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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

We welcome THEi graduates to join HML after their graduation

Chef Bo Ip Sorensen

Chef Bo Ip Sorensen

Industry Endorser(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

Chef Bo Ip Sorensen

We welcome THEi graduates to join HML after their graduation

“Managing seven restaurants and over 300 banqueting events at the Hong Kong Convention & Exhibition Centre, we’re delighted to offer work placements to THEi CAM students at Hong Kong Convention and Exhibition Centre (Management) Limited (HML) every year.  They are provided an opportunity to work in different kitchens to broaden their culinary experience, develop their professional knowledge and learn from veterans. We highly appreciate that the students of the Work Integrated Learning Programme came well prepared to learn and work. We welcome THEi graduates to join HML after their graduation.”

Chef Bo Ip Sorensen

Industry Endorser(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

Because my passionate in cooking, I took up the programme. Luckily, I could intern at EL cellar de can roca in Spain in 2017 summer, which is an eye opening experience to me.

Chan, Natalie Man Yee

Chan, Natalie Man Yee

Student(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

Chan, Natalie Man Yee

Because my passionate in cooking, I took up the programme. Luckily, I could intern at EL cellar de can roca in Spain in 2017 summer, which is an eye opening experience to me.

Chan, Natalie Man Yee

Student(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

In the past three years of study in THEi’s Culinary Arts and Management Programme, I have had various chances to broaden my horizon through overseas trips and internships.

YEUNG Chung Wang, Allen

YEUNG Chung Wang, Allen

Student(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

YEUNG Chung Wang, Allen

In the past three years of study in THEi’s Culinary Arts and Management Programme, I have had various chances to broaden my horizon through overseas trips and internships.

In the past three years of study in THEi’s Culinary Arts and Management Programme, I have had various chances to broaden my horizon through overseas trips and internships. 


In 2016 summer, I had participated in a French winery trip to Bordeaux and Bergerac. I gained knowledge on wine culture and paring, and even had a chance to experience the fieldwork in the winery.

Just after the winery trip, I took an internship in the Andara Resort & Villas (LKF Group) in Phuket, Thailand, via the Undergraduates Summer Internship Programme by Maritime Silk Road Society. I worked in the Western kitchen, Thai kitchen and the Bar. It was such a treasurable experience to learn from the Thai Executive Chef Ooy. Andara was also the place that I discovered my career interest and talent as a bartender.


After coming back from Phuket, I have started working in a Michelin recommended burger restaurant, Beef & Liberty, as a bartender. I have applied relevant knowledge and skills learnt from school and previous internships. And thanks god that I have met two great managers there, Ming and Gigi, who have no reservations in teaching all the service and management tactics to me.

In CAM, I have been equipped with practical skills and management theories. Now I am looking forward to the exciting career ahead!

YEUNG Chung Wang, Allen

Student(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

Overseas experiential learning enriches professional knowledge

Cecilia Lau

Cecilia Lau

Student(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

Cecilia Lau

Overseas experiential learning enriches professional knowledge

I joined the winery tour in Bordeaux and received training on wine culture and food and beverage management. I also had an opportunity to visit Michelin-starred restaurants where I observed their serving etiquette and learned about wine pairing.

Cecilia Lau

Student(s), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

I treasure the opportunities to learn from experienced staff.

Lee Ka Ying

Lee Ka Ying

Alumnus(i), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

Lee Ka Ying

I treasure the opportunities to learn from experienced staff.

The systematic training scheme equipped me with knowledge and skills on operational management.  Working with the experienced team has inspired my creativity in culinary arts and reassured my passion to further develop my career in the industry.

Lee Ka Ying

Alumnus(i), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

This valuable experience in a real-world environment prepared me for my future career.

Auman Au

Auman Au

Alumnus(i), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi

Auman Au

This valuable experience in a real-world environment prepared me for my future career.

In my 1st-year studies, I joined Café Landmark of the Maxim’s Group as an intern. I learnt a lot about the operations of delivering quality Western cuisine. I also garnered insights into the management skills required by the modern Food & Beverage industry.

This valuable experience in a real-world environment prepared me for my future career.

Auman Au

Alumnus(i), Bachelor of Arts (Honours) in Culinary Arts and Management, THEi