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Hospitality & Lifestyle Business Aviation Management

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Catering and Culinary Service on Board

Course Code
HTMG9047
Application Code
2245-3489NW
Study mode
Part-time
Start Date
To be advised
Duration
12 hours
Language
English, suppl with teaching materials in Chinese
Course Fee
2,200 per programme
Deadline on 08 Sep 2024 (Sun)
Enquiries
28678483
28610278
cert.pjhsm@hkuspace.hku.hk
How to Apply
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How to Apply

Highlights

CJ01
(The copyright of the photos is granted by SINO JET MANAGEMENT LTD.)

Hong Kong is an international aviation hub, the demand of travelling in both commercial and business aviation is very high. With the new terminal and the third runway project undergoing in the Hong Kong International Airport, as well as the opening of the Hong Kong-Zhuhai-Macau Bridge, the scale and demand of aviation service of Hong Kong International Airport would further expand. The demand of business aviation is emergent and is particularly high in some Asian cities/countries such as China, Macau, and Singapore.

The experiences of on-board preparation for guest meals with different types of beverages are the core components of this programme, and it aims to offer professional knowledge to students on how to deliver premium inflight service experience by private jet attendants. The needs of manpower with such expertise and skillsets are well expressed among business aviation in Hong Kong and in the region, students graduating from this programme may pursue career in business aviation sector.

ProGRAMME OBJECTIVE

This programme aims to meet the continuing education and professional development needs of those who are currently working in the business aviation field or those who have aspirations in developing their future careers in the private jet business. The programme provides core private jet management and operation concepts, as well as specialized knowledge in delivering premium inflight butler services. A broad and holistic view of private jet management will be given to students with particular emphasis on hospitality service techniques.

WHY DO YOU STUDY THIS PROGRAMME AT HKU SPACE?

• Hands-On Practices:
Students will be able to gain the hands on experiences of learning the plate and table setting on-board operation and procedures in real world. This skill allows you to top up the catering and culinary service knowledge and applies into your workplace and/ or pursues the career in the business aviation industry.

1

2

• Experienced teachers:
Our teachers come from strong hospitality and/or business aviation industry background, and students will gain extensive industrial knowledge with a lot of insights from teachers.

Teacher/ Guest Speaker Profile:

3

Ms Cindy Tse

Director Cabin Services,
Sino Jet Management Limited

“”This program is designed for any students who are interested in butler service provision in the luxury and private settings of hotels and resorts, yachts and private jets. Students will be introduced professional service skills and exceptional standards of butlers in different aspects, such as etiquette and protocol, valeting services, table management, housekeeping management to decorating tips and luxurious food & beverage preparation.  These skills are all very essential in order to succeed.

My teaching philosophy is “to always thrive for the best” which means that students should always focus on positivity and improve for self- betterment. After completion of the course, we have several successful stories and some of them had final interviews lined up in the private jet sector industry. “”

 

Specialties

  • Commercial and Private Airline and Airport Management 
  • Education
  • Leadership & Talent Development
  • Luxurious Service & Hospitality

Selected Experiences

  • Gained working experience in the aviation industry for more than 20 years
  • Specialized in Team Leadership & Talent Management Programs
  • Design and deliver behavioral and organizational development programs
  • Certified Etiquette, Manners & Life Skills Trainer
  • Certified Crew Resources Management Trainer
  • Certified FISH ©Trainer
  • CIPD In Learning & Development
  • Energetic and experienced multi-lingual professional with solid track record of supporting senior executives in maintaining the highest standards of premium customer satisfaction

Candy

Ms Candy Li

Diplome de Patisserie Le Cordon Bleu Tokyo, Japan

Specialties

  • Luxury Services Training
  • Private Jet Menu Design and Catering Service Management
  • Fine Food Presentation and Plating Skills

Selected Experiences

  • Design and deliver cabin services training and management programs in business aviation
  • Experienced in commercial and private jet in-flight services and training
  • Seasoned designer of pastry and dessert menu and development of restaurant group food programs
  • Patisserie and food plating training instructor

INTENDED LEARNING OUTCOME

On completion of the programme, students should be able to:

1. Identify the types of meals on board;
2. Discuss the logistics of catering ordering, transportation and storage;  
3. Describe the concepts of luxurious dining on board;
4. Demonstrate basic culinary skills; and
5. Illustrate and practice catering service on board.  

Class0

Programme Details

Programme Structure

This 3-credit programme will have 12 face-to-face lecture hours. The lecturer will deliver the module in the wine room at IEC. Students learnt how to prepare the meals onboard including appetizer, main course, dessert with coffee & tea and how to serve meals and present the cutlery in a professional way. The flowery decoration and napkin presentation on the dining table will also be demonstrated.

Module

Contact Hours

Credits

Details of Module

Catering and culinary service on board

 

 

 

12 lecture hours

(2 days intensive workshop)

3
  • Meal choices on board: the preparation of breakfast, lunch, and dinner as well as appetizers, snack, and other types of food
    C1
  • Catering ordering and logistics for onboard meals
    C2
  • Culinary skill concepts: cooking and heating up foods in aircraft cabins, food presentation and plating techniques
    C3
  • Table planning, setting and seating
  • Appropriate way to deal with various types of spillages / accidents

*Total Fee: HK$2,200.00

(*The tuition fee is reviewed annually and is subject to change without prior notice.)

Teaching and Learning Approach

The prgramme will be offered in part-time mode, it will be delivered through face-to-face lecture in the Kitchen classroom. Students learnt how to taste and appreciate wine and spirits; and how to serve wine in a professional way.
Block teaching mode will be used to allow students to focus their learning, therefore, classes will be delivered in a 6-hour block for two days (Saturday and Sunday).  

online application

Application Code 2245-3489NW -

Duration
  • 2 meeting(s)
  • 6 hours per meeting

Class Details

 

Session

Date

Time

Room

1

28 Sept 2024 (Sat)

10:00am - 1:00pm

TBC

2:00pm - 5:00pm

TBC

2

29 Sept 2024  (Sun)

10:00am - 1:00pm

TBC

2:00pm - 5:00pm

 TBC
  • The programme team reserves the right to change the above timetable if necessary.
  • All classes are subject to sufficient enrolment.

MEDIUM OF INSTRUCTION

The medium of instruction and assessments will be in English and supplemented with Cantonese.

Assessment

Individual Assignment (60%) & Group Presentation (40%)

Awards

On satisfactory completion of this module, students will be issued the Statement of Achievement within the HKU system through HKU SPACE.

Articulation

Graduates of this programme may choose to study the full programme of “Certificate in Private Jet Hospitality Service Management”

Fee

Course Fee
  • Course Fee : 2,200 per programme

Entry Requirements

Applicants shall:

  1. Have gained in the HKDSE Examination Level 2 or above in 4 subjects including English Language; OR
  2. Have gained in the HKCEE Level 2 / Grade E or above in 4 subjects including English Language; OR
  3. Be aged at least 21 or above with three years of relevant work experience

Applicants with other qualifications and relevant work experience will be considered on individual merits.

Apply

Application Form Download Application Form

Enrolment Method
Payment Method
1. Cash, EPS, WeChat Pay Or Alipay

Course fees can be paid by cash, EPS, WeChat Pay or Alipay at any HKU SPACE Enrolment Centres.

2. Cheque Or Bank draft

Course fees can also be paid by crossed cheque or bank draft made payable to “HKU SPACE”. Please specify the programme title(s) for application and applicant’s name. You may either:

  • bring the completed form(s), together with the appropriate course or application fees in the form of a cheque, and any required supporting documents to any of the HKU SPACE enrolment centres;
  • or mail the above documents to any of the HKU SPACE Enrolment Centres, specifying “Course Application” on the envelope. HKU SPACE will not be responsible for any loss of personal information and payment sent by mail.
3. VISA/Mastercard

Applicants may also pay the course fee by VISA or Mastercard, including the “HKU SPACE Mastercard”, at any HKU SPACE enrolment centres. Holders of the HKU SPACE Mastercard can enjoy a 10-month interest-free instalment period for courses with a tuition fee worth a minimum of HK$2,000; however, the course applicant must also be the cardholder himself/herself. For enquiries, please contact our staff at any enrolment centres.

4. Online Payment

Online application / enrolment is offered for most open admission courses (enrolled on first come, first served basis) and selected award-bearing programmes. Application fees and course fees of these programmes/courses can be settled by using "PPS by Internet" (not available via mobile phones), VISA or Mastercard. In addition to the aforesaid online payment channels, new and continuing students of award-bearing programmes with available online service, they may also pay their course fees by Online WeChat Pay, Online Alipay or Faster Payment System (FPS). Please refer to Enrolment Methods - Online Enrolment  for details.

Notes

  • If the programme/course is starting within five working days, application by post is not recommended to avoid any delays. Applicants are advised to enrol in person at HKU SPACE Enrolment Centres and avoid making cheque payment under this circumstance.

  • Fees paid are not refundable except under very exceptional circumstances (e.g. course cancellation due to insufficient enrolment), subject to the School’s discretion. In exceptional cases where a refund is approved, fees paid by cash, EPS, WeChat Pay, Alipay, cheque, FPS or PPS by Internet will be reimbursed by a cheque, and fees paid by credit card will be reimbursed to the credit card account used for payment. 

  • In addition to the published fees, there may be additional costs associated with individual programmes. Please refer to the relevant course brochures or direct any enquiries to the relevant programme team for details.
  • Fees and places on courses cannot be transferrable from one applicant to another. Once accepted onto a course, the student may not change to another course without approval from HKU SPACE. A processing fee of HK$120 will be levied on each approved transfer.
  • HKU SPACE will not be responsible for any loss of payment, receipt, or personal information sent by mail.
  • For payment certification, please submit a completed form, a sufficiently stamped and self-addressed envelope, and a crossed cheque for HK$30 per copy made payable to “HKU SPACE” to any of our enrolment centres.
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