|Duration of Study|
Entry to Year 3: 2 Years
|Mode of Study|
|Offering Campus(es) / Venue(s)|
(Core modules would be conducted at THEi (Chai Wan) and some General Education (GE) modules at other campuses.)
Entrance Requirements for Year 3:
Higher Diploma OR equivalent qualifications in a relevant area of study.
This programme aims to develop students into a new generation of catering management professionals to serve the manpower demands of the hospitality and catering industry locally and regionally. The programme integrates culinary arts with professional management knowledge and skills to encourage students in developing their creativity and inspiring their curiosity. It strengthens students' abilities in culinary arts, innovation and management through study and work-integrated learning. Students immerse in Chinese and Western culinary practices interspersed with food science and culinary-related design underpinned by a business management framework.
Graduates are expected to start their careers as management trainees in hospitality and catering operations, for example, catering companies, restaurants, airline catering, hotels, clubhouses, theme parks, exhibition centres and non-profit organisations, where they can excel their culinary knowledge and skills. After gaining sufficient experience, they could advance to senior management or entrepreneurial positions, as head chef, food service-related entrepreneurs, food consultants, food stylists or food critics, to elevate service standards, and shape the development of the culture of culinary arts and hospitality.
This programme has been accredited by the Institute of Hospitality (UK).
Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.