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.
