Diploma in Culinary Arts (Full-time)(One Semester)


Course code: STEAMC

Application Deadline:  23rd July, 2021
Programme Duration:
  • From 13th September to 17th December 2021
Course Structure:

Major learning contents


Different cooking methods in the preparation of Western cuisine


Correct and safe techniques in the use of kitchen tools


Maintaining hygienic standards in the workplace


Organising and maintaining a kitchen workstation


Operating machinery in a Western kitchen


Performing kitchen duties (from preparation to presentation within time constraints)


Producing a wide range of popular Western culinary dishes


Correct use of portion control


Demonstrating the plating concept


Using safe methods for disposing of kitchen waste
Medium of Instruction: English (supplemented with Cantonese)   Tuition Fee:
  • HK$58,100
  • Miscellaneous Fee : HK$2,000 (Includes Chef Uniform x 1, Apron x 1, Big Towel x 1, Small Towel x 2, Chef Hat, Individual & Group Insurances, Notes & Ingredients)
  • Application Fee : HK$200
  Entry Requirements:
  • Completion of Secondary 6 or equivalent qualifications; or Aged 21 or above with relevant year(s’) working experience in related industry(s);
  • Pass in admission interview
  • The school has a team of professional European and American tutors to provide professional training for students.
Award & Assessment:
  • Upon completion of this module successfully, students will receive the “Diploma in Culinary Arts” from Hong Kong Culinary Academy. 
  • Achieve a minimum attendance of 90% is required.
  • Achieve 50% or above in average in the module.
Further Studies:
  • Students can apply for the Diploma in Bakery & Pastry in semester 2 starting from 1st Mar to 3rd June 2022 and the fee is HK$41,500.
Application Deadline:  23rd July, 2021
Admission: Contact Us Hong Kong Culinary Academy 1/F & 2/F, Block C, Cho Yiu Centre, Cho Yiu Chuen, 6 King Cho Road, Kwai Chung, Hong Kong Monday – Friday (0900 – 2000), Saturday (0900 – 1600) Sunday & public holidays (closed) TEL: 2156 0612  / 2156 0610 FAX: 2529 6311