Basic Information

The programme prepares students to work in the vibrant and ever-growing catering industry, and develops their intellectual and professional competencies to meet the industry's demand for a new generation of chefs possessing not only multi-culinary and management skills, but also a professional mindset and work attitude.

Provides a broad range of topics in Classic European & International diversified cooking skills and culinary arts and clusters of culinary stream specific modules to enhance student's knowledge and skills in Classic European and International culinary arts, in order to help students realise their interests and career aspirations.

Structured to guide students to attain knowledge in culinary niches and develop management know-how in culinary operations and catering businesses in a holistic manner.

Click here to view a video to learn more about the programme (in Cantonese)

Mode of Study Full-time

Duration of Study 2 Years

Offering Campus(es) / Venue(s)

International Culinary Institute / Chinese Culinary Institute¹

Study Places International Culinary Institute / Chinese Culinary Institute - 70

Admission Score Average Result: 12 ²
Score Range: 10 - 15 ²

Programme Stream

Students may choose one of the following streams in Semester 3, subject to their choice, academic performance and availability of places in the stream, so as to enhance their professional knowledge and skills in the respective study area:

Classic European Cuisine
International Cuisine

Professional Recognition

Students who study food preparation and catering programmes are required to take the food hygiene and safety module. Students who have attained the specified score or above at the relevant examination will be awarded the “Basic Food Hygiene Certificate for Hygiene Supervisors” which is recognised by the Food and Environmental Hygiene Department in Hong Kong.

Graduates of Higher Diploma in Culinary Arts (Classic European Cuisine & International Cuisine) who have at least one-year post-qualification work experience and minimum 22 years of age can sit for the “Certified Cook” Trade Test that is jointly offered by the International Culinary Institute and the Education Centre of the Hospitality Industry for Business & Management, Koblenz, Gastronomisches Bildungszentrum Koblenz e.V., IHK-Akademie Koblenz e.V. Successful candidates will be awarded “Certified Cook”.

Remarks

Class and training venues include but not limited to International Culinary Institute, VTC Pokfulam Complex, VTC Kowloon Bay Complex, Tin Shui Wai Training Centre, Chinese Training Restaurant and Western Training Restaurant at Pokfulam, The T Hotel, Training Café and Western Training Restaurant at Kowloon Bay.
Admission score in 2024 refers to score of the best 5 HKDSE subjects, including Chinese Language and English Language of admitted students in 2024. For reference only. (Scoring scale: 5** = 7 points; 5* = 6 points; 5 = 5 points: 4 = 4 points; 3 = 3 points; 2 = 2 points; 1 = 1 point).

Notes

The programme information is applicable to local applicants. For non-local applicants, please visit here.
Except for modules of specific content, the medium of instruction for the programme is English.
Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
Students enrolling for the programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check at students’ own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG.
For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
Students are required to have a medical check, purchase the designated reference books, uniform and shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
Items listed in the curriculum are key modules only, more modules are included in the programme.
Upon completion of the food hygiene and safety module, students may sit for the “Level 2 Award in Food Safety and Hygiene” examination offered by the Royal Society for Public Health (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
Subject to training requirements, students may be arranged to attend lessons or to undergo practical training which may be scheduled on evenings, Saturdays, Sundays or Public Holidays at other campuses or venues.
The revalidation of the programme will be conducted in 2025. The curriculum will be updated if circumstances so warrant.

Entrance Requirements

HKDSE

Chinese Language 2

English Language 2

Core/Elective Subject 2

VTC Diploma of Foundation Studies; OR
VTC Diploma of Vocational Education / VTC Diploma of Vocational Baccalaureate; OR
Diploma Yi Jin / Diploma of Applied Education; OR
Relevant and substantial work experience and/or prior qualification(s) obtained in or outside Hong Kong (e.g. assessed through recognition of prior learning and credit accumulation and transfer), with demonstrated ability to undertake sub-degree education; OR
Equivalent

Remarks

Applicants can use HKDSE Applied Learning (ApL) subjects (except ApL Chinese) for admission purpose. An "Attained", "Attained with Distinction (I)" and "Attained with Distinction (II)" in an ApL subject (Category B subjects) are regarded as equivalent to an HKDSE subject at "Level 2", "Level 3" and "Level 4" respectively for admission purpose.
For 2024 HKDSE and before, a "Grade D or E" and a "Grade C or above" in an HKDSE Other Language subject (Category C subjects) are regarded as equivalent to an HKDSE subject at "Level 2" and "Level 3" respectively; From 2025 HKDSE onwards, Language Proficiency Level A2 or above in French / German / Spanish, N3 or above in Japanese and TOPIK II: Grade 3 or above in Korean are also recognised as one of the five HKDSE subjects in fulfilling the general entrance requirement (Subject to approval by the Hong Kong Council for Accreditation of Academic and Vocational Qualifications (HKCAAVQ)). One Other Language subject can be counted for admission purpose.
An "Attained" in HKDSE Citizenship and Social Development is regarded as equivalent to an HKDSE subject at "Level 2" for admission purpose.
If one of the five HKDSE subjects is Citizenship and Social Development, the general entrance requirement would become "Attained" for Citizenship and Social Development and Level 2 or above in four other HKDSE subjects including Chinese Language and English Language. Besides, Level 2 or above in Mathematics Extended Part (Module 1 or Module 2) is also recognised as one of the five HKDSE subjects in fulfilling the general entrance requirement. If applicants have taken both Module 1 and Module 2, either one of the modules (with a higher level) will be counted for admission purpose.
Applicable to holders of Diploma in Vocational Education / Diploma of Vocational Education (DVE) (students admitted to DVE in AY2017/18 or before are required to complete prescribed further studies modules).
Upon completion of the Diploma of Vocational Baccalaureate (DVB) programmes, students can progress to Higher Diploma programmes in VTC, subject to their BTEC and IGCSE results.
Applications with work experience and/or prior qualification(s) submitted will be assessed individually by the departments concerned.

Articulation / Employment

Articulation

Graduates may articulate to the Degree programmes offered by Technological and Higher Education Institute of Hong Kong (THEi):

Bachelor of Arts (Honours) in Culinary Arts and Management

Graduates may pursue relevant accredited Degree programmes offered by local or overseas institutions, e.g.:

BA (Hons) in Culinary Arts Management or BA(Hons) in International Hospitality and Tourism Management offered by the University College Birmingham* in UK

* Applicants should meet the English language requirement set out by the University, i.e. HKDSE English Language at Level 3 or above (with all components at Level 3 or above) / IELTS with an overall score of 6.0 or above (with all components at score 5.5 or above) or equivalent
(Interview may be required for certain programmes)

Career Prospects

Graduates may be employed as operative positions in the Western culinary industries available in a wide range of catering establishments such as five-star hotels, upscale restaurants, exclusive clubhouses, large theme parks and more.

Curriculum

Introduction to Management and Organisations
Food Hygiene & Safety
Food & Beverage Service
European Cuisine in Practice
International Cuisine in Practice
Essential Workplace Communication: Effective Oral Interaction
IT Essentials: Business
Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness

Human Resource Management
Baking & Pastry
Italian Cuisine
South American Cuisine
Essential Workplace Communication: Digital Written Correspondence
Vocational Chinese Communication: Putonghua Conversation and Reports
Whole Person Development - Collaboration Teamwork & Social Engagement
Enrichment Module A

Accounting for Hospitality Management
Menu Planning & Development
Professional Workplace Communication: Storytelling and Job Search

Classic European Cuisine Stream

Menu Operations

International Cuisine Stream

Menu Operations

Food Nutrition for Chefs
Services Marketing
Kitchen Management
Professional Workplace Communication: Proposal and Report Writing
Whole Person Development - Enhancing Competencies in the 21^st Century Workplace

Classic European Cuisine Stream

Classic European Cuisine
Modern Cold Preparations

International Cuisine Stream

Cuisine of America
Middle Eastern Cuisine

Law and Ethics for Catering Operations
Wine & Spirit Fundamentals
Professional Workplace Communication: Pitching and Persuasive Presentation
Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
Enrichment Module B

Classic European Cuisine Stream

Innovative Culinary Project
Contemporary European Cuisine

International Cuisine Stream

Innovative Culinary Project
Modern Cuisine: International and Sustainable

Remarks

Industrial Attachment: All programmes in the Hospitality Discipline include compulsory industrial attachment. Relevant work may involve shift duties and may take place during evenings, weekends or public holidays.

Tuition Fees

1st Year Tuition Fees (HK$)

$33,310

2nd Year Tuition Fees (HK$)

$33,310

Remarks

The study duration of Higher Diploma programmes is normally 2 years. The tuition fee is payable in two installments each year.
In addition to tuition fees, students will be required to pay other fees, such as caution money and students’ union annual fees. Students of Higher Diploma programmes will be required to pay the study package fees for Chinese & Putonghua modules.
Some students may be required to study bridging modules or enhancement programmes to support their study; or to attend additional training, industrial attachments, public examinations for which separate fees will be charged.
Tuition fees are subject to annual review. The tuition fee levels for 2nd Year will be reviewed subject to inflationary adjustments and other relevant factors.
The information listed above is only applicable to local students.