Higher Diploma in Hotel and Catering Management

This programme aims to prepare students with the necessary professional knowledge and skills to pursue their careers in the hotel and catering industry. The programme focuses on both theory and practical training. Through simulated working environments and industrial attachment, students can acquire relevant technical competence and professional knowledge of the industry.
 
This programme is designed with an emphasis on generic and language training, whole-person development and workplace experience to better prepare students for further studies and employment after graduation.

International Students:

• Applicants with academic qualifications obtained in secondary or tertiary institutions outside Hong Kong will be assessed individually by the departments concerned.
• IGCSE, GCE, International Baccalaureate (IB) or other overseas qualifications which are comparable with the required levels of the Hong Kong Diploma of Secondary Education will be accepted.
• IELTS overall score at 5 or equivalent 

Semester 1 :

• Culinary Fundamentals and Practices
• Food and Beverage Service Principles and Practices
• Food Hygiene and Safety
• Foundation in Business Studies for Hospitality
• Housekeeping Operations and Practices
• English & Communication : Workplace Interaction
• Whole Person Development - Mindshift: Achieving Personal Growth & Effectiveness (Year Long Module across semester 1 & 2)
• Information Technology Essentials - Hospitality

Semester 2 :

• Customer Service Fundamentals
• Foundation Food and Beverage Service Menu Operations
• Front Office Operations and Practices
• Law & Ethics for the Hospitality Industry
• Wine and Spirits Studies
• English & Communication : Workplace Correspondence
• Vocational Chinese Communication : Putonghua Conversation and Reports
• Whole Person Development - Mindshift: Achieving Personal Growth & Effectiveness (Year Long Module across semester 1 & 2)
• Whole Person Development - Collaboration, Teamwork & Social Engagement (Year Long Module across semester 2 & 3)

Semester 3 :

• Cruise Operations Management
• Front Office Supervision
• Hospitality Function Catering Management
• Menu Planning and Cost Control
• English & Communication : Persuasive Presentations
• Whole Person Development - Collaboration, Teamwork & Social Engagement (Year Long Module across semester 2 & 3)

Semester 4 :

• Food and Beverage Operations Management Projects (Year Long module across semesters 4 and 5)
• Food and Beverage Operations Management Studies
• Hospitality Accounting and Finance
• Hospitality Marketing Management
• English & Communication : Reports
• Vocational Chinese Communication : Putonghua Presentations and Promotional Text Writing
• Enrichment Module

Semester 5 :

• Food and Beverage Operations Management Projects (Year Long module across semesters 4 and 5)
• Hospitality Human Resource Operations and Management
• Hospitality Management
• Revenue Management in Rooms Division
• Sustainable Operations in the Hospitality Industry
• English & Communication : Promotional Materials
• Whole Person Development - Enhancing Competencies in the 21st Century Workplace

Industrial Attachment: Students of this programme will normally have their industrial placement at food and beverage related establishments. Relevant work may involve shift duties and may take place during evenings, weekends or public holidays.