Programme Structure
This is a credit-based programme, which students will normally complete over 4 years (in 8 semesters). Students are required to take 132 credit points with modules shown below and an Industrial Attachment module for work-integrated learning. To encourage lifelong learning in general, and to provide students with greater flexibility, the programme will be offered through a credit-based module accumulation system with a multi-entry and multi-exit structure.
| Year 1 |
Year 2 |
- Business Management Fundamentals
- Chinese Culinary Fundamentals
- Cuisine Culture
- Food Cost Control & Yield Management
- Food Nutrition
- Science Fundamentals for Catering
- Western Culinary Fundamentals
- General Education Core Module: Chinese 1
- General Education Core Module: English for Academic Studies 1
- General Education Core Module: Creativity & Innovation in Society
|
- Accounting for Management
- Business Ethics & Law
- Food Production Operations
- Human Resources Management
- Marketing Management
- Recipe Development
- Regional Chinese Culinary Arts
- Western Culinary Arts
- General Education Core Module: Technology, Society & Work
- General Education Core Module: Entrepreneurial Mindset
- General Education Elective Module 1
- General Education Elective Module 2
|
| Year 3 |
Year 4 |
- Catering Events Management
- Dining Experience & the Senses
- Entrepreneurship
- Food Hygiene & Sanitation
- Gastronomy
- Kitchen Operations Management
- Menu Development & Food Styling
- Research Methods & Data Analysis
- Wine, Spirits & Food Affinities
- Work-integrated Learning
- General Education Core Module: Chinese 2
- General Education Core Module: English for Academic Studies 2
- General Education Core Module: English for Professional Purposes
|
- Final Year Project (Part 1 & 2)
- Food Supply Chain Management
- Mass Catering Food Production
- Quality Evaluation of Foods & Beverages
- Trends & Innovations in Culinary Arts
- General Education Elective Module 3
- General Education Elective Module 4
- Programme Elective 1
- Programme Elective 2
|
|
Programme Elective Modules*
|
- Chinese Dim Sum Fundamentals
-
Chinese Feasts Operation & Management
-
Crisis Management for the Restaurant Industry
-
Bar & Beverage Management
-
Departmental Budgeting & Control
-
eBusiness for Hotels
-
International Business Environment
-
Meat & Seafood Identification & Fabrication
-
Organizational Behavior & Leadership
-
Restaurant Environmental Management
-
Strategic Management
|
* Modules offerings are subjected to changes.
Remark: Students are also required to complete the Work-integrated Learning module before a Bachelor Degree is awarded.
