Advanced Diploma in Hotel Culinary Management (2 Years)

Table of Contents



The Advanced Diploma in Hotel Culinary Management is designed to equip students who are interested in pursuing a career in the Hotel and Catering Industry with the skills needed to conduct Menu Studies, Food & Beverage Service Operations, and General Kitchen Management. Addtionally, this programme helps individuals investigate global, regional and local perspectives on Hotel Culinary Arts Management as well as enhances their skills and knowledge with practical kitchen experience.

Semestral Breakdown

  • Year 1
    • Semester 1 (mid-Sept to mid-Dec)
    • Winter & New Year Break (mid-Dec to mid-Feb)
    • Semester 2 (mid-Feb to July)
  • Year 2
    • Semester 1 (mid- Sept to end of Feb) 
    • Management in Kitchen and Restaurant, ready to enter the Univesity of Derby
    • Semester 2 (March to June) – Internship


Note: All courses that are italicized and underlined are practical classes conducted under a professional kitchen setting. 

Year 1

  1. Food Safety and Occupational Safety and Health
    • Food Safety Regulations
    • Risk Management
  2. General Kitchen Operations
    • Kitchen Operations & Supervision
    • Food Processing
    • Fundamentals of Culinary
  3. Bakery and Pastry 1
    • Baking Methods
    • Bread and Pastries
  4. Food and Beverage Service Operations 1
    • Food & Beverage Management
    • Food & Beverage Service
  5. Communication and Report Writing Skills
    • Communication Methods
    • Different Report Writing Skills
  6. Hospitality Sector
    • Quality Customer Service
    • Hotel Operations
  7. Gastronomy
    • Fashionable Garde Manger
    • Creative Western Cuisine
    • Amazing Delicacies
  8. Purchasing Management & Cost Control
    • Purchasing Management
    • Food Cost Control
  9. Menu Studies
    • Menu Planning
    • Menu Design
  10. Essential skills
    • Basic Kinfe Skills
    • Tossing Technique
  11. Repair and Maintenance

Year 2

  1. Bakery and Pastry 2 (Professional Bakery and Pastry)
    • Bread, Cake and Baking Techniques
    • Professional Dessert Making
  2. Food and Beverage Service Operations 2
    • Restaurant Operations and Supervision (Lunch)
    • Food and Beverage Business Regulations
  3. Kitchen Management
    • Role of Chef
    • Supervisory Skills
  4. Food and Beverage Pairing
    • Wine & Spirits
    • Pairing for Food & Beverage
  5. Hospitality Human Resource Management
    • Human Resource Planning
    • Job Analysis
  6. Hospitality Marketing
    • Marketing Process
    • Marketing Mix
  7. Culinary Business Analysis
    • Developing a Business Startup Plan
    • Business Startup Strategies
    • Restaurant Operations and Supervision (Dinner)
  8. Product Development
  9. Butchery and Plated Dessert
  10. Industrial Training
    • Students will be arranged in different types of hotels and take up their industrial training

Entry Requirements

Prospective students must fulfill the following requirements:

For Newly-Graduated Secondary Students:

  • must have completed  Secondary 5 with grade E in HKCEE English (Syllabus B) or grade C in English (Syllabus A) or 4.5 in IELTS exam or
  • must have completed Secondary 6 with Level 2 in the HKDSE English Exam or 4.5 in IELTS exam

For Mature Applicants:

  • must be a holder of a Diploma for Tertiary Studies or
  • must be a holder of a Yi Jin Diploma or
  • must be a holder of Pre-Associate Degree / Diploma or
  • must be aged 21 or above with relevant year(s’) working experience in related industry(s) or
  • must possess any equivalent qualification

For All Applicants

  • must pass the admission interview

Direct Entry

Students who complete Sunday Diploma in Culinary Arts can enter directly into the 2nd Year of Advanced Diploma in Hotel Culinary Management (2 Years).

English Proficiency

Applicants who do not have:

  • a grade of E in HKCEE English (Syllabus B) or
  • a grade of C in English (Syllabus A) or
  • has not passed Level 2 in the HKDSE English Exam or
  • has not scored 4.5 in IELTS exam

must pass an English comprehension test on listening and reading during admission interview.

English Tutors

Applicants who are experiencing difficulty with the English course material can avail of the school’s team of professional European and American tutors.


To obtain the Advanced Diploma in Hotel Culinary Management from the Academy, students must fulfill the following requirements:

  • Achieve 90% attendance or above in each Module
  • All modules combined must achieve 50% or above in average (does not include the industrial training)

Further Studies

Students who have graduated from this course can apply to complete their final year in a degree program in the following institutions:

*Requires a minimum score of IELTS 6.0 in all bands.

Tuition Fee

  • For 2 years: HK$141,100
    • Year 1: 
      • 1st instalment: $8,300 (registration fee, non-refundable)
      • 2nd, 3rd and 4th instalments: $24,900 each (paid in the end of September, December and March)
    • Year 2:
      • 1st instalment: $8,300 (registration fee, paid before the end of Year 1, non-refundable)
      • 2nd and 3rd instalments: $24,900 each (paid in the end of September and December)
  • Miscellaneous Fees:
    • Year 1:
      • HK$4,000 (Includes Chef Uniform x 2, Apron x 1, Plaid Pants x 1, 1 set of Cutlery & Utensils, Insurance, Notes, Recipes & Ingredients)
    • Year 2: ​
      • HK$4,000 (Includes Registration, Notes, Ingredients, Food to take home, Insurances)

Common Questions

What payment methods do you accept?

Valid payment methods and their instructions can be found here.

Are there additional charges?

Miscellaneous charges can be found here.

How to Enroll

You may download our enrollment form here or fill out our online application form.