Bachelor of Arts (Honours) in Culinary Arts and Management

This programme aims to develop students into a new generation of catering management professionals to serve the manpower demands of the hospitality and catering industry locally and regionally. The programme integrates culinary arts with professional management knowledge and skills. It encourages creativity and curiosity to develop intellectual critical thinking and problem solving abilities. Students immerse in Chinese and Western culinary practices interspersed with food science and culinary-related design underpinned by a business management framework. This programme is included in the Government's Study Subsidy Scheme for Designated Professions/Sectors in the 2020/21 academic year to fulfill industry's demand for professionals.

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. 

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: Creativity & Innovation in Society

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: Technology, Society & Work
• General Education Core Module: Entrepreneurial Mindset
• 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

Programme Elective Modules*

• Chinese Dim Sum Fundamentals
• Chinese Feasts Operation & Management
• Crisis Management for the Restaurant Industry
• Bar & Beverage Management
• Departmental Budgeting & Control
• eBusiness for Hotels
• Food Photography & Communication
• International Business Environment
• Meat & Seafood Identification & Fabrication
• Organizational Behavior & Leadership
• Restaurant Environmental Management
• Strategic Management

* Modules offerings are subjected to changes. 

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