Notes / 附註:
*APPLICANT PURSUING THIS COURSE WITH COURSE COMMENCEMENT DATE FALLING AFTER 31 AUGUST 2026 IS NOT ELIGIBLE TO CLAIM REIMBURSEMENT FROM CEF. / 申請人報讀於二零二六年八月三十一日後開課的課程並不能申領基金發還款項。

Entry Requirements / 入學要求:
(I) For applicants with Hong Kong Diploma of Secondary Education Examination (1) Obtain Level 2 or above in any five Core Subjects / Elective Subjects (including Chinese Language and English Language) *; and (2) Pass an admission interview. (II) For applicants with other equivalent entry qualification(s) (1) (a) Pass in 1 AL or 2 AS-Level Subjects in the Hong Kong Advanced Level Examination, plus 3 passes in Hong Kong Certificate of Education Examination and Level 2 / Grade E or above in Chinese Language and English Language or equivalent; or (b) Obtain relevant Qualifications Framework Level 3 qualification with at least 1-year full-time study load or equivalent as recognised by HKCAAVQ; or (c) Satisfactory completion of Diploma offered by YMCA College of Careers; or (d) Satisfactory completion of pre-Associate Degree or Diploma Yi Jin or an equivalent qualification; or (e) Aged 21 or above will be considered on an individual basis**; AND (2) Pass an admission interview. [*Applicants possessing “Attained”, “Attained with Distinction (I)” and “Attained with Distinction (II)” in Applied Learning subjects (ApL) are deemed to have attained “Level 2” , “Level 3” and “Level 4” respectively in the application. **Mature applicants must be over the age of 21 by 1 September of the year of admission and be able to demonstrate sufficient motivation, knowledge and potential to indicate a high probability of completing the programme.]

Course Outline / 課程大綱:
(1) English in the Workplace I (45 hours) (2) Business Environment (45 hours) (3) Gastronomy and Innovation (45 hours) (4) Barista Skills Development (45 hours) (5) Food and Beverage Operations (45 hours) (6) Food Production and Hygiene (60 hours) (7) English in the Workplace II (45 hours) (8) Introduction to Management (45 hours) (9) Brewing Skills Development (45 hours) (10) Patisserie and Artisan Bakery Production (60 hours) (11) Café Operations (45 hours) (12) Putonghua for Business (30 hours) (13) Human Resources Management in Hotel and Tourism Industry (45 hours) (14) Introduction to Marketing for Hotel and Tourism Industry (45 hours) (15) Entremets and Artistic Skills (45 hours) (16) Green Coffee, Sensory and Roasting Skill Development (45 hours) (17) Contemporary Hospitality and Tourism Management (45 hours) (18) Quality Management in Hotel and Tourism Industry (45 hours) (19) Café Business Management (45 hours) (20) Professional Bar Management (45 hours) (21) Entrepreneurship (45 hours) (22) Industrial placement (720 hours)

Instructors' Qualifications / 導師資歷:
(I) Specialised Modules: (1) Have a Bachelor's degree or above in hotel and hospitality management, culinary arts management or a related discipline; and (2) Possess at least 4 years of relevant work experience; and (3) Be proficient in both Chinese and English languages. (II) Language Modules: (1) Degree or above in English language or relevant disciplines, plus 4 years of teaching experience in English language. (2) Qualifications in National Putonghua Proficiency Test (PSC test) (reach 二級乙等或以上), plus 4 years of teaching experience in Putonghua.

Assessment / 課程評核要求:
(A) Assessment Items and Their Weightings: (1) English in the Workplace I (Class Participation 10%; Individual Assignments 30%; Group Project 20% and Final Examination 40%) (2) Business Environment (Class Participation 10%; Individual Assignments 20%; Group Project 30% and Final Examination 40%) (3) Gastronomy and Innovation (Class Participation 10%; Individual Assignments 20%; Group Project 30% and Final Examination 40%) (4) Barista Skills Development (Class Participation 10%; Practical Assessment 40%; Phase Test 10% and Final Examination 40%) (5) Food and Beverage Operations (Class Participation 10%; Practical Assessment 40%; Phase Test 10% and Final Examination 40%) (6) Food Production and Hygiene (Class Participation 10%; Practical Assessment 20%; Group Project 30% and Final Examination 40%) (7) English in the Workplace II (Class Participation 10%; Individual Assignments 30%; Group Project 20% and Final Examination 40%) (8) Introduction to Management (Class Participation 10%; Individual Assignments 20%; Group Project 30% and Final Examination 40%) (9) Brewing Skills Development (Class Participation 10%; Practical Assessment 40%; Phase Test 10% and Final Examination 40%) (10) Patisserie and Artisan Bakery Production (Class Participation 10%; Practical Assessment 40%; Phase Test 10% and Final Project 40%) (11) Café Operations (Class Participation 10%; Practical Assessment 20%; Group Project 30% and Final Examination 40%) (12) Putonghua for Business (課堂表現30%; 小組匯報 30%; 小組角色扮演 20% 及 考試 (口試) 20%) (13) Human Resources Management in Hotel and Tourism Industry (Class Participation 10%; Individual Assignments 20%; Group Project 30% and Final Examination 40%) (14) Introduction to Marketing Management for Hotel and Tourism Industry (Class Participation 10%; Individual Assignments 20%; Group Project 30% and Final Examination 40%) (15) Entremets and Artistic Skills (Class Participation 10%; Practical Assessment 40%; Phase Test 10% and Final Project 40%) (16) Green Coffee, Sensory and Roasting Skill Development (Class Participation 10%; Practical Assessment 40%; Phase Test 10% and Final Examination 40%) (17) Contemporary Hospitality and Tourism Management (Class Participation 10%; Individual Assignment 20%; Group Project 30% and Final Examination 40%) (18) Quality Management in Hotel and Tourism Industry (Class Participation 10%; Phase Test 20%; Group Project 30% and Final Examination 40%) (19) Café Business Management (Class Participation 10%; Phase Test 20%; Group Project 30% and Final Examination 40%) (20) Professional Bar Management (Class Participation 10%; Practical Assessment 30%; Individual Assignment 20% and Final Examination 40%) (21) Entrepreneurship (Class Participation 10%; Phase Test 20%; Individual Assignment 30% and Final Project 40%) (22) Industrial placement [Placement 5/10 (Pass or Fail) ; Individual Assignment 50/100 (Pass or Fail)] (B) Completion Requirements and CEF Reimbursement Requirements: (1) Obtain an overall GPA 2.0 or above (Pass in each module whose passing mark, except Fieldwork Placement, is 50%. Students will be assessed as “Pass” or “Fail” in Industrial Placement. “Pass” in placement is 50% of total mark) (2) Achieve a total of 351 QF credits required by the programme; (3) Achieve at least 80% attendance in each module

Delivery Mode / 授課模式:
1,680 hours (including teaching, assessment and examination); (FT)

Course Duration / 課時:
2 years

Effective Date / 課程生效日期:
28/09/2022

CEF Registration Invalid From / 基金課程登記失效日期:
01/09/2026