| Type |
Course |
Credits |
| Basic subjects |
Food and Beverage Service |
3 |
| Management |
3 |
| Hospitality Marketing |
3 |
| An Introduction to Hospitality Management |
3 |
| Core subjects | Menu Design and Cost Control |
3 |
| Beverage Management (I) |
2 |
| Restaurant Development |
3 |
| Restaurant Management |
3 |
| Advanced subjects |
Introduction to Tourism |
3 |
| Principles of Baking (I) |
3 |
| Chinese Culinary |
3 |
| Food Service Facilities Planning and Design |
2 |
| Restaurant Chain Management |
2 |
| Special Topics on Wines |
2 |
| Food Safety and Sanitation |
2 |
| Hospitality Career Planning and Professional Certification |
2 |
| | Strategic Brand Management in the Hospitality Industry |
2 |
| Franchising in the hospitality Industry |
3 |
| Tour Guide Practices |
3 |
| Tourism Administration and Regulations |
3 |
| Etiquette |
3 |
| Travel Agency Management |
3 |
| Convention and Exhibition Management ( I ) |
3 |
| Travel Disputes and Risk Administration |
3 |
| Commercial Recreation | 3 |
| National Park And Word Heritage | 3 |
| Leisure aesthetics | 3 |
| Safety & Risk Management | 3 |
| Leisure and Recreation Programming | 3 |
| Green Management | 3 |
| Students are required to complete 20 credits (6 credits among these courses should not be involved in his or her required courses.) During the years allotted, including 2 basic subjects, 2 core subjects and 3 advanced subjects. Students are able to receive the Food and Beverage Management Focused Course Program Certificate after approval. |
| Type |
Course |
Credits |
| Basic subjects |
Hotel Management |
3 |
| Food and Beverage Service |
3 |
| An Introduction to Hospitality Management |
3 |
| Practical Housekeeping Management |
3 |
| Management |
3 |
| Core subjects |
Menu Design and Cost Control |
3 |
| Hospitality Services Marketing |
2 |
| Bed and Breakfast Operations and Management |
3 |
| Hospitality Marketing |
3 |
| Resort Management |
3 |
| Advanced subjects |
Introduction to Tourism |
3 |
| Convention and Exhibition Management ( I ) |
3 |
| Beverage Management (I) |
2 |
| Food Service Facilities Planning and Design |
2 |
| Food Safety and Sanitation |
2 |
| Hotel Development and Planning |
3 |
| Hospitality Career Planning and Professional Certification |
2 |
| Strategic Brand Management in the Hospitality Industry |
2 |
| Hospitality Professional Ethics |
2 |
| Franchising in the hospitality Industry |
2 |
| Tour Guide Practices |
3 |
| Tourism Administration and Regulations |
3 |
| Etiquette |
3 |
| Travel Agency Management
|
3
|
| Management II
|
3
|
| Travel Disputes and Risk Administration |
3 |
| Commercial Recreation |
3 |
| Leisure Real Estate Development
|
3 |
| Safety & Risk Management |
3 |
| Leisure and Recreation Programming |
3 |
| Green Management
|
3 |
| Students are required to complete 20 credits (6 credits among these courses should not be involved in his or her required courses.) During the years allotted, including 2 basic subjects, 2 core subjects and 3 advanced subjects. Students are able to receive the Food and Beverage Management Focused Course Program Certificate after approval. |
| Type |
Course
|
Credits |
| Basic subjects
|
Management
|
3 |
| An Introduction to Hospitality Management |
3 |
| Western Desserts |
3 |
| Chinese Desserts |
3 |
| Core subjects |
Principles of Cake Making |
3 |
| Principles of Bread Making |
3 |
| Restaurant Management |
3 |
| Baking Food I |
3 |
| Advanced subjects |
Counseling for Class B Skill-Test Certificate |
6 |
| Food Safety and Sanitation |
2 |
| Restaurant Development |
3 |
| Cake Decorative Arts |
3 |
| Chocolate Making and Decorations |
3 |
| Shop Design and Planning |
3 |
| Baking Food II |
3 |
| Principles of Food |
3 |
| Marketing For Hospitality |
3 |
| Tourism Marketing Management |
3 |
| Tour Guide Practices |
3 |
| Etiquette |
3
|
|
Product Strategy and Tour Design
|
3 |
| Provision of Interpretation Services |
3 |
| Consumer Psychology |
3 |
|
Commercial Recreation
|
3 |
|
Environmental Conservation and Education
|
3 |
| eisure Aesthetics |
3 |
|
Safety & Risk Management |
3 |
| Leisure and Recreation Programming |
3 |
| Cultural Creative Industries and Leisure |
3 |
| Students are required to complete 20 credits (6 credits among these courses should not be involved in his or her required courses.) During the years allotted, including 2 basic subjects, 2 core subjects and 3 advanced subjects. Students are able to receive the Food and Beverage Management Focused Course Program Certificate after approval. |