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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

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 & Managemen

  • Crisis Management for the Restaurant Industry

  • Bar & Beverage Management

  • Departmental Budgeting & Control

  • eBusiness for Hotels

  • Food Photography & Communication

  • 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.