In view of the evolving and diverse needs of the tourism and catering industry, UTM has been offering the Bachelor of Science in Culinary Arts Management programme since 2011. It is designed to cultivate culinary professionals equipped with innovative thinking and professionalism.
This four-year programme combines theoretical knowledge with practical training, covering areas such as culinary management, food culture, and sustainability. It also offers in-depth exploration of Macao’s unique culinary heritage as a UNESCO Creative City of Gastronomy. In addition to hands-on training in professional on-campus kitchens, students also have the opportunity to take part in internships, international exchanges and culinary competitions, nurturing them to pursue diverse career paths as chefs, restaurant managers, or entrepreneurs.
International Exchanges and Competitions to Enrich Professional Knowledge and Skills
Jacob Wong Meng Hou, a Year 2 student, has had a lifelong passion for cooking. He enrolled in the programme with the goal of enhancing both his culinary knowledge and technical skills, and he praises the breadth of opportunities it has provided, which have far exceeded his expectations.
For instance, he took part in a three-week culinary and French language exchange programme in Rouen, France, where he not only learned about traditional French cuisine but also expanded his international network.
Looking ahead, Jacob plans to participate in more international competitions and hopes to intern at renowned hotels or restaurants to gain deeper insights into the industry. “UTM’s programme provides me with both practical cooking skills and management knowledge. The hands-on training will help me become a better culinary professional, while the management courses will prepare me for progression into higher career positions,” he added.
Diverse Learning Opportunities to Accumulate Valuable Experiences
Unlike Jacob, Cerys Chan Yee Lam’s journey into culinary arts began unexpectedly. Initially studying computer and information engineering beyond Macao, she began cooking for herself and discovered the joy and sense of achievement it brought. This ultimately inspired her to change direction and enrol in the Culinary Arts Management programme at UTM.
Now a Year 1 student, Cerys said the course offers a rich blend of theory and practical training. She has already learned essential kitchen techniques such as tournée cutting, fish filleting, and others. Outside the classroom, she remains highly engaged. She has competed in a culinary competition and was recently awarded a scholarship by the Consulate General of France in Hong Kong and Macao to travel to Rouen, France, for a French language and gastronomy exchange programme.
“Upon graduation, I hope to work in fine dining restaurants across different countries around the world,” she said. “I believe this programme offers an excellent platform to explore diverse opportunities and experiences, while building a solid foundation through the courses provided.”
Building Industry Connections and Gaining Operation Insights
Year 4 student Thomas Shi Yimao also highlighted the programme’s balance between theory and real-world application. He particularly values the chance to learn directly from industry experts, which he says has broadened his outlook and inspired him to think beyond the fundamentals.
During his six-month internship, Thomas worked as a barback and later a bartender at one of Asia’s 50 Best Bars in Hong Kong. The experience deepened his understanding of bar operations and beverage culture while helping him build meaningful professional connections.
Now preparing for graduation, he believes the learning never stops. “The connections I’ve built, the hands-on experience I’ve gained, and my understanding of the industry’s dynamics will undoubtedly help me achieve my future career goals,” he stated. “This programme has been instrumental in shaping both my personal growth and professional aspirations.”