PROFESSIONAL COOKING TECHNIQUES

The profession of food processing technology has now become a profession that many people choose to study and pay attention to the whole society. The fact is that there are many restaurants in the hotel and outside the hotel, they really need chefs like you who are passionate about learning food processing to become chefs in hotels and restaurants. Independent restaurants outside to want to turn into professional chefs from small restaurants to large restaurants.

The Food Processing Technology Program aims to train human resources with specialized knowledge and skills in the catering business; knowledge of culinary culture, types of food materials and processing techniques of European and Asian dishes, desserts, cakes, popular dishes in Vietnam; fruit and vegetable trimming techniques, beverage preparation techniques; In addition, learners are also trained in menu building skills; nutritional knowledge for each subject; issues of ensuring food safety and hygiene in food processing; skills in organizing and processing a variety of dishes at hotels, restaurants and other catering businesses with various forms of food service (regular meals, parties and buffets…) meet the requirements of nutritional value, organoleptic value and food hygiene and safety, and at the same time suitable to the taste and eating habits of domestic and international tourists.

• Classification of ingredients, accessories, spices used in making Vietnamese dishes, Asian and European dishes, Vietnamese jam cakes, European cakes, preparing drinks, vegetarian dishes, party dishes making cakes,…
• Identify the types of ingredients in the processing of Vietnamese dishes, Asian and European dishes, Vietnamese jams, European cakes, beverage preparation, vegetarian dishes, banquet dishes, cake processing, .. .
• Quantifying the ingredients in the processing of Vietnamese dishes, Asian and European dishes, Vietnamese jams, European cakes, preparing drinks, vegetarian dishes, banquet dishes, making cakes, .. Scientifically accurate according to portion size.
• Building the process of processing Vietnamese dishes, Asian and European dishes, Vietnamese jams, European cakes, preparing drinks, vegetarian dishes, banquet dishes, making cakes,… high capacity.
• Proficiently processing Vietnamese dishes, Asian and European dishes, Vietnamese jam cakes, European cakes, preparing drinks, vegetarian dishes, banquet dishes, making cakes… The taste, consistency, ripeness, color, and nutrition are consistent with the culinary customs and practices of each region and ensure food hygiene and safety.
• Detecting the causes of errors and ways to overcome them in the processing of Vietnamese dishes, Asian and European dishes, Vietnamese jams, European cakes, preparing drinks, vegetarian dishes, processed banquet dishes cake,…
• Proficient in pruning vegetables to decorate dishes to ensure fine art and food hygiene and safety.
• Proficiently use appliances such as electric stoves, gas stoves, ovens, refrigerators, coolers, boilers, pressure cookers, etc., knives, pans, baking tools, etc., safely, in the correct function and for the right purposes. destination.

• Processing staff.
• Direct processing staff.
• Assistant cook, main cook.
• Having the opportunity to become a sous chef, chef, team leader, processing manager depending on personal ability and requirements of work at hotels, restaurants and catering businesses.