Semester 1:
- Chinese Cuisine in Practice
- Food & Beverage Service
- Food Hygiene & Safety
- Introduction to Management and Organisations
- Culinary Theory
- Food Commodities
- Essential Workplace Communication: Effective Oral Interaction
- Information Technology: Data Analysis and Promotion
- Mind shift: Achieving Personal Growth & Effectiveness
- Western Cuisine in Practice
Semester 2:
- Vocational Chinese Communication: Putonghua Conversation and Reports
- Essential Workplace Communication: Digital Written Correspondence
- Collaboration Teamwork & Social Engagement
- Dim Sum & Noodles
- Wine & Spirits Fundamentals
- Food Nutrition for Chefs
- Human Resource Management
- Baking & Pastry
- Enrichment Module A
Semester 3:
- Professional Workplace Communication: Storytelling and Job Search
- Accounting for Hospitality Management
- Menu Planning & Development
Chinese Stream
- Regional Chinese Cuisine
- Guangdong Cuisine
Western Stream
- Garde Manger
- Classical French Cuisine
Semester 4:
- Professional Workplace Communication: Proposal and Report Writing
- Culinary Science
- Services Marketing
- Kitchen Management
- Enhancing Competencies in the 21st Century Workplace
Chinese Stream
- Menu Operations
- Contemporary Chinese Cuisine
Western Stream
- Menu Operations
- Contemporary Western Cuisine
Semester 5:
- Vocational Chinese Communication: Putonghua Presentations and Promotional Text Writing
- Professional Workplace Communication: Pitching and Persuasive Presentation
- Law and Ethics for Catering Operations
- Enrichment Module B
Chinese Stream
- Innovative Culinary Project
Western Stream
- Innovative Culinary Project
Elective Modules
- Contemporary Dim Sum
- Wine & Food Pairing and Customer Experience Management
- Indian Cuisine
- Classical Italian Cuisine
- Cuisine of the America
- * Work Integrated Learning (Year-long module across Semester 1 to 5)
* Depending on the job nature and study programme, Work Integrated Learning will be arranged at an appropriate time during the period of study.
