Part 2 19 GOVERNANCE AND MANAGEMENT STRUCTURE VTC’s Member Institutions (Other than THEi) 2.20 VTC’s member institutions (other than THEi) include Institute of Professional Education And Knowledge (PEAK), Hong Kong Institute of Vocational Education (IVE), Hong Kong Design Institute (HKDI), Hotel and Tourism Institute (HTI), Chinese Culinary Institute (CCI), International Culinary Institute (ICI), Maritime Services Training Institute (MSTI), Youth College (YC), and Pro-Act Training and Development Centre (Pro-Act Centre). The management committees for these institutions are shown in Table 5. 2.21 The Vocational Education and Training Management Committee (VETMC), chaired by a Deputy Executive Director, is responsible for matters about the effective operation of programmes at sub-degree or equivalent levels, including the strategic development, allocation of resources, and formulation of administrative policies and guidelines. Its terms of reference and composition are in Appendix 15. 2.22 The PEAKManagement Committee reports to the VETMC on matters relating to the development and operations of PEAK. Its terms of reference and composition are in Appendix 16. 2.23 For IVE/HKDI, a Campus Executive Committee (CEC) is set up for each institute to oversee major operations of the campus. The CEC is chaired by the Campus Principal, and comprises the heads of teaching departments and academic and administrative support units at each campus. Its terms of reference and composition are in Appendix 17. To foster synergy and collaboration, some member institutions may oversee the operations and resources management of other member institutions. 2.24 HTI, CCI and ICI are under the supervision of a Deputy Executive Director. The terms of reference and composition of the Management Committee for HTI / CCI / ICI are in Appendix 18. 2.25 The Youth College Executive Committee, chaired by a Principal, oversees the operations and resources management of Youth Colleges, including Pro-Act Centres under its charge. Its terms of reference and composition are in Appendix 19.