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Course Code:
PSCE –DHM 6266
Course Name
Diploma in Hotel Culinary Management
(Full-time Intensive)(12 Months)
  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. Bakery and Pastry 2 (Professional Bakery and Pastry)
.Bread, Cake and Western Delicacies Baking Techniques
.Professional Dessert Making
11. Food and Beverage Service Operations 2
.Restaurant Operations and Supervision
.Food and Beverage Business Regulations
12. Kitchen Management
.Role of Chef
.Supervisory Skills
13. Food and Beverage Pairing
.Wine & Spirits
.Pairing for Food & Beverage
14. Industrial Training
.Students will be arranged in different types of hotels and take up their industrial training
Programme Duration:
  September every year
(Start on 9th September, 2024)
(No Summer Holiday)
Teaching Mode:
  Medium of Language: English (supplemented with Cantonese)


$7300 per installment (total 6 installments)
Entry Requirements:
  Graduated in S3 or equivalent
Academic Promotion:
  Students who complete Diploma in Hotel Culinary Management can enter directly into the 2nd Year of Advanced Diploma in Hotel Culinary Management. Students must complete additional 7 modules in Year 2 as below.

Module 1: Professional Bakery & Pastry
Module 2: Hospitality Human Resources Management
Module 3: Hospitality Marketing
Module 4: Culinary Business Analysis
Module 5: Butchery
Module 6: Plated Dessert
Module 7: Product Development
The tuition fee for each module is HK$8,300. Total fee for Year 2 is HK$58,100
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.
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 an IELTS examination and reach level 4.5.

Application Form:
  Download Application Form
Apply online
Application Method:
  Application Method

Penasia School of Continuing Education (Ed. Licence No:593958; Employment Agency Licence no: 62784)
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