(a) Course hours and synopses
(b) Course fees

Basic Theories of TCM

68

Teaches the knowledge of the basic theories of TCM.

Diagnostics of TCM

48

Teaches the basic theories and related knowledge of the diagnostics of TCM.

Chinese Materia and Medica

64

Teaches the basic theories and related knowledge of the Chinese Materia Medica.

TCM Formulary

60

Teaches the basic theories of TCM formulary and knowledge of herbal formulae.

TCM Health Preservation

32

Introduces the various health preservation concepts and practical methods of enhancing physical fitness, preventing diseases and prolonging life using TCM theories as a guide.

Edible Modelling Aesthetics

24

Mainly teaches the theories of beauty and aesthetics, and commonly used food carving techniques and moulding methods etc.

Food Hygiene

32

This subject investigates food quality to prevent harmful factors found in food from threatening human health. It mainly explains the types, sources, characteristics and amounts of possible harmful factors found in food, and the degree of contamination by these factors. It also explains the mechanisms and influences on human health, and the incidence, development and control of these influences.

TCM Nutrition Science

48

To understand the components and uses of various nutritional foods, and grasp the knowledge of using food to enhance physical fitness, prevent diseases, promote body rehabilitation and slow down the aging process using the theories of TCM.

Food Hygiene Regulations

12

Introduces the food hygiene regulations and standards related to medicated/herbal cuisine preparation.

Chinese Medicated Food

72

Based on the concept that food and medicine come from the same sources, this subject mainly explains the basic theories and knowledge of Chinese medicated food therapy. Introduces foods and herbs commonly used in medicated food therapy, and their origins, sources, characteristics, taste, related meridians, effects, uses, amount to be used, indications and contraindications etc.

Cooking Utensils Operation and Maintenance

24

Understand the structure of commonly used cookware and utensils. Be familiarised with and grasp the operation methods and procedures and conservation methods etc used for common cookware and appliances.

Food & Beverage Industry Management

16

Grasp the feasibility and investment situation of a food and nutrition career; grasp the requirements of a food and beverage business and issues that require attention; specific facilities, supplies, appliances, business and sales, and public relations etc.

Cooking Techniques and CMF Cooking Methods

48

Jointly conducted with Yangzhou University, China. Subject venue will be in Yangzhou. Teaches the culinary methods of medicated food, including ingredients selection, processing, combining and cooking etc. This is to raise culinary skills of Chinese cuisine; grasp the skills of preparing cold dishes, sautéed dishes, soups and pastries etc. Students will learn to prepare at least 10 types of medicated food dishes under the guidance of a teacher.

Commonly used medicinal and food (Only applicable during the epidemic period)