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Hospitality Discipline

Higher Diploma in Classic Western Cuisine

Programme code HT114302

Year 1:
  • Classic Cuisines and Cultures
  • Nouvelle French Cuisine
  • French Pastry
  • Artisan Bread
  • Northern European Cuisine
  • Fundamentals in Butchery
  • Fundamentals of Cooking
  • Wine & Spirits Fundamentals
  • Vocational English and Putonghua
  • Whole Person Development - Mindshift: Achieving Personal Growth & Effectiveness
  • Whole Person Development - Collaboration, Teamwork & Social Engagement
  • Industry Attachment*
  • Enrichment Module A
Year 2 :
  • Sustainable Gastronomy
  • Foundations of Hospitality Superior Service
  • Modern Cold Preparations
  • Kitchen Management
  • Science of Cooking and Sensory Evaluation
  • Vocational English and Putonghua
  • Whole Person Development - Enhancing Competencies in the 21st Century Workplace
  • Enrichment Module B
*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.