Higher Diploma in Hotel and Catering Management

Hong Kong Institute of Vocational Education (IVE)
Hong Kong
Qualification
Diploma
Study mode
Full-time
Duration
2 years
Intakes
September
Total tuition fee (local)
Contact the university / college
Total tuition fee (foreign)
USD 14,167

About this course

This programme aims to prepare students with the necessary professional knowledge and skills to pursue their careers in the hotel and catering industry. The programme focuses on both theory and practical training. Through simulated working environments and industrial attachment, students can acquire relevant technical competence and professional knowledge of the industry.

This programme is designed with an emphasis on generic and language training, whole-person development and workplace experience to better prepare students for further studies and employment after graduation.

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

Semester 1

  • Customer Service Fundamentals
  • Fundamental Business Studies for Hospitality
  • Food and Beverage Service Principles and Practices
  • Food Production Practices
  • Culinary Studies
  • Food Hygiene and Safety
  • Accommodation Operations I
  • Accommodation Practices
  • English & Communication : Workplace Interaction
  • Whole Person Development : Self-efficacy Enhancement

Semester 2

  • Law & Ethics for the Hospitality Industry
  • Hospitality Business Marketing
  • Hospitality Management (A)
  • Bartending and Molecular Mixology
  • Foundation Food and Beverage Service Menu Operations
  • Front Office Operations
  • Front Office Systems
  • English & Communication : Workplace Correspondence
  • Vocational Chinese Communication : Putonghua Conversation and Reports
  • Whole Person Development : Global Vision

Semester 3

  • Hospitality Managerial Accounting
  • Hospitality Human Resource Operations
  • Information and Communication Technologies in Hotel and Catering
  • Wine and Spirits Studies
  • Hospitality Function Catering Management
  • Menu Planning and Cost Control
  • English & Communication : Reports
  • Whole Person Development : SMART in Action
  • IT Essentials - Services

Semester 4

  • Dining Arts in Practices
  • Hotel Food and Beverage Supervisory Projects
  • Catering Management Studies
  • Front Office Supervision
  • Accommodation Operations II
  • English & Communication : Persuasive Presentations
  • Vocational Chinese Communication : Putonghua Presentations and Promotional Text Writing
  • Elective Module* (1 out of 4)

Semester 5

  • Catering Management Integrated Project
  • Revenue Management in Rooms Division
  • Environmental Management in the Hospitality Industry
  • Cruise Operations Management
  • English & Communication : Promotional Materials
  • Whole Person Development : Integrated Career Development
  • Enrichment Module
  • Elective Module* (1 out of 4)

*Elective Modules

  • Hospitality Financial Management
  • Hospitality Human Resource Management
  • Hospitality Marketing Management
  • Hospitality Management (B)

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