COURSES
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.

Programme Duration:

  • Start at: 9th October, 2017
  • 3 years full-time

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 Science
    • 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
    • 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 Planning
    • Menu Design
  10. BUSSTA Business Startup
    • Developing a Business Startup Plan
    • Business Startup Strategies
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. 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 hotels and 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 19 instalment).
Entry Requirements:

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

Teaching Staff:

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

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 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 reach by person.
  • Application Fee: HK$200 (a $100 additional fee will be charged within 1st August – 8th October 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.