{"id":24988,"date":"2024-10-10T04:02:56","date_gmt":"2024-10-09T20:02:56","guid":{"rendered":"https:\/\/thei.hhe-service.com\/?page_id=24988"},"modified":"2026-03-30T11:13:34","modified_gmt":"2026-03-30T03:13:34","slug":"dr-leung-tsui-yan-vicky","status":"publish","type":"page","link":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-hospitality-and-business-management\/dr-leung-tsui-yan-vicky\/","title":{"rendered":"\u6881\u7fe0\u6069\u535a\u58eb"},"content":{"rendered":"
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\u52a9\u7406\u6559\u6388 <\/h2>

\u9152\u5e97\u9910\u996e\u53ca\u5de5\u5546\u7ba1\u7406\u5b66\u7cfb<\/p>\n

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\u8054\u7edc\u65b9\u6cd5 <\/h4>

\u7535\u90ae<\/strong>: vicky_ty_leung@thei.edu.hk<\/font><\/a><\/p>\n

\u7535\u8bdd<\/strong>: +852 3890 8172<\/p>\n

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Dr. Vicky Leung serves as the Assistant Professor and Programme Leader at the Department of Hospitality and Business Management at THEi. With a culinary background, Vicky cherishes her strong ties to the professional world, drawing from her foundational experiences in the culinary sector. She currently holds a role as a committee member for the Education and Sustainability Committee at The World Association of Chef Societies.<\/p>\n

She completed her Bachelor\u2019s degree in Hotel Management at the School of Hotel and Tourism Management (SHTM), The Hong Kong Polytechnic University. Beginning her career in the kitchen of the one-starred Michelin restaurant, Mandarin Grill and Bar at the Mandarin Oriental Hong Kong, she later returned to pursue a part-time Master\u2019s degree in international hospitality management. Concurrently, she assumed the positions of chairwoman of the Hong Kong Young Chefs Club, committee member of the Hong Kong Chefs Association, and a young chef ambassador for the World Association of Chefs\u2019 Societies (Worldchefs) comprising members from over 100 countries. <\/p>\n

Engaging in research collaborations with various industrial partners and educational institutions, Vicky focuses on social science and applied research. She actively supervises students on final year projects and guides them\u2014encouraging participation in competitions and startup ventures. Noteworthy among their projects is \"U-treats,\" stemming from research at the Centre for Interdisciplinary Research on Food By-products Utilization (CIFU), which repurposes food by-products from licensed factories into nutritious pet snacks.<\/p>\n

Driven by her passion, Dr. Leung\u2019s research interests primarily revolve around chefs' creative behaviors, recipe development, kitchen management, and human resource management within the hospitality and catering industries.<\/p>\n<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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TEACHING AREAS<\/div><\/div> <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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  1. Culinary Arts<\/li>\n \t
  2. International Cuisines<\/li>\n \t
  3. Research Methods<\/li>\n \t
  4. Applied Research<\/li>\n \t
  5. Work-Integrated Learning<\/li>\n<\/ol><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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    ACADEMIC QUALIFICATIONS<\/div><\/div> <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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    2019<\/td>Doctor of Philosophy (Ph.D) in Hotel and Tourism Management
    School of Hotel and Tourism Management (SHTM), Hong Kong Polytechnic University<\/td><\/tr>
    2016<\/td>Master of Science (MSc) in International Hospitality Management
    SHTM, Hong Kong Polytechnic University<\/td><\/tr>
    2012<\/td>Bachelor of Science (Hons) in Hotel Management
    SHTM, Hong Kong Polytechnic University<\/td><\/tr>
    2010<\/td>Higher Diploma in Hotel and Catering
    Hong Kong Institute of Vocational Education (Chai Wan)<\/td><\/tr><\/tbody><\/table><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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    EMPLOYMENT<\/div><\/div> <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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    2024-Present<\/td>Assistant Professor and Programme Leader, Department of Hospitality and Business Management, Technological and Higher Education Institute of Hong Kong<\/td><\/tr>
    2023-2024<\/td>Assistant Professor, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong<\/td><\/tr>
    2019-2023<\/td>Teaching Fellow, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong<\/td><\/tr>
    2016-2019<\/td>Tutor, School of Hotel and Tourism Management Hong Kong Polytechnic University<\/td><\/tr>
    2015-2016<\/td>Junior Chef de Partie, Mandarin Grill and Bar, Mandarin Oriental, Hong Kong<\/td><\/tr>
    2014-2015<\/td>Commis I, Mandarin Grill and Bar, Mandarin Oriental, Hong Kong<\/td><\/tr>
    2012-2014<\/td>Commis II, Mandarin Grill and Bar, Mandarin Oriental, Hong Kong<\/td><\/tr>
    2012-2012<\/td>Overseas culinary programme, Adolfo Group in Toledo, Spain<\/td><\/tr>
    2010-2010<\/td>Pastry Cook, Confetti Celebration Cakes Ltd.<\/td><\/tr>
    2009-2010<\/td>Commis, The American Club Hong Kong (Country Club)<\/td><\/tr>
    2008-2010<\/td>Racecourse Catering Training Program, The Hong Kong Jockey Club<\/td><\/tr>
    2007-2010<\/td>Service Champion, H\u04d3agen Dazs<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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    2024-2029<\/td>Regional Judge in Culinary Arts and Hot Kitchen
    The World Association of Chef Societies<\/td><\/tr>
    2023-2028<\/td>Judge Seminar (Culinary Arts and Hot Kitchen Competition)
    The World Association of Chef Societies<\/td><\/tr>
    2022<\/td>Basic Food Hygiene for Hygiene Managers
    Food and Environmental Hygiene Department<\/td><\/tr>
    2021<\/td>WSET Level 2 Award in Wines<\/td><\/tr>
    2018-Present<\/td>Certification in Hotel Industry Analytics (CHIA)
    American Hotel & Lodging Educational Institute<\/td><\/tr>
    2017-Present<\/td>Certified Hospitality Educator (CHE)
    American Hotel & Lodging Educational Institute<\/td><\/tr>
    2016-2021<\/td>Judge Seminar (Culinary Arts and Hot Kitchen Competition)
    The World Association of Chef Societies<\/td><\/tr>
    2007<\/td>Basic Food Hygiene Certificate for Hygiene Manager
    The Food and Environmental Hygiene Department<\/td><\/tr>
    2005-2006<\/td>Certificate in Fundamental Western Bakery and Pastry (Distinction)
    Vocational Training Council (Career-oriented Curriculum)<\/td><\/tr>
    2006<\/td>Foundation Certificate in Food Hygiene
    The Royal Institute of Public Health<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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    AWARDS<\/div><\/div> <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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    2023<\/td>\nRecipient of 2nd Runner Up\nHong Kong Food Waste Disposal Competition \u2013 Start-Up Proposal (HK$100,000)<\/td>\n<\/tr>\n
    2021<\/td>\nRecipient of THEi Teaching Awards 2021\/22<\/td>\n<\/tr>\n
    2018<\/td>\nChampion\nItalian Panini Cooking Competition \u2013 Hong Kong<\/td>\n<\/tr>\n
    2015<\/td>\nRecipient of Legendary Colleague Award \u2013 3rd<\/sup> Quarter 2015\nMandarin Oriental Hong Kong<\/td>\n<\/tr>\n
    2011<\/td>\nDean\u2019s List for Outstanding Academic Achievement<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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    ACADEMIC SERVICES<\/div><\/div> <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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