VTC Applied Learning - Western Cuisine

Course Aims Through a simulated learning environment, students will acquire the knowledge and skills in western gastronomy, food commodities, food hygiene and safety as well as western food preparations. The course aims to develop students’ interest in the hospitality and catering industry through practical training, and cultivate among them a service culture, self-discipline and team spirit as well as problem-solving, communication and presentation skills.

Diversified Learning and Teaching Activities For example, lectures with demonstrations, group discussions and presentations, microbiology testing, industrial visits, practical training and food tasting, project learning, Western Cuisine Skills Competition, etc.

Professional Qualifications Students will obtain a Qualifications Framework (QF) Level 3 certificate in addition to HKDSE qualification upon successful completion of the course. This course is endorsed by the Institute of Hospitality (IoH) of the U.K., graduates of this course can register as affiliate members of IoH at their own cost. Moreover, students passing the food hygiene-related module and fulfilling certain specific requirements can obtain a professional certificate recognised by the Food and Environmental Hygiene Department of HKSAR Government. They can also attend a public examination offered by the Royal Society for Public Health, U.K. for an additional professional food hygiene qualification.

Elective Streams Two elective streams, viz “Culinary Arts Stream” and “Dessert, Baking and Pastry Arts Stream” are offered and students are required to select one of the streams at the time of application.