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Bachelor of Arts (Honours) in Culinary Arts and Management (New structure)

Bachelor of Arts (Honours) Culinary Arts and Management

Student Sharing



“I had the opportunity to intern at EL Cellar de Can Roca in Spain in 2017 summer, which was an eye opening experience to me.  ”

DepartmentDepartment of Hospitality and Business Management

Programme NameBachelor of Arts (Honours) in Culinary Arts and Management

The accreditation status of the new part-time degree programme for AY 2023/24 are subject to the final approval of the Hong Kong Council for Accreditation of Academic and Vocational Qualifications.  Latest programme details and relevant information will be announced on the THEi website (  THEi reserves the right to cancel any programme, revise programme title, content or change the offering campus(es) / class venue(s) before class commencement if circumstances so warrant.  Details will be announced in THEi website.

JUPAS Catalogue No. - For Year 1 EntryJSSV04 (Application for subsidised places under the Study Subsidy Scheme for Designated Professions/Sectors via JUPAS)

Programme Code - For Year 3 EntryMH145106 (Year 3 Entry – Full-time) / MH525106 (Year 3 Entry – Part-time) (Application for Year-3 Entry in Full-time and Part-time modes via VTC Web-based Admission System)

Mode, Year of Study Accepting Entry & Duration of StudyFull-time: 4 Years (Year 1 Entry) / 2 Years (Year 3 Entry) Part-time: 4 Years (Year 3 Entry) 

Medium of InstructionEnglish

Venue(s)Programme core modules conducted at Chai Wan campus and some General Education (GE) elective modules on other campuses

Qualifications Framework

Bachelor of Arts (Honours) in Culinary Arts and Management is recognised under the QF
QF Level: 5

QR Registration No.: 14/003073/L5

Registration Validity Period: 01/09/2023 to 31/08/2028

Programme Aims

This Programme aims to equip students with the technical skills needed to become top chefs, educators, and with the entrepreneurial know-how to launch their own businesses. The Programme integrates culinary arts with professional management expertise and academic rigor, which is gained by learning from leading culinary professionals, academics, and entrepreneurs while acquiring  practical industry  knowledge and skills. It encourages creativity and curiosity to develop intellectual critical thinking and problem-solving abilities. Students immerse in Western and Chinese culinary practices interspersed with food science, culinary-related research and design underpinned by a business management framework. This Programme is included in the Government's Study Subsidy Scheme for Designated Professions/Sectors in the 2023/24 academic year to fulfill the industry's demand for culinary professionals.

Career Prospects

Graduates begin their careers as management trainees in hospitality and catering operations, where they can advance their culinary knowledge, skills, and management experience. After gaining further experience, they could advance to senior management posts, or entrepreneurial projects.  Positions such as chef de parties, chefs de cuisine, food consultants, quality assurance professionals, and culinary research and development chefs are often pursued by graduates.

Professional Recognition

This Programme has been accredited by the Institute of Hospitality (UK), and received the Recognition of Quality Culinary Education Professional Certification by the World Association of Chefs’ Societies.

Study Subsidy Scheme for Designated Professions/Sectors

This programme is in the Government's Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). Please click here for more details. Admission to the subsidised places for Year 1 Entry will be through the Joint University Programmes Admissions System (JUPAS) while admission to the self-financed places for Year 3 Entry can be made through VTC Web-based Admissions System.

JUPAS Catalogue No.: JSSV04

Entrance Requirements

Entrance Requirements for Year 1:

Please refer to the General Entrance Requirements for details. 


Programme-specific Requirements :
1. For HKDSE, a maximum of two Applied Learning (ApL) subjects can be counted for admission purpose. Relevant ApL subjects include: Hospitality Services in Practice, Hotel Operations, Events Planning and Operation, Western Cuisine, Innovative Product Design, Food and Beverage Operations and Pâtisserie and Café Operations.
2. Students must maintain the health standards required of a food handler throughout the duration of study. This encompasses taking a medical check, at students' own expenses, which includes urine routine, stool routine, stool culture (salmonella spp), hepatitis A virus ab IgG and chest X-ray.
3. Applicants may be required to attend an interview.


Entrance Requirements for Year 3:
Higher Diploma OR equivalent qualifications in a relevant area of study.

  1. Additional core modules are required (with fee charged) for sub-degree graduates according to the educational background of individuals.
  2. All applicants are screened and selected by an Admission and Interview Panel. All interviews are conducted in English.
  3. For enquiry please contact Department of Hospitality and Business Management (Telephone No: 3890 8222).

Tuition Fee

  • The tuition fees are charged according to the number of credit points taken during a semester.
  • The tuition fee for academic year 2023/24 is $3,175 per credit point. Tuition fees are subject to annual reviews.