Higher Diploma in Classic Western Cuisine

Semester 1:

• Classic Cuisines and Cultures
  
• Fundamentals in Butchery
  
• Fundamentals of Cooking
  
• Artisan Bread
  
• Vocational Chinese Communication: Putonghua Conversation and Reports
  
• Essential Workplace Communication: Effective Oral Interaction
  

Semester 2:

• Nouvelle French Cuisine
  
• Classic European Cuisine
  
• Wine & Spirits Fundamentals
  
• Essential Workplace Communication: Digital Written Correspondence
  

Semester 3:

• Industry Attachment ^*
  
• Scandinavian and Northern European Cuisine
  
• French Pastry
  
• Professional Workplace Communication: Storytelling and Job Search
  

Summer Holiday:

• Industry Attachment ^*
  

Semester 4:

• Sustainable Gastronomy
  
• Foundations of Hospitality Superior Service
  
• Science of Cooking and Sensory Evaluation
  
• Modern Cold Preparations
  
• Vocational Chinese Communication: Putonghua Presentations and Promotional Text Writing
  
• Professional Workplace Communication: Proposal and Report Writing
  

Semester 5:

• Classic Western Cuisine Culinary Project
  
• Culinary Competition Standards
  
• Kitchen Management
  
• Professional Workplace Communication: Pitching and Persuasive Presentation
  

^* Depending on the job nature, availability and suitability, Industrial Attachment in a professional dining establishment, either locally or internationally will be arranged at an appropriate time during the period of study.