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)

1. Sakura hotpot
2. Hanoi-style rice vermicelli with grilled pork
3. Seafood-stuffed chicken wings with spicy sauce
4. Steamed rice cake and shrimp sausages
5. Vietnamese grilled pork sausages and fried shrimp rolls
6. Pomelo salad
7. Seafood fried rice
8. Chicken noodle soup
9. Rice noodle soup with snakehead fish
10. Crispy Spring rolls
11. Fresh Spring rolls
    

    Vietnamese Cuisine Class

12. Hai Phòng-style crab noodle soup
13. Ha Noi grilled fish
14. Stir-fried swamp-eel
15. Fine rice vermicelli with grilled beef
16. Steamed Broken rice with grilled pork chop and meat patty
17. My Tho – style rice noodle soup
18. Fried noodles with char xiu, shrimp and pork
19. Quang noodles
20. Hotpot of beef and lotus rhizome
21. Duck with fermented bean curd
22. Sasami goat meat with sesame seeds and vegetables
23. Braised carp with alpinia
24. Vietnamese steamed rice cakes with mung bean & shrimps
25. Vietnamese streamed shrimp rice cakes
26. Sugar cane prawns
27. Frog Curry
28. Chicken dipped in fermented cold rice
29. Salt & Pepper Squid
30. Seafood hotpot
31. Salad with coconut shoot, shrimp and pork
32. Crab Soup
33. Sticky rice coated with mung bean
34. Square Crab spring rolls
35. Red tilapia Hotpot

MODULE 2 (35 dishes)

1. Grilled beef with banana leaves
2. Ho Tay -styled shrimp cake
3. Soya noodles with shrimp and celery
4. Steamed seabass with soy sauce
5. Tamarind Shrimp
6. Snakehead fish sour soup
7. Steamed stuffed eels with coco juice
8. Satay hotpot
   

   Vietnamese Cuisine Class

9. Rice vermicelli soup with chicken, eggs and pork rolls
10. Anabas cooked with fishsauce bowl
11. Hop pot with fermented fish
12. Plotosus canius with bamboo shoots
13. Vietnamese sizzling pancakes
14. Pork and shrimp tapioca dumplings
15. Hue beef noodle soup
16. Rice vermicelli soup with pork rips and night-scented lillies
17. Vietnamese beef noodle soup
18. Mixed salad
19. Coconut Braised beef
20. Rice vermicelli soup with seasoned pork paste
21. Vietnamese appetizers
22. Stir-fried blood cockles with tamarind
23. Goat meat hot pot
24. Goat meat curry
25. Seabass hot pot with spring onions and chilis
26. Beef mustard green rolls
27. Squid and taro salad
28. Salted fish fried rice
29. Stuffed snails steamde with ginger leaves
30. Grilled chicken with salt and chilli
31. Smoked ostrich
32. Crispy Pata
33. Grilled calamari in satay sauce
34. Fermented fish hot pot
35. 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