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Hospitality Discipline

Higher Diploma in Culinary Arts

Programme code HT114360

Curriculum
Year 1 :
  • Chinese & Western cuisine in practice
  • Culinary theory
  • Food hygiene & safety
  • Food & beverage service
  • Wine & spirits fundamentals
  • Menu planning & development
  • Accounting for catering management
  • Food nutrition for chefs
  • Introduction to management & organisations
  • Food commodities
  • Human resource management
  • Vocational English & Putonghua
  • Whole Person Development - Mindshift: Achieving Personal Growth & Effectiveness 
  • Whole Person Development - Collaboration, Teamwork & Social Engagement 
  • Work Integrated Learning*
  • Enrichment Module A
Year 2 :
  • Culinary modules in Chinese or Western cuisine steam
  • Kitchen management
  • Services marketing
  • Law & ethics for catering business
  • Career planning & development
  • Vocational English & Putonghua
  • Whole Person Development - Enhancing Competencies in the 21st Century Workplace 
  • Enrichment Module B
*Depending on the job nature and study programme, Work Integrated Learning will be arranged at an appropriate time during the period of study.