospitality Management
- Vocational English & Putonghua
- Whole Person Development
# Students are required to select one elective modules.
* Depending on the job nature and study programme, the work integrated learning will be arranged at an appropriate time during the period of study.
