Programme Objectives
This culinary programme boasts comprehensive facilities, including an on-campus training restaurant and strong industry connections. These resources provide students with diverse learning experiences such as internships, field trips, and competitive exchanges, broadening their horizons. Beyond teaching the theoretical and practical aspects of culinary and the hospitality industry, the programme also focuses on cultivating students' professionalism, innovative thinking, and teamwork skills. This prepares them to adapt to the ever-evolving culinary landscape and become competitive culinary professionals, excelling in food service and related industries.
Programme Features
- 【Professional facilities】The well-equipped Food and Beverage Training Centre includes an Integrated Training Restaurant, Production and Training Kitchen, and Culinary Practice Lab, with the latest cooking equipment and tools in the industry, such as low-temperature slow cookers, combi steam ovens, smoke guns, molecular gastronomy utensils, etc. offering professional training in catering, culinary skills and coffee brewing
- 【Comprehensive Knowledge】The curriculum covers essential culinary and hospitality theories and practices, including food science, nutrition, restaurant management, and hospitality training, equipping students with the necessary industry knowledge
- 【Internship in Professional Practice】More than 600 hours of internship in the international hotels, catering organizations, convention and exhibition centres, restaurants, private clubs, theme parks or relevant organizations, allowing students to learn from the actual working environment, increasing competitiveness and recognition after graduation. Students who perform well may be offered full-time positions by the enterprises
- 【Visit and experience】Student will visit to various industries, such as visiting star-rated hotels, to have a deeper understanding of the daily operations of the industry and to understand the requirements for employment. Strong industry and employer networks help connect and build platforms between students and the industry which enhance student employability
- 【Strong networking】Strong industry and employer networks help connect and build platforms between students and the industry which enhance student employability. Supported by The Federation of Hong Kong Hotel Owners, internship, company visits and talks will be arranged for the students
- 【Competition and activities】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
- 【Articulation path】Graduates can pursue a bachelor's degree programme in related disciplines
- 【Further Education Pathways】The programme provides an advanced standing for students to pursue further education. Graduates can apply to relevant degree programs in Western Culinary at local universities or overseas institutions
- 【Extra professional qualification】The module covering food safety and hygiene helps students obtain professional qualification of Hygiene Manager
- 【Government Subsidy SSSDP】This programme is subsidised under Study Subsidy Scheme for Designated Professions/ Sectors (SSSDP). In the 2025/26 academic year, a subsidy of up to $23,390 per academic year will be provided to each eligible local student admitted to this non-laboratory based programme
Featured Modules
- Culinary Skill Development
- Art of Patisserie and Dessert
- Dessert and Bakery Foundation
- Gastronomy and Nutrition
- Food Theory
- Food and Beverage Management
- Food Service and Production Operation
- More than 600 hours of internship
Programme Consultant
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.
Supporting Organization
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