1. International Hospitality Management (Daytime)
2. International Tourism Management (Daytime)
3. Hospitality and Tourism Management (Daytime)
4. International Food and Beverage Management (Daytime / Evening)
5. International Gastronomy Management (Daytime / Evening)
6. Smart Technologies in Hospitality and Tourism (Daytime / Evening)

2 years

4 years

English

Modular / Semester mode

A bachelor's degree in the areas of hotel and tourism management, food and beverage management, recreation and leisure management, or the like; OR

A bachelor's degree in areas other than those listed above; admitted applicant may be required to enroll in at least one bridging course with a normal course duration of 40 hours.

Both the International Food and Beverage Management and the International Gastronomy Management programmes are management-rich food studies programme. They are predominantly class-based teaching and are marginally related to practical cooking. As such, admission requires competencies in related fields of food studies - whether cooking ‘per se’ or not, which will be determined on a case-by-case basis.

Mainland applicants who are not bachelor's degree graduates of the current year upon admission are required to join the National Postgraduate Entrance Examination of the current intake.

1. Two reference letters
2. Invitation emails will be sent to your recommenders automatically after having settled the application fee.
3. Status of online reference forms can be checked on admission platform.

1. Applicants holding a non-hospitality / tourism related bachelor degree will have to complete at least one generic tourism-related certificate-bearing bridging course at the undergraduate level or above offered by a recognised higher education institution (including IFTM) with a minimum of 40 teaching hours such that they can have a better contextual understanding of the sector.
2. Bridging course(s) can be done in any HEI (including IFTM) with course outline approved by IFTM before course enrolment. The bridging course(s) should be normally completed before the commencement of the admitted postgraduate programmes.
3. If completion of bridging course(s) cannot be done before the commencement of the postgraduate programmes, the candidates must show proof that they have already enrolled in concerned bridging course(s). The bridging course is recommended to be completed within 6 months once the students are registered in the programmmes.
4. Sample of a typical considerable bridging course can be found in the attachment. (Click here to download).
5. For more details regarding Bridging Course(s), please click here to download (for reference only).

Applicants are required to provide evidence of English proficiency unless they have obtained a degree for which English is the medium of instruction.

The following documents are needed upon application. Applicants will be invited for an admission interview after document review.

1. Online application form

2. Proof of academic qualifications (Bachelor’s degree or above)

3. Academic transcripts (Bachelor’s degree or above)

4. Two reference letters (see above for details)

5. Proof of English proficiency (see above for details)

6. Proof of working experience (optional)

7. Mainland applicants who are not bachelor’s degree graduates of the current year upon admission are required to submit 2023 National Postgraduate Entrance Examination (NPEE) permit and results reaching the required score line (一區分數線).

Applicants with more than 6-month working experience will be given a bonus of 10% to final admission score average. Internship stipulated in the undergraduate or postgraduate programmes cannot be counted as working experience.

Each MSc candidate will be required to complete a research dissertation (15,000-40,000 words) which is expected to begin after a candidate completes the taught modules in their selected programme of study.

07/11/2022 - 14/07/2023

All information on this website is subject to change without notice. The Institute accepts no liability for any loss or damage arising from any use or misuse of or reference to any information on this website.