|Duration of Study|
|Mode of Study|
|Offering Campus(es) / Venue(s)|
(Class venue at International Culinary Institute or Hotel and Tourism Institute (Tin Shui Wai))
Completion of Secondary 3 or equivalent; at least 16.5 years of age and a pass in the interview.
Aims to provide fundamental knowledge and skills training to those who wish to join the Japanese culinary industry. It enables students to acquire fundamental WASYOKU style cuisine knowledge, skills and techniques to become a WASYOKU cook; and to cultivate professional ethics and attitude towards the industry.
Upon graduation, job placement assistance is provided to facilitate graduates to join the hotel, catering and tourism industries.
Students who have successfully completed the Food Hygiene module, a “Basic Food Hygiene Certificate for Hygiene Supervisors” by The Food and Environmental Hygiene Department of The Government of Hong Kong Special Administrative Region will be awarded.
Graduates who fulfilled all the programme assessment requirements will be awarded a “Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” by Ministry of Agriculture, Forestry and Fisheries.
QF Level: 2
QR Registration No.: 15/002737/L2
Validity Period: 01/09/2015 - 31/08/2021