Career-related Study Options at Renaissance College
Currently Renaissance College has partnered with four institutes to provide career-related studies for our students in Arts and Design, Musical Theatre, Hospitality and Culinary Art and Digital Skills programme respectively. Each institute is responsible for their own courses and their delivery, and each of them is in control of grading the students according to their own assessment standards. SCAD will also provide the students with a grade point average (GPA), which can provide credits towards SCAD’s higher education courses, or higher education courses at other institutions where applicable.
Arts and Design Pathways in collaboration with SCAD Hong Kong
Below are the details of the five foundations courses that our IBCP students take at SCAD Hong Kong. Information is taken from SCAD’s website: https://www.scad.edu/academics/programs
DRAW 100 – Drawing I: Form and Space
Students learn basic skills and techniques for drawing from direct observation using subjects such as still life, landscape and architecture. The depiction of form, light and spatial depth is emphasized along with accurate proportion and scale. Research tools such as thumbnail sketches, quick studies, sketchbooks and digital resources are used to develop ideas. Analysis of drawings, critiques and classroom discussions build vocabulary and enrich the students’ understanding of drawing.
DRAW 101- Drawing II: Composition and Media
This course reinforces and further develops the skills of direct observation established in Drawing I: Form and Space. Research and experimentation are utilised to refine the handling of black-and-white media, expand skills to include the use of colour media, and develop drawings that integrate content, concept and composition. Prerequisite(s): DRAW 100.
DSGN100 – Design I: Elements and Organisation
Students develop an understanding of the organisational methods used in two-dimensional work. They utilize the elements and principles of design while working in black-and-white and colour media. Problem solving processes and research are integrated into the development, refinement and evaluation of images. The work of professionals in a variety of art and design fields is analysed to understand the application of two-dimensional design. The importance of presentation and craftsmanship is emphasized.
DSGN101- Colour: Theory and Application
This course continues the skills developed in Design I, and develops an understanding of colour properties and relationships through formal exercises, research and creative thinking. Students build a vocabulary for analysing and identifying colour and colour phenomena. Concepts of colour theorists and colour use in a variety of fields are examined to understand the application of colour theory. Prerequisite(s): DSGN 100.
DSGN102 – Design II: 3-D Form in space
Students work with a variety of media and complete sculptural and architectural projects to learn how to manipulate 3-D forms and space. Creative problem-solving skills, including research, idea generation, support drawings and maquettes, are used to develop concepts and design plans. The integration of presentation options and craftsmanship with the concept is emphasised. The analysis and critique of three-dimensional work develops vocabulary and critical thinking skills. Prerequisite(s): DSGN 100.
Performing Arts Pathway with Musical Theatre at the Hong Kong Academy for the Performing Arts (HKAPA)
Below are the details of the six musical theatre courses that our IBCP students take at HKAPA. This programme is a BTEC (Business and Technology Education Council) level 3 subsidiary diploma in Musical Theatre accredited by EXCEL (Extension and Continuing Education for Life).
Module 1 – Performing to an Audience
This unit focuses on the realisation of rehearsed performance work to a live audience. It is the culmination of training, skills development and rehearsal work applied in the relevant performance discipline. Students will focus on their individual strengths in a performance role within the context of a full-scale theatre performance.
Module 2 – Jazz Dance
This unit will allow students to develop a good understanding of the style and key features of jazz dance, and develop dance skills working in a jazz style with the emphasis on practical work and performance.
Module 3 – Singing Techniques and Performance
This unit encourages the development and maintenance of the voice through regular and sustained practice. Singing at sight is also introduced and developed through the realisation of elementary vocal lines. It is also fundamental in developing the voice in terms of intonation, production and improving confidence.
Module 4 – Musical Theatre Performance
This unit enables the students to take part in a performance of musical theatre. Students will rehearse a role (or roles) which require them to use acting, singing and dancing skills in a musical theatre performance.
Module 5 – Singing Skills for Actors and Dancers
This unit enables students whose primary performance discipline is acting or dance to develop their singing skills. Students will be introduced to a range of different styles of singing and will rehearse and sing a number of different songs. Students will share their work with their peers in workshop performances of solo and ensemble pieces, which will take place on a regular basis.
Module 6 – Principles of Acting
In this unit the students will study key principles of acting using a range of techniques. Students will explore these principles both theoretically and practically and use the skills and techniques to develop characterisation and rehearse material for performance. The unit will also enable students to evaluate their rehearsal and performance processes and to consider the relative success of the different acting styles in communicating with an audience.
Hospitality and Culinary Art Pathway in collaboration with Hong Kong International Culinary Institute (ICI) and Hospitality and Tourism Institute (HTI)
Below are the seven modules that are on offer to our IBCP students who take the Hospitality and Culinary Art programme. Students completing this programme can also receive a diploma in Western European Cuisine/Bakery, Pastry and Confectionery/Western Food Preparations programmes that have been accredited by the internationally-renowned Institute of Hospitality and World Association of Chefs Societies.
Module One: Hotel Basics
(a) major elements of the hospitality industry
(b) basic principles and structure of the tourism industry
(c) organisation and basic management structure of a hotel
(d) functions of different departments
(e) general guest safety and emergency rules
(f) professional ethics
(g) basic customer service skill.
Module Two: Front Office Services
(a) introduce students to the various functions, roles, services and service procedures of the front office department
(b) handle guest registration, enquiries, room reservations, escorting services, sales techniques
(c) experience different types of front office equipment
(d) office automation through a simulated environment
(e) operation basics and services provided in hotel
Module Three: Housekeeping Services
(a) introduce the organisation, functions and purposes of the housekeeping department, service procedures and skill
(b) proper use of the cleaning chemicals and machines
(c) experience the importance of work safety, sanitation
(d) work ethics for room attendants.
Module Four: Food & Beverage Services
(a) basic concepts of the food and beverage services
(b) basic hotel catering event services
(c) Organisation structure in the catering sectors,
(d) basic restaurant service flow, common dining
(e) service utensils and equipment
(f) basic service rules of food service staff
Module Five: Culinary Basics
(a) understand the basic knowledge of kitchen organisation, roles and responsibilities of a chef
(b) kitchen set-up and equipment
(c) basic culinary skills
(d) fundamental knowledge and skills in Western food preparation.
(e) evaluate the reasons of food poisoning (3 hours)
(f) apply the principles of food hygiene and safety during food preparation (3 hours)
Module Six: Food Fundamentals
(a) recognise different food commodities in the market
(b) identify the standard, grading and freshness of food commodities,
(c) acquire the knowledge and skills in food selection and preparation,
(d) examine food products’ features and preservation and storage methods
(e) learn the combination of aromatic and flavouring for menu and recipe design.
Module Seven: Food Preparations
(a) acquire the essential skills in European food preparation, including stock, soup and sauce, appetisers, snacks, vegetable dishes as well as entrée preparation.
(b) develop the skills in creative food garnish and plate decoration.
(a) integrate the knowledge and skills acquired in a group project, including dish planning, use of ingredients, nutrition and flavour, budget and cost control, as well as culinary skills.
(b) demonstrate critical thinking, team work as well as learning to learn capabilities.
Digital Skills Pathways in collaboration with Hong Kong BSD Academy
This programme is designed to give students both digital and soft skills that are relevant to multiple industries through a project based curriculum. By using a real world relevant project based approach, students not only learn and apply digital skills but also develop soft skills through the execution of projects. Students completing the course will be both higher education and work ready, and be able to use real world technology to solve real world problems. They will finish with a portfolio of qualifications including a Level 3 IT BTEC and industry relevant certification(s).
Unit 1: Programming
• Fundamentals of Web Programming
• Business Logic Programming
• Software Testing/Debugging
• Database and Server side programme
• App Development
• Cloud Computing and Server Architecture
• Version Control Fundamentals
• the principles of game design
• Generating ideas for a game concept
• Preparing game design documentation
• Presenting a game concept to stakeholders
• Technologies required for an e-commerce system
• Planning e-commerce strategies
• Web architecture and components
• Factors that influence website performance
• Design and create websites
• Components of computer systems and how to set up and maintain computer systems
Unit 2: Design
Students will dive into the world of functional design by having a deeper understanding of how design decisions are made. They will study the user experience of end users through various perspectives and create design using cutting-edge industry standard tools. Students completing this unit will receive IDEO Foundations in Design Thinking Certification. Students will cover:
• User eXperience and how it helps various sectors
• Offline and online
• Persona Development and wireframing fundamentals
• User Interface Development
• Research & Testing
• Agile Development
• Business Logic Programming
• Software Testing / Debugging
• Cloud Computing and Server Architecture
• Version Control Fundamentals
Unit 3: Data
Students will harness the power of data by learning how to collect, organise and visualise data. They will learn to use various data sets and data visualisation strategies to generate actionable insights. Students completing this unit will receive AWS Certified Cloud Practitioner certification. Students will cover
• Collecting Data
• Organising Data and Information
• Visualising Data
• Creating Reports
• Modelling methodologies
• Logical Data Modelling
• Producing Logical Data Models
• Implementing and Test Logical Data Models
Unit 4: Digital Marketing
Students will learn the art of how business reach their customers with the use of technologies such as Facebook, Google and emails. They will understand how to generate real revenue for companies by mastering content strategy and advertising. Students completing this unit will receive Google AdWords Certification and Facebook Blueprint Certified Buyer/Planner certification. Students will cover
• User Personas for Marketing
• Campaign Management
• Content Creation
• Analytics and Insights
• Offline to Online (O2O) Strategies