It has been six years since the Bachelor’s Degree Program of Food and Beverage Management in the Faculty of Hospitality and Tourism Management (FHTM) of Macau University of Science and Technology (M.U.S.T.) was established. FHTM moved into the new Teaching Building O in 2017 and the new laboratories of culinary arts and food & beverage training have been recently completed and became officially operational on September 3rd 2018. The new laboratories cover an area of 767.21 square meters, and include four different types of teaching labs: the Baking & Pastry Lab, the Fundamental Lab, the Culinary Lab and the Wine & Beverage Lab. Students of Culinary Arts Major are excited to be the first batch of students being able to use the Baking Lab and the Lab for Basic Culinary Arts. Most students believe that they can be better prepared for their future internship or career by learning and practicing at the new laboratories equipped with the state-of-the-art kitchen utensils and cooking tools. In addition, teachers all agree that with cooking space, lecture room and demonstration tables in the new laboratories, theories and practice can be combined more effectively in teaching and learning, and they hope that FHTM can generate for Macau more talents in the Food and Beverage sector.
The Faculty of Hospitability and Tourism Management of M.U.S.T. started to offer the Bachelor of Food and Beverage Management Program in 2013, with two major specializations: culinary arts and restaurant management. The program features skills development, attaching equal importance to theories and practice in areas of culinary arts and restaurant management. Students are trained with the holistic and systematic knowledge and skills in managing catering business, and prepared for their future career with lots of practice. The overall positioning of the program is to produce Commis Chefs with a good background in basic food production, and Supervisors or Assistant Managers in the catering sector.
The culinary arts specialization stresses the culinary practice based on theories, and helps students master the basic culinary knowledge and skills through providing them a coherent culinary curriculum. The culinary knowledge and practical techniques of cuisines from all over the world will be taught, especially knowledge and techniques regarding coffee roasting, wine making and appreciation, bread baking and cake making, etc.. We promise to offer students a comprehensive culinary training, with practice time scheduled with each culinary course.
The restaurant management specialization offers a coherent curriculum on restaurant management, with courses ranging from being most basic to most challenging. The basic courses of food and beverage services and culinary arts are arranged first, and then the intermediate management courses will follow, after which the advanced courses such as Restaurant Operation will be arranged. The logical and systematic arrangement is for students to learn all the important details of restaurant management.
Macau was officially designated a UNESCO Creative City of Gastronomy in 2017, and more and more Michelin-starred restaurants have sprung up in recent years. It’s quite obvious that customers are more and more concerned about the quality of their food, and therefore, the demand for well-trained chefs and managers in the food and beverage sector has been increasing drastically. Take Macau as an example, there are tens of thousands of job opportunities and there is huge demand for talents in this field. Our Bachelor of Food and Beverage Management Program aims to foster a new generation of talents with multiple skills through our highly specialized and coherent curriculum, and cultivate for Macau and other regions high-caliber talents armed with top culinary skills or with modern management techniques of food and beverage businesses or services.
the Baking & Pastry Lab
the Fundamental Lab
the Culinary Lab
the Culinary Lab
the Wine & Beverage Lab
Students taking a class
Students taking a class
Students taking a class
“The new culinary labs are much better than the old one. As one of the first batch of students to be able to use the new labs, I’m really exited and happy. The labs are fully equipped with facilities.” –Sophomore Student Chen, Culinary Arts Major, Bachelor of Food and Beverage Management Program
“The new labs are very spacious and well designed, look very modern and give students a sense of enjoyment. We can learn with excitement now.”-- Sophomore Student Qiu, Culinary Arts Major, Bachelor of Food and Beverage Management Program
“ The new labs are divided according to different functions and are equipped with different facilities, which is really good. In this way, students can learn different techniques without getting confused.” -- Sophomore Student Lin, Culinary Arts Major, Bachelor of Food and Beverage Management Program
“I like the new labs very much. All the facilities are brand-new, which is good and the teachers are very nice too.”-- Sophomore Student Wang, Culinary Arts Major, Bachelor of Food and Beverage Management Program
