Diploma of Professional Cooking Techniques

Profession: Cooking techniques

Code: 6810207

Academic Level: College 

Training format: Regular

Eligibility: High school graduate and equivalent

Duration: 2.5 years

1. TRAINING OBJECTIVES

1.1. General objectives:

– Professional work:

+ Learners are equipped with professional knowledge about the catering business; organizing and processing dishes at hotels, restaurants and other catering businesses with various forms of food service (regular meals, parties and buffets…) meet quality requirements (ensure nutritional value, sensory value and food hygiene and safety…); at the same time suitable to the taste and eating habits of domestic and international tourists;

+ Learners are provided with the necessary knowledge for food processing techniques such as: Tourism and hotel overview, tourist psychology, business communication, culinary culture, commercial products and services. food safety, nutritional physiology, restaurant business, cake and dessert processing, culinary culture, menu development, event organization…;

+ Learners are provided with knowledge about organization of teamwork and some basic knowledge of economic management, professional management of food processing such as: Operations management, norm accounting, communication in business, business statistics, quality management, economic law, accounting principles, payment operations, tourism marketing…;

+ Learners are also provided with: Basic knowledge of politics, law, national defense, physical education; Knowledge of informatics and foreign languages;

1.2.Specific objectives:

+ After completing the course, learners acquire professional skills in preparing dishes at hotels, restaurants and other catering businesses;

+ Learners are able to work independently; organize teamwork and know how to apply techniques, technology and foreign languages ​​to work at a high level; have good health, morality and sense of discipline;

+ Learners have the ability to find jobs; self-employment or further study after graduation;

– Politics and ethics education:

+ Basic understanding of the Party’s revolutionary line, the Constitution and the State’s laws. Patriotic, loyal to the cause of construction and defense of the Socialist Republic of Vietnam; fully fulfill the responsibilities and obligations of citizens; live and work in accordance with the Constitution and the Law;

+ Love the job, have the ability to work independently and in a team. Having professional labor skills, healthy living, suitable to national and local customs, traditions and culture in each historical period;

+ Have a sense of learning and training to improve qualifications to meet job requirements;

– Physical and National Defense Education:

+ Equipping learners with basic knowledge and skills about physical training and sports, knowing how to apply them to health promotion and protection;

+ Educating learners on patriotism, love of socialism, necessary understandings about all-people national defense and people’s armed forces, building a sense of defense of the socialist Vietnamese fatherland;

+ Equip learners with some knowledge of necessary military skills as a basis for students to perform military duties in school, apply professional careers to serve National Defense and be ready to join forces. armed defense of the country.

1.3 Job position after graduation:

Upon graduation, students acquire the necessary knowledge and skills to be able to take on the positions of pre-processor, direct processing staff, main cook, and other domestic jobs. in the kitchen, have the opportunity to become the leader of the choir, the deputy to the team leader (preliminary processing, slicing, salads, sauces, soups, cakes and desserts…) in the kitchen, depending on their ability. individual skills and the requirements of the particular job.

2. VOLUME OF KNOWLEDGE AND COURSE DURATION

– Number of subjects and modules: 27

–Total volume: 160 Credits

– Volume of general subjects: 450 hours

– Volume of core subjects and modules: 3300 hours

– Theoretical volume: 1007 hours; Practice, industrial attachment, experiment: 2743 hours