Having a relevant bachelor degree has become an important requirement for the F&B industry. This programme is a unique program to nurture culinary talents and leaders in the hospitality industry. Apart from a balance of theory and practical components, the students also engage with project-based learning in developing recipes and business plan, as well as conducting food-related research. We feel honoured to be one of the Work-integrated Learning partners to offer practical work experience to CAM students. We look forward to hiring work-capable graduates in the near future.

Uwe OPOCENSKY
Executive Chef, Island Shangri-La Hong Kong

THEi is constantly looking at ways to ensure its programmes are relevant to industry needs whilst being innovative and exciting for students to study. All students need to gain industry experience as part of their programme. On the Hotel Management degree, such experience is particularly valuable in helping graduates to secure jobs and then develop meaningful careers in Hong Kong's ever expanding hotel industry.

Mr Victor CHAN
Chairman, Hong Kong Hotels Association

Industry Endorser(s), Bachelor of Arts (Honours) in Public Relations and International Events Management I look forward to seeing work-ready graduates from this unique programme covering both public relations and management topics committed to the public relations industry.

Ms Ruby Wan
Founder and Director, Wasabi Creation PR Consultancy

THEi supported me with unlimited chances and resources to explore my inner self as well as my career path. Most highlighted experiences were Worldskills Competition in Abu Dhabi with full sponsorship; academic exchange programme in Germany and internship programme in a new five-star hotel where I am currently working at!

THEi’s professional academic team has always been proactive in building industry connections for a comprehensive educational development. We look forward to further collaborations and learning opportunities in grooming the future talents for our industry.

Ronald POON
Director, Talent Development, Rosewood Hong Kong

Industry Endorser(s), Bachelor of Arts (Honours) in Public Relations and International Events Management At HKAIM, we strive to enable the continuity of professional development in the industry. We are pleased to collaborate with THEi to equip young talents with the latest digital and interactive marketing applications. I have no doubt that the graduates will be well-received by the industry.

Ralph SZETO
Chairman, Hong Kong Association of Interactive Marketing

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.

The unforgettable exchange experiences in Germany enrich my global exposure and personal development.

With Scholarship awards, we joined an outbound exchange programme in the Netherlands to strengthen individual adaptability, enrich knowledge base, and expand overseas social network. Apart from tailor-made teaching and learning activities, our programme always invites different industry experts to share industry trends and professional experience with us at discipline-specific seminars and workshops. Thanks to these juicy activities, we are not only passionate about PR profession, but also equipped with relevant knowledge and skills.

Since graduation, I have been working at fine dining restaurants such as Belon and VEA; however, I have taken a step away from fine dining to see a new side of pastry. I am now working as a sous chef at Butter Cake Shop located in Soho, which is part of Black Sheep Restaurants. My main duties are overseeing Butter Cake Shop with daily orders of both the central kitchen and the cake shop, as well as menu development. The CAM programme provided me with an opportunity to learn and practice, which enriched my knowledge and strengthened my skills in application and management.

After graduation, I gained experience from different organizations to execute the skills and knowledge from the programme. In my early career, I started my first business selling coffee beans. I then opened a C108 Café in Central to further expand its business to Café operation, focusing on research and promoting our own blend of coffee beans. We are selecting single-origin beans from different regions and using the most straightforward glassware to let customers truly savour the coffee, exploring the diversity of each bean through various brewing techniques. I aim to offer specialty-grade coffee at the price of a typical coffee chain, creating a more accessible channel for people to experience premium coffee.

Before taking this programme, I had always dreamed of opening my own cake shop. The skills and knowledge taught in the CAM programme have equipped me to become an all-rounded baker. CAM programme and different internship opportunities allowed me to learn and grow, allowing me to successfully start my own business, Mon Mon Bakery, after graduation.

My passion for cooking began when I was in secondary school. Upon completing the Higher Diploma, I progressed to the programme. This program allows me to advance my culinary innovation and catering management skills.

I have never regretted choosing this programme. I have picked up useful skills that build a solid foundation for my career development and connections that are worth cherishing. Indeed, the path to achievement was and will not be smooth and easy. Yet the encouragement and company of teachers and comrades allowed me to stand strong against those obstacles. I hope you will find this industry's beauty and excitement just as I do.”

After graduation, I joined Ming Court of Cordis, Hong Kong, a MICHELIN-starred fine dining establishment, as one of the management trainees. The skills and knowledge I acquired enabled me to maintain consistency in the quality of the dishes while continually enhancing the kitchen’s efficiency and profitability.

THEi provided me with valuable opportunities to intern at St. Regis Osaka and Mandarin Oriental, Tokyo, for Two Summers during my studies. This was such a humbling, eye-opening, and valuable experience. The experience gave me an opportunity to learn how to be independent and grow as a chef in terms of skill and attitude.

A degree in Culinary Arts puts the graduates in an advantageous position when it comes to career progression. It will provide you with a strong foundation of knowledge to build upon in the future; applying theory into practical application in a 5-star property with multiple outlets. Get first-hand experience in the intricacies of Michelin starred cuisine, to cooking high volume-high quality banquet events, to producing and serving up to 700 guests in an all-day dining buffet, to a la carte western semi-fine dining concept, and much more. You will learn how a multimillion-dollar operation runs smoothly, efficiently and consistently on a daily basis with great teamwork while engaging the guests to help build great memories.

Paul MCLOUGHLIN
Culinary Director, Cordis, Hong Kong

Pairing a culinary degree with a work-integrated mentorship will positively benefit a company’s bottom line. This Programme offers students opportunities to work in the best kitchens with top culinary leadership that will no doubt be career-enhancing exposure for students. It makes a positive impact on their learning outcome. We will happily continue to welcome CAM students to The Fullerton Ocean Park Hotel.

Marco De VINCENTIS
Executive Chef, The Fullerton Ocean Park Hotel Hong Kong

This program, based on important points related to food, will surely help you grow. Modern cooking is art, but it will be an epoch-making content in which you can learn about various operations and management related to food, hygiene control and discipline at the same time while cultivating the sensitivity needed for creating culinary artworks. I hope to be able to work in Japan with graduated artists with international hospitality spirit and professional knowledge and skills.

Toshiyuki Nishiarai
Executive Chef, The St. Regis Osaka, Japan

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!

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.

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.

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.