FUNCTION CATERING MANAGEMENT, MENU DESIGN AND PLANNING AND CUSTOMERS’ NEEDS AND MARKET POSITIONING IN THE CATERING INDUSTRY (MODULES FROM PROFESSIONAL DIPLOMA IN MANAGEMENT FOR THE CATERING INDUSTRY) 宴會及婚宴管理、餐單設計與籌劃及飲食業顧客需求與市場定位（飲食業管理專業文憑之單元）
INFORMATION MANAGEMENT SYSTEM IN THE CATERING INDUSTRY, LABOUR RELATIONS AND LEGISLATION IN THE CATERING INDUSTRY AND WINE STUDIES (MODULES FROM PROFESSIONAL DIPLOMA IN MANAGEMENT FOR THE CATERING INDUSTRY) 飲食業資訊管理系統、飲食業勞資關係與法例及餐酒飲料學 （飲食業管理專業文憑之單元）
BRANDING STUDIES FOR THE CATERING INDUSTRY, APPLIED FOOD NUTRITION AND DIETARY STUDIES AND MARKET TRENDS AND CHALLENGES IN HONG KONG CATERING INDUSTRY (MODULES FROM PROFESSIONAL DIPLOMA IN MANAGEMENT FOR THE CATERING INDUSTRY) 飲食業品牌學、飲食業應用營養學及香港飲食業市場趨勢與挑戰（飲食業管理專業文憑之單元）
APPLIED FOOD NUTRITION AND DIETARY STUDIES, CARBON EMISSION AND ENVIRONMENTAL MANAGEMENT IN RESTAURANTS AND INTERNATIONAL QUALITY STANDARDS AND CERTIFICATIONS: ISO9001, 5-S AND HACCP (MODULES FROM PROFESSIONAL DIPLOMA IN MANAGEMENT FOR THE CATERING INDUSTRY) 飲食業應用營養學、碳排放與食肆環保管理及國際品質標準與認證：ISO9001、五常法與HACCP（飲食業管理專業文憑之單元）
STRATEGIES AND MEDIATION SKILLS IN HANDLING CUSTOMER COMPLAINTS, CARBON EMISSION AND ENVIRONMENTAL MANAGEMENT IN RESTAURANTS AND INTERNATIONAL QUALITY STANDARDS AND CERTIFICATIONS: ISO9001, 5-S AND HACCP (MODULES FROM PROFESSIONAL DIPLOMA IN MANAGEMENT FOR THE CATERING INDUSTRY) 處理食客投訴的策略與調解方法、碳排放與食肆環保管理及國際品質標準與認證：ISO9001、五常法與HACCP（飲食業管理專業文憑之單元）
ADVANCED FUNCTIONAL ANATOMY & EXERCISE PHYSIOLOGY [MODULE FROM BACHELOR OF SOCIAL SCIENCES (HONOURS) IN SPORTS AND RECREATION MANAGEMENT] 進階功能解剖學及運動生理學 [運動及康樂管理(榮譽)社會科學學士之單元]
