Thông tư 38/2011/TT-BLĐTBXH chương trình khung trình độ trung cấp

• Số hiệu: 38/2011/TT-BLĐTBXH
• Loại văn bản: Thông tư
• Nơi ban hành: Bộ Lao động – Thương binh và Xã hội
• Người ký: Nguyễn Ngọc Phi
• Ngày ban hành: 21/12/2011

BỘ LAO ĐỘNG - THƯƠNG BINH VÀ XÃ HỘI --------	CỘNG HÒA XÃ HỘI CHỦ NGHĨA VIỆT NAM Độc lập - Tự do - Hạnh phúc ----------------
Số: 38/2011/TT-BLĐTBXH	Hà Nội, ngày 21 tháng 12 năm 2011

THÔNG TƯ

QUY ĐỊNH CHƯƠNG TRÌNH KHUNG TRÌNH ĐỘ TRUNG CẤP NGHỀ, CHƯƠNG TRÌNH KHUNG TRÌNH ĐỘ CAO ĐẲNG NGHỀ CHO MỘT SỐ NGHỀ THUỘC CÁC NHÓM NGHỀ: SẢN XUẤT VÀ CHẾ BIẾN - CÔNG NGHỆ KỸ THUẬT - MÁY TÍNH VÀ CÔNG NGHỆ THÔNG TIN - DỊCH VỤ VẬN TẢI - KHÁCH SẠN, DU LỊCH, THỂ THAO VÀ DỊCH VỤ CÁ NHÂN

Căn cứ Luật Dạy nghề, ngày 29 tháng 11 năm 2006;

Căn cứ Nghị định số 186/2007/NĐ - CP, ngày 25 tháng 12 năm 2007 của Chính phủ quy định chức năng, nhiệm vụ, quyền hạn và cơ cấu tổ chức của Bộ Lao động - Thương binh và Xã hội;

Căn cứ Quyết định số 58/2008/QĐ - BLĐTBXH, ngày 06 tháng 09 năm 2008 của Bộ trưởng Bộ Lao động - Thương binh và Xã hội ban hành Quy định về chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề;

Căn cứ kết quả thẩm định của các Hội đồng thẩm định chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho các nghề: May thời trang; Điện công nghiệp; Kỹ thuật máy lạnh và điều hoà không khí; Điện tàu thuỷ; Lập trình máy tính; Quản trị cơ sở dữ liệu; Điện dân dụng; Điều khiển tàu biển; Kỹ thuật sửa chữa, lắp ráp máy tính; Quản trị nhà hàng (CĐN) - Nghiệp vụ nhà hàng (TCN);

Xét đề nghị của Tổng cục Dạy nghề, Bộ Lao động - Thương binh và Xã hội quy định chương trình khung trình độ trung cấp nghề và trình độ cao đẳng nghề đối với các nghề trên như sau:

Điều 1. Phạm vi điều chỉnh và Đối tượng áp dụng:

Thông tư này quy định chương trình khung trình độ trung cấp nghề và chương trình khung trình độ cao đẳng nghề để áp dụng đối với các trường cao đẳng nghề, trường trung cấp nghề, trường đại học, trường cao đẳng và trường trung cấp chuyên nghiệp (sau đây gọi chung là cơ sở dạy nghề) công lập và tư thục có đăng ký hoạt động dạy nghề các nghề được quy định tại Thông tư này;

Chương trình khung trình độ trung cấp nghề và trình độ cao đẳng nghề quy định tại Thông tư này không bắt buộc áp dụng đối với các cơ sở dạy nghề có vốn đầu tư nước ngoài.

Điều 2. Chương trình khung quy định tại Thông tư này bao gồm:

1. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ May thời trang” (Phụ lục 1).

2. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Điện công nghiệp” (Phụ lục 2).

3. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Kỹ thuật máy lạnh và điều hoà không khí” (Phụ lục 3).

4. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Điện tàu thuỷ” (Phụ lục 4).

5. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Lập trình máy tính” (Phụ lục 5).

6. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Kỹ thuật sửa chữa, lắp ráp máy tính” (Phụ lục 6).

7. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Quản trị cơ sở dữ liệu” (Phụ lục 7).

8. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Điện dân dụng” (Phụ lục 8).

9. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Điều khiển tàu biển” (Phụ lục 9).

10. Chương trình khung trình độ trung cấp nghề, chương trình khung trình độ cao đẳng nghề cho nghề “ Quản trị nhà hàng trình độ cao đẳng nghề - Nghiệp vụ nhà hàng trình độ trung cấp nghề ” (Phụ lục 10).

Điều 3. Trách nhiệm xây dựng chương trình dạy nghề:

Căn cứ quy định tại Thông tư này, Hiệu trưởng các trường cao đẳng nghề, trường trung cấp nghề, trường đại học, trường cao đẳng và trường trung cấp chuyên nghiệp có đăng ký hoạt động dạy nghề cho các nghề được quy định tại Thông tư này tổ chức xây dựng, thẩm định, duyệt chương trình dạy nghề của trường.

Điều 4. Điều khoản thi hành:

1. Thông tư này có hiệu lực thi hành kể từ ngày 04 tháng 02 năm 2012, thay thế các Quyết định của Bộ Lao động - Thương binh và Xã hội số: 21/2008/QĐ-BLĐTBXH ngày 31 tháng 03 năm 2008, 33/2008/QĐ- BLĐTBXH ngày 10 tháng 4 năm 2008, 50/2008/QĐ- BLĐTBXH ngày 02 tháng 5 năm 2008, 39/2008/QĐ- BLĐTBXH ngày 16 tháng 4 năm 2008, 55/2008/QĐ - BLĐTBXH ngày 26 tháng 5 năm 2008, 41/2008/QĐ- BLĐTBXH ngày 16 tháng 4 năm 2008, 42/2008/QĐ- BLĐTBXH ngày 16 tháng 4 năm 2008, 31/2008/QĐ- BLĐTBXH ngày 10 tháng 4 năm 2008, 44/2008/QĐ- BLĐTBXH ngày 16 tháng 4 năm 2008, 20/2008/QĐ- BLĐTBXH ngày 31 tháng 03 năm 2008.

2. Các Bộ, cơ quan ngang Bộ, cơ quan thuộc Chính phủ, Tổ chức Chính trị - Xã hội và Uỷ ban nhân dân các tỉnh, thành phố trực thuộc Trung ương, Tổng cục Dạy nghề, các trường cao đẳng nghề, trường trung cấp nghề, trường đại học, trường cao đẳng và trường trung cấp chuyên nghiệp có đăng ký hoạt động dạy nghề trình độ trung cấp nghề và trình độ cao đẳng nghề cho các nghề được quy định tại Thông tư này và các đơn vị có liên quan chịu trách nhiệm thi hành Thông tư này./.

Nơi nhận: - Ban Bí thư Trung ương Đảng; - Thủ tướng, các Phó Thủ tướng Chính phủ; - Văn phòng Trung ương và các Ban của Đảng; - Văn phòng Quốc hội, Hội đồng dân tộc và các Uỷ ban của Quốc hội; - Văn phòng Chủ tịch nước; - Văn phòng Chính phủ; - Toà án nhân dân tối cao; - Viện Kiểm sát nhân dân tối cao; - Kiểm toán nhà nước; - Các Bộ, cơ quan ngang Bộ, cơ quan thuộc Chính phủ; - Cơ quan Trung uơng của các đoàn thể; - HĐND, UBND, Sở LĐTBXH các tỉnh, thành phố trực thuộc TW; - Cục Kiểm tra văn bản QPPL - Bộ Tư pháp; - Công báo Website Chính phủ (2 b); - Lưu Vụ Pháp chế, VP, TCDN (20 b).

KT. BỘ TRƯỞNG THỨ TRƯỞNG Nguyễn Ngọc Phi

FILE ĐƯỢC ĐÍNH KÈM THEO VĂN BẢN

Tiếng Anh (English)

MINISTRY OF LABOUR – INVALIDS AND SOCIAL AFFAIRS ----------	SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom – Happiness ---------------
No.: 38/2011/TT-BLDTBXH	Hanoi, December 21, 2011

CIRCULAR

PROMULGATING FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS FOR A NUMBER OF VOCATIONS IN VOCATIONAL GROUPS OF PRODUCTION AND PROCESSING – TECHNOLOGY – COMPUTER AND INFORMATION TECHNOLOGY – TRANSPORTATION SERVICE – HOSPITALITY, TOURISM, SPORTS AND PERSONAL SERVICES

Pursuant to the Law on vocational education and training dated November 29, 2006;

Pursuant to the Government's Decree No. 186/2007/ND-CP on December 25, 2007 on defining the functions, tasks, powers and organizational structure of the Ministry of Labour, War Invalids and Social Affairs;

Pursuant to the Decision No. 58/2008/QD-BLDTBXH dated September 06, 2008 by Minister of Labour, War Invalids and Social Affairs promulgating regulations on framework programs for vocational secondary and college levels;

Based on appraisal results by appraisal councils for the framework programs for vocational secondary and college levels in the following vocations: Fashion sewing, industrial electrical engineering, refrigerating machine and air conditioner engineering, ship electrical engineering, computer programming, database management, civil electrical engineering, ship control, computer repair and installation techniques, restaurant management (vocational college level) and restaurant operations (vocational secondary level);

In consideration of the request of the General Directorate of Vocational Training;

Ministry of Labour, War Invalids and Social Affairs promulgates the following framework programs for vocational secondary and college levels for the said vocations.

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This Circular provides for the framework programs for vocational secondary and college levels in the vocations prescribed in this Circular and applies to public and private vocational colleges, vocational secondary schools, universities, colleges and professional secondary schools (hereinafter referred to as vocational training institutions) that have been issued certificates of vocational training activities;

The curriculum framework for vocational secondary and college levels provided for in this Circular is not mandatory for foreign-invested vocational training institutions.

Article 2. The framework programs provided for in this Circular consist of:

1. The framework programs for vocational secondary and college levels in “Fashion sewing” (Annex 1).

2. The framework programs for vocational secondary and college levels in “Industrial electrical engineering” (Annex 2).

3. The framework programs for vocational secondary and college levels in “Refrigerating machine and air conditioner engineering” (Annex 3).

4. The framework programs for vocational secondary and college levels in “Ship electrical engineering” (Annex 4).

5. The framework programs for vocational secondary and college levels in “Computer programming” (Annex 5).

6. The framework programs for vocational secondary and college levels in “Computer repair & installation techniques” (Annex 6).

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8. The framework programs for vocational secondary and college levels in “Civil electrical engineering” (Annex 8).

9. The framework programs for vocational secondary and college levels in “Ship control” (Annex 9).

10. The framework programs for vocational college level in “Restaurant management” and vocational secondary level in “Restaurant operations” (Annex 10).

Article 3. Responsibility to set up vocational training program:

Rectors of vocational colleges, vocational secondary schools, universities, colleges and professional secondary schools that have been issued certificates of vocational training activities with respect to the vocations prescribed in this Circular shall, pursuant to regulations in this Circular, organize the formulation, appraisal and approval for vocational training programs of their institutions.

Article 4. Implementation

1. This Circular takes effect as of February 04, 2012 and supersedes Decision No. 21/2008/QD-BLDTBXH dated March 31, 2008, Decision No. 33/2008/QD-BLDTBXH dated April 10, 208, Decision No. 50/2008/QD-BLDTBXH dated May 02, 2008, Decision No. 39/2008/QD-BLDTBXH dated April 16, 2008, Decision No. 55/2008/QD-BLDTBXH dated May 26, 2008, Decision No. 41/2008/QD-BLDTBXH dated April 16, 2008, Decision No. 42/2008/QD-BLDTBXH dated April 16, 2008, Decision No. 31/2008/QD-BLDTBXH dated April 10, 2008, Decision No. 44/2008/QD-BLDTBXH dated April 16, 2008 and Decision No. 20/2008/QD-BLDTBXH dated March 31, 2008 by Ministry of Labour, War Invalids and Social Affairs.

2. Ministries, ministerial-level agencies, the Government’s affiliates, socio-political organizations, people’s committees of central-affiliated cities/provinces, the General Directorate of Vocational Training, vocational colleges, vocational secondary schools, universities, colleges and professional secondary schools that have been issued certificates of vocational training activities with respect to the vocations prescribed in this Circular and relevant entities shall be responsible for implementing this Circular./.

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PP MINISTER
DEPUTY MINISTER




Nguyen Ngoc Phi

Annex 10A:

Framework program for vocational secondary level in “Restaurant operations”

Vocation: Restaurant operations

Code: 40810203

Training level: Vocational secondary level

Admission targets: Graduates from upper secondary schools and equivalent levels;

(Graduates from lower secondary schools must attend supplementary general education classes as provided for by Ministry of Education and Training);

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Award: Vocational secondary education diploma

I. TRAINING OBJECTIVES:

1. Vocational knowledge and skills:

- Knowledge:

After completing this training program, learners may:

+ Define the importance, functions and duties of food and beverage department;

+ State the relationship between the food and beverage department and relevant departments, daily duties of food and beverage staff and hygienic standards of food and beverage service;

+ Demonstrate professional knowledge about arranging, receiving and serving guests at restaurants, hotels and other food and beverage providers;

+ Differentiate service types, including: set menu, a la carte menu, buffet, banquet, brewage, non-alcoholic beverages, alcoholic beverages and other service types;

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+ Analyze professional procedures relating to arrangement, receipt and serving of guests at restaurants, hotels and other food and beverage providers;

+ Correctly determine requirements on quality, hygiene, safety, security, kindness and politeness during the serving of guests at the restaurant;

+ Demonstrate other knowledge in connection with restaurant operations, including:

. Fundamentals of politics, law and national defense;

. Ancillary knowledge, including: foreign languages, informatics, psychology and communication skills, knowledge about foods, and food and beverage services (culinary culture, food products and food safety, menu design, cooking techniques, nutrition physiology), event organization, flower arrangement and decoration techniques, restaurant environment, security and safety;

+ Explain a number of basic terms used in technical documents relating to serving operations in English Language when working.

- Skills:

After completing this training program, earners shall have the following skills:

+ Receive guests, receive orders from guests and serve guests during a shift at restaurants, hotels and other food and beverage providers;

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+ Coordinate with colleagues in food and beverage department in receiving guests, receiving orders from guests, sending such orders to related departments in a correct way and serve guests with foods and beverages in correct, hygienic and safe process;

+ Fluently and effectively use Vietnamese and at least one foreign language at primary level to communicate with guests;

+ Flexibly use professional skills in arranging, receiving and serving guests at restaurants, hotels and other food and beverage providers with different service types;

+ Handle unforeseen circumstances during the serving process to satisfy guests and ensure enterprise’s benefits;

+ Implement measures for ensuring hygiene, security, and safety and fire prevention in preparing and serving guests;

+ Work independently, do teamwork and apply learned techniques and technologies to working;

+ Find jobs, self-employ or attend higher-level training courses after graduation from this training program;

+ Participate in training for inferior staff in vocational skills.

2. Politics, ethics; physical education and national defense education:

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+ Learners may state general and basic knowledge of Marxism and Leninism, Ho Chi Minh Ideology, policies on economic development of the Communist Party, the constitution and law of the Government;

+ They may demonstrate their patriotic spirit and loyalty towards a pathway to developing and defending the Socialist Republic of Vietnam; fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and law;

+ They shall have knowledge about achievements and development orientation of Vietnam's tourism industry;

+ They may demonstrate their wholehearted devotion to their vocation, good behavior and attitudes in conformity with vocational actual conditions;

+ They have ability and positive attitude in working independently and doing teamwork;

+ They may show professional skills and have a healthy lifestyle in conformity with the national and local manners and customs, and culture in each historical period;

+ They have a sense of learning and training to improve their qualifications and meet working demand.

- Physical education and national defense education:

+ Learners may determine physical strength fitness development methods and select the appropriate ones for improving their health;

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+ They can improve the patriotism and socialism, and have necessary knowledge about all-people national defence and people’s armed forces, and awareness of defence of the Socialist Republic of Vietnam;

+ They shall acquire necessary military skills as the basis for their fulfillment of military duties within training institutions, and make effective use of their professional competence in assisting in national defence activities, and exhibit their willingness to participate in armed forces for national defence purposes.

3. Career opportunities:

- Graduates from this vocational secondary training program may directly serve guests and take part in management positions at domestic and foreign restaurants or hotels;

- They may act as table/bar waiter/waitress at domestic and joint venture restaurants;

- They may act as table/bar operations supervisors;

- They may act as table/bar operations group leaders;

- Qualified learners may also attend bridge programs to obtain higher-level diplomas and improve their vocational knowledge and skills.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION

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- Course length: 2 years

- Study duration: 90 weeks

- Minimum actual training duration: 2550 hours

- Duration for test preparation, testing upon completion of each subject/module and graduation examination: 180 hours (including 30 hours of graduation examination).

2. Distribution of minimum actual training duration:

- Training duration for compulsory general subjects: 210 hours

- Training duration for vocational training subjects/modules: 2340 hours

+ Training duration for compulsory subjects: 1680 hours; Training duration for optional subjects: 660 hours

+ Theoretical training duration: 702 hours; Practical training duration: 1368 hours

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(The list of supplementary general education subjects and distribution of training duration for each subject shall comply with regulations of the Ministry of Education and Training set forth in the framework program for professional secondary education. Arrangement of subjects to be learnt must be pedagogically logic to ensure that learners will be able to acquire job-specific knowledge and skills in an effective manner).

III. LIST OF COMPULSORY SUBJECTS/MODULES, TRAINING DURATION AND DISTRIBUTION OF TRAINING DURATION:

Code of subject/ module

Name of subject/ module

Training duration (hours)

Total

Where

Theory

Practice

...

...

...

I

General subjects

210

106

87

17

MH 01

Politics

30

...

...

...

6

2

MH 02

Law

15

10

4

1

MH 03

...

...

...

30

3

24

3

MH 04

National Defense Education – Security

45

28

13

...

...

...

MH 05

Informatics

30

13

15

2

MH 06

Foreign Language (English)

60

...

...

...

25

5

II

Compulsory vocational training subjects/modules

1680

308

1308

64

II.1

...

...

...

75

70

0

5

MH 07

Overview of tourism

30

28

0

...

...

...

MH 08

Communication skills

45

42

0

3

II.2

Major vocational subjects/modules

1605

...

...

...

1308

59

MĐ 09

First foreign Language for specific purpose

300

50

230

20

MĐ 10

...

...

...

300

80

200

20

MĐ 11

Menu design

45

28

14

...

...

...

MĐ 12

Sales skills in restaurant

30

28

0

2

MĐ 13

Restaurant business organization

60

...

...

...

32

4

MĐ 14

Bar operations

150

28

112

10

MĐ 15

...

...

...

720

0

720

0

Total

1890

414

1395

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IV. COMPULSORY TRAINING SUBJECTS/MODULES:

(Detailed contents must be attached thereto)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL AS THE BASIS FOR DESIGNING VOCATIONAL TRAINING PROGRAMS:

1. Instructions for preparing the list of optional vocational training subjects/ modules; training duration, distribution of training duration and contents of study thereof

1.1. List of optional vocational training subjects/modules and distribution of training duration thereof

Code of subject/ module

Name of optional subject/ module

Training duration (hours)

Total

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Theory

Practice

Testing

MH 16

Tourist psychology

30

28

0

2

...

...

...

Culinary culture

45

28

14

3

MH 18

Food products and food safety

30

28

...

...

...

2

MH 19

Nutrition physiology

30

28

0

2

MĐ 20

Payment operations

...

...

...

28

14

3

MH 21

Restaurant environment, security and safety

30

28

0

2

...

...

...

Overview of tourist accommodations

30

28

0

2

MĐ 23

Accommodation operations

90

24

...

...

...

6

MĐ 24

Cooking techniques

120

52

60

8

MH 25

Office operations

...

...

...

42

0

3

MĐ 26

Second foreign language for specific purpose

150

45

96

9

...

...

...

Event organization

30

28

0

2

MH 28

Tourism Marketing

45

42

...

...

...

3

MH 29

Basic Marketing

45

42

0

3

MĐ 30

Flower arrangement & make-up techniques

...

...

...

12

16

2

MĐ 31

Business informatics

45

12

30

3

...

...

...

(Detailed contents must be attached thereto)

1.2. Instructions for designing training programs for optional vocational training subjects/modules:

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+ Training duration for compulsory vocational training subjects/modules accounts for 70 – 80% and that for optional vocational training subjects/modules accounts for 20 - 30%;

+ Optional subjects/modules shall be determined on the basis of results of survey into the state of restaurant operations at many enterprises nationwide and development trends of the restaurant operations vocation in the next period. Determination of the training duration for each optional subject/ module shall also be based on duty analysis results as that for a compulsory vocational training subject/module;

- E.g.: subjects/modules in the abovementioned list of optional subjects/modules may be selected to put into the training program and design detailed training program for each selected subject/module. To be specific:

Code of subject/ module

Name of optional subject/ module

Training duration (hours)

Total

Where

Theory

...

...

...

Testing

MH 16

Tourist psychology

30

28

0

2

MH 17

Culinary culture

...

...

...

28

14

3

MH 18

Food products and food safety

30

28

0

2

...

...

...

Nutrition physiology

30

28

0

2

MĐ 20

Payment operations

45

28

...

...

...

3

MH 21

Restaurant environment, security and safety

30

28

0

2

MH 22

Overview of tourist accommodations

...

...

...

28

0

2

MĐ 24

Cooking techniques

120

52

60

8

...

...

...

Office operations

45

42

0

3

MĐ 26

Second foreign language for specific purpose

150

45

...

...

...

9

MH 27

Event organization

30

28

0

2

MH 28

Tourism Marketing

...

...

...

42

0

3

MĐ 30

Flower arrangement & make-up techniques

30

12

16

2

...

...

...

Total

660

417

200

43

- As designed by the management board of the framework program for vocational secondary level, apart from compulsory subjects/modules specified in Section III, vocational training institutions may design or select optional subjects/modules from the referred list in the framework program in section V, subsection 1.1.;

- The training duration for optional subjects/modules must be designed so as to ensure that the sum of training duration for optional subjects/modules and that for compulsory subjects/modules must be equal or exceed the required minimum actual training duration but not exceed the course length set forth in the training plan;

- For preparing the list of optional vocational training subjects/modules, training institutions should base on specific features of the restaurant operations vocation and their actual conditions, consisting of:

+ Learners' demand (enterprises’ demand);

...

...

...

+ Teaching facilities and equipment.

- With respect to the second foreign language for specific purpose, vocational training institutions may select a foreign language other than the first foreign language for specific purpose or the first foreign language for specific purpose but at an advanced level.

2. Instructions for graduation examination:

No.

Exam subjects

Assessment form

Testing period

1

Politics

...

...

...

Multiple choice

Not exceeding 120 minutes

Not exceeding 90 minutes

2

Supplementary general education knowledge for learners who are graduates from lower secondary schools

Written exam/ multiple choice

As regulated by Ministry of Education and Training

3

Vocational knowledge and skills:

...

...

...

- Vocational theory:

+ Foreign language for specific purpose

or

+ Restaurant business organization

Written exam

Oral exam

...

...

...

Written exam

Multiple choice

Not exceeding 120 minutes

Not exceeding 60 minutes (each candidate shall have 40 minutes for preparation and 20 minutes for giving answer)

Not exceeding 120 minutes

Not exceeding 90 minutes

- Vocational practice: Practice of restaurant operations

Practical test

...

...

...

* Graduation module (combination of theory and practice)

Combined theoretical and practical test

Not exceeding 24 hours

3. Instructions for determining time and contents of extra-curricular activities (arranged outside of the training duration) which aim to achieve comprehensive education objectives:

- Extra-curricular activities such as cultural, arts and sports activities, outdoor trips should be organized for the purpose of improving learners' communication skills. In addition, books and syllabuses should be equipped at the library in order that learners may improve their professional knowledge and find vocational-related information on the Internet;

- Vocational training institutions should arrange learners to visit and learn experience at some enterprises whose business activities are suitable for the training vocation in order that they can be fully aware of the training vocation;

- Time for extra-curricular activities must be reasonably arranged outside the training duration.

No.

Extra-curricular activities

...

...

...

Time

Objectives

1

Political activity at the beginning of course

Regular

After admission

- Disseminate regulations on vocational training, internal regulations of the training institution, and those of a class;

- Divide learners into classes, and get acquainted with the head teacher;

2

...

...

...

Organized by individuals/ groups or collective activities; or by means of mass media.

In addition, the Communist Youth Union organizes exchanges or meetings on Saturday or Sunday evenings

From 5 am to 6 am; 17 pm to 18 pm every day; or outside the daily training schedule

On annual holidays:

- New school year opening ceremony

- The Communist Party of Vietnam Foundation Anniversary/ The Foundation Anniversary of Ho Chi Minh Communist Youth Union

- Foundation anniversary of vocational training institution, Teacher’s Day, Industry foundation anniversary, and other annual holidays

- Improve communication skills and teamwork skills

- Increase learners’ awareness of disciplines, devotion to their vocation as well as to the vocational training institution

...

...

...

Visit tradition & history exhibition halls of the industry, and of vocational training institution

Regular

In summer vacation or weekly days off

 Increase learners’ awareness of disciplines, devotion to their vocation as well as to the vocational training institution

4

Field trips

Regular or according to groups

Once for every semester; or in course of internship

- Increase learners’ awareness of the training vocation

...

...

...

5

Read and refer to books and reference materials in the library

Individual

Outside the training schedule

- Study and improve professional knowledge

- Search vocation-related information on the Internet

4. Other remarks:

- Based on the announced framework program, vocational training institutions shall design training programs for their institutions and select training subjects/modules in conformity with local and regional conditions;

- After designing or selecting optional subjects/modules, each vocational training institution may re-arrange codes of subjects/modules included in its training program for management./.

...

...

...

Annex 10B:

Framework program for vocational college level in “Restaurant management”

Vocation: Restaurant management

Code: 50810203

Training level: Vocational college level

Admission targets: Graduates from upper secondary schools and equivalent levels;

Number of training subjects/modules: 35

Award: Vocational college diploma

I. TRAINING OBJECTIVES:

...

...

...

- Knowledge:
After completing this training program, learners may:

+ Demonstrate professional knowledge about arranging, receiving and serving guests at restaurants, hotels and other food and beverage providers;

+ Explain requirements for arrangement, receipt and serving of guests at restaurants, hotels and other food and beverage providers;

+ Differentiate service types, including: set menu, a la carte menu, buffet, banquet, brewage, non-alcoholic beverages, alcoholic beverages and other service types;

+ Correctly determine, examine and evaluate the satisfaction of requirements on quality, hygiene, safety, security, kindness and politeness during the serving of guests at the restaurant;

+ Explain basic knowledge about the management and organization duties in the vocation of restaurant management such as human resource management, material and technical facilities management, processing and serving organization, quality management, financial management and norm-based accounting;

+ Be aware of and acquire knowledge about management of a number of food and beverage service providers in the market mechanism;

+ Manage, supervise and evaluate the compliance with quality criteria in course of serving of guests at restaurants, hotels and other food and beverage providers;

+ Design and organize a working/serving shift at restaurant;

...

...

...

+ Demonstrate other knowledge relating to restaurant management, including:

. Fundamentals of politics, law and national defense;

. Ancillary knowledge, including: foreign languages, informatics, psychology and communication skills, knowledge about foods, and food and beverage services (culinary culture, food products and food safety, menu design, cooking techniques, nutrition physiology), event organization, flower arrangement and decoration techniques, restaurant environment, security and safety;

+ Use terminologies in restaurant management;

+ Use English to communicate with guests.

- Skills:

After completing this training program, learners shall have the following skills:

+ Receive guests in a friendly and correct way;

+ Organize guest services at restaurants, hotels and other food and beverage providers with different service types;

...

...

...

+ Make up common types of beverages;

+ Fluently practice serving skills in conformity with serving standards and different service types;

+ Calculate and design menus as requested and provide advice to guests in selecting suitable types of menus;

+ Organize management activities and restaurant operations, and supervise the performance of duties by waiters/waitresses;

+ Examine quality criteria in course of guest service and carry out the quality evaluation;

+ Work independently, do teamwork and apply learned techniques and technologies to working;

+ Exactly calculate and determine the labour, expenses, equipment and tools based on the enterprise’s actual conditions;

+ Supervise the implementation of measures for ensuring hygiene, security, and safety and fire prevention in course of preparation and guest service;

+ Handle unforeseen circumstances that arise during working period;

...

...

...

+ Find jobs, self-employ or attend higher-level training courses after graduation from this training program.

2. Politics, ethics; physical education and national defense education:

- Politics, ethics:

+ Learners shall acquire general and basic knowledge of Marxism and Leninism, Ho Chi Minh Ideology, policies on economic development of the Communist Party, the constitution and law of the Government;

+ Learners may demonstrate their patriotic spirit and loyalty towards a pathway to developing and defending the Socialist Republic of Vietnam; fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and law;

+ Learners shall have knowledge about achievements and development orientation of Vietnam's tourism industry;

+ Learners may demonstrate their wholehearted devotion to their vocation, good behavior and attitudes in conformity with vocational actual conditions;

+ They have ability and positive attitude in working independently and doing teamwork;

+ They may show professional skills and have a healthy lifestyle in conformity with the national and local manners and customs, and culture in each historical period;

...

...

...

- Physical education and national defense education:

 + Learners may determine physical strength fitness development methods and select the appropriate ones for improving their health;

+ They have a grasp of basic knowledge and skills in sports and may apply them to protecting and improving their health;

+ They can improve the patriotism and socialism, and have necessary knowledge about all-people national defence and people’s armed forces, and awareness of defence of the Socialist Republic of Vietnam;

+ They shall acquire necessary military skills as the basis for their fulfillment of military duties within training institutions, and make effective use of their professional competence in assisting in national defence activities, and exhibit their willingness to participate in armed forces for national defence purposes.

3. Career oppoturnities:

Graduates from this training program for vocational college level may:

- Directly undertake job positions relating to the management or guest services at domestic and foreign restaurants and hotels such as:

+ Table/Bar waiter/waitress;

...

...

...

+ Table/Bar operations group leader at restaurants or hotels;

+ Assistant to restaurant/hotel manager;

- Qualified learners may also attend bridge programs to obtain higher-level diplomas and improve their vocational knowledge and skills.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION:

1. Course length and minimum actual training duration:

- Course length: 3 years

- Study duration: 131 weeks

- Minimum actual training duration: 3750 hours

- Duration for test preparation, testing upon completion of each subject/module and examinations: 240 hours (including 60 hours of graduation examination)

...

...

...

- Training duration for compulsory general subjects: 450 hours

- Training duration for vocational training subjects: 3300 hours

+ Training duration for compulsory subjects: 2310 hours; Training duration for optional subjects: 990 hours

+ Theoretical training duration: 1155 hours; Practical training duration: 2145 hours

III. LIST OF COMPULSORY SUBJECTS/MODULES, TRAINING DURATION AND DISTRIBUTION OF TRAINING DURATION:

Code of subject/ module

Name of subject/ module

Training duration (hours)

Total

...

...

...

Theory

Practice, discussion

Testing

I

General subjects

450

220

200

30

...

...

...

Politics

90

60

24

6

MH 02

Law

30

21

...

...

...

2

MH 03

Physical Education

60

4

52

4

MH 04

National Defense Education – Security

...

...

...

58

13

4

MH 05

Informatics

75

17

54

4

...

...

...

Foreign Language (English)

120

60

50

10

II

Compulsory vocational training subjects/modules

2310

515

...

...

...

90

II.1

Basic technical subjects/modules

150

140

0

10

MH 07

Overview of tourism and hospitality

...

...

...

28

0

2

MH 08

Tourist psychology

30

28

0

2

...

...

...

Business communication skills

45

42

0

3

MH 10

Business activity analysis

45

42

...

...

...

3

II.2

Major vocational subjects/modules

2160

375

1705

80

MĐ 11

First foreign Language for purpose

...

...

...

120

300

30

MĐ 12

Table operations

360

87

249

24

...

...

...

Culinary culture

45

28

14

3

MĐ 14

Sales skills in restaurant

30

28

...

...

...

2

MĐ 15

Payment operations

45

28

14

3

MĐ 16

Bar operations

...

...

...

42

126

12

MĐ 17

Restaurant business administration

90

42

42

6

...

...

...

Practice of restaurant operations (at restaurants)

960

0

960

0

Total

2760

935

...

...

...

120

IV. COMPULSORY TRAINING SUBJECTS/MODULES:

(Detailed contents must be attached thereto)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL AS THE BASIS FOR DESIGNING VOCATIONAL TRAINING PROGRAMS:

1. Instructions for preparing the list of optional vocational training subjects/ modules; training duration, distribution of training duration and contents of study thereof:

1.1. List of optional vocational training subjects/modules and distribution of training duration thereof:

Code of subject/ module

Name of optional subject/ module

Training duration (hours)

...

...

...

Where

Theory

Practice

Testing

MĐ 19

Business informatics

45

12

30

...

...

...

MH 20

Tourism Marketing

45

42

0

3

MH 21

Quality management

45

...

...

...

0

3

MĐ 22

Menu design

45

28

14

3

MH 23

...

...

...

30

28

0

2

MH 24

Food products and food safety

30

28

0

...

...

...

MH 25

Nutrition physiology

30

28

0

2

MH 26

Norm-based accounting

45

...

...

...

0

3

MH 27

Restaurant environment, security and safety

30

28

0

2

MH 28

...

...

...

45

42

0

3

MH 29

Accounting principles

45

42

0

...

...

...

MH 30

Office operations

45

42

0

3

MĐ 31

Accommodation operations

90

...

...

...

57

6

MĐ 32

Cooking techniques

120

57

55

8

MĐ 33

...

...

...

30

12

16

2

MH 34

Business statistics

45

42

0

...

...

...

MH 35

Administration studies

45

42

0

3

MH 36

Management information system

45

...

...

...

0

3

MH 37

Mathematical economics

60

56

0

4

MH 38

...

...

...

60

56

0

4

MĐ 39

Second foreign Language for specific purpose

195

32

150

...

...

...

(Detailed contents must be attached thereto)

1.2. Instructions for designing training programs for optional vocational training subjects/modules:

- Pursuant to Decision No. 58/2008/QD-BLDTBXH dated September 06, 2008 by Minister of Labour, War Invalids and Social Affairs, the distribution of training duration for vocational training subjects/modules are provided for as follows:

+ Training duration for compulsory vocational training subjects/modules accounts for 70 – 80% and that for optional vocational training subjects/modules accounts for 20 - 30%;

+ Theoretical and practical training period: Theoretical training period accounts for 15 – 30%, practical period accounts for 70 - 85%;

+ Optional subjects/modules shall be determined on the basis of results of survey into the state of restaurant operations vocation at many enterprises nationwide and development trends of the restaurant operations vocation in the next period. Determination of the training duration for each optional subject/ module shall also be based on duty analysis results as that for a compulsory vocational training subject/module;

- E.g.: subjects/modules in the abovementioned list of optional subjects/modules may be selected to put into the training program and design detailed training program for each selected subject/module. To be specific:

Code of subject/ module

Name of optional subject/ module

...

...

...

Total

Where

Theory

Practice

Testing

MĐ 19

Business informatics

45

12

...

...

...

3

MH 20

Tourism Marketing

45

42

0

3

MĐ 22

Menu design

...

...

...

28

14

3

MH 23

Event organization

30

28

0

2

...

...

...

Food products and food safety

30

28

0

2

MH 25

Nutrition physiology

30

28

...

...

...

2

MH 26

Norm-based accounting

45

42

0

3

MH 27

Restaurant environment, security and safety

...

...

...

28

0

2

MH 28

Economic law

45

42

0

3

...

...

...

Office operations

45

42

0

3

MH 31

Accommodation operations

90

27

...

...

...

6

MH 32

Cooking techniques

120

57

55

8

MĐ 33

Flower arrangement & make-up techniques

...

...

...

12

16

2

MH 34

Business statistics

45

42

0

3

...

...

...

Mathematical economics

60

56

0

4

MH 38

Business management

60

56

...

...

...

4

MĐ 39

Second foreign Language for specific purpose

195

32

150

13

Total

...

...

...

602

322

66

- As designed by the management board of the framework program for vocational college level, apart from compulsory subjects/modules specified in Section III, vocational training institutions may design or select optional subjects/modules from the referred list in the framework program in section V, subsection 1.1.;

- The training duration for optional subjects/modules must be designed so as to ensure that the sum of training duration for optional subjects/modules and that for compulsory subjects/modules must be equal or exceed the required minimum actual training duration but not exceed the course length set forth in the training plan;

- For preparing the list of optional vocational training subjects/modules, vocational training institutions should base on specific features of the training vocation and their actual conditions, consisting of:

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

...

...

...

2. Instructions for graduation examination:

No.

Exam subjects

Assessment form

Testing period

1

Politics

Written exam

Multiple choice

...

...

...

Not exceeding 90 minutes

2

Vocational knowledge and skills:

- Vocational theory:

+ Foreign language for specific purpose;

or

...

...

...

+ Restaurant business administration

Written exam

Oral exam

Written exam

Multiple choice

...

...

...

Not exceeding 60 minutes (each candidate shall have 40 minutes for preparation and 20 minutes for giving answer)

Not exceeding 120 minutes

Not exceeding 90 minutes

- Vocational practice: Practice of restaurant operations

Practical test

Not exceeding 4 hours

* Graduation module (combination of theory and practice)

Combined theoretical and practical test

Not exceeding 24 hours

...

...

...

- Extra-curricular activities such as cultural, arts and sports activities, and outdoor trips should be organized for the purpose of improving learners' communication skills. In addition, books and syllabuses should be equipped at the library in order that learners may improve their professional knowledge and find vocational-related information on the Internet;

- Vocational training institutions should arrange learners to visit and learn experience at some enterprises whose business activities are suitable for the training vocation in order that they can be fully aware of the training vocation;

- Time for extra-curricular activities must be reasonably arranged outside the training duration.

No.

Extra-curricular activities

Form of organization

Time

Objectives

1

...

...

...

Regular

After admission

- Disseminate regulations on vocational training, internal regulations of the training institution, and those of a class

- Divide learners into classes, and get acquainted with the head teacher;

2

Cultural, arts, sports, outdoor, recreational and entertainment activities, and other activities of the Communist Youth Union

Organized by individuals/ groups or collective activities; or by means of mass media.

In addition, the Communist Youth Union organizes exchanges or meetings on Saturday or Sunday evenings

From 5 am to 6 am; 17 pm to 18 pm every day; or outside the daily training schedule

...

...

...

- New school year opening ceremony

- The Communist Party of Vietnam Foundation Anniversary/ The Foundation Anniversary of Ho Chi Minh Communist Youth Union

- Foundation anniversary of vocational training institution, Teacher’s Day, Industry foundation anniversary, and other annual holidays

- Improve communication skills and teamwork skills

- Increase learners’ awareness of disciplines, devotion to their vocation as well as the vocational training institution

3

Visit tradition & history exhibition halls of the industry, and of vocational training institution

Regular

In summer vacation or weekly days off

...

...

...

4

Field trips

Regular or according to groups

Once for every semester; or in course of internship

- Increase learners’ awareness of the training vocation

- Find career opportunities

5

Read and refer to books and reference materials in the library

Individual

...

...

...

- Study and improve professional knowledge

- Search vocation-related information on the Internet

4. Other remarks:

- Based on the announced framework program, vocational training institutions shall design training programs for their institutions and select training subjects/modules in conformity with local and regional conditions;

- After designing or selecting optional subjects/modules, each vocational training institution may re-arrange codes of subjects/modules included in its training program for management./.