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Faculty of Management and Hospitality

Bachelor of Arts (Honours) in Culinary Arts and Management

Bachelor of Arts (Honours) Culinary Arts and Management

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NATALIE CHAN

“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.  ”

FacultyFaculty of Management and Hospitality

DepartmentDepartment of Hospitality 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 (https://www.thei.edu.hk).  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 EntryMH125106 (Year 3 Entry – Full-time) / MH525106 (Year 3 Entry – Part-time) (Application for self-financed places 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 (Evening): 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: 01/09/2014 to 31/08/2023

Programme Aims

This programme aims to develop students into a new generation of catering management professionals to serve the manpower demands of the hospitality and catering industry locally and regionally. The programme integrates culinary arts with professional management knowledge and skills. It encourages creativity and curiosity to develop intellectual critical thinking and problem solving abilities. Students immerse in Chinese and Western culinary practices interspersed with food science and culinary-related design underpinned by a business management framework. This programme is included in the Government's Study Subsidy Scheme for Designated Professions/Sectors in the 2021/22 academic year to fulfill industry's demand for professionals.

Career Prospects

Graduates are expected to start their careers as management trainees in hospitality and catering operations, where they can excel their culinary knowledge and skills. After gaining further experience, they could advance to senior management or entrepreneurial positions, such as food consultants, food stylists or food critics.

Professional Recognition

This programme has been accredited by the Institute of Hospitality (UK) and has received Recognition of Quality Culinary Education 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.
Remarks:

  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 Faculty of Management and Hospitality (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 2022/23 is $3,125 per credit point. Tuition fees are subject to annual reviews.