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Course Code:
PSCE –DHM 5266
Course Name
Diploma in Hotel Culinary Management
(2 years Full-time)
  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

Year 2
1. Bakery and Pastry 2 (Professional Bakery and Pastry)
.Bread, Cake and Western Delicacies Baking Techniques
.Professional Dessert Making
2. Food and Beverage Service Operations 2
.Restaurant Operations and Supervision
.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. Industrial Training
.Students will be arranged in different types of hotels and take up their industrial training
Programme Duration:
  September every year
(Start at: 17th September, 2018)
2 years full-time
Teaching Mode:
  Medium of Language: English (supplemented with Cantonese)

  $7200 per instalment (total 13 instalment)
Entry Requirements:
  • Completion of Secondary 5 with grade E in HKCEE
English (Syllabus B), grade C in English (Syllabus A)
or 4.5 in IELTS exam; or
• Completion of Secondary 6 with Level 2.0 or
above in the HKDSE English Exam or 4.5 in IELTS
exam; and
• Pass in admission interview.
Remark: For applicants who do not obtain 4.5 in the IELTS exam or Level 2 in the DSE English Exam, applicants must pass an English comprehension test on listening and reading to proceed to admission interview.
Aim & Objectives:
  The Diploma in Hotel Culinary Management is designed to provide those who are preparing to enter the Hotel Culinary Arts industry with critical awareness of the Menu Studies, Food & Beverage Service Operations, General Kitchen Operations and Hospitality Sector, Kitchen Management, etc. This Diploma enables individuals to investigate global, regional and local perspectives on Hotel Culinary Arts Management and to enhance their skills and knowledge with practical kitchen experience.

This courses is recognised under the Qualifications Framework.
QF Level 3
QR Registration No.: 15/003238/L3
Registration Validity Period: 01/10/2015 To 30/09/2018
Award & Assessment:
  • Achieve 90% attendance or above in each Module

  • Each module must achieve 50% in average of all related assessment tasks (do not include the industrial training)

  • For those who do not meet the English Language Entry Requirement (DSE English Language Level 2 or IELTS level 4.5), they have to attend the mandatory Remedial English Course must pass before graduation.

Financial Assistance:
  This course is an eligible course under the Extended Non-means-tested Loan Scheme.

For Enquiry:
Tel no.: 2150 6223
Application Form:
  Download Application Form
Apply online
Application Method:
  Application Method

Penasia School of Continuing Education
1/F, Block C, Cho Yiu Centre, Cho Yiu Chuen, No.6 King Cho Road, Kwai Chung, HK.
Monday – Friday (0900 – 1900), Saturday (0900 – 1600), Sunday & public holidays (closed)
Tel: 2529 6138       Fax: 2529 6311