健康護理、體育及健康 食物科學

The programme aims to provide students with knowledge of the operation of the food service system and basic management skills.  The programme equips students to take up supervisory duties in the food industry.

The programme aims to provide students with the knowledge of food safety, food hygiene management as well as principles and regulations for quality assurance. This certificate has been recognised by Food and Environmental Hygiene Department as equivalent to Hygiene Managers training course.

The programme aims to enable healthcare professionals to gain a critical understanding of the impact of nutrition and diet to prevent and manage diabetes. Students will apply knowledge gained and develop their skills to assist individuals with diabetes to implement evidence-based dietary recommendations to optimise their nutritional status and diabetic control.
 

The programme aims to enable healthcare professionals to gain a critical understanding of the impact of nutrition and diet to prevent and manage renal diseases. Students will apply knowledge and develop skills to support renal patients implement evidence-based dietary recommendations to prevent or delay disease progression, help manage symptoms, and improve overall quality of life. 

The programme aims to provide students with the knowledge of food science, including chemical and analytical aspects of food components, relation of microorganisms and food as well as principles of food processing and preservation techniques.

This course is designed for individuals who have an interest in food, nutrition and health. It will provide them with a better understanding of a balanced diet and its importance for health and disease prevention.

為配合政府的認可衛生管理計劃，學院舉辦此基礎食物衛生課程，為在職及未來食肆衛生經理講解食物衛生的安全原則及運作模式。實踐課程所學知識，不但可為顧客提供安全食物，更可藉此恢復並提高社會對食肆的信心。成功修畢此課程的學員將獲香港大學專業進修學院頒發的「基本飲食業衛生經理證書」。

The course covers the good hygiene principles, legislation and practices required for the proper operation of food premises.  To implement what students have learned from the course, not only for safe food provision, but also to gain the confidence of customers.