Alumni Current Students Lecturers Staff
Western Culinary
Full Time

Higher Diploma in Tourism Management (Culinary) (Course Code: HDPTMCUL)

  • 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:01/09/2017 to 31/08/2020

  • Programme Mode

    Full Time
  • Teaching Modes

    Face to face

  • Duration

    2 Years
  • Course 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.

     

    Mr. Richard Willis

    Vice Chairman, Hong Kong Association of Travel Agents

    Managing Director, DIETHELM Travel Hong Kong

     

    Mr. Richard Willis has engaged in the travel and tourism industry for nearly 40 years. He is currently the Vice Chairman of the Hong Kong Association of Travel Agents, Managing Director of DIETHELM Travel Hong Kong and Professional Consultant at Hong Kong College of Technology. He was the recipient of “Key to Britain Award” in 1985 and “World Travel Market Global Award” in 1991, in recognition of his contributions to the travel & tourism industry. Richard has been affiliated with and served various associations, such as Hong Kong Association of Travel Agents (HATA), Government's Tourism Strategy Group and Advisory Committee of the Cruise Industry. In March 2010, he was conferred as an Honorary Fellow by the University of Central Lancashire (UCLan) in recognition of his contribution to the travel and tourism industry over the years.

  • Course Starting Date

    September 2020

  • Location

    HKCT Jockey Club Ma On Shan Campus

  • Contact Info

    Tel: 2265 6989 / 2926 1222

    Email: tourism@hkct.edu.hk

  • 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.

  • Course Feature

    • 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 for professional training of catering and culinary skills
    • Specialized Coffee Association (SCA) Premier Training Campus for training of coffee professionals
    • 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
  • 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 relevant year(s') working experience in related industry(s); or
    • Equivalent qualifications; And
    • Pass in admission interview.

    * Including Chinese Language and English Language

  • Tuition Fees

    Year 1: HK$53,166

    Year 2: HK$58,450

     

    This programme (non-laboratory-based) is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2020/21 academic year, a subsidy of up to $21,400 per academic year will be provided to each eligible local student. The first-year tuition fee after maximum subsidy amount is $31,766.

     

    (Year 2 tuition fees will be reviewed and adjusted on the basis of inflation and other factors. All tuition fees are subject to the final approval from the Education Bureau.) 

  • Tuition Fees Assistance

    • Subsidy under SSSDP(Only local students are eligible for the subsidy)
    • Financial Assistance Scheme for Post-secondary Students (FASP) (Including Student Travel Subsidy(STS)); or
    • The Non-means-tested Loan Scheme for Post-secondary Students (NLSPS).
  • Featured Course

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

    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.

  • 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)
  • Graduation Path

    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.

Programme Enquiry

Name (Chinese)
Name (English)
Cell phone number / Contact phone number
*
Gender
Email
*
Academic Level
Secondary School Name
#
Please enter the code from above image
*
  
   
*Must Enter
#Applicable for “HKCT Partner School Programme” only





Contact Info

Tel: 2265 6989 / 2926 1222

Email: tourism@hkct.edu.hk

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Full Time > Higher/ Professional Diploma > Western Culinary
Western Culinary
Full Time

Higher Diploma in Tourism Management (Culinary) (Course Code: HDPTMCUL)

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:01/09/2017 to 31/08/2020


Programme Mode

Full Time

Teaching Modes

Face to face


Duration

2 Years

Course 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.

 

Mr. Richard Willis

Vice Chairman, Hong Kong Association of Travel Agents

Managing Director, DIETHELM Travel Hong Kong

 

Mr. Richard Willis has engaged in the travel and tourism industry for nearly 40 years. He is currently the Vice Chairman of the Hong Kong Association of Travel Agents, Managing Director of DIETHELM Travel Hong Kong and Professional Consultant at Hong Kong College of Technology. He was the recipient of “Key to Britain Award” in 1985 and “World Travel Market Global Award” in 1991, in recognition of his contributions to the travel & tourism industry. Richard has been affiliated with and served various associations, such as Hong Kong Association of Travel Agents (HATA), Government's Tourism Strategy Group and Advisory Committee of the Cruise Industry. In March 2010, he was conferred as an Honorary Fellow by the University of Central Lancashire (UCLan) in recognition of his contribution to the travel and tourism industry over the years.


Course Starting Date

September 2020


Location

HKCT Jockey Club Ma On Shan Campus


Contact Info

Tel: 2265 6989 / 2926 1222

Email: tourism@hkct.edu.hk


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.


Course Feature

  • 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 for professional training of catering and culinary skills
  • Specialized Coffee Association (SCA) Premier Training Campus for training of coffee professionals
  • 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

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 relevant year(s') working experience in related industry(s); or
  • Equivalent qualifications; And
  • Pass in admission interview.

* Including Chinese Language and English Language


Tuition Fees

Year 1: HK$53,166

Year 2: HK$58,450

 

This programme (non-laboratory-based) is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2020/21 academic year, a subsidy of up to $21,400 per academic year will be provided to each eligible local student. The first-year tuition fee after maximum subsidy amount is $31,766.

 

(Year 2 tuition fees will be reviewed and adjusted on the basis of inflation and other factors. All tuition fees are subject to the final approval from the Education Bureau.) 


Tuition Fees Assistance

  • Subsidy under SSSDP(Only local students are eligible for the subsidy)
  • Financial Assistance Scheme for Post-secondary Students (FASP) (Including Student Travel Subsidy(STS)); or
  • The Non-means-tested Loan Scheme for Post-secondary Students (NLSPS).


Featured Course

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

Internship

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.

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)

Graduation Path

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.

Programme Enquiry

Name (Chinese)
Name (English)
Cell phone number / Contact phone number
*
Gender
Email
*
Academic Level
Secondary School Name
#
Please enter the code from above image
*
  
 
 
*Must Enter
#Applicable for “HKCT Partner School Programme” only





Contact Info

Tel: 2265 6989 / 2926 1222

Email: tourism@hkct.edu.hk