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Hospitality Discipline

Higher Diploma in Culinary Arts

Programme code HT114360

Curriculum
Semester 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
  • Work Integrated Learning*
Semester 2 :
  • Culinary Modules in Chinese or Western Cuisine Steam
  • Kitchen Management
  • Services Marketing
  • Law & Ethics for Catering Business
  • Career Planning & Development
  • Vocational English & Putonghua
*Depending on the job nature and study programme, Work Integrated Learning will be arranged at an appropriate time during the period of study.