Candidates
Modern Vegetarian Cuisine Course
A well-prepared vegetarian dish should not only be flavorful but also preserve the natural nutritional value of its ingredients. As a result, vegetarian cooking has become an increasingly popular culinary trend among both home cooks and aspiring professionals.
To help learners master nutritious and flavorful vegetarian cuisine, AmCollege regularly offers short-term Professional Vegetarian Cuisine Courses. Students progress from preparing popular everyday vegetarian dishes to sophisticated banquet-style dishes, while also learning how to develop balanced vegetarian menus for different occasions.
The course is ideal for those who are passionate about vegetarian cuisine, aspiring entrepreneurs planning to open a vegetarian restaurant, and professional chefs who wish to expand their expertise in plant-based cooking.
ADMISSIONS INFORMATION (New classes open regularly throughout the year)
Course Length: 20 sessions
Intake: New classes open regularly
Schedule: 3 sessions per week, 3 hours per session
Education program
Knowledge:
Students will:
- Gain an understanding of different types of vegetarian restaurants, as well as proper food storage and preservation techniques.
- Learn how to combine seasonings and plant-based ingredients to prepare and create contemporary fusion-style vegetarian dishes, including premium desserts.
- 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.
Skills:
Students will be able to:
- Apply acquired knowledge to develop well-structured vegetarian menus.
- 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 that may arise 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
| No. | Modern Vegetarian Cuisine – 45 Class Periods | ||
| Introduction to Modern Vegetarian Cuisine | Noodle & Soup Dishes | Vegetarian Bún Mắm – Vietnamese Fermented Noodle Soup | |
| Introduction to Professional Kitchen Equipment, Tools & Utensils | Southern-Style Vegetarian Bún Riêu | ||
| Occupational Safety & Food Hygiene in the Kitchen | Bún Bung with Cinnamon-Flavored Vegetarian Meatballs | ||
| Common Ingredients & Seasonings in Modern Vegetarian Cuisine | Braised Vegetables with Mixed Beans | ||
| European-Style Sauces | Pesto Sauce | Banana Noodle Soup with Fermented Rice | |
| Mayonnaise | Spicy Sichuan Pepper Noodles | ||
| Cheddar Sauce | Vegetarian Tonkotsu-Style Ramen | ||
| Asian Soups |
Tom Yum Soup | Tempeh Dishes |
Lã Vọng-Style Tempeh |
| Asparagus Soup | Grilled Tempeh with Satay Sauce | ||
| Barley Protein Soup | Braised Tempeh with Lemongrass | ||
| Western-Style Soups |
Pumpkin Soup | Asian Dishes |
Sautéed Mushrooms with Rice Crackers |
| Avocado Soup | Hong Kong-Style Steamed Zucchini | ||
| Beetroot & Grain Soup | Stuffed Mushrooms with Water Chestnuts & Tamarind Sauce | ||
| Vietnamese-Style Salads |
Sesbania Flower Salad | Vegetarian Vietnamese Broken Rice | |
| Seaweed Salad with Sesame Dressing | Yardlong Bean Patties with Plum Sauce | ||
| Pennywort Salad with Pickled Plum Dressing | Modern Fusion Cuisine |
Potato-Crust Pizza with Marinara & Pesto | |
| Contemporary Salads |
Seared Watermelon Salad | Japanese Curry Rice with Shiro Miso Soup | |
| Guava Salad with Mustard Dressing | Lentil Tacos | ||
| Pumpkin Salad with Mandarin Dressing | Cauliflower Flan | ||
| Hot Pot |
Fermented Tofu Hot Pot | Desserts & Beverages |
Pancakes with Apple & Star Anise Sauce |
| Braised Hot Pot with Bird’s Eye Chili | Spinach Sorbetto | ||
| Mushroom & Cordyceps Hot Pot | Papaya Stewed with Rock Sugar | ||
| Nutmeg Smoothie | |||
| Rum-Flambéed Bananas | |||
| Mulberry Mistletoe Tea with Ginkgo Nuts & Water Chestnuts | |||
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.
- 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, dairy products, honey, or industrial seasonings such as seasoning powders and MSG.
- 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
- Class schedules are designed to accommodate learners from different backgrounds and with varying time commitments.
- Students are comprehensively trained 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
With the knowledge, practical skills, and certification gained from the course, graduates can pursue a variety of career opportunities that match their interests and professional abilities, including:
- Working in culinary-related fields, starting a food business, pursuing internships or further study abroad, or developing a career as a food stylist.
- Progressing through professional kitchen roles such as Kitchen Assistant, Chef, Sous Chef, Head Chef, and Executive Chef in vegetarian restaurants.
- Starting and operating their own vegetarian food business and developing it into a sustainable source of income.
