Advanced Diploma in Hotel Culinary Management (3 Years)

Course code: PSCE – CHM 5233

** This Programme is recognized by Switzerland and United Kingdom University and graduates can articulate to the final year of undergraduate degree programme.

Deadline of Application:  31st May, 2018

Programme Duration:

  • Start at: 15th October, 2018
  • 3 years full-time
  • This programme is designed for junior high graduates or F.3 graduates.


  • The Advanced Diploma in Hotel Culinary Management is designed to provide those who are preparing to enter the Hotel Culinary industry with critical awareness of the Menu Studies, Food & Beverage Service Operations, General Kitchen and Kitchen Management, etc. This programme enables individuals to investigate global, regional and local perspectives on Hotel Culinary Arts Management and to enhance their skills and knowledge with practical kitchen experience.

Course Structure:

Year 1
  1. Western Culinary History
  2. Introduction to Cookery
    - Basic Knife Work
    - Basic Cooking Methods
    - Sauces & Stocks
  3. Hygiene, Sanitation and Safety
  4. Communication (English)
  5. Product Identification
  6. Breakfast Operations*
  7. Fast food Operations
  8. Introduction to Bakery
  9. Information Technology
* Kitchen Lesson
Year 2
  1. Food Safety and Occupational Safety and Health
    • Food Safety Regulations
    • Risk Management
  2. General Kitchen Operations
    • Kitchen Operations & Supervision
    • Food Processing
    • Fundamentals of Culinary
  3. Bakery and Pastry
    • Baking Methods
    • Bread and Pastries
  4. Food and Beverage Service Operations 1
    • Food & Beverage Management
    • Food & Beverage Service
  5. Communication and Report Writing Skills
    • Communication Methods
    • Different Report Writing Skills
  6. Hospitality Sector
    • Quality Customer Service
    • Hotel Operations
  7. Gastronomy
    • Fashionable Garde Manger
    • Creative Western Cuisine
    • Amazing Delicacies
  8. Acquisition Management and Budgeting for Food & Beverage
    • Food Cost
    • Storage
    • Quality Control
  9. Menu Studies
    • Menu Planning
    • Menu Design
  10. International Gastronomy Menu
    • Culture and Gastronomy
    • European Cuisine
    • American Cuisine
Year 3
  1. Kitchen Management
    • Role of Management
    • Staff Motivation
  2. Beverage Studies - Cocktails and Wines
    • Wine & Spirits
    • Pairing for Wine & Food
  3. Food and Beverage Service Operations 2
    • Restaurant Operations and Supervision
    • Food and Beverage Business Regulations
    • Banquet and Event Management
  4. Professional Bakery and Pastry
    • Bread, Cake and Western Delicacies Baking Techniques
    • Professional Dessert Making
  5. Industrial Training
    • Students will be arranged in different types of hotels and take up their industrial training
  6. Hospitality Marketing
    • Marketing Process
    • Marketing Mix
  7. Hospitality Human Resource Management
    • Human Resource Planning
    • Job Analysis
  8. Culinary Business Analysis
    • Developing a Business Startup Plan
    • Business Startup Strategies

Medium of Instruction: English

Tuition Fee:

  • $7200 per instalment (total 19 instalment).
Entry Requirements:

  • F.3 graduate or above ,or other candidates with combined equivalent education and training experience (Interview required.)

Teaching Staff:

  • Anita Ko; Peter Yuen; Heinz Egli; Hermann Hofmann; Simon Voce; Jamie Foy; Jurg Christian Blaser; Tommy Cheng; Eric Poon and Kenneth Lam

Award & Assessment:

  • Upon completion of all the modules successfully, students will receive an Advanced Diploma in Hotel Culinary Management from Hong Kong Culinary Academy.
  • Attendance: A minimum attendance of 90% is required.
  • Students can further apply for the final year of Pearson BTEC Level 5 HND Diploma in Hospitality Management.
  • Students can also entry into the final year of a degree programme in Switzerland or UK.

Deadline of Application:  31st May, 2018


Contact Us
Hong Kong Culinary Academy

1/F & 2/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612  /  2156 0610

FAX: 3747 7844

This programme has not been accredited by HKCAAVQ

Copyright © 2018 Hong Kong Culinary Academy.