| Duration of Study | 2 Years |
| Mode of Study | Full-time |
| Offering Campus(es) / Venue(s) | (Class and training venues include but not limited to International Culinary Institute, VTC Pokfulam Complex, VTC Kowloon Bay Complex, Tin Shui Wai Training Centre, Chinese Training Restaurant and Western Training Restaurant at Pokfulam, The T Hotel, Training Café and Western Training Restaurant at Kowloon Bay.) |
| Programme Stream | Students will study Chinese Cuisine stream in this programme. The Chinese Cuisine stream will exclusively provide professional knowledge and skills related to Chinese cuisine. To meet the language needs of the local Chinese culinary industry, the medium of instruction for this stream will be Chinese (Cantonese), except some modules in English. |
| Medium of Instruction | Chinese (Cantonese) (Except some modules in English) |
| Programme Aims | - The programme prepares students to work in the vibrant and ever-growing catering industry, and develops their intellectual and professional competencies to meet the industry's demand for a new generation of chefs possessing not only multi-culinary and management skills, but also a professional mindset and work attitude
- Provides a broad range of topics in Chinese culinary arts and clusters of culinary stream specific modules to enhance student's knowledge and skills in Chinese culinary arts, in order to help students realise their interests and career aspirations
- Structured to guide students to attain knowledge in culinary niches and develop management know-how in culinary operations and catering businesses in a holistic manner
- In order to enhance students' professional knowledge and skills in the study area of Chinese Cuisine, the programme will feature core modules for Chinese Cuisine from the Semester 3 onwards
Click here to view a video to learn more about the programme (in Cantonese) |
| Professional Recognition | Students who study food preparation and catering programmes are required to take the food hygiene and safety module. Students who have attained the specified score or above at the relevant examination will be awarded the “Basic Food Hygiene Certificate for Hygiene Supervisors” which is recognised by the Food and Environmental Hygiene Department in Hong Kong.
Graduates of Higher Diploma in Culinary Arts (Chinese Cuisine Stream) can sit for the trade test offered by the Chinese Culinary Institute. Successful candidates will be awarded a Certificate for Chinese Chef (Elementary Level). |
| Notes | - The programme information is applicable to local applicants. For non-local applicants, please visit here.
- Except for modules of specific content, the medium of instruction for the programme is Chinese (Cantonese) (Except some modules in English).
- Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
- Students enrolling for the programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check, at students’ own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG.
- For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
- Students are required to have a medical check, purchase the designated reference books, uniform and shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
- Items listed in the curriculum are key modules only, more modules are included in the programme.
- Upon completion of the food hygiene and safety module, students may sit for the “Level 2 Award in Food Safety and Hygiene” examination offered by the Royal Society for Public Heath (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
- Subject to training requirements, students may be arranged to attend lessons or to undergo practical training which may be scheduled on evenings, Saturdays, Sundays or Public Holidays at other campuses or venues.
- The programme is newly offered in AY 2025/26. The accreditation of the programme will be conducted in 2025.
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