Candidates
Advanced Modern Vegetarian Cuisine Course
Led by a team of professional chefs, AmCollege’s Advanced Modern Vegetarian Cuisine Course provides students with specialized, practical, and highly valuable culinary knowledge and techniques, including:
- Advanced techniques for preparing classic and refined dishes to professional standards.
- The principles of modern vegetarian cuisine, with an emphasis on preparing dishes without eggs, animal-based dairy products, honey, industrial seasonings such as MSG and seasoning powders, or artificial coloring and flavoring agents.
- Home-kitchen smoking techniques that can be performed without specialized smoking equipment.
- The application of modern vegetarian principles to Japanese set menus, an uncommon and technically demanding area of vegetarian cuisine that requires precision, skill, and attention to detail.
- Techniques and concepts for creating modern vegetarian Chinese dim sum.
- Methods for adapting trending bakery and pastry products into contemporary vegetarian versions.
- Knowledge of plant-based gums and hydrocolloids, innovative ingredients valued for both their culinary applications and nutritional properties.
- Techniques for combining agar and jelly agents in appropriate ratios to create a variety of textures for different culinary applications, including refined savory aspic dishes.
Admissions Information (New Classes Open Regularly)
Education program
Knowledge:
Students will gain knowledge of:
- The principles of modern vegetarian cuisine applied to Japanese set menus, a specialized area that requires advanced techniques, precision, and careful preparation.
- The concepts and characteristics of modern vegetarian Chinese dim sum.
- Techniques for adapting trending bakery and pastry products into contemporary vegetarian versions.
- Different types of vegetarian restaurants, together with appropriate food storage and preservation methods.
- How to combine seasonings and plant-based ingredients to create contemporary fusion-style vegetarian dishes, including premium desserts.
- The principles of modern vegetarian cuisine, with an emphasis on preparing dishes without eggs, animal-based dairy products, honey, industrial seasonings such as MSG and seasoning powders, or artificial coloring and flavoring agents.
Skills:
Students will be able to:
- Apply advanced techniques in the preparation of classic and refined dishes to professional standards.
- Apply acquired knowledge to develop well-structured vegetarian menus.
- Perform home-kitchen smoking techniques without the need for specialized smoking equipment.
- Understand and apply plant-based gums and hydrocolloids in culinary preparation.
- Combine agar and jelly agents in appropriate ratios to create a variety of textures for different dishes, including refined savory aspic preparations.
- Perform essential kitchen duties in restaurants, hotels, and other food service establishments.
- Prepare, garnish, and professionally present a variety of vegetarian dishes.
- Handle common technical and operational situations during food preparation and work effectively as part of a kitchen team.
- Communicate in a foreign language at a basic workplace level and in accordance with job requirements.
- Comply with food safety, occupational safety, and environmental protection regulations.
Training course
COURSE MODULES
| Culinary Techniques | Garlic Confit | Vegan Baking & Desserts | Carrot Cake with Apple & Star Anise |
| Guacamole Toast with Confit Vegetables | Vegan Cream Cheese Tiramisu | ||
| Vegetarian Dim Sum | Spinach Dumplings | Agar & Jelly Techniques | Vegetarian Aspic |
| Pan-Fried Turnip Cake | Plant-Based Gums & Hydrocolloids | Slow-Simmered Snow Swallow Gum & Cordyceps Soup | |
| Smoking Techniques | Smoked Carrots | Steamed Pumpkin with Plant-Based Gums & Peach Gum | |
| Smoked Cheese | Japanese Cuisine | Nigiki | |
| Maki |
Experienced and Dedicated Instructors
Our instructors are accomplished culinary professionals and experienced chefs with extensive expertise in both the culinary industry and vegetarian cuisine. Throughout the course, they share practical techniques and professional insights to help students prepare vegetarian dishes that are flavorful, visually appealing, nutritious, and health-conscious.
Up-to-Date Curriculum
- The curriculum features a diverse selection of Asian and Western dishes designed to meet the standards of contemporary vegetarian cuisine.
- In addition to fundamental culinary skills, the Modern Vegetarian Cuisine Course at AmCollege provides students with a strong foundation in working with plant-based ingredients and herbs to create contemporary Asian and Western vegetarian dishes and desserts.
- Special emphasis is placed on preserving the natural nutritional value of ingredients and achieving balanced flavors without the use of eggs, animal-based dairy products, honey, or industrial seasonings such as seasoning powders and MSG.
International-Standard Facilities & Equipment
- Professional and well-maintained learning environment with regular sanitation in accordance with Ministry of Health standards
- Spacious, clean, comfortable, and well-ventilated training areas
- Modern facilities and professional-grade equipment
Flexible Class Schedules
- Class schedules are designed to accommodate learners from different backgrounds and with varying time commitments.
- Students receive comprehensive training in Knowledge – Skills – Attitude, enabling them to strengthen their professional capabilities and prepare for careers as professional chefs.
Recognized Certification
Upon successful completion of the course, students will receive a certificate issued by AmCollege, recognized nationwide.
Tuition Fee
The tuition fee includes:
- Ingredients and materials used throughout all practical sessions
- Uniform
- Course materials
- Examination fees
Mr. Le Nguyen Bao
Vegan Chef – Head of the Modern Vegetarian Cuisine Program at AmCollege
Professional Experience
- 13 years of professional experience in the culinary industry, including 9 years specializing in vegan cuisine
- Culinary Director at Vive
- Holder of basic to advanced nutrition certifications from the Ho Chi Minh City Nutrition Association, Ho Chi Minh City Institute of Nutrition Research, and the Institute for Medical Research and Healing
- Certified in Food Safety and Hygiene by the Mekong Institute, Thailand
- Head Chef for plant-based advocacy campaigns organized by Yeu Dong Vat (YDV), Animals Asia, and Humane Society International
- Experienced in developing and training vegan menus for small-scale kitchens and catering operations
- Has provided vegan nutrition and cooking instruction to hundreds of students
Upon completion of AmCollege’s Advanced Modern Vegetarian Cuisine Course, students will be able to:
- Demonstrate in-depth knowledge of nutrition, advanced culinary techniques, professional kitchen procedures, and food safety and hygiene standards.
- Apply acquired knowledge and skills to create sophisticated and distinctive main courses and premium dishes inspired by Asian, Western, Japanese, and Chinese cuisines.
- Receive a Certificate of Completion for the short-term course issued by AmCollege and be equipped with the professional competencies required to work in 3- to 5-star hotels and restaurants.
