Candidates
Modern Culinary Arts & Food Preparation
Together with a team of professional chefs and experienced instructors, AmCollege’s Culinary Arts & Food Preparation program provides learners with practical and industry-relevant knowledge and skills, including:
- Knowledge of culinary techniques, nutrition, and food safety.
- Skills in organizing, preparing, and presenting a wide range of dishes.
- Skills in menu planning and food cost calculation.
- Knowledge and practical skills in baking and dessert preparation.
- The ability to work independently, collaborate effectively in teams, and apply basic technology and foreign language skills in the workplace.
- Development of professional ethics, physical fitness, and a strong sense of discipline, providing a solid foundation for employment and further education.
Admission notification
Education program
Knowledge:
Learners will develop a comprehensive foundation in food service operations and culinary arts, including:
- Knowledge of food service operations and the organization and preparation of dishes in hotels, restaurants, and other food service establishments, covering a variety of service formats such as daily meals, banquets, and à la carte dining.
- An understanding of culinary quality standards, including nutritional value, sensory appeal, and food safety, while taking into account the tastes and dining customs of both domestic and international guests.
- Essential knowledge in culinary operations, including food service management, nutritional science, food commodities, and food safety.
- Supporting knowledge in culinary culture, menu planning, food cost calculation, baking and dessert preparation, and floral and food presentation techniques.
Skills:
Upon completion of the program, learners will be able to:
- Apply fundamental professional skills in food preparation in hotels, restaurants, and other food service establishments.
- Work independently and effectively as part of a team in a professional culinary environment.
- Apply technical skills, technology, and basic foreign language skills to workplace tasks.
- Demonstrate professional ethics, physical fitness, and a strong sense of discipline.
- Pursue employment, self-employment, or further education upon graduation.
Training course
| No. | Course | Training Hours | ||
| Theory | Practical | Review & Assessment | ||
| 1 | Introduction to Modern Vegetarian Cuisine | 3 | ||
| 2 | Western Sauces | 1 | 2 | |
| 3 | Asian Sauces | 1 | 2 | |
| 4 | Western Soups | 1 | 2 | |
| 5 | Salads | 1 | 2 | |
| 6 | Fresh Vietnamese Salads | 1 | 2 | |
| 7 | Noodle & Broth-Based Dishes 1 | 1 | 2 | |
| 8 | Noodle & Broth-Based Dishes 2 | 1 | 2 | |
| 9 | Tempeh | 1 | 2 | |
| 10 | Vietnamese Broken Rice | 1 | 1 | 1 |
| 11 | Hot Pot | 1 | 2 | |
| 12 | Fusion | 1 | 2 | |
| 13 | Vegan Dessert | 1 | 2 | |
| 14 | Creative Culinary Practice | 3 | ||
| 15 | Professional Culinary Practice | 3 | ||
Our instructors are highly experienced culinary professionals and accomplished 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.
The curriculum is regularly updated and features a diverse selection of Asian and Western dishes that reflect the latest trends in modern vegetarian cuisine.
In addition to essential culinary skills, the Modern Vegetarian Cuisine Course at AmCollege provides students with a strong foundation in preparing plant-based ingredients and herbs to create contemporary Asian and Western vegetarian dishes, as well as desserts.
Special emphasis is placed on preserving the natural nutritional value of ingredients and achieving balanced flavors without the use of eggs, dairy products, honey, or industrial seasonings such as seasoning powders and MSG.
- Professional, 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
Class schedules are designed to accommodate learners from different backgrounds and with varying time commitments.
Students are trained comprehensively in Knowledge – Skills – Attitude, enabling them to strengthen their professional capabilities and prepare for careers as professional chefs.
Upon successful completion of the course, students will receive a certificate issued by AmCollege, recognized nationwide.
The tuition fee includes:
- Ingredients and materials used throughout all practical sessions
- Uniform
- Course materials
- Examination fees
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 the skills and knowledge acquired throughout the course to create sophisticated and distinctive main courses and appetizers 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.
