The Chinese Cuisine Programme is designed to equip students with comprehensive knowledge and practical skills in traditional and contemporary Chinese culinary arts, preparing them for professional careers in Chinese restaurants, modern dining establishments, and the broader hospitality industry. The programme emphasises practical training, with approximately 90% of learning conducted through hands-on kitchen experience, enabling students to master essential competencies such as knife handling and cutting techniques, wok cooking and heat control, preparation of heritage Chinese dishes, and the development of contemporary Chinese cuisine. Combining traditional culinary foundations with modern cooking approaches, the programme also introduces menu planning and cost control skills, allowing students to understand both culinary creativity and commercial viability in food operations. Through practical workshops and industry-oriented training, students develop technical precision, creativity, and professional discipline required in professional kitchen environments. Successful completion of the programme leads to a City & Guilds Assured Diploma qualification, supporting graduates in pursuing career opportunities within the global food and beverage industry.