COURSES
Advanced Diploma in Hotel Culinary Management (3 Years)

Course code: CHM 5233

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

Application Deadline :  26th September, 2018

Programme Duration:

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

Introduction:

  • 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 1 *
    • 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. Purchasing Management & Cost Control
    • Purchasing Management
    • Food Cost Control
  9. Menu Studies
    • Menu Planning
    • Menu Design
  10. Catering Theory and Food Preparation
    • Cookery Terms
    • Food Products
  11. Essential skills*
    • Basic Kinife Skills
    • Tossing
  12. International Gastronomy Menu*
    • Culture and Gastronomy
    • European Cuisine
    • American Cuisine

* Kitchen Lesson

Year 3
  1. Bakery and Pastry 2 (Professional Bakery and Pastry) *
    • Bread, Cake and Western Delicacies Baking Techniques
    • Professional Dessert Making
  2. Food and Beverage Service Operations 2 *
    • Restaurant Operations and Supervision
    • Food and Beverage Business Regulations
  3. Kitchen Management
    • Role of Chef
    • Supervisory Skills
  4. Food and Beverage Pairing
    • Wine & Spirits
    • Pairing for Food & Beverage
  5. Hospitality Human Resource Management
    • Human Resource Planning
    • Job Analysis
  6. Hospitality Marketing
    • Marketing Process
    • Marketing Mix
  7. Culinary Business Analysis
    • Developing a Business Startup Plan
    • Business Startup Strategies
  8. Industrial Training
    • Students will be arranged in different types of hotels and take up their industrial training

* Kitchen Lesson


Medium of Instruction: English(supplemented with Cantonese)
 

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.)

Tutors:

  • The school has a team of professional foreign tutors to provide professional training for students.

Award & Assessment:

  • Upon completion of all the modules successfully, students will receive an Advanced Diploma in Hotel Culinary Management from Hong Kong Culinary Academy.
  • Achieve 90% attendance or above in each Module
  • Each module must achieve 50% in average of all related assessment tasks (do not include the industrial training)
  • For those who do not meet the English Language Entry Requirement (DSE English Language Level 2 or IELTS level 4.5), they have to attend the mandatory Remedial English Course must pass before graduation.

Further Studies:

  • Students can also entry into the final year of a degree programme in Switzerland or UK, Derby University

Application Deadline :  26th September, 2018

Admission:

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 gone through the accreditation process by HKCAAVQ

Copyright © 2018 Hong Kong Culinary Academy.