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Alumni Current Students Lecturers Staff

Higher Diploma in Tourism Management (Culinary)

Introduction
Higher Diploma in Tourism Management (Culinary), This programme is specializing in providing vocational and professional training in catering and culinary service. With the Qualifications Framework QF Level 4, graduates can pursue professional recognitions which help them up a step on the career ladder.
Higher Diploma in Tourism Management (Culinary) goes beyond teaching just the knowledge and skills of Western cuisine. It also encompasses training in hospitality services and management principles, aiming to provide professional and practical career-oriented training for individuals aspiring to careers in the culinary and hospitality industries.

This programme is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2025/26 academic year, a subsidy of up to $23,390 per academic year will be provided to each eligible local student admitted to this non-laboratory-based programme. The first-year tuition fee after subsidy is HK$34,610. HKCT offers the lowest tuition fee after deduction of SSSDP maximum subsidy when comparing with other institutions’ higher diploma programmes in the same discipline. Students can enjoy the lowest tuition fee of applying government recognized higher diploma programmes. 


 
Professional Qualification

The Division of Hospitality and Applied Learning of Hong Kong College of Technology is recognised as:

  • Allied Member of Hong Kong Association of Travel Agents
  • International Scheme Member of Institute of Hospitality Education Membership Scheme
  • Regional Member of The Network of Asia-Pacific Education and Training Institutes in Tourism (APETIT)
Contents

Programme Objectives

This culinary programme boasts comprehensive facilities, including an on-campus training restaurant and strong industry connections. These resources provide students with diverse learning experiences such as internships, field trips, and competitive exchanges, broadening their horizons. Beyond teaching the theoretical and practical aspects of culinary and the hospitality industry, the programme also focuses on cultivating students' professionalism, innovative thinking, and teamwork skills. This prepares them to adapt to the ever-evolving culinary landscape and become competitive culinary professionals, excelling in food service and related industries.

Programme Features

  • 【Professional facilities】The well-equipped Food and Beverage Training Centre includes an Integrated Training Restaurant, Production and Training Kitchen, and Culinary Practice Lab, with the latest cooking equipment and tools in the industry, such as low-temperature slow cookers, combi steam ovens, smoke guns, molecular gastronomy utensils, etc. offering professional training in catering, culinary skills and coffee brewing
  • 【Comprehensive Knowledge】The curriculum covers essential culinary and hospitality theories and practices, including food science, nutrition, restaurant management, and hospitality training, equipping students with the necessary industry knowledge
  • 【Internship in Professional Practice】More than 600 hours of internship in the international hotels, catering organizations, convention and exhibition centres, restaurants, private clubs, theme parks or relevant organizations, allowing students to learn from the actual working environment, increasing competitiveness and recognition after graduation. Students who perform well may be offered full-time positions by the enterprises
  • 【Visit and experience】Student will visit to various industries, such as visiting star-rated hotels, to have a deeper understanding of the daily operations of the industry and to understand the requirements for employment. Strong industry and employer networks help connect and build platforms between students and the industry which enhance student employability
  • 【Strong networking】Strong industry and employer networks help connect and build platforms between students and the industry which enhance student employability. Supported by The Federation of Hong Kong Hotel Owners, internship, company visits and talks will be arranged for the students
  • 【Competition and activities】Students have the opportunity to be nominated to participate in culinary competition and networking activities where they can enhance their level of culinary profession and broaden horizons
  • 【Articulation path】Graduates can pursue a bachelor's degree programme in related disciplines
  • 【Further Education Pathways】The programme provides an advanced standing for students to pursue further education. Graduates can apply to relevant degree programs in Western Culinary at local universities or overseas institutions
  • 【Extra professional qualification】The module covering food safety and hygiene helps students obtain professional qualification of Hygiene Manager
  • 【Government Subsidy SSSDP】This programme is subsidised under Study Subsidy Scheme for Designated Professions/ Sectors (SSSDP). In the 2025/26 academic year, a subsidy of up to $23,390 per academic year will be provided to each eligible local student admitted to this non-laboratory based programme

 

Featured Modules

  • Culinary Skill Development
  • Art of Patisserie and Dessert
  • Dessert and Bakery Foundation
  • Gastronomy and Nutrition
  • Food Theory
  • Food and Beverage Management
  • Food Service and Production Operation
  • More than 600 hours of internship

 

Programme Consultant

Lewis Walker
Chef Lecturer in Culinary Arts Management, University College Birmingham

Mr. Lewis Walker holds the Master Degree in Culinary Arts Management, as well as Postgraduate Diploma in Education. He initially worked as a Chef within the food and beverage industry and he undertakes his Culinary Arts Management Degree afterwards. Since graduating, he has worked in, run, and owned a number of businesses across the catering industry, from restaurants, hotels and bars, to contract catering units, private chef and private conference and banqueting. Finally, he then chose to return to studying, which in turn led to employment at the University College Birmingham, where he now works as a Culinary Arts Management Chef Lecturer and Year Manager. Mr. Lewis Walker later completes the Master Degree for further developing his knowledge and understanding of culinary arts management and the associated environment as well as a critical awareness of current issues and new insights in the area of own professional practice.

 

Supporting Organization

Highlights
Prof. Lam Sum, Associate Vice President of HKCT (second from right), attended "Support QF" Pledge Signing Ceremony co-organized by the "Catering Industry Training Advisory Committee" and the "Qualifications Framework Secretariat". HKCT contributions to the cultivation of industry professionals in the catering sector have been recognized.
Chu Wing-chi and Ngai Hiu-lam, students in the Higher Diploma in Tourism Management programme, achieved excellent results in the "Latte Art Throwdown," skillfully creating latte art using the competition's designated plant-based milk
Students from the Higher Diploma in Tourism Management programme received a Merit Award in the "Oatside Vegan Coffee Creation Competition" for their creation: Vegan Orange Chocolate Cake with Chocolate Sea Salt Cream Strawberry Hand-Drip Coffee
Students enjoyed a field trip to the Hong Kong Wine & Dine Festival
Mr. Leung Tin-lung, Council Member of the Travel Industry Council of Hong Kong, delivered a guest lecture to Higher Diploma in Tourism Management students on "Travel Exploration and Opportunities: From the Southern Hemisphere to the Greater Bay Area," inspiring them to consider future career paths
Students from the Higher Diploma in Tourism Management programme visited Macau's largest hotels, the Sheraton Grand Macao and The St. Regis Macao. They toured the state-of-the-art facilities of these top-tier hotels and restaurants, gaining valuable insights into the industry
To celebrate International Chefs Day, our students of Higher Diploma in Tourism Management (Culinary / Hospitality) participated in an event organized by the Hong Kong Chefs Association and renowned chefs from the industry, aiming to convey care and concern for people with disabilities. Our students' performance and attitude won high praise from the attendants.
To celebrate International Chefs Day, our students of Higher Diploma in Tourism Management (Culinary / Hospitality) participated in an event organized by the Hong Kong Chefs Association and renowned chefs from the industry, aiming to convey care and concern for people with disabilities. Our students' performance and attitude won high praise from the attendants.
Our students, Lok King Hou, studying HKCT "Higher Diploma in Tourism Management (Culinary)" (third from left), and Lam Ka Wai, studying HKCT "Diploma in Applied Education (Coffee and Western Patisserie Operations)" (third from right), won the 1st and 2nd Runner Up respectively in the "2023 Coffee Cupping Competition" organized by Hong Kong Association of Bakery and Coffee Practitioners, successfully standing out among the participating institutions.
Our students, Lok King Hou, studying HKCT "Higher Diploma in Tourism Management (Culinary)" (third from left), and Lam Ka Wai, studying HKCT "Diploma in Applied Education (Coffee and Western Patisserie Operations)" (third from right), won the 1st and 2nd Runner Up respectively in the "2023 Coffee Cupping Competition" organized by Hong Kong Association of Bakery and Coffee Practitioners, successfully standing out among the participating institutions.
Prof. Lam Sum, Associate Vice President of HKCT (second from right), attended "Support QF" Pledge Signing Ceremony co-organized by the "Catering Industry Training Advisory Committee" and the "Qualifications Framework Secretariat". HKCT contributions to the cultivation of industry professionals in the catering sector have been recognized.
Chu Wing-chi and Ngai Hiu-lam, students in the Higher Diploma in Tourism Management programme, achieved excellent results in the "Latte Art Throwdown," skillfully creating latte art using the competition's designated plant-based milk

Upon completion of the Higher Diploma in Tourism Management (Culinary), graduates can pursue further education or embark on careers in the food service, tourism, and various other service industries.

Articulation Path

Graduates are eligible to apply for:

  • A related bachelor’s degree programme at University College Birmingham in the UK;
  • Related bachelor’s degree programmes offered by local or overseas universities.

 

Career Prospects

Graduates of this Culinary programme can pursue careers as chefs and in other food service roles within Western-style restaurants and may join the field of tourism and hospitality, which covers hotels, private clubs, restaurant groups, convention and exhibition organizers, theme parks, and relevant organizations.

Supported by The Federation of Hong Kong Hotel Owners, the culinary programme offers a wide range of internship opportunities for students to work in the international hotels, catering organizations, convention and exhibition centres, restaurants, private clubs, theme parks or relevant organizations. Students who perform well may be offered full-time positions by the enterprises.

Mode of Study

Full Time

Teaching Mode

Face to face

Commencement of Study

September 2025

Duration

2 Years

Location
HKCT Jockey Club Ma On Shan Campus
Entry Requirements
  1. Attained Level 2 in 5 HKDSE subjects*, including Chinese^ and English [each applicant is allowed to use not more than two Applied Learning subjects at ‘Attained’ level as equivalent to Level 2 in the application] ; or
  2. Pass in 1 A-Level or 2 AS-Level subjects in HKALE; and 5 passes in HKCEE including Chinese Language and English Language; or 
  3. Holder of Diploma Yi Jin/ Diploma of Applied Education; or
  4. Holder of Diploma for Tertiary Studies; or
  5. Holder of Pre-Associate Degree; or
  6. Holder of Diploma and
    - the qualification should be awarded by one of the local or overseas recognised tertiary institutions / post-secondary colleges; and 
    - the length of study is at least 450 teaching hours; or
  7. Aged 21 or above with 1 year working experience; or
  8. Equivalent qualifications; 
    AND
  9. Pass the admission interview.

    * ‘Attained’ in ‘Citizenship and Social Development’, or the attainment of ‘Level 2’ in Mathematics Extended Part (Module 1 or Module 2) is also recognised as one of the five HKDSE subjects.
    ^ ‘Attained’ level of Applied Learning Chinese (for non-Chinese speaking students) is accepted as Chinese Language qualification for the admission, but it is not considered as an elective subject.

Integrated Training Restaurant
Students can familiarise with the environment and operation of a general western restaurant with western-style culinary training and a beverage bar for bartending practice.
Click 360º to view the 360º VR tour of F&B Training Centre
 
Production and Training Kitchen
The kitchen with all kinds of the latest professional culinary and cooking tools, such as slow-cooking stove and food waste disposer, equips students with comprehensive knowledge and skills across all aspects of banquet and catering operations, including food preparation, service, and mixology.
 
Creative Culinary Practice Lab
The lab is equipped with hotel-grade kitchen equipment and is mainly for preparing hot dishes. The culinary teaching team will also guide students to unleash their creativity by utilizing the professional equipment
Culinary Practice Lab
An integrated kitchen offering cooking, desserts and baking, coffee and beverage learning which can produce hotel-level desserts and specialty coffees
Tang Yuk Ting 
"In this two-year programme, apart from the cooking knowledge and skills taught in the classroom, HKCT also provided me with different ways to enrich my culinary knowledge and professional skills. Through the sharing and culinary workshop taught by professional industrial chefs and oversea visiting chefs, I have broadened my horizon by demonstration of the specialties of authentic dishes and traditional cooking techniques in different gastronomies. Furthermore, through the experiential learning activities organized by the Hong Kong Convention and Exhibition Center (HKCEC Hospitality Experience Program) and the Hong Kong Tourism Board (Hong Kong Wine & Dine Festival), they allowed me learning more about the development of the Hong Kong’s catering industry, as well as my personal career path.
Meanwhile, through planning and participating in the culinary event (We cook, We cater, We care) for an elderly home, not only could enrich my knowledge in catering and event management, but also allow me to understand more about different special dietary needs of client and the tactics in designing menu for different target groups in future.

The internship opportunity allowed me learning more from the actual working environment, and increasing my competitiveness and acceptance after graduation. I got the valuable opportunity to work in one international hotel chain, Grand Hyatt Hong Kong, which not only enriched my culinary skills, but also gave me a chance of applying knowledge I learnt from HKCT into this global hotel group.
Through the extensive range of experiential learning activities, this Higher Diploma programme provided me with vocational direction and fostered me to further develop my professionalism in culinary and catering sector by articulating to relevant bachelor degree programme."

Year 1: $58,000 Year 2: $63,765

The tuition fee above is under 2025/26 Cohort.
This programme is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2025/26 academic year, a subsidy of up to $23,390 per academic year will be provided to each eligible local student admitted to this non-laboratory-based programme. The first-year tuition fee after subsidy is HK$34,610. HKCT offers the lowest tuition fee after deduction of SSSDP maximum subsidy when comparing with other institutions’ higher diploma programmes in the same discipline. Students can enjoy the lowest tuition fee of applying government recognized higher diploma programmes. 

Financial Assistance Scheme for Post-secondary Students (FASP) (Including Student Travel Subsidy(STS))
The Non-means-tested Loan Scheme for Post-secondary Students (NLSPS)
Student Travel Subsidy
Study Subsidy Scheme for Designated Professions/Sectors

Scholarships and Grants

CT Entrance Scholarship for Excellent Academic Achievement
Overseas Activities, Conference & Travel Grants Scholarship
Scholarship for Best Talents
Community Services Scholarship

QF Level
The qualification of this programme is recognised under the Qualifications Framework in Hong Kong.
QF level：4
QR Registration No.：17/000624/L4
Registration Validity Period：1/9/2017 to 31/8/2026

Applicants who do not meet the entry requirement may apply for a 1-year Diploma of Applied Education (listed below) and articulate to this higher diploma programme.
Diploma of Applied Education (Café-Patisserie Operations)

Tuition fees and subsidies are to be reviewed and adjusted annually on various factors.
This programme is subsidised under Study Subsidy Scheme for Designated Professions/Sectors (SSSDP). In the 2025/2026 academic year, a subsidy of up to $23,390 per academic year will be provided to each eligible local student admitted to this non-laboratory-based programme. The first-year tuition fee after subsidy is $34,610. Only local students are eligible for the subsidy under SSSDP.

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Programme Enquiry Application and Payment