TRAINING PERIOD: 03 months. ( 3 days / week )

TRAINING PROGRAM:

The course is designed for those who have completed the course of Vietnamese cooking class or have got hands-on work experience in cookery in hotels or restaurants.

Intensive practice – 40 sophisticated dishes of Vietnam, China, Korea, Thailand, Japan

Mixed five-color salad
Advanced Course of Asian Cuisine
Stewed pork stomach with pepper
Roasted pigeon
Crispy seabass with sweet and sour sauce
Hongkong ribs
Fried anchovy with salt
Black chicken herbal soup
Grilled/ baked seabass with salt
Crispy rice with sea cucumber
Steamed grouper in Hong Kong style
Grilled/ baked beef with pepper sauce
Grilled fish paste with turmeric
Stewed pork trotter with black moss
Shark fin soup
Roasted pork
Roasted duck
Chicken stuffed with mixed rice
Grilled eel with chili salt
Grilled kumquat mixed cake
Fried prawn with salted egg
Three-type kimchi
Bibimbap
Sundafu
Grilled pork
Frog porridge
Water lily hotpot
Shrimp wraps
Hainanese chicken rice
Fried sticky rice
Deep fried sticky rice
Seafood rolls
Shrimp with spicy sauce
Duck with red curry
Advanced Course of Asian Cuisine
Thai grilled fish cake
Thai papaya salad
Tomyangkung
Three-style sushi
Miso soup
Grilled mackerel

BENEFITS FOR LEARNERS

Air-conditioned classrooms with modern equipment classrooms and study materials meeting international standards.
Teachers with intensive working experience in international hotels and restaurants and in-depth training overseas.
The training certificate is recognized domestically and internationally.

EMPLOYMENT OPPORTUNITIES

Graduates can work at cooking section of restaurants or hotels.
STHC Employment Center will assist support graduates in looking for jobs in hotels and restaurants upon request.