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Preparation Food MINISTRY OF CULTURE, SPORTS AND TOURISM VIETNAM NATIONAL ADMINISTRATION OF TOURISM VIETNAM TOURISM OCCUPATIONAL STANDARDS FOOD PREPARATION Hanoi, 2015 VIETNAM TOURISM OCCUPATIONAL STANDARDS: FOOD PREPARATION ACKNOWLEDGEMENTS: The Vietnam Tourism Occupational Standards for Food Preparation were developed by the EU-funded “Environmentally & Socially Responsible Tourism Capacity Development Programme” (ESRT Programme) on behalf of Ministry of Culture, Sports and Tourism/Vietnam National Administration of Tourism. The content was developed by a team of international and local experts with support from technical working groups, government departments, the tourism industry and local colleges. ESRT would sincerely like to thank all individuals and groups for their valued contributions to the development of these materials with special mention to the • Ministry of Culture, Sports and Tourism (MCST) • Ministry of Labour, Invalids and Social Affairs (MOLISA) • Ministry of Education and Training (MOET) • Vietnam National Administration of Tourism (VNAT) • Vietnam Tourism Certification Board (VTCB) • Hotel and Travel Associations and members • Delegation of the European Union to Vietnam © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU 5 VIETNAM TOURISM OCCUPATIONAL STANDARDS: FOOD PREPARATION GLOSSARY ITEM DEFINITION Assessment The process of making judgements about the extent to which a candidate’s work meets the assessment criteria for a qualification or unit, or part of a unit Assessment criteria Assessment criteria list the performance/skills and knowledge and understanding that need to be assessed Assessment methods VTOS allows a variety of assessment methods that are appropriate for different types of performance or knowledge Assessor An experienced person who is qualified to assess the performance of the candidate and usually from the same area of work, e.g. Front Office Supervisor Assessor guide A guide for assessors on how to assess the candidate and how to record and document the candidate performance and knowledge Attitudes/behaviours Attitudes and behaviours impact on the quality of work performance and so these are important aspects of ‘being competent.’ Attitudes and behaviours describe the general ways in which individuals go about achieving the outcomes Certification The award of a certificate or diploma to a candidate based on assessment of performance Competency Competency is the ability to apply specific skills, knowledge and behaviours/attitudes necessary to fulfil the job requirements satisfactorily Core units Core units include basic competencies that all employees must possess (e.g. communication skills) Functional units Functional (technical/professional) units relate to the hospitality or tourism job itself Generic units Generic competencies are those competencies that are common to a group of jobs such as cookery or travel Management units These are the generic competencies for roles in an organization that involve managing, supervising or influencing the work of others in some way. Standards Occupational standards define the knowledge, skills and attitudes/behaviours (competence) required for effective workplace performance Unit of competence A unit is the smallest part of a qualification can be certified individually VTOS Vietnam Tourism Occupational Standards 6 © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU VIETNAM TOURISM OCCUPATIONAL STANDARDS: FOOD PREPARATION CONTENTS ACKNOWLEDGEMENTS ....................................................................................................................................... 5 GLOSSARY ............................................................................................................................................................. 6 CONTENTS ............................................................................................................................................................ 7 I. INTRODUCTION ................................................................................................................................... 11 VTOS DEVELOPMENT METHODOLOGY ........................................................................................................... 11 VTOS LEVELS AND QUALIFICATIONS ............................................................................................................... 12 VTOS COMPETENCY UNITS ............................................................................................................................... 13 UNIT STRUCTURE ............................................................................................................................................... 14 II. FOOD PREPARATION OCCUPATIONS ................................................................................................ 16 LIST OF UNITS OF COMPETENCE ..................................................................................................................... 17 FOOD PREPARATION QUALIFICATIONS .......................................................................................................... 20 III. DETAILED STANDARDS ...................................................................................................................... 29 FPS1.1. UNIT TITLE: PREPARE AND MAKE PRIMARY STOCK(S) ..................................................................... 29 FPS1.2. UNIT TITLE: PREPARE, COOK AND FINISH PRIMARY GRAVIES AND HOT SAUCES ........................ 31 FPS1.3. UNIT TITLE: PREPARE, COOK AND FINISH PRIMARY SOUPS ........................................................... 33 FPS1.4. UNIT TITLE: PREPARE VEGETABLES FOR UNCOOKED DISHES ........................................................ 35 FPS1.5. UNIT TITLE: PREPARE FISH FOR PRIMARY FISH DISHES ................................................................... 37 FPS1.6. UNIT TITLE: PREPARE SHELLFISH FOR PRIMARY DISHES ................................................................. 39 FPS1.7. UNIT TITLE: PREPARE MEAT FOR PRIMARY DISHES .......................................................................... 41 FPS1.8. UNIT TITLE: PREPARE POULTRY FOR PRIMARY DISHES ................................................................... 43 FPS1.9. UNIT TITLE: PREPARE OFFAL FOR PRIMARY DISHES ........................................................................ 45 FPS1.10. UNIT TITLE: COOK AND FINISH PRIMARY FISH DISHES ................................................................. 47 FPS1.11. UNIT TITLE: COOK AND FINISH PRIMARY SHELLFISH DISHES....................................................... 49 FPS1.12. UNIT TITLE: COOK AND FINISH PRIMARY MEAT DISHES ............................................................... 51 FPS1.13. UNIT TITLE: COOK AND FINISH PRIMARY POULTRY DISHES ......................................................... 53 FPS1.14. UNIT TITLE: COOK AND FINISH PRIMARY OFFAL DISHES .............................................................. 55 FPS1.15. UNIT TITLE: PREPARE, COOK AND FINISH PRIMARY RICE DISHES ................................................ 57 FPS1.16. UNIT TITLE: PREPARE, COOK AND FINISH PRIMARY PASTA DISHES ............................................ 59 FPS1.17. UNIT TITLE: PREPARE AND COOK PRIMARY EGG DISHES .............................................................. 61 FPS1.18. UNIT TITLE: PREPARE, COOK AND FINISH GRAIN DISHES ............................................................. 63 FPS1.19. UNIT TITLE: PREPARE VEGETABLES FOR PRIMARY DISHES ........................................................... 65 FPS1.20. UNIT TITLE: PREPARE AND PRESENT HOT AND COLD SANDWICHES .......................................... 67 FPS1.21. UNIT TITLE: PREPARE AND PRESENT FOOD FOR COLD PRESENTATION ..................................... 69 FPS1.22. UNIT TITLE: PREPARE AND FINISH SIMPLE SALAD AND FRUIT DISHES ....................................... 71 FPS1.23. UNIT TITLE: PREPARE, COOK AND FINISH PRIMARY PASTRY DISHES .......................................... 73 © Environmentally & Socially Responsible Tourism Capacity Development Programme funded by the EU 7 VIETNAM TOURISM OCCUPATIONAL STANDARDS: FOOD PREPARATION FPS1.24. UNIT TITLE: PREPARE, COOK AND PRESENT PRIMARY BREAD AND BUN DOUGH PRODUCTS ......................................................................................................................... 75 FPS1.25. UNIT TITLE: PREPARE, COOK AND FINISH PRIMARY CAKES, SPONGES, BISCUITS AND SCONES ...................................................................................................................................................... 77 FPS1.26. UNIT TITLE: PREPARE, COOK AND FINISH PRIMARY COLD AND HOT DESSERTS ....................... 79 FPS2.1. UNIT TITLE: PREPARE, COOK AND FINISH A RANGE OF HOT SAUCES ........................................... 81 FPS2.2. UNIT TITLE: PREPARE, COOK AND FINISH A RANGE OF SOUPS ...................................................... 83 FPS2.3. UNIT TITLE: PREPARE FISH FOR A RANGE OF DISHES ...................................................................... 85 FPS2.4. UNIT TITLE: PREPARE SHELLFISH FOR A RANGE OF DISHES ........................................................... 87 FPS2.5. UNIT TITLE: PREPARE MEAT FOR A RANGE OF DISHES .................................................................... 89 FPS2.6. UNIT TITLE: PREPARE POULTRY FOR A RANGE OF DISHES ............................................................. 91 FPS2.7. UNIT
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