The objective of this curriculum lies in culminating the students with professional knowledge on food and beverage services, food preparation and hotel management, particularly in Chinese cuisine, Western cuisine, baking, drink mixing skills, and in instilling the students with the right attitude and ethics in sanitation, job respect and teamwork orientation.

The department offers nine professional classrooms, where the students are able to get a series of systematic hands-on experience on food preparation, cooking and cleanup to acquire the essential tips in preparing gourmet cooking; the curriculum not only focuses on developing individual skills, but also places equal demands on the importance of teamwork cooperation.

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