Bachelor of Arts (Honours) in Culinary Arts and Management

Technological and Higher Education Institute of Hong Kong (THEi)
Hong Kong
Qualification
Bachelor's Degree
Study mode
Full-time
Duration
4 years
Intakes
September
Total tuition fee (local)
Contact the university / college
Total tuition fee (foreign)
USD 49,176

About this course

Accredited by the Institute of Hospitality (UK), this programme combines culinary arts with professional management knowledge and skills. Students are encouraged to be creative and curious, enabling them to develop intellectual critical thinking and problem solving abilities. The curriculum consists of Chinese and Western culinary practices interspersed with food science and culinary-related design underpinned by a business management framework. Graduates may go on to become catering management professionals for the local and regional hospitality and catering industry. 

 

Entry Requirements

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 6 or equivalent. 

Curriculum

YEAR 1 

  • Business Management Fundamentals
  • Chinese Culinary Fundamentals
  • Cuisine Culture
  • Food Cost Control & Yield Management
  • Food Nutrition
  • Science Fundamentals for Catering
  • Western Culinary Fundamentals
  • General Education Core Module: Chinese 1
  • General Education Core Module: English for Academic Studies 1
  • General Education Core Module: The Human Spirit

YEAR 2

  • Accounting for Management
  • Business Ethics & Law
  • Food Production Operations
  • Human Resources Management
  • Marketing Management
  • Recipe Development
  • Regional Chinese Culinary Arts
  • Western Culinary Arts
  • General Education Core Module: Habits of Scientific Thinking
  • General Education Core Module: Social Dynamics of Organisations
  • General Education Elective Module 1
  • General Education Elective Module 2

YEAR 3

  • Catering Events Management
  • Dining Experience & the Senses
  • Entrepreneurship
  • Food Hygiene & Sanitation
  • Gastronomy
  • Kitchen Operations Management
  • Menu Development & Food Styling
  • Research Methods & Data Analysis
  • Wine, Spirits & Food Affinities
  • Work-integrated Learning
  • General Education Core Module: Chinese 2
  • General Education Core Module: English for Academic Studies 2
  • General Education Core Module: English for Professional Purposes

YEAR 4

  • Final Year Project (Part 1 & 2)
  • Food Supply Chain Management
  • Mass Catering Food Production
  • Quality Evaluation of Foods & Beverages
  • Trends & Innovations in Culinary Arts
  • General Education Elective Module 3
  • General Education Elective Module 4
  • Programme Elective 1
  • Programme Elective 2

Remark: Students are also required to complete the Work-integrated Learning module before a Bachelor Degree is awarded.

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