Hotel Culinary Management Diploma
PSCE-DHM-5266
The Hotel Culinary Management Diploma (QF Level 3) is PenAsia's flagship 2-year full-time programme, delivering professional-level culinary arts training combined with hotel and food service management education.
Designed to produce industry-ready graduates, the programme blends hands-on kitchen training with theoretical studies in hospitality management, food safety, and business communication. Students complete practical training in PenAsia's commercial-grade kitchen facilities and participate in industry attachments with partner hotels and restaurants in Hong Kong.
Graduates are awarded a QF Level 3 Diploma, positioning them for supervisory and junior management roles in hotels, restaurants, and catering operations.
- HKDSE Form 6 completion with a minimum of Level 2 in English Language; OR
- IELTS 4.5 or above; OR
- Pass a PenAsia admissions interview (for applicants without formal qualifications)
Applicants are encouraged to have a genuine interest in culinary arts and hospitality management. No prior professional cooking experience is required.
- Withdrawal and refund requests must be submitted in writing to the Registrar within the prescribed deadlines and supported by valid and compelling reasons.
- Refunds of tuition or other fees will not normally be granted unless the programme is cancelled by the School.
- For international students, any request for a partial refund on the basis of visa or study permit refusal must be accompanied by official documentary proof of the refusal issued by the relevant immigration authority.
Programme Structure
The diploma is delivered over 4 semesters (2 academic years), totalling approximately 2,080 study hours.
| Semester | Subjects |
|---|---|
| Semester 1 | Food Safety & Occupational Health, Introduction to Culinary Arts, Kitchen Operations & Management, Western Cooking Fundamentals |
| Semester 2 | Baking & Pastry Arts, Asian Cuisines, Food Science & Nutrition, Communication Skills for Hospitality |
| Semester 3 | Advanced Western Cuisine, Buffet & Banquet Operations, Food & Beverage Cost Control, Menu Engineering |
| Semester 4 | Hotel Food Service Management, Industry Attachment (160 hrs), Capstone Project, Hospitality Industry Overview |
Industry Attachment
All students complete a 160-hour supervised industry attachment in Semester 4 at a partner hotel or restaurant, providing real-world experience before graduation.
- Demonstrate mastery of Western and Asian culinary techniques to professional standard
- Manage kitchen operations including food costing, staffing, and workflow planning
- Apply food safety management systems (HACCP) and Hong Kong Food Safety Ordinance requirements
- Plan, cost, and execute banquet, buffet, and à la carte menus
- Communicate effectively with kitchen teams and front-of-house staff in a hotel environment
- Apply hospitality business principles to food service operations
- Complete a substantial industry attachment demonstrating professional readiness
Assessment Methods
| Component | Details |
|---|---|
| Continuous Practical Assessment | Regular in-class kitchen practicals evaluated by instructors each semester |
| Written Examinations | End-of-semester written exams for theoretical subjects |
| Assignments & Projects | Individual and group assignments including menu design, cost analysis, and case studies |
| Industry Attachment Report | Written report and supervisor evaluation from the 160-hour placement |
| Capstone Project | Final-semester independent project demonstrating culinary and management competencies |
Students must achieve a minimum of 50% in each subject and satisfactory completion of the industry attachment to graduate.