QR Record Details
Title of Qualification:
Higher Diploma in Tourism Management (Culinary)
Title of Qualification (Chinese):
旅遊業管理高級文憑(西式廚藝)
QR Registration No.:
17/000624/L4
Registration Validity Period:
01/09/2017 To 31/08/2026
Registration Status:
Current
Level:
4
Credit:
332
CAT Info.:
N/A
Primary Area of Study and Training:
A13 Services
Sub-area (Primary Area of Study and Training):
A1303 Catering, Food and Beverage Services
Other Area of Study and Training:
N/A
Sub-area (Other Area of Study and Training):
N/A
Industry and Branch:
B05 Catering
B0503 Catering (Western cuisine)
Name of Operator / Agency :
HONG KONG COLLEGE OF TECHNOLOGY
Name of Operator / Agency(Chinese):
香港專業進修學校
VQP Qualification:
No
Granting Body:
HONG KONG COLLEGE OF TECHNOLOGY
Granting Body (Chinese):
香港專業進修學校
Country/Region of Operator/Agency:
Hong Kong SAR
Country/Region of Granting Body:
Hong Kong SAR
Programme / Qualification Info.:
https://www.hkct.edu.hk/?lang=tc
Prog. / Qualification Enq. Phone No.:
(852) 2926 1222
Operator/Agency Reference Code:
HDPTMCUL
This programme includes Internship for 75 QF credits to be conducted in 750 hours.
Special Notes:
This programme is accredited by HKCAAVQ which prepares students to join the culinary industry in the future. Besides class lecture, students will be trained in our Mock-up Kitchen and Restaurant, equipping them with professional knowledge and practical skills. Moreover, students will also have the opportunities to take internships in luxurious hotels, exhibition and conventional centers, leading food and beverage companies and other related organizations, thus train up as VPET experts in this new generation.
HKCAAVQ publishes accreditation reports that capture its determination on the assessment of an accredited operator/programme. Please visit the HKCAAVQ's website at www.hkcaavq.edu.hk for the list of published accreditation reports.
Registration Validity Period is the period this qualification is registered on the QR. For more detailed explanation on the Registration Validity Period, please see the definition in the Glossary section / FAQ section