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.
