COURSES
Higher Diploma in Hotel Culinary Management (2 Years)

Course code: PSCE – DHM 5266

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

Programme Duration:

  • Start at: 11th September 2017
  • 2 years full-time

Introduction:

  • The Higher 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. Food Safety and Occupational Safety and Health
    • Food Science
    • Food Safety Regulations
    • Risk Management
  2. General Kitchen Operations
    • Kitchen Operations & Supervision
    • Food Processing
    • Fundamentals of Culinary
  3. Bakery and Pastry
    • Kitchen Operations & Supervision
    • Food Processing
    • Fundamentals of Culinary
  4. Food and Beverage Service Operations 1
    • Food & Beverage Management
    • Customer Service
  5. Communication and Report Writing Skills
    • Professional Culinary English
    • English Writing Techniques for Culinary Studies
  6. Hospitality Sector
    • Quality Customer Service
    • Service Marketing
  7. Gastronomy
    • Fashionable Garde Manger
    • Creative Western Cuisine
    • Amazing Delicacies
  8. Food Cost, Storage & Quality Control
    • Purchasing Procedures
    • Storage Methods
    • Quality Control and Management
    • Cost Calculation
  9. Menu Studies
    • Menu Design and Planning
    • Food Nutrition
  10. BUSSTA Business Startup
    • Business Startup Cost and Income Calculation
    • Management & Organisations
Year 2
  1. Kitchen Management
    • Kitchen Management
    • Human Resources Management
  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. International Gastronomy Menu
    • Culture and Gastronomy
    • European Cuisine
    • American Cuisine
  5. Professional Bakery and Pastry
    • Bread, Cake and Western Delicacies Baking Techniques
    • Professional Dessert Making
  6. Industrial Training
    • Students will be arranged in different types of restaurants to take up their industrial training
  7. Management Studies
    • Hospitality Human Resource Management
    • Hospitality Marketing
    • Culinary Business Analysis
    • Acquisition Management and Budgeting for Food & Beverage


Medium of Instruction: English
 

Tuition Fee:

 
  • $7200 per instalment (total 13 instalment).
 

Entry Requirements:

  • F.5 or S.6 graduate, or other candidates with combined equivalent education and training experience. (Interview required.)

Teaching Staff:

  • John Wingertshan; Heinz Egli; Hermann Hofmann; Guillermo Fernandez; Steven Grande; Tommy Cheng; Kenneth Lam; Anita Ko and Eric Poon.

Award & Assessment:

  • Upon completion of all the modules successfully, students will receive a Higher Diploma in Hotel Culinary Management from Hong Kong Culinary Academy and an accreditated Diploma which is co-offered by the Penasia School of Continuing Education.
    Click here for details of Diploma in Hotel Culinary Management (2 Years) (QF Level 3)
  • Attendance: A minimum attendance of 90% is required.
  • Students can further apply for the final year of Pearson BTEC Level 4 HND Diploma in Hospitality Management.
  • Students can also entry into the final year of a degree programme in Switzerland or UK.

Admission:

  • Web Application Form or apply in person.
  • Application Fee: HK$200 (a $200 additional fee will be charged within 1st August – 10th September 2017)

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 © 2017 Hong Kong Culinary Academy.