TRAINING PERIOD: 05 months. ( 5 days / week )
TRAINING PROGRAM:
- Theory of nutrition – Food hygiene and safety
Vietnamese Cuisine Class
- Food processing theory
- Practice of fruit and vegetable decorative carvings
- Practice of cutting, slicing and tossing
Practice of processing 70 traditional dishes from Northern, Central and Southern Vietnam, which is divided in 2 modules
MODULE 1 (35 dishes)
- Sakura hotpot
- Hanoi-style rice vermicelli with grilled pork
- Seafood-stuffed chicken wings with spicy sauce
- Steamed rice cake and shrimp sausages
- Vietnamese grilled pork sausages and fried shrimp rolls
- Pomelo salad
- Seafood fried rice
- Chicken noodle soup
- Rice noodle soup with snakehead fish
- Crispy Spring rolls
- Fresh Spring rolls
Vietnamese Cuisine Class
- Hai Phòng-style crab noodle soup
- Ha Noi grilled fish
- Stir-fried swamp-eel
- Fine rice vermicelli with grilled beef
- Steamed Broken rice with grilled pork chop and meat patty
- My Tho – style rice noodle soup
- Fried noodles with char xiu, shrimp and pork
- Quang noodles
- Hotpot of beef and lotus rhizome
- Duck with fermented bean curd
- Sasami goat meat with sesame seeds and vegetables
- Braised carp with alpinia
- Vietnamese steamed rice cakes with mung bean & shrimps
- Vietnamese streamed shrimp rice cakes
- Sugar cane prawns
- Frog Curry
- Chicken dipped in fermented cold rice
- Salt & Pepper Squid
- Seafood hotpot
- Salad with coconut shoot, shrimp and pork
- Crab Soup
- Sticky rice coated with mung bean
- Square Crab spring rolls
- Red tilapia Hotpot
MODULE 2 (35 dishes)
- Grilled beef with banana leaves
- Ho Tay -styled shrimp cake
- Soya noodles with shrimp and celery
- Steamed seabass with soy sauce
- Tamarind Shrimp
- Snakehead fish sour soup
- Steamed stuffed eels with coco juice
- Satay hotpot
Vietnamese Cuisine Class
- Rice vermicelli soup with chicken, eggs and pork rolls
- Anabas cooked with fishsauce bowl
- Hop pot with fermented fish
- Plotosus canius with bamboo shoots
- Vietnamese sizzling pancakes
- Pork and shrimp tapioca dumplings
- Hue beef noodle soup
- Rice vermicelli soup with pork rips and night-scented lillies
- Vietnamese beef noodle soup
- Mixed salad
- Coconut Braised beef
- Rice vermicelli soup with seasoned pork paste
- Vietnamese appetizers
- Stir-fried blood cockles with tamarind
- Goat meat hot pot
- Goat meat curry
- Seabass hot pot with spring onions and chilis
- Beef mustard green rolls
- Squid and taro salad
- Salted fish fried rice
- Stuffed snails steamde with ginger leaves
- Grilled chicken with salt and chilli
- Smoked ostrich
- Crispy Pata
- Grilled calamari in satay sauce
- Fermented fish hot pot
- Noodle soup with eye round steak
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.
REGISTRATION
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