Higher Diploma in Tourism Management (Culinary)

Introduction
Higher Diploma in Tourism Management (Culinary), This programme is specializing in providing vocational and professional training in catering and culinary service. With the Qualifications Framework QF Level 4, graduates can pursue professional recognitions which help them up a step on the career ladder.
This HDTM programme aims at offering essential and extensive operational knowledge in Food and Beverage industry, from basic tactics to supervisory concepts, especially in the segment of western culinary. 
Professional Qualification

The Division of Tourism & Hospitality of Hong Kong College of Technology is recognised as:

  • Allied Member of Hong Kong Association of Travel Agents
  • International Scheme Member of Institute of Hospitality Education Membership Scheme
  • Regional Member of The Network of Asia-Pacific Education and Training Institutes in Tourism (APETIT)
Contents

Programme Contents

This programme is designed to meet industry demand by providing vocational and professional training in catering and culinary service. This encompasses the development of high levels of practical skills and an ability to deal with complex issues both systematically and creatively. With the Qualifications Framework QF Level 4, graduates can pursue professional recognitions which help them up a step on the career ladder.

This programme (non-laboratory-based) is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2021/22 cohort, a subsidy of up to $22,050 per academic year will be provided to each eligible local student.

 

Programme Features

  • Students have the opportunity to be nominated to participate in culinary competition and networking activities where they can enhance their level of culinary profession and broaden horizons
  • Well-equipped Food and Beverage Training Centre (Inclusive of Integrated Training Restaurant, Production and Training Kitchen, Culinary Practice Lab) for professional training of catering and culinary skills
  • Students are eligible to apply for Food Hygiene Manager Certificate Course to obtain professional qualifications
  • Not less than 600 hours of internship, allowing students to learn from the actual working environment, increasing competitiveness and acceptance after graduation
  • Strong industry and employer networks help connect and build platforms between students and the industry which enhance student employability
  • Graduates can pursue a bachelor's degree programme in related disciplines

 

Featured Modules

  • Culinary Skill Development
  • Patisserie and Dessert
  • Gastronomy and Nutrition
  • Food Theory
  • Food and Beverage Management
  • Food Service and Production Operation
  • Internship (at least 600 hours)

Articulation Path

Graduates are eligible to apply for:

  • A related bachelor’s degree programme at University College Birmingham in the UK;
  • Related bachelor’s degree programmes offered by local or overseas universities.

 

Career Prospects

Graduates may join the field of tourism and hospitality, which covers hotels, private clubs, restaurant groups, convention and exhibition organizers, theme parks, and relevant organizations.

The programme offers a wide range of internship opportunities for students to work in the international hotels, catering organizations, convention and exhibition centres, restaurants, private clubs, theme parks or relevant organizations. Students who perform well may be offered full-time positions by the enterprises.

Mode of Study

Full Time

Teaching Mode

Face to face (Classes may need to be conducted via online platform depending on epidemic for the sake of students’ safety)

Commencement of Study

September 2021

Duration

2 Years

Location
Entry Requirements
  • Successful completion of Secondary 6 (Level 2 in 5 HKDSE subjects*#) ; or
  • Successful completion of Secondary 7 (1 pass in HKAL or 2 passes in HKAS Level subjects; and 5 passes in HKCEE*); or
  • Holder of Diploma for Tertiary Studies; or
  • Holder of Yi Jin Diploma; or
  • Holder of Pre-Associate Degree / Diploma; or
  • Aged 21 or above with at least 1 year working experience; or
  • Equivalent qualifications; And
  • Pass in admission interview.

* Including Chinese Language and English Language

# At most two Applied Learning subjects achieved a level of "Attained" or above would be considered on a case-by-case basis

Lewis Walker
Chef Lecturer in Culinary Arts Management, University College Birmingham

Mr. Lewis Walker holds the Master Degree in Culinary Arts Management, as well as Postgraduate Diploma in Education. He initially worked as a Chef within the food and beverage industry and he undertakes his Culinary Arts Management Degree afterwards. Since graduating, he has worked in, run, and owned a number of businesses across the catering industry, from restaurants, hotels and bars, to contract catering units, private chef and private conference and banqueting. Finally, he then chose to return to studying, which in turn led to employment at the University College Birmingham, where he now works as a Culinary Arts Management Chef Lecturer and Year Manager. Mr. Lewis Walker later completes the Master Degree for further developing his knowledge and understanding of culinary arts management and the associated environment as well as a critical awareness of current issues and new insights in the area of own professional practice.

Year 1: $54,707 Year 2: $60,145

This programme is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2021/2022 academic year, a subsidy of up to $22,050 per academic year will be provided to each eligible local student admitted to this non-laboratory-based programme. The first-year tuition fee after subsidy is $32,657. HKCT offers the lowest tuition fee of first year after deduction of SSSDP maximum subsidy when comparing with other institutions’ higher diploma programmes in the same discipline.

資歷架構級別
The qualification of this programme is recognised under the Qualifications Framework in Hong Kong.
QF level:4
QR Registration No.:17/000624/L4
Registration Validity Period:1/9/2017 to 31/8/2023
Tang Yuk Ting 
"In this two-year programme, apart from the cooking knowledge and skills taught in the classroom, HKCT also provided me with different ways to enrich my culinary knowledge and professional skills. Through the sharing and culinary workshop taught by professional industrial chefs and oversea visiting chefs, I have broadened my horizon by demonstration of the specialties of authentic dishes and traditional cooking techniques in different gastronomies. Furthermore, through the experiential learning activities organized by the Hong Kong Convention and Exhibition Center (HKCEC Hospitality Experience Program) and the Hong Kong Tourism Board (Hong Kong Wine & Dine Festival), they allowed me learning more about the development of the Hong Kong’s catering industry, as well as my personal career path.
Meanwhile, through planning and participating in the culinary event (We cook, We cater, We care) for an elderly home, not only could enrich my knowledge in catering and event management, but also allow me to understand more about different special dietary needs of client and the tactics in designing menu for different target groups in future.

The internship opportunity allowed me learning more from the actual working environment, and increasing my competitiveness and acceptance after graduation. I got the valuable opportunity to work in one international hotel chain, Grand Hyatt Hong Kong, which not only enriched my culinary skills, but also gave me a chance of applying knowledge I learnt from HKCT into this global hotel group.
Through the extensive range of experiential learning activities, this Higher Diploma programme provided me with vocational direction and fostered me to further develop my professionalism in culinary and catering sector by articulating to relevant bachelor degree programme."

Hong Kong College of Technology reserves the right of cancellation of programme and granting offer without prior notice.
All tuition fees are to be reviewed and adjusted every year.
This programme is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2021/2022 academic year, a subsidy of up to $22,050 per academic year will be provided to each eligible local student admitted to this non-laboratory-based programme. The first-year tuition fee after subsidy is $32,657. Only local students are eligible for the subsidy under SSSDP.