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HT114360 Higher Diploma in Culinary Arts
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.)
Programme Stream
Students may choose one of the following Streams so as to enhance their professional knowledge and skills in the respective study area :
  • Western Cuisine (ICI campus)
  • Chinese Cuisine (CCI campus) #
Students will enter a Stream in the third semester, subject to their choice, academic performance and availability of places in the Stream.

#The teaching materials for some of the modules are written in Chinese and the media of instruction are in Chinese (Cantonese). Applicants who are not competent in Chinese language are not eligible to select the stream of Chinese Cuisine.
Entrance Requirements Please refer to General Entrance Requirement
Programme Aims Prepares students to work in the vibrant and ever-growing catering industry, and develops their intellectual and professional competencies to meet the industry's demand for a new generation of chefs possessing not only multi-culinary and management skills, but also a professional mindset and work attitude
Provides a broad range of topics in Chinese and Western culinary arts and sciences and clusters of culinary stream specific modules to enhance student's knowledge and skills in national / international culinary arts, in order to help students realise their interests and career aspirations
Structured to guide students to attain knowledge in culinary niches and develop management know-how in culinary operations and catering businesses in a holistic manner
Curriculum
Year 1 :
  • Chinese & Western Cuisine in Practice
  • Culinary Theory
  • Food Hygiene & Safety
  • Food & Beverage Service
  • Wine & Spirits Fundamentals
  • Menu Planning & Development
  • Accounting for Catering Management
  • Food Nutrition for Chefs
  • Introduction to Management & Organisations
  • Food Commodities
  • Human Resource Management
  • Vocational English & Putonghua
  • Work Integrated Learning*

Year 2:
  • Culinary Modules in Chinese Cuisine Steam
  • Culinary Modules in Western Cuisine Steam
  • Kitchen Management
  • Services Marketing
  • Law & Ethics for Catering Business
  • English for Academic Studies
  • Career Planning & Development
  • Vocational English & Putonghua

* Depending on the job nature and study programme, Work Integrated Learning will be arranged at an appropriate time during the period of study.
Career Prospects Graduates will be professionally ready to take up operative positions available in a wide range of catering establishments, such as restaurants, hotels, resorts, theme parks, and clubhouses. After accumulating further professional experience, they will become highly capable candidates for supervisory and ultimately management positions.
Articulation
Graduates who choose to pursue further studies may apply for admission to relevant accredited degree programmes offered by local or overseas institutes, e.g. BA (Hons) in Culinary Arts Management offered by the Technological and Higher Education Institute of Hong Kong (THEi), BA (Hons) in Culinary Arts Management and BA(Hons) in International Hospitality and Tourism Management offered by the University College Birmingham in UK* or B.S. Culinary Arts and Food Service Management offered by the Johnson & Wales University in US+  (Interview may be required for certain programmes)

* Applicants should meet the English language requirement set out by the University, i.e. HKDSE English Language at Level 3 or above (with all components at Level 3 or above) / IELTS with an overall score of 6.0 or above (with all components at score 5.5 or above) or equivalent
 
+ Applicants should meet the University English Language Proficiency requirements
Professional Recognition
Graduates of Higher Diploma in Culinary Arts (Western Cuisine) who have one-year post-qualification working experience with minimum 22 years of age and pass the trade test will be awarded ‘Certified Cook’ which is jointly offered by the International Culinary Institute and the German Chamber of Industry and Commerce. 

Graduates of Higher Diploma in Culinary Arts (Chinese Cuisine) will be arranged to sit for the National Occupational Qualification Certificate trade test that will lead to ‘Chinese Cook (Intermediate)’ qualification. Graduates who have two years post-qualification working experience may apply for the trade test for Chinese Cook (Advanced Level). #
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 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.
  4. For students who have a negative hepatitis A virus result, a vaccine is recommended.
  5. 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.
  6. 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).
  7. Applicants should have good sense of smell.
There might be changes in the course details.