Bachelor of Arts (Honours) Culinary Arts and Management
“ This valuable experience in a real-world environment prepared me for my future career. ”
FacultyFaculty of Management and Hospitality
DepartmentDeparment of Hospitality Management
Programme NameBachelor of Arts (Honours) in Culinary Arts and Management
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 (Application for self-financed places via VTC Web-based Admissions System)
Mode, Year of Study Accepting Entry & Duration of StudyFull-time: 4 Years (Year 1 Entry) / 2 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
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
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.
Graduates are expected to start their careers as management trainees in hospitality and catering operations, for example, catering companies, restaurants, airline catering, hotels, clubhouses, theme parks, exhibition centres and non-profit organisations, where they can excel their culinary knowledge and skills. After gaining sufficient experience, they could advance to senior management or entrepreneurial positions, as food consultants, food stylists or food critics, to elevate service standards and shape the development of the culture of culinary arts and hospitality.
This programme has been accredited by the Institute of Hospitality (UK).
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 for Year 1:
Please refer to the General Entrance Requirements for details.
Entrance Requirements for Year 3:
Higher Diploma OR equivalent qualifications in a relevant area of study.
- Additional core modules are required (with fee charged) for sub-degree graduates according to the educational background of individuals.
- All applicants are screened and selected by an Admission and Interview Panel. All interviews are conducted in English.
- For enquiry please contact Faculty of Management and Hospitality (Telephone No: 3890 8222).
- The tuition fees are charged according to the number of credit points taken during a semester.
- The tuition fee for academic year 2018/19 is $2,920 per credit point for Year-1 Entry and $2,890 per credit point for Year-3 Entry. Tuition fees are subject to annual reviews.