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MINISTRY OF
LABOUR – INVALIDS AND SOCIAL AFFAIRS
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SOCIALIST
REPUBLIC OF VIETNAM
Independence – Freedom – Happiness
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No.:
38/2011/TT-BLDTBXH
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Hanoi, December
21, 2011
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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
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I
General subjects
210
106
87
17
MH 01
Politics
30
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6
2
MH 02
Law
15
10
4
1
MH 03
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30
3
24
3
MH 04
National Defense Education –
Security
45
28
13
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MH 05
Informatics
30
13
15
2
MH 06
Foreign Language (English)
60
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25
5
II
Compulsory vocational training
subjects/modules
1680
308
1308
64
II.1
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75
70
0
5
MH 07
Overview of tourism
30
28
0
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MH 08
Communication skills
45
42
0
3
II.2
Major vocational subjects/modules
1605
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1308
59
MĐ 09
First foreign Language for specific purpose
300
50
230
20
MĐ 10
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300
80
200
20
MĐ 11
Menu design
45
28
14
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MĐ 12
Sales skills in restaurant
30
28
0
2
MĐ 13
Restaurant business organization
60
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32
4
MĐ 14
Bar operations
150
28
112
10
MĐ 15
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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
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Culinary culture
45
28
14
3
MH 18
Food products and food safety
30
28
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2
MH 19
Nutrition physiology
30
28
0
2
MĐ 20
Payment operations
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28
14
3
MH 21
Restaurant environment,
security and safety
30
28
0
2
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Overview of tourist
accommodations
30
28
0
2
MĐ 23
Accommodation operations
90
24
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6
MĐ 24
Cooking techniques
120
52
60
8
MH 25
Office
operations
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42
0
3
MĐ 26
Second foreign language for
specific purpose
150
45
96
9
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Event organization
30
28
0
2
MH 28
Tourism Marketing
45
42
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3
MH 29
Basic Marketing
45
42
0
3
MĐ 30
Flower arrangement &
make-up techniques
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12
16
2
MĐ 31
Business informatics
45
12
30
3
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(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
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Testing
MH 16
Tourist psychology
30
28
0
2
MH 17
Culinary culture
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28
14
3
MH 18
Food products and food safety
30
28
0
2
...
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Nutrition physiology
30
28
0
2
MĐ 20
Payment operations
45
28
...
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3
MH 21
Restaurant environment, security and safety
30
28
0
2
MH 22
Overview of tourist accommodations
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28
0
2
MĐ 24
Cooking techniques
120
52
60
8
...
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Office operations
45
42
0
3
MĐ 26
Second foreign language for specific purpose
150
45
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9
MH 27
Event organization
30
28
0
2
MH 28
Tourism Marketing
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42
0
3
MĐ 30
Flower arrangement & make-up techniques
30
12
16
2
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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);
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+ 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
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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:
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- Vocational theory:
+ Foreign language for specific purpose
or
+ Restaurant business organization
Written exam
Oral exam
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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
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* 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
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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
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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
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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
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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./.
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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:
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- 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;
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+ 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;
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+ 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;
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+ 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;
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- 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;
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+ 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)
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- 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
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Theory
Practice,
discussion
Testing
I
General subjects
450
220
200
30
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Politics
90
60
24
6
MH 02
Law
30
21
...
...
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2
MH 03
Physical Education
60
4
52
4
MH 04
National Defense Education –
Security
...
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58
13
4
MH 05
Informatics
75
17
54
4
...
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Foreign Language (English)
120
60
50
10
II
Compulsory vocational training
subjects/modules
2310
515
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90
II.1
Basic technical subjects/modules
150
140
0
10
MH 07
Overview of tourism and hospitality
...
...
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28
0
2
MH 08
Tourist psychology
30
28
0
2
...
...
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Business communication skills
45
42
0
3
MH 10
Business activity analysis
45
42
...
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3
II.2
Major vocational subjects/modules
2160
375
1705
80
MĐ 11
First foreign Language for purpose
...
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120
300
30
MĐ 12
Table operations
360
87
249
24
...
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Culinary culture
45
28
14
3
MĐ 14
Sales skills in restaurant
30
28
...
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2
MĐ 15
Payment operations
45
28
14
3
MĐ 16
Bar operations
...
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42
126
12
MĐ 17
Restaurant business administration
90
42
42
6
...
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Practice of restaurant operations (at
restaurants)
960
0
960
0
Total
2760
935
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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)
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Where
Theory
Practice
Testing
MĐ 19
Business informatics
45
12
30
...
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MH 20
Tourism Marketing
45
42
0
3
MH 21
Quality management
45
...
...
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0
3
MĐ 22
Menu design
45
28
14
3
MH 23
...
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30
28
0
2
MH 24
Food products and food safety
30
28
0
...
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MH 25
Nutrition physiology
30
28
0
2
MH 26
Norm-based accounting
45
...
...
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0
3
MH 27
Restaurant environment, security and safety
30
28
0
2
MH 28
...
...
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45
42
0
3
MH 29
Accounting principles
45
42
0
...
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MH 30
Office operations
45
42
0
3
MĐ 31
Accommodation operations
90
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57
6
MĐ 32
Cooking techniques
120
57
55
8
MĐ 33
...
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30
12
16
2
MH 34
Business statistics
45
42
0
...
...
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MH 35
Administration studies
45
42
0
3
MH 36
Management information system
45
...
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0
3
MH 37
Mathematical economics
60
56
0
4
MH 38
...
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60
56
0
4
MĐ 39
Second foreign Language for specific purpose
195
32
150
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(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
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Total
Where
Theory
Practice
Testing
MĐ 19
Business informatics
45
12
...
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3
MH 20
Tourism Marketing
45
42
0
3
MĐ 22
Menu design
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28
14
3
MH 23
Event organization
30
28
0
2
...
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Food products and food safety
30
28
0
2
MH 25
Nutrition physiology
30
28
...
...
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2
MH 26
Norm-based accounting
45
42
0
3
MH 27
Restaurant environment, security and safety
...
...
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28
0
2
MH 28
Economic law
45
42
0
3
...
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Office operations
45
42
0
3
MH 31
Accommodation operations
90
27
...
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6
MH 32
Cooking techniques
120
57
55
8
MĐ 33
Flower arrangement & make-up techniques
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12
16
2
MH 34
Business statistics
45
42
0
3
...
...
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Mathematical economics
60
56
0
4
MH 38
Business management
60
56
...
...
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4
MĐ 39
Second foreign Language for specific purpose
195
32
150
13
Total
...
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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.
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2. Instructions for
graduation examination:
No.
Exam subjects
Assessment form
Testing period
1
Politics
Written exam
Multiple choice
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Not exceeding 90 minutes
2
Vocational knowledge and
skills:
- Vocational theory:
+ Foreign language for specific purpose;
or
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+ Restaurant business administration
Written exam
Oral exam
Written exam
Multiple choice
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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
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- 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
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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
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- 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
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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
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- 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./.
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