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Hospitality Discipline

Higher Diploma in Classic Western Cuisine

Programme code HT114302

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.