Semester 1:
- Fundamentals of Baking and Pastry
- Cookies, Petits Fours and Tarts
- Fundamentals of International Breads
- Fundamentals of Chocolate
- Work Integrated Learning*
- Beverage and Café Service
- Food Hygiene and Safety
- Introduction to Management and Organisations
- Essential Workplace Communication: Effective Oral Interaction
- Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness
Semester 2:
- Classical Cakes
- Delicatessen and Savoury Foods
- Work Integrated Learning*
- Food Nutrition for Chefs
- Human Resources Management
- Kitchen Management
- Essential Workplace Communication: Digital Written Correspondence
- Vocational Chinese Communication: Putonghua Conversation and Reports
- Whole Person Development - Collaboration, Teamwork & Social Engagement
- Enrichment Module A
Semester 3:
- Frozen Desserts
- Work Integrated Learning*
- Bakery and Confectionery Science
- Professional Workplace Communication: Storytelling and Job Search
- Information Technology: Data Analysis and Promotion
Semester 4:
- Contemporary Plated Desserts
- Viennoiserie
- 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
- Professional Workplace Communication: Proposal and Report Writing
Semester 5:
- Innovative Baking and Pastry Project
- Professional Workplace Communication: Pitching and Persuasive Presentation
- Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
- Whole Person Development - Enhancing Competencies in the 21st Century Workplace
- Enrichment Module B
1 out of 2 Elective Modules:
- Chocolate and Confectionery Arts #
- Pastry Arts #
# 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.
