1. INTRODUCTION

In addition to long-term international programs, Pegasus International College also designs short-term programs based on the necessary skill standards for the Tourism - Restaurant - Hospitality profession (Vietnam Tourism Occupational Skills Standards). ), abbreviated as VTOS.

VTOS was built by international and Vietnamese experts and was appraised, approved and released by the Tourism Professional Certification Board (VTCB) in 2007. VTOS was born to build and meet the demand. on human resources for Vietnam's tourism industry with strictly regulated standards in many specialized fields.

This standard includes: 13 manuals and 13 videos to guide vocational skills, guide training skills for professions such as reception, food processing, restaurant use, housekeeping, tourism management and Travel agents, tour guides, tour guides, hotel managers, used for services on cruise ships and small accommodation infrastructure operations….

Pegasus International College has based on this set of standards to design short-term programs, to help students access the profession in the field of restaurants, hotels, food processing ... quickly. and efficient, quickly responding to the actual needs of the business.

Stream	Qualification	Duration	Advantages
Vietnamese food processing techniques	Training certificate according to Circular 43 of the Ministry of Labor, War Invalids and Social Affairs	5-7 weeks (no internship required)	Language of delivery and assessment: Vietnamese More than 90% program is practical training International standard facilities and equipment in a modern learning environment Student can work immediately upon graduation

2. TRAINING PROGRAMS AND ASSESSMENT

Trainers	Trainers are industry experts currently working at Pegasus International College with extensive teaching experience
Duration	5-7 weeks
Schedule	3 sessions / week, duration of each lesson: 3 hours
Certificate	Training certificate according to Circular 43 of the Ministry of Labor, War Invalids and Social Affairs
Career Opportunities	Students who complete the course can work in hotels, restaurants, and food service units.

3. UNITS OF STUDY

Kitchen organization
Prepare to work
Hygiene and food safety
Equipment in the kitchen
Preliminary preparation
Basic broth and sauce
Basic cooking methods
Practice cooking food
- Fried dishes: Hanoi fried spring rolls / Fried sesame shrimp / Tofu stuffed with fried meat with tomato sauce
- Grilled dishes: Grilled beef with guise leaves / Shrimp baguette / Grilled fish / Bun Cha
- Braised, braised, braised dishes: Braised fish / Snails cooked with banana and beans / Eggplant bung
- Boiled dishes: Boiled chicken / Fresh spring rolls with shrimp
- Stew: Beef with wine sauce / Duck cooked with pineapple
- Roast dish: Honey roasted bird
- Stir-fry dish: Stir-fried squash top with garlic / Stir-fried vermicelli with crab
- Rice dish: White rice / Rice pot
- Roasted dishes: Mixed fried rice
- Soup: Asparagus Crab Soup
- Salad: Banana flower salad or shredded chicken or lotus root salad with shrimp and meat
- Breakfast: Porridge / Sticky Rice / Roll / Sandwich
- Soup: Asparagus Crab Soup
- Dessert: Braised tea / Longan lotus seed tea / Drift cake / Ginger jam / Coconut jam