1909 Intake and After - 1909 或之后入学
*N/A = No prerequisite course
| 类别 CATEGORY | 科目编号 COURSE CODE |
授课学年 INTAKE YEAR |
科目名称 COURSE TITLE |
学分 CREDITS |
先修科目 PREREQUISITE COURSES |
| CORE | BFBM1301 | 1 | 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
3 | N/A |
| CORE | BFBM1302 | 1 | 从农场到餐桌的管理概论 INTRODUCTION TO FARM-TO-TABLE MANAGEMENT |
3 | N/A |
| CORE | BITM1303 | 1~2 | 微观经济学 MICROECONOMICS |
3 | N/A |
| CORE | BITM1908 | 1~2 | 管理导论 INTRODUCTION TO MANAGEMENT |
3 | N/A |
| CORE | BFBM1303 | 1~2 | 餐厅服务及实践 DINING ROOM SERVICE AND PRACTICE |
3 | N/A |
| CORE | BITM1310 | 1~2 | 会计导论 INTRODUCTION TO ACCOUNTING |
3 | N/A |
| CORE | BFBM1304 | 2~4 | 饮料管理及实践 BEVERAGE OPERATIONS MANAGEMENT & PRACTICE |
3 | N/A |
| CORE | BFBM1305 | 2~4 | 餐厅资讯系统 RESTAURANT INFORMATION SYSTEM |
3 | N/A |
| CORE | BFBM1906 | 2~4 | 餐饮成本控制及采购 FOOD AND BEVERAGE COST CONTROL AND PURCHASING |
3 | N/A |
| CORE | BHM1222 | 1~2 | 餐饮运作 FOOD AND BEVERAGE OPERATIONS |
3 | N/A |
| CORE | BFBM1307 | 2~4 | 餐饮业销售及市场营销 FOOD AND BEVERAGE SALES AND MARKETING |
3 | N/A |
| CORE | BFBM1308 | 2~4 | 餐饮业财务学 FINANCE MANAGEMENT FOR FOOD AND BEVERAGE INDUSTRY |
3 | BITM1310 会计导论 INTRODUCTION TO ACCOUNTING |
| CORE | BITM1314 | 2~4 | 人力资源管理 HUMAN RESOURCES MANAGEMENT |
3 | N/A |
| CORE | BFBM1309 | 2~4 | 危机管理及餐饮业法例 CRISIS MANAGEMENT AND FOOD & BEVERAGE REGULATIONS |
3 | N/A |
| CORE | BFBM1310 | 2~4 | 餐厅企业规划 RESTAURANT ENTREPRENEURSHIP |
3 | N/A |
| CORE | CA1301 | 1~3 | 食物制备及实践（一） FOOD PRODUCTION & PRACTICE (1) |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE | CA1302 | 1~3 | 食物制备及实践（二） FOOD PRODUCTION & PRACTICE (2) |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE(CA) ELECTIVE(RM) |
CA1303 | 1~3 | 食物制备及实践（三） FOOD PRODUCTION & PRACTICE (3) |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE | CA1904 | 1~3 | 基础面包与西饼制作及实践 BASIC BAKING AND PASTRY & PRACTICE |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE(CA) ELECTIVE(RM) |
CA1305 | 1~3 | 自助餐与宴会烹调及实践 BUFFET AND BANQUET & PRACTICE |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE(CA) ELECTIVE(RM) |
CA1906 | 1~3 | 南北美洲美馔烹调及实践 NORTH AND SOUTH AMERICAN CUISINE & PRACTICE |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE(CA) ELECTIVE(RM) |
CA1907 | 1~3 | 欧式美馔烹调及实践 EUROPEAN CUISINE & PRACTICE |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE(CA) ELECTIVE(RM) |
CA1908 | 1~3 | 亚洲美馔烹调及实践 ASIAN CUISINE & PRACTICE |
3 | BFBM1301 食品卫生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT |
| CORE(CA) ELECTIVE(RM) |
CA1912 | 1~3 | 土生葡国菜烹调及实践 Macanese Cuisine & Practice |
3 | N/A |
| CORE(CA) ELECTIVE(RM) |
CA1310 | 1~3 | 饮食营养学 CULINARY NUTRITION |
3 | N/A |
| CORE(RM) ELECTIVE(CA) |
BFBM1901 | 2~4 | 世界美食地图及饮食文化 FOOD AND BEVERAGE CULTURE |
3 | N/A |
| CORE(RM) ELECTIVE(CA) |
HMGT1906-01 | 2~4 | 宴会设计与管理 BANQUET PLANNING AND MANAGEMENT |
3 | N/A |
| CORE(RM) ELECTIVE(CA) |
RM1302 | 1~4 | 葡萄酒欣赏 WINE APPRECIATION |
1 | N/A |
| CORE(RM) ELECTIVE(CA) |
BFBM1902 | 3~4 | 餐饮大师讲座 SEMINARS BY FOOD & BEVERAGE MASTERS |
3 | N/A |
| CORE(RM) ELECTIVE(CA) |
RM1907 | 3~4 | 服务业督导实务 HOSPITALITY SUPERVISION |
3 | N/A |
| CORE(RM) ELECTIVE(CA) |
BHM1258 | 4 | 消费者行为学 CONSUMER BEHAVIOR |
3 | N/A |
| INTERNSHIP | RM1908 | 4 | 餐厅管理高级实习及报告 Restaurant Management Advanced Internship And Report |
15 | BFBM1303 餐厅服务及实践 DINING ROOM SERVICE AND PRACTICE |
| ELECTIVE | BHM1251 | 1~4 | 国际礼仪 INTERNATIONAL ETIQUETTE |
1 | N/A |
| ELECTIVE | BHM1254-01 | 3~4 | 菜单设计 MENU DESIGN |
1 | N/A |
| ELECTIVE | BFBM1321 | 2~4 | 个人及专业发展 PERSONAL AND PROFESSIONAL DEVELOPMENT |
1 | N/A |
| ELECTIVE | BHM1256 | 3~4 | 谈判技巧 NEGOTIATING SKILLS |
1 | N/A |
| ELECTIVE | BFBM1922 | 3~4 | 餐饮大师讲座 SEMINARS BY FOOD & BEVERAGE MASTERS |
1 | N/A |
| ELECTIVE | BFBM1323 | 3~4 | 连锁餐厅的经营管理 FRANCHISING |
3 | N/A |
| ELECTIVE | BFBM1324 | 4 | 培训规划 TRAINING AND DEVELOPMENT |
3 | BITM1314人力资源管理 HUMAN RESOURCES MANAGEMENT |
| ELECTIVE | CA1909 | 1~3 | 健康饮食烹调及实践 HEALTHY COOKING & PRACTICE |
3 | N/A |
| ELECTIVE | RM1903 | 2~4 | 高级葡萄酒欣赏 ADVANCED WINE APPRECIATION |
1 | RM1302 葡萄酒欣赏 WINE APPRECIATION |
| ELECTIVE | BFBM1903 | 1~2 | 餐饮业基础法语 BASIC FRENCH IN FOOD AND BEVERAGE INDUSTRY |
1 | N/A |
| ELECTIVE | CA1915 | 3~4 | 高级面包制作及实践 ADVANCED BAKING & PRACTICE |
3 | CA1904 基础面包与西饼制作及实践 BASIC BAKING AND PASTRY & PRACTICE |
| ELECTIVE | CA1916 | 3~4 | 高级西饼制作及实践 ADVANCED PASTRY & PRACTICE |
3 | CA1904 基础面包与西饼制作及实践 BASIC BAKING AND PASTRY & PRACTICE |
| ELECTIVE | CA1920- | 1~4 | 厨艺学专题项目（一） SPECIAL TOPIC IN CULINARY ART (1) |
3 | N/A |
| ELECTIVE | CA1921- | 1~4 | 厨艺学专题项目（二） SPECIAL TOPIC IN CULINARY ART (2) |
3 | N/A |
| ELECTIVE | CA1922- | 1~4 | 厨艺学专题项目（三） SPECIAL TOPIC IN CULINARY ART (3) |
3 | N/A |
| ELECTIVE | CA1923- | 1~4 | 厨艺学专题项目（四） SPECIAL TOPIC IN CULINARY ART (4) |
2 | N/A |
| ELECTIVE | CA1924- | 1~4 | 厨艺学专题项目（五） SPECIAL TOPIC IN CULINARY ART (5) |
2 | N/A |
| ELECTIVE | CA1925- | 1~4 | 厨艺学专题项目（六） SPECIAL TOPIC IN CULINARY ART (6) |
2 | N/A |
| ELECTIVE | CA1926- | 1~4 | 厨艺学专题项目（七） SPECIAL TOPIC IN CULINARY ART (7) |
1 | N/A |
| ELECTIVE | CA1927- | 1~4 | 厨艺学专题项目（八） SPECIAL TOPIC IN CULINARY ART (8) |
1 | N/A |
| ELECTIVE | CA1928- | 1~4 | 厨艺学专题项目（九） SPECIAL TOPIC IN CULINARY ART (9) |
1 | N/A |
| ELECTIVE | RM1920- | 1~4 | 餐厅管理专题项目（一） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (1) |
3 | N/A |
| ELECTIVE | RM1921- | 1~4 | 餐厅管理专题项目（二） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (2) |
3 | N/A |
| ELECTIVE | RM1922- | 1~4 | 餐厅管理专题项目（三） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (3) |
3 | N/A |
| ELECTIVE | RM1923- | 1~4 | 餐厅管理专题项目（四） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (4) |
2 | N/A |
| ELECTIVE | RM1924- | 1~4 | 餐厅管理专题项目（五） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (5) |
2 | N/A |
| ELECTIVE | RM1925- | 1~4 | 餐厅管理专题项目（六） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (6) |
2 | N/A |
| ELECTIVE | RM1926- | 1~4 | 餐厅管理专题项目（七） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (7) |
1 | N/A |
| ELECTIVE | RM1927- | 1~4 | 餐厅管理专题项目（八） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (8) |
1 | N/A |
| ELECTIVE | RM1928- | 1~4 | 餐厅管理专题项目（九） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (9) |
1 | N/A |
