高級酒店廚務管理文憑(2年全日制)
目錄
概述
- Application Deadline: May 5, 2023
- Start Date: June 1, 2023
- Duration: 2 Years - 4 Semesters
- Medium of Instruction: English (supplemented with Cantonese)
課程簡介
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
課程結構
注意項： All courses that are italicized and underlined are practical classes conducted under a professional kitchen setting.
Year 1
- Food Safety and Occupational Safety and Health
- Food Safety Regulations
- 風險管理
- General Kitchen Operations
- Kitchen Operations & Supervision
- Food Processing
- Fundamentals of Culinary
- Bakery and Pastry 1
- Baking Methods
- Bread and Pastries
- Food and Beverage Service Operations 1
- Food & Beverage Management
- Food & Beverage Service
- Communication and Report Writing Skills
- Communication Methods
- Different Report Writing Skills
- Hospitality Sector
- Quality Customer Service
- Hotel Operations
- Gastronomy
- Fashionable Garde Manger
- Creative Western Cuisine
- Amazing Delicacies
- Purchasing Management & Cost Control
- Purchasing Management
- Food Cost Control
- Menu Studies
- Menu Planning
- Menu Design
- Essential skills
- Basic Kinfe Skills
- Tossing Technique
- Repair and Maintenance
Year 2
- Bakery and Pastry 2 (Professional Bakery and Pastry)
- Bread, Cake and Baking Techniques
- Professional Dessert Making
- Food and Beverage Service Operations 2
- Restaurant Operations and Supervision (Lunch)
- Food and Beverage Business Regulations
- Kitchen Management
- Role of Chef
- Supervisory Skills
- Food and Beverage Pairing
- Wine & Spirits
- Pairing for Food & Beverage
- Hospitality Human Resource Management
- Human Resource Planning
- Job Analysis
- Hospitality Marketing
- Marketing Process
- Marketing Mix
- Culinary Business Analysis
- Developing a Business Startup Plan
- Business Startup Strategies
- Restaurant Operations and Supervision (Dinner)
- Product Development
- Butchery and Plated Dessert
- Industrial Training
- Students will be arranged in different types of hotels and take up their industrial training
入學要求
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 或
- 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 或
- must be a holder of a Yi Jin Diploma 或
- must be a holder of Pre-Associate Degree / Diploma 或
- must be aged 21 or above with relevant year(s’) working experience in related industry(s) 或
- 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) 或
- a grade of C in English (Syllabus A) 或
- has not passed Level 2 in the HKDSE English Exam 或
- 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.
授予證書資格
為獲得香港西廚學院頒授 Advanced Diploma in Hotel Culinary Management 學生必須符合以下要求：
- 課程出席率達90％
- All modules combined must achieve 50% or above in average (does not include the industrial training)
升讀
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.
學費
- 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)
- Year 1:
- 雜費：
- 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)
- Year 1:
