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Home > Non-local Students > Programme Information > HT114280 - Higher Diploma in Wine and Beverage Business Management
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HT114280 Higher Diploma in Wine and Beverage Business Management
Curriculum   Career Prospects   Articulation Arrangement / Credit Exemption
Duration of Study 2 Years
Mode of Study Full Time
Offering Campus(es) / Venue(s) International Culinary Institute (Class venue : VTC Pokfulam Complex)
(Class and training venues include but not limited to VTC Pokfulam Complex, VTC Kowloon Bay Complex, Tin Shui Wai Training Centre, Chinese Training Restaurant and Western Training Restaurant at Pokfulam, The T Hotel at Pokfulam, Training Café at Pokfulam, Western Training Restaurant at Kowloon Bay.)
Entrance Requirements Please refer to General Entrance Requirement
Programme Aims Students are equipped with professional knowledge and practical skills of wine and beverage, and catering industry, initially at paraprofessional level.

After obtaining professional qualifications and undergone industrial attachments, graduates may progressively pursue a career in the wine and beverage or catering industry; or articulate to bachelor degree in either local or overseas universities; and/or articulate to further professional qualifications in their areas of interest.
Curriculum
Year 1 :
  • Chinese and Western Culinary Fundamentals
  • Food and Beverage Service and Operations
  • Food Hygiene and Safety
  • Intermediate Wines and Spirits
  • Advanced Wines and Spirits
  • Chinese Restaurant Operations Management
  • Western Restaurant Operations Management
  • Professional Bar Operations Management
  • Wine and Beverage Distribution and Retail Management
  • Principles of Economics and Global Financial Environment
  • Human Resource Management
  • Service Marketing
  • Vocational English & Putonghua

Year 2:
  • Asian Rice Liquors#
  • Arts of Beer#
  • Arts of Cheese#
  • Arts of Chinese Tea#
  • Arts of Coffee#
  • Event Planning and Operations Management
  • Alcoholic Beverage Production and Entrepreneurship
  • Strategic Management in International Wine Business Operations
  • Hospitality Industry in a Global Perspective
  • Accounting for Hospitality Management
  • Integrated Project
  • Vocational English & Putonghua
  • Industrial Attachment*

# Enrichment module plus 2 electives from 5 modules (maximum 3 modules)
* Industrial attachment will be arranged at an appropriate time during the Year 2 period of study
Career Prospects Graduates can pursue a career progressively in the wine and beverage or catering industry such as liquor shop manager, wine and/or beverage merchandiser, brand ambassador, wine sales manager, sommelier, beverage manager, wine director, wine and beverage event organizer, specialty experts such as Chinese tea master, coffee master, beer brewing master, liquor distillation master or cheesemonger..
Articulation
Graduates opting for further studies are eligible to apply for a the related degree programmes offered by various local and overseas universities such as:
  • Technological and Higher Education Institute of Hong Kong (THEi)
  • Sheffield Hallam University, the United Kingdom *
  • University College of Birmingham, the United Kingdom

* Top-up degree programmes in Hong Kong offered by the overseas universities in collaboration with SHAPE [Not applicable to Mainland students]

Remark: Applicants should meet the requirement set out by the university for senior or final year entry.
Professional Recognition Wine and Spirit Education Trust (WSET)
  • Level 1 Award in Wines
  • Level 1 Award in Spirits
  • Level 2 Award in Wines
  • Level 3 Award in Wines
L’Ecole du Vin de Bordeaux, France
  • Introductory Certificate in Bordeaux Wines
Consejo Regulador de la D.O. 'Jerez Xeres Sherry', Spain
  • Advanced Certificate in Sherry Wines
The Royal Society for Public Health of the United Kingdom, the United Kingdom
  • Level 2 Award in Food Safety in Catering
Food and Environmental Hygiene Department of Hong Kong SAR Government
  • Basic Food Hygiene Certificate
Note(s):
  1. Except for modules of specific content, the medium of instruction for this programme is English and may be supplemented with Chinese, as when and where required.
  2. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
  3. Students will be required to participate in wine tasting activities (evaluation of appearance, aromas and palate) during the course of study. Applicants who are unfit for wine tasting activities due to health reasons may not be suitable for admission to the programme.
  4. Students enrolling for this programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check, at students’ own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG.
  5. For students who have a negative hepatitis A virus result, a vaccine is recommended.
  6. Students are required to have a medical check, purchase the designated reference books,  uniform and shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
  7. Upon completion of this programme, students will have the option to sit for the examination of “Level 2 Award in Food Safety in Catering” at their own expense. Successful candidates will be awarded a certificate issued by The Royal Society for Public Heath (UK).
  8. Applicants should have good sense of smell.
There might be changes in the course details.