Higher Diploma in Classic Western Cuisine

Semester 1:

• Classic Cuisines and Cultures
  
• Nouvelle French Cuisine
  
• French Pastry
  
• Artisan Bread
  
• Northern European Cuisine
  
• Fundamentals in Butchery
  
• Fundamentals of Cooking
  
• Wine & Spirits Fundamentals
  
• Industry Attachment *
  

Semester 2:

• Sustainable Gastronomy
  
• Foundations of Hospitality Superior Service
  
• Modern Cold Preparations
  
• Kitchen Management
  
• Science of Cooking and Sensory Evaluation
  
• Vocational English and Putonghua
  

*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.