What are the Career Opportunities for College Graduates in Discipline of Professional Cooking Techniques in Vietnam?

What are the Career Opportunities for College Graduates in Discipline of Professional Cooking Techniques in Vietnam?

According to the regulation at Subsection 5, Section A, Part 11 of the Regulation on Minimum Required Knowledge and Competency Levels for intermediate and college levels in fields of tourism, hospitality, sports, and personal services (hereinafter referred to as the Regulation) issued together with Circular 55/2018/TT-BLDTBXH, college graduates in Professional Cooking Techniques can work in the following positions:

- Kitchen Assistant (at 1-5 star hotels);

- Main Chef for pre-processing and broth/sauce preparation (at 1-5 star hotels);

- Main Chef for salads and cold dishes (at 1-5 star hotels);

- Main Chef for Asian cuisine (at 1-5 star hotels);

- Main Chef for European cuisine (at 1-5 star hotels);

- Main Chef for banquet kitchen (at 1-5 star hotels);

- Main Chef for bakery and dessert kitchen (at 1-5 star hotels);

- Head Chef/Head of pre-processing kitchen department (at 1-3 star hotels);

- Head Chef/Head of salad and cold dish kitchen department (at 1-3 star hotels);

- Head Chef/Head of Asian cuisine kitchen department (at 1-3 star hotels);

- Head Chef/Head of European cuisine kitchen department (at 1-3 star hotels);

- Head Chef/Head of banquet kitchen department (at 1-3 star hotels);

- Head Chef/Head of bakery and dessert kitchen department (at 1-3 star hotels).

What are the Career Opportunities for College Graduates in Discipline of Professional Cooking Techniques in Vietnam? (Image from the Internet)

What is the College-Level Professional Cooking Techniques Program in Vietnam?

According to Subsection 1, Section A, Part 11 of the Regulation issued together with Circular 55/2018/TT-BLDTBXH, the college-level Professional Cooking Techniques program is defined as follows:

Professional Cooking Techniques at the college level is a technical program focusing on direct preparation of various dishes in hotel and restaurant kitchens, meeting Level 5 requirements in Vietnam's National Qualification Framework.

The job tasks mainly performed in food preparation departments (kitchen area) require high standards of quality and food safety and hygiene in working conditions.

To perform job tasks in this field, one needs to be equipped with the necessary equipment for the preparation process, such as pre-processing tools, cooking appliances, and sanitation equipment. The work can be carried out independently or as part of a team, depending on specific job requirements and the processing facility.

To practice, employees must meet health requirements, possess appropriate appearances, sufficient knowledge and expertise, communication skills during the production process, professional ethics, and capabilities to organize and execute the tasks of Professional Cooking Techniques.

Minimum required educational hours: 1800 hours (equivalent to 65 credits).

What are the Skill Requirements for Graduates of the College-Level Professional Cooking Techniques Program in Vietnam? 

According to Subsection 3, Section A, Part 11 of the Regulation issued together with Circular 55/2018/TT-BLDTBXH, college graduates in Professional Cooking Techniques should meet the following skill requirements:

- Ensure hygiene, safety, security, and environmental protection to meet the needs of tourists;

- Implement occupational safety and fire prevention and control during food preparation processes;

- Manage and organize production and business operations in restaurant and hotel kitchens;

- Perform tasks related to food preparation operations such as:

+ Developing suitable menus for specific customer groups;

+ Establishing preparation standards for the department, purchasing, and properly storing processing materials and supplies;

+ Pre-processing food and preparation ingredients according to technical process principles;

+ Preparing main dishes to serve customers in restaurants;

+ Coordinating with the service department during customer dining service.

- Perform tasks related to human resource management, technical facilities management, quality management in food preparation;

- Operate equipment safely and properly in food preparation processes;

- Analyze and evaluate business operation results of departments and individuals involved in food preparation processes, and propose solutions to improve business efficiency;

- Draft various reports and participate in drafting some types of contracts, including those with suppliers of raw materials and food products;

- Utilize basic information technology as regulated; apply information technology skills in the specialized work of the field;

- Use basic foreign language skills, reaching Level 2/6 in Vietnam's Foreign Language Competency Framework, and apply foreign language skills in specialized work in the field.