The training program is designed to equip students with fundamental knowledge, specialized culinary skills, and a professional work ethic in the field of food preparation. With a strong emphasis on practical training, students work directly with real ingredients and become familiar with professional processes similar to those used in 4- to 5-star hotels and restaurants. The program also integrates essential knowledge in management, nutrition, supervision, and real-world experience through internships, ensuring that graduates are job-ready upon completion.

I. General Modules/Subjects

Providing fundamental knowledge for all students:

• Political Education
• Legal Studies
• Physical Education
• National Defense and Security Education
• Information Technology
• English (Basic level)

II. Foundational Modules/Subjects

Introducing the basics of the service, restaurant, and hospitality industry:

• Communication and Customer Care Skills
• Introduction to Tourism
• English for Specific Purposes (ESP)
• Culinary Culture
• Nutrition Knowledge
• Cost Accounting

III. Professional Modules/Specialized Subjects

These modules focus on developing in-depth culinary skills from basic to advanced levels, including European, Asian, and Vietnamese cuisines. Students also gain experience in food presentation, supervision, and real-world business practices:

• Culinary Practices in European and Asian Cuisine
• Vegetable and Fruit Carving Techniques
• Cutting, Slicing, and Pan-Tossing Techniques
• European Cuisine Cooking Techniques
• Vietnamese Cuisine Cooking Techniques
• Advanced European Cuisine Cooking Techniques
• Asian Cuisine Cooking Techniques 
• Food Presentation Techniques
• Supervisory Skills
• Enterprise Internship Module

IV. Mandatory Topics

These topics enhance students’ awareness of social responsibility and environmental issues in the service industry:

• Environment and Environmental Protection
• Industry Exposure at Hotels, Resorts and Tourist Sites