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.