Vietnamese Cuisine

This course provides students with the skills and knowledge required to works as a cook in a hotel, restaurant or similar establishment at entry level, with the responsibility for preparing food and meal items based on Vietnamese food cuisine.

Course content

  • Kitchen Organization
  • Preparation for Work
  • Food Hygiene
  • Kitchen Equipment
  • Basic Knowledge of food ingredients
  • Mise en Place
  • Basic Stocks and Sauces
  • Cooking Methods
    • Frying dishes
    • Grilled dishes
    • Simmered, braised, poached dishes
    • Boiled dishes
    • Stew dishes
    • Roast dishes
    • Stir-fry dishes
    • Soup dishes
    • Salad dishes
    • Breakfast
    • Desserts
  • Work shift Ending


Language of delivery

2 sessions of 4 hours each week over 8 weeks – total 64 hours.
Classes can be arranged to the mutual benefit of students and Trainer.

Upon completion of this course, students have options to receive Certificate of Attainment issued by Pegasus International College or participate in the VTOS assessment to receive VTOS Certificate issued by VTCB.

Career Options
Graduates of this course may work in a hotel, restaurant, catering or other food and beverage service enterprise


Registration Form