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Department :

Department of Hospitality and Business Management

Programme Name :

Bachelor of Arts (Honours) in Culinary Arts and Management

JUPAS Catalogue No. :

JSSV04

Programme Code :

Year 3 Entry: MH145106 (Full-Time) / MH525106 (Part-Time)

Duration :

Year 1 Entry: 4 Years (Full-Time)
Year 3 Entry: 2 Years (Full-Time) / 3 Years (Part-Time evening class)

Medium of Instruction :

English

Venue(s) :

Core Modules: Chai Wan Campus
General Education (GE) : Chai Wan/Tsing Yi Campus

The programme is recognised under the QF Level: 5
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. The Food Hygiene and Sanitation module has been approved by the Food and Environmental Hygiene Department of the Hong Kong Government (FEHD). Successful completion of this module from AY 2024/25 onwards, their qualifications have been covered and exempted from the examination to obtain the registration of the Food Hygiene Manager under the scheme.

Programme-specific Requirements

For Year 1 Entry :
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.
 
For Year 3 Entry:
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 Department of Hospitality and Business Management (Telephone No: 3890 8222).

For Year 1 / Year 3 General Entry Requirement, please refer to Admission

Tuition fees

  • The tuition fees are charged according to the number of credit points taken during a semester.
  • The tuition fee for academic year 2025/26 per credit:
    Local StudentsNon-local Students
     HK$ 3,300 HK$ 3,970

Programme Curriculum

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
  • General Education Core Module: Chinese 1
  • General Education Core Module: English for Academic Studies 1
  • General Education Core Module: Creativity & Innovation in Society
  • Science Fundamentals for Catering
  • Business Management Fundamentals
  • Food Cost Control & Yield Management
  • Food Nutrition for the Culinary Arts
  • Cuisine Culture
  • Western Culinary Fundamentals
  • Chinese Culinary Fundamentals
  • General Education Core Module: Technology, Society & Work
  • General Education Core Module: Entrepreneurial Mindset
  • General Education Elective Module 1
  • General Education Elective Module 2
  • Regional Chinese Culinary Arts
  • Western Culinary Arts
  • Accounting for Management
  • Marketing Management
  • Human Resources Management
  • Food Production Operations
  • Wine, Spirits & Food Affinities
  • Food Hygiene & Sanitation
  • General Education Core Module: Chinese 2
  • General Education Core Module: English for Academic Studies 2
  • General Education Core Module: English for Professional Purposes
  • Kitchen Operations Management
  • Catering Events Management
  • Gastronomy
  • Menu Development & Food Styling
  • Dining Experience & the Senses
  • Entrepreneurship
  • Research Methods & Data Analysis
  • Work-integrated Learning
  • Recipe Development
  • General Education Elective Module 3
  • General Education Elective Module 4
  • Programme Elective 1 
  • Final Year Project (Part 1)
  • Final Year Project (Part 2)
  • Food Supply Chain Management
  • Trends & Innovations in Culinary Arts
  • Quality Evaluation of Foods & Beverages
  • Business Ethics & Law
  • Mass Catering Food Production
  • Advanced Baking and Pastry
  • Bar & Beverage Management
  • Branding for Dining
  • Chinese Feasts Operation & Management
  • Guangdong Dim Sum Culinary Skills & Culture
  • Hotel, Resort & Destination Project Management
  • Organisational Behaviour & Leadership
  • Social Media Advertising
  • Staff Training & Development

* Modules offerings are subjected to changes. 

Remark:
(i) Students are also required to complete the Work-integrated Learning module before a Bachelor Degree is awarded.
(ii) Students maybe required to attend additional training and industrial attachements, for which seperate fees will be charges. Additional core module(s) may be required prior to commecement or during Year 3 study for Year 3 entry.

work-integrated learning

Work-integrated Learning (WIL) modules are directed industry attachments that provide powerful learning experiences by integrating theoretical learning with its application in the workplace. Students are required to complete 480 hours (for Year 1 entry students) and 126 hours (for Year 3 entry students) of Work-integrated Learning to be eligible for the award of Bachelor of Arts (Honours) in Culinary Arts and Management.

Our WIL partners include (in alphabetical order):
  • Black Sheep Restaurants
  • Cordis Hotels & Resorts Hong Kong
  • Conrad Hong Kong
  • Four Seasons Hotel Hong Kong
  • Gourmet Dining Group
  • Grand Hyatt Hong Kong
  • Hong Kong Convention and Exhibition Centre (Management) Ltd
  • Hong Kong Disneyland
  • Hong Kong Gold Coast Hotel
  • Hotel ICON
  • Hyatt Centric Victoria Harbour Hong Kong
  • Hyatt Regency Hong Kong
  • JIA Group
  • JW Marriott Hotel Hong Kong
  • Mandarin Oriental Hong Kong
  • Mandarin Oriental Tokyo
  • Renaissance Hong Kong Harbour View Hotel
  • Rosewood Hong Kong 
  • Shangri-La Hotels and Resorts
  • Sheraton Hong Kong Tung Chung Hotel
  • St. Regis Osaka
  • Swire Hotels
  • The Hong Kong Jockey Club
  • The Landmark Mandarin Oriental, Hong Kong
  • The Murray, Hong Kong, A Niccolo Hotel
  • The Peninsula Hong Kong
  • The Ritz-Carlton, Hong Kong
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