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 Hospitality and Applied Learning 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 Features

  • 【Professional facilities】'Food and Beverage Training Centre' includes 'Integrated Training Restaurant', 'Production and Training Kitchen', and 'Culinary Practice Lab'. The centre equips 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. to provide professional training of catering, culinary skills and coffee brewing
  • 【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
  • 【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
  • 【Extra professional qualification】The module covering food safety and hygiene helps students obtain professional qualification of Hygiene Manager
  • 【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
  • 【Strong networking】Strong industry and employer networks help connect and build platforms between students and the industry which enhance student employability
  • 【Articulation path】Graduates can pursue a bachelor's degree programme in related disciplines
  • 【Government Subsidy SSSDP】This programme is subsidised under Study Subsidy Scheme for Designated Professions/ Sectors (SSSDP). In the 2024/25 academic year, a subsidy of up to $22,910 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.

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

Commencement of Study

September 2024

Duration

2 Years

Location
Entry Requirements
  1. Attained Level 2 in 5 HKDSE subjects#, including Chinese and English [each applicant is allowed to use not more than two Applied Learning subjects at “Attained” level as equivalent to Level 2 in the application]^; or
  2. Pass in 1 A-Level or 2 AS-Level subjects in HKALE; and 5 passes in HKCEE including Chinese Language and English Language; or 
  3. Holder of Diploma Yi Jin/ Diploma of Applied Education; or
  4. Holder of Diploma for Tertiary Studies; or
  5. Holder of Pre-Associate Degree; or
  6. Holder of Diploma and
    - the qualification should be awarded by one of the local or overseas recognised tertiary institutions / post-secondary colleges; and 
    - the length of study is at least 450 teaching hours; or
  7. Aged 21 or above with 1 year working experience; or
  8. Equivalent qualifications; 
    AND
  9. Pass the admission interview.

    # If one of the five HKDSE subjects considered is “Citizenship and Social Development”, the general admission requirement shall be “Attained” instead of “Level 2”. 
    ^ Applied Learning Chinese (for non-Chinese speaking students) is in general accepted as Chinese Language qualification, but it is not considered as an elective subject.  
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."

Year 1: $56,808 Year 2: $62,454

The tuition fee above is under 2024/25 Cohort.
This programme is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2024/25 academic year, a subsidy of up to $22,910 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 $33,898. 

QF Level
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 31/8/2026

Applicants who do not meet the entry requirement may apply for a 1-year Diploma of Applied Education (listed below) and articulate to this higher diploma programme.
Diploma of Applied Education (Café-Patisserie Operations)

Tuition fees and subsidies are to be reviewed and adjusted annually on various factors.
This programme is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2024/2025 academic year, a subsidy of up to $22,910 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 $33,898. Only local students are eligible for the subsidy under SSSDP.