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Faculty of Management and Hospitality

Bachelor of Arts (Honours) in Culinary Arts and Management

Programme code MH145106

The following section presents the programme information offered in September 2023. Application information for AY 2024/25 will be announced in early November 2023.
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), Chinese Culinary Institute (CCI) and International Culinary Institute (ICI), and some General Education (GE) modules at other campuses.)

Entrance Requirements
Entrance Requirements for Year 3:
Higher Diploma OR equivalent qualifications in a relevant area of study.
Remarks :
  1. Additional core modules may be required (with fee charged) for sub-degree graduates according to the educational background of individuals.
  2. All applicants are screened and selected by an Admission and Interview Panel. All interviews are conducted in English.
  3. For enquiry please contact Faculty of Management and Hospitality (Telephone No. : 3890 8222).
Programme Aims
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. 
Career Prospects
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.
Professional Recognition
This programme has been accredited by the Institute of Hospitality (UK) and has received Recognition of Quality Culinary Education by the World Association of Chefs’ Societies.
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.