Semester 1:
- Introduction to Management and Organisations
- Food Hygiene & Safety
- Food & Beverage Service
- Chinese Cuisine in Practice
- International Cuisine in Practice
- Essential Workplace Communication: Effective Oral Interaction+
- IT Essentials - Hospitality+
- Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness+
Semester 2:
- Human Resource Management
- Baking & Pastry
- Dim Sum & Noodles
- South American Cuisine
- Essential Workplace Communication: Digital Written Correspondence+
- Vocational Chinese Communication: Putonghua Conversation and Reports
- Whole Person Development - Collaboration Teamwork & Social Engagement+
- Enrichment Module A
Semester 3:
- Accounting for Hospitality Management
- Menu Planning & Development
- Menu Operations (Chinese Cuisine)
- Professional Workplace Communication: Storytelling and Job Search+
Semester 4:
- Food Nutrition for Chefs
- Services Marketing
- Kitchen Management
- Guangdong Cuisine
- Chinese Regional Cuisine
- Professional Workplace Communication: Proposal and Report Writing+
- Whole Person Development - Enhancing Competencies in the 21st Century Workplace+
Semester 5:
- Law and Ethics for Catering Operations
- Wine & Spirit Fundamentals
- Innovative Culinary Project (Chinese Cuisine)
- Contemporary Chinese Cuisine
- Professional Workplace Communication: Pitching and Persuasive Presentation+
- Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
- Enrichment Module B
* Industrial Attachment:
All programmes in the Hospitality Discipline include compulsory industrial attachment. Relevant work may involve shift duties and may take place during evenings, weekends or public holidays.
+ Modules to be delivered in English
