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Higher Diploma in Classic Western Cuisine
Course overview
| Qualification | Advanced Diploma |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | September |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | B$ 20,436 |
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About
- Equips and prepares students to work in the catering industry and develops their intellectual and professional competencies to meet the industry's demand for professional work attitude, and classic western cuisine and fine dining focused techniques
- Enables students to master classic French culinary techniques and adapt them worldwide as recognised accolade for career development in hotel, restaurant and catering industries
- Provides a unique learning experience aimed at enhancing technical skills and stimulating creativity with an emphasis on hands-on learning
Admissions
Intakes
Fees
Tuition
- Data not available
- Local students
- B$ 20,436
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
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 5 or equivalent.
Curriculum
Year 1 :
- Classic Cuisine and Culture
- Nouvelle French Cuisine
- French Pastry
- Artisan Bread
- Northern European Cuisine
- Fundamentals in Cooking
- Wine & Spirits Fundamentals
- Work Integrated Learning / Industry Attachment *
Year 2 :
- Sustainable Gastronomy
- Modern Cold Preparations
- Kitchen Management
- Fundamentals in Butchery
- Foundations of Hospitality Superior Service
- Vocational English and Putonghua
* Depending on the job nature, availability and suitability, Work Integrated Learning / Industry Attachment in a fine dining establishment either local or international will be arranged at an appropriate time during the period of study.