Thông tư 16/2009/TT/BLDTBXH

CIRCULAR

REGULATIONS ON FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS

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;

According to appraisal results of the Appraisal Council and at the request of the General Directorate of Vocational Training for promulgation of the framework programs for vocational secondary and college levels in the following vocations: Tour guide; Travel Management; Cooking Techniques;

Ministry of Labour, War Invalids and Social Affairs provides for the framework programs for vocational secondary and college levels for the said vocations as follows:

Article 1. Scope and regulated entities

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 framework programs 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 “Tour Guide” (Annex 1);

2. The framework programs for vocational secondary and college levels in “Travel Management” (Annex 2);

3. The framework programs for vocational secondary and college levels in “Cooking Techniques” (Annex 3);

4. The framework programs for vocational secondary and college levels in “Hotel management” (Annex 4).

Article 3. Responsibility to formulate vocational training programs:

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 after 45 days as of the date on which it is signed;

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./.

ANNEX 1:

 FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS IN “TOUR GUIDE”
(Enclosed to the Circular No. 16/2009/TT-BLDTBXH dated May 20, 2009 by Minister of Labour, War Invalids and Social Affairs)

Annex 1A:

FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL

Vocation: Tour Guide

Code: 40810102

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 the Ministry of Education and Training);

Number of training subjects/modules: 25

Award: Vocational secondary education diploma

I. TRAINING OBJECTIVE

1. Vocational knowledge and skills

- Knowledge:

After completing this training program, learners will acquire:

+ Basic professional knowledge in tour guide, consisting of: Features and value of natural resources and tourist attractions/routes; relevant tourism service providers; tourism program organization process, knowledge of giving speech and instructions to tourists, handling situations that arise during the execution of a tourism program;

+ Necessary knowledge for tour guide operations such as overview of tourism and hospitality, tourist psychology, communication skills, Vietnamese relics and famous landscapes, Vietnamese Culture, Vietnamese Tourism Geography, etc.;

+ Ancillary knowledge for tour guide operations such as travel operations, Vietnamese ethnic groups, Vietnamese historical process, history of world civilization, events organization, applied informatics, payment operations, office operations, culinary culture, accommodation operations, tourism environment, security and safety, etc.; and

+ Fundamental knowledge about politics, law, national defense, physical education, computer skills and foreign languages;

- Skills:

+ After finishing this training program, learners will have professional skills in preparing and organizing programs, presenting and introducing sightseeing places, managing group tourists, assisting in marketing and sales of tourism programs, establishing and maintaining relationship with partners, settling problems that arise during the execution of a tourism program, taking care of customers, etc. to meet tourists' demand. Requirements on quality, hygiene, safety, security, kindness and politeness are satisfied;

+ Learners will have other ancillary skills in tour guide such as communication skills, event organization skills, etc;

+ Learners may use foreign languages in common talks and in certain specific tourism activities;

+ Learners may work independently, do teamwork and apply technologies to tour guide activities; have a good health, professional ethics and conscience, awareness of disciplines, industrial behavior, and to organize and fulfill duties of tour guide vocation. Graduates from this training program may find jobs, self-employ or attend higher-level training courses.

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

- Politics, ethics:

+ Enable learners to express basic knowledge about revolutionary policies of the Communist Party, the Government’s constitution and law; demonstrate the 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;

+ Exhibit their wholehearted devotion towards their occupation, have ability to work independently and do teamwork. Show professional skills, have a healthy lifestyle in conformity with the national and local manners and customs, and culture in each historical periods;

+ Show spirit of learning and training to improve the qualification and meet working demand.

- Physical education and national defense education:

+Equip learners with basic knowledge and skills in sports and applying measures to protect and improve their health;

+ Educate learners in the patriotism, socialism, and necessary knowledge about all-people national defence and people’s armed forces, and awareness of defence of the Socialist Republic of Vietnam;

+ Equip learners with certain knowledge about 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

After completing the vocational secondary training program, learners will be qualified to undertake positions such as on-site guide, local guide, tour guide, guide under other tourism forms (mainly for Vietnamese tourists), and other job positions depending on their personal competence and job requirements.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION

1. Course length and minimum actual training duration:

- Course length: 2 years

- Study duration: 90 weeks

- Minimum actual training duration: 2550 hours

- Duration for test preparation, testing upon completion of a subject and examinations: 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: 2340 hours

+ Training duration for compulsory subjects: 1860 hours; Training duration for optional subjects: 480 hours

+ Theoretical training duration: 660 hours; Practical training duration: 1680 hours

3. Duration of supplementary general education classes for graduates from lower secondary schools: 1200 hours

(The list of supplementary 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 TRAINING SUBJECTS/MODULES, TRAINING DURATION AND DISTRIBUTION OF TRAINING DURATION

IV. COMPULSORY TRAINING SUBJECTS/MODULES:

(Detailed contents are specified in attached annexes)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL AS THE BASIS FOR FORMULATING 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.

– Total training duration for optional vocational training subjects is 480 hours, accounting for 20.51% of total minimum actual training duration for vocational training subjects (2340 hours).

- The training duration for each optional vocational training subject/ module shall be determined on the basis of the vocational analysis as that for a compulsory vocational training subject/module.

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

(Detailed contents are specified in attached annexes)

1.2. Instructions for designing training programs for optional vocational training subjects

- Selecting subjects/modules so as to ensure the minimum training duration for optional subjects in the framework program.

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

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select one, two or three or more of optional subjects mentioned in the list of optional vocational training subjects provided that total training duration for selected optional subjects shall be 480 hours, accounting for 20.51% of total duration for vocational training subjects (including at least 225 practical hours).

2. Instructions for graduation examination:

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

4. Other remarks:

4.1. Remarks on detailed training program and outline

- Detailed outline and detailed training program for compulsory general subjects shall comply with regulations and guidelines by the General Directorate of Vocational Training directly under Ministry of Labour, War Invalids and Social Affairs.

- Detailed training program for compulsory vocational training subjects/modules shall be formulated on the basis of tour guide duties analysis results.

- Based on tour guide job duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

4.2. Instructions for formulating detailed programs for optional vocational training subjects:

Base on main contents included in the detailed outline of each subject to design detailed program for that subject. To be specific:

- Subject’s objectives.

- Main contents about knowledge, skills and attitudes that learners must acquire.

- Distribution of training duration for each determined part/chapter.

- Instructions for program execution.

4.3. Instructions for testing upon the completion of each subject and graduation examination:

Upon the completion of training program of each vocational training subject, testing shall be given to evaluate learners' study results and follow the achievement of subject’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Testing period: + Theory: Not exceeding 120 minutes

+ Practice: Not exceeding 8 hours

- Each subject is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject (theory test).

- Duration of a theory test: not exceeding 120 minutes.

- A test includes:

+ Multiple-choice questions, each of which should be done within 1-5 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice:

- Professional practice is aimed at improving learners’ knowledge and learners may apply their acquired knowledge and skills to the real occupational context;

- Contents of this professional practice include those that learners have been taught at training institutions (this varies depending on different practice assignments) with particular attention paid to those applicable to the real work duties;

- Activities of this professional practice shall be classified into three groups as follows:

+ Learners perform vocational practice assignments at tourism enterprises that have jobs relating to tour guide. In such case, learners need instructions by teachers or instructors (who may be experienced or qualified ones working for service providers);

+ Learners practice their tour guide operations (with teachers’ instructions) at tourist sites or routes, or according to tourism programs, etc.;

+ Learners may opt for combination of two said forms.

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the occupational practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.

Annex 1B:

FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL

Vocation: Tour Guide

Code: 50810102

Training level: Vocational college level

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

Number of training subjects/modules: 34

Award: Vocational college diploma

I. TRAINING OBJECTIVE

1. Vocational knowledge and skills

- Knowledge:
After completing this training program, learners will acquire:

+ In-deep professional knowledge in tour guide, consisting of: Features and value of natural resources and tourist attractions/routes; relevant tourism service providers; tourism program organization process, knowledge of giving speech and instructions to tourists; handling situations that arise during the execution of a tourism program;

+ Necessary knowledge for tour guide operations such as overview of tourism and hospitality, tourist psychology, communication skills, Vietnamese relics and famous landscapes, Vietnamese culture, Vietnamese tourism geography, event organization, history of world civilization, Vietnamese historical process, Vietnamese ethnic groups;

+ Ancillary knowledge for tour guide operations such as travel operations, Vietnamese folk literature, Vietnamese economy, office operations, menu design, payment operations, culinary culture, accommodation operations, applied informatics, tourism environment, security and safety, etc.;

+ Professional knowledge to perform tour guide operations for international tourists such as international economics, world tourism geography;

+ Teamwork knowledge and fundamentals of economic management such as social statistics, service quality management, state management of tourism, tourism marketing;

+ Fundamental knowledge about politics, law, national defense, physical education, computer skills and foreign languages.

- Skills:

+ After finishing this training program, learners will have professional skills in preparing and organizing programs, presenting and introducing sightseeing places, managing group tourists, assisting in marketing and sales of tourism programs, establishing and maintaining relationship with partners, settling problems that arise during the execution of a tourism program, taking care of customers, etc. to meet tourists' demand. Requirements on quality, hygiene, safety, security, kindness and politeness are satisfied;

+ Learners may use foreign languages in common talks and in certain specific activities related to international tour guide operations;

+ Learners may work independently, do teamwork and apply technologies to tour guide activities; have a good health, professional ethics and conscience, awareness of disciplines, industrial behavior, and to organize and fulfill duties of tour guide vocation. Graduates from this training program may find jobs, self-employ or attend higher-level training courses.

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

- Politics, ethics:

+ Enable learners to express basic knowledge about revolutionary policies of the Communist Party, the Government’s constitution and law. Demonstrate the patriotic spirit and loyalty towards a pathway to developing and protecting the Socialist Republic of Vietnam; fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and law;

+ Exhibit their wholehearted devotion towards their occupation, have ability to work independently and do teamwork. Show professional skills, have a healthy lifestyle in conformity with the national and local manners and customs, and culture in each historical periods;

+ Show spirit of learning and training to improve the qualification and meet working demand.

- Physical education and national defense education:

+Equip learners with basic knowledge and skills in sports and applying measures to protect and improve their health;

+ Educate learners in the patriotism, socialism, and necessary knowledge about all-people national defence and people’s armed forces, and awareness of defence of the Socialist Republic of Vietnam;

+ Equip learners with certain knowledge about 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

After completing the vocational college program, learners will be qualified to undertake positions such as on-site guide, local guide, tour guide, guide under other tourism forms (for both Vietnamese and international tourists), may become chief tour guide or tour guide manager of travel companies in the future and undertake other job positions depending on their personal competence and job requirements.

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 a subject and examinations: 240 hours (including 60 hours of graduation examination)

2. Distribution of minimum actual training duration:

- Training duration for compulsory general subjects: 450 hours

- Training duration for vocational training subjects: 3300 hours

+ Training duration for compulsory subjects: 2520 hours; Training duration for optional subjects: 780 hours

+ Theoretical training duration: 1115 hours; Practical training duration: 2175 hours
III. LIST OF COMPULSORY SUBJECTS/MODULES, TRAINING DURATION AND DISTRIBUTION OF TRAINING DURATION

IV. COMPULSORY TRAINING SUBJECTS/MODULES:

(Detailed contents are specified in attached annexes)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL AS THE BASIS FOR FORMULATING 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.

- Total training duration for optional vocational training subjects/modules is 780 hours, accounting for 23.63% of total minimum actual training duration for vocational training subjects/modules (3300 hours).

- The training duration for each optional vocational training subject/ module shall be determined on the basis of the vocational analysis as that for a compulsory vocational training subject/module.

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

(Detailed contents are specified in attached annexes)

1.2. Instructions for designing training programs for optional vocational training subjects

- Selecting subjects/modules so as to ensure the minimum training duration for optional subjects in the framework program.

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

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select one, two, three or more optional subjects mentioned in the list of optional vocational training subjects provided that total training duration for selected optional subjects shall be 780 hours, accounting for 20.51% of total duration for vocational training subjects (including at least 315 practical hours).

2. Instructions for graduation examination:

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

4. Other remarks:

4.1. Remarks on detailed training program and outline

- Detailed outlines and detailed training programs for compulsory general subjects shall comply with regulations and guidelines by the General Directorate of Vocational Training directly under Ministry of Labour, War Invalids and Social Affairs.

- Detailed training programs for compulsory vocational training subjects/modules shall be designed on the basis of tour guide duties analysis results.

- Based on tour guide job duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

4.2. Instructions for formulating detailed programs for optional vocational training subjects:

Base on main contents included in the detailed outline of each subject to design detailed program for that subject. To be specific:

- Subject objectives.

- Main contents about knowledge, skills and attitudes that learners must acquire.

- Distribution of training duration for each determined part/chapter.

- Instructions for program execution.

4.3. Instructions for testing upon the completion of each subject and graduation examination:

Upon the completion of training program of each vocational training subject, testing shall be given to evaluate learners' study results and follow the achievement of subject’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Testing period:

+ Theory: Not exceeding 120 minutes

+ Practice: Not exceeding 8 hours

- Each subject is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject (theory test).

- Duration of a theory test: not exceeding 120 minutes.

- Each test includes:

+ Multiple-choice questions, each of which should be done within 1-5 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice:

- Professional practice is aimed at improving learners’ knowledge and learners may apply their acquired knowledge and skills to the real occupational context;

- Contents of this professional practice include those that learners have been taught at training institutions (this varies depending on different practice assignments) with particular attention paid to those applicable to the real work duties;

- Activities of this professional practice shall be classified into three groups as follows:

+ Learners perform vocational practice assignments at tourism enterprises that have jobs relating to tour guide. In such case, learners need instructions by teachers or instructors (who may be experienced or qualified ones working at tourism enterprises);

+ Learners practice their tour guide operations (with teachers’ instructions) at tourist sites or routes, or according to tourism programs, etc.;

+ Learners may opt for combination of two said forms.

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the professional practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.

ANNEX 2:

 FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS IN “TRAVEL MANAGEMENT”
(Enclosed to the Circular No. 16/2009/TT-BLĐTBXH dated May 20, 2009 by Minister of Labour, War Invalids and Social Affairs)

Annex 2A:

 FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL

Vocation: Travel management

Code: 40810103

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 the Ministry of Education and Training);

Number of training subjects/modules: 28

Award: Vocational secondary education diploma

I. TRAINING OBJECTIVE

1. Vocational knowledge and skills

- Knowledge:

Upon the completion of this training program, learners will acquire:

+ Fundamental knowledge of politics, law, computer skills and foreign languages;

+ In-deep knowledge of travel operations such as designing tourism programs, product promotion, advertisement and sale, managing and organizing tourism programs, building and maintaining relationship with partners, taking care of customers and settling problems that arise during the execution of a tourism program, reporting working results;

+ Fundamental knowledge of travel management such as management of travel activities;

+ Basic knowledge necessary for travel operations, consisting of: tourist activities, tourist service providers, labour and development conditions in the field of tourism, natural and cultural tourism resources, world and Vietnamese natural and cultural heritage, Vietnamese historical process, features of Vietnamese culture, key tourist attractions/routes, tourist psychology, communication skills, tourism marketing and payment operations in travel business;

+ Ancillary knowledge for travel operations such as environmental protection and sustainable development of tourism, culinary culture, menu design, accounting principles, office operations, accommodation operations, tourist event organization;

- Skills:

+ Upon the completion of this program, learners will possess professional skills in travel management, including: designing tourism programs, product promotion, advertisement and sale, managing and organizing tourism programs, building and maintaining relationship with partners, taking care of customers and settling problems that arise during the execution of a tourism program, reporting working results;

+ Learners may use foreign languages in common talks and in certain specific tourism activities, apply information technology to their jobs, draft tourist service contracts of various kinds, settlement for tourist service contracts and completing procedures relating to travel activities;

+ Learners are trained in their devotion to job, awareness of disciplines and industrial behavior to perform tasks of travel management;

+ Learners may work independently and do teamwork effectively.

+ Graduates from this training program may find jobs, self-employ or attend higher-level training courses.

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

- Politics, ethics:

+ Learners will acquire basic knowledge about revolutionary policies of the Communist Party and the Government’s law. Demonstrate their 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;

+ Develop ethical standards, wholehearted devotion to job and professional conscience; have a healthy lifestyle in conformity with the national manners and customs;

+ Show spirit of learning and training to improve their qualifications and meet working demand.

- Physical education and national defense education:

+Equip learners with basic knowledge and skills in sports and applying measures to protect and improve their health;

+ Educate learners in the patriotism, socialism, and necessary knowledge about all-people national defence to build and defend the Socialist Republic of Vietnam;

+ Equip learners with certain knowledge about necessary military skills as the basis for their fulfillment of military duties within a school and their willingness to participate in armed forces for national defence purposes.

3. Career opportunities

Graduates from this program may undertake different job positions such as travel agents, tour sellers, tour operation assistants, tour operators and other positions in travel service providers depending on their personal competence and work requirements.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION

1. Course length and minimum actual training duration:

- Course length: 2 years

- Study duration: 104 weeks

- Minimum actual training duration: 2550 hours

-Duration for test preparation, testing upon completion of each subject/module and examinations: 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: 2340 hours

+ Training duration for compulsory subjects: 1815 hours; Training duration for optional subjects: 525 hours

+ Theoretical training duration: 750 hours; Practical training duration: 1590 hours

3. Duration of supplementary general education classes for graduates from lower secondary schools: 1200 hours

(The list of supplementary 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

IV. COMPULSORY TRAINING SUBJECTS/MODULES

(Detailed contents are specified in attached annexes)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL AS THE BASIS FOR FORMULATING 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

- Selecting subjects so as to ensure the minimum training duration as defined in the framework program;

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

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select one, two, three or more optional subjects mentioned in the list of optional vocational training subjects provided that total training duration for selected optional subjects shall be 468 hours, accounting for 20% of total duration for vocational training subjects.

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

(Detailed contents are specified in attached annexes)

2. Instructions for graduation examination

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

4. Other remarks:

4.1. Remarks on detailed training program and outline

- Training program and detailed program for compulsory general subjects shall comply with regulations and guidelines by Ministry of Labour, War Invalids and Social Affairs;

- Detailed training program for compulsory vocational training subjects/modules shall be designed on the basis of travel management duties analysis results;

- Based on travel management duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

4.2. Instructions for designing training programs for optional vocational training subjects/modules.

Detailed program for each subject shall be designed on the basis of contents included in the program of that subject. To be specific:

- Subject objectives;

- Main contents about professional knowledge, skills and attitudes that learners must acquire;

- Distribution of training duration for each determined part/chapter;

- Instructions for program execution.

4.3. Instructions for testing upon the completion of each vocational training subject

Upon the completion of training program of each vocational training subject, testing shall be given to evaluate learners' study results and follow the achievement of subject’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Duration of a test:

+ Theory: Not exceeding 120 minutes

+ Practice: Not exceeding 4 hours

Each subject is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject.

- A theory test includes:

+ Multiple-choice questions, each of which should be done within 1-5 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice

- The professional practice is aimed at improving learners’ knowledge and learners may apply their acquired knowledge and skills to the real occupational context.

- Contents of this professional practice include those that learners have been taught at training institutions (this varies depending on different practice assignment) with particular attention paid to those applicable to the real work duties.

- Activities of this professional practice shall be classified into three groups as follows:

+ Learners perform vocational practice assignments at tourism enterprises that have jobs relating to travel management. In such case, learners need instructions by teachers or instructors (who may be experienced or qualified ones working at tourism enterprises);

+ Learners practice their travel operations (with teachers’ instructions) at tourist sites or routes, or according to tourism programs;

+ Learners may opt for combination of two said forms.

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the professional practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.

Annex 2B:

 FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL

Vocation: Travel management

Code: 50810103

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 OBJECTIVE

1. Vocational knowledge and skills

- Knowledge:

Upon the completion of this training program, learners will acquire:

+ Knowledge of politics, law, computer skills and foreign languages;

+ In-deep knowledge of travel operations such as designing tourism programs, product promotion, advertisement and sale, managing and organizing tourism programs, building and maintaining relationship with partners, taking care of customers and settling problems that arise during the execution of a tourism program, reporting working results;

+ Knowledge of travel management such as market research and development, enterprise’s organizational structure, financial management, product quality management, travel business management and supervision;

+ Basic knowledge necessary for travel operations, consisting of: tourist activities, tourist service providers, labour and development conditions in the field of tourism, natural and cultural tourism resources, world and Vietnamese natural and cultural heritage, Vietnamese historical process, features of Vietnamese culture, key tourist attractions/routes, tourist psychology, communication skills, tourism marketing, payment operations in travel business and tourism event organization;

+Ancillary knowledge for travel operations such as state management of tourism, environmental protection and sustainable development of tourism, culinary culture, menu design, accounting principles, office operations and accommodation operations.

- Skills:

+ Train learners for skills in travel management, including: analyzing and evaluating development trends in tourism market, designing and formulating tourism programs, product promotion, advertisement and sale, managing and organizing tourism programs, taking care of customers, settling problems that arise during the execution of a tourism program, building and maintaining relationship with partners, and reporting working results to meet demand of domestic and international tourists;

+ Train learners for skills in management of travel operations such as planning, managing and supervising the planning execution, evaluating and working out measures for improving travel business results;

+ Enable learners to use foreign language for communication and for travel major, apply science and information technology to working, have ability to draft tourist service contracts of various kinds, settlement of tourist service contracts, and completing procedures relating to travel operations;

+ Train learners for their devotion to job, awareness of disciplines and industrial behavior to perform tasks of travel management;

+ Enable learners to work independently and do teamwork in an effective manner;

+ Graduates from this training program may find jobs, self-employ or attend higher-level training courses.

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

- Politics, ethics:

+ Learners will acquire basic knowledge about revolutionary policies of the Communist Party and the Government’s law. Demonstrate their 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;

+ Develop ethical standards, wholehearted devotion to job and professional conscience; have a healthy lifestyle in conformity with the national manners and customs, and culture;

+ Show spirit of learning and training to improve their qualifications and meet working demand.

- Physical education and national defense education:

+ Equip learners with basic knowledge and skills in sports and applying measures to protect and improve their health;

+ Educate learners in the patriotism, socialism, and necessary knowledge about all-people national defence to build and defend the Socialist Republic of Vietnam;

+ Equip learners with certain knowledge about necessary military skills as the basis for their fulfillment of military duties within a school and their willingness to participate in armed forces for national defence purposes.

3. Career opportunities

Graduates from this program may undertake different job positions such as travel agents, tour sellers, tour operation assistants, tour operators, staff of operations exhibitions, travel operations manager and other positions in travel service providers depending on their personal competence and work requirements.

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: 3,750 hours

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

2. Distribution of minimum actual training duration:

- Training duration for compulsory general subjects: 450 hours

- Training duration for vocational training subjects/modules: 3300 hours

+ Training duration for compulsory subjects: 2620 hours; Training duration for optional subjects: 680 hours

+ Theoretical training duration: 1055 hours; Practical training duration: 2240 hours

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

IV. COMPULSORY TRAINING SUBJECTS/MODULES

(Detailed contents are specified in attached annexes)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL AS THE BASIS FOR FORMULATING 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

- Selecting subjects so as to ensure the minimum training duration as defined in the framework program.

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

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select one, two, three or more optional subjects mentioned in the list of optional vocational training subjects provided that total training duration for selected optional subjects shall be 680 hours, accounting for 21% of total training duration for vocational training subjects.

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

(Detailed contents are specified in attached annexes)

2. Instructions for graduation examination

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

4. Other remarks:

4.1. Remarks on training program and detailed programs

- Training program and detailed programs for compulsory general subjects shall comply with regulations and guidelines by Ministry of Labour, War Invalids and Social Affairs.

- Detailed programs for compulsory vocational training subjects/modules shall be designed on the basis of travel management duties analysis results.

- Based on travel management duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

4.2. Instructions for designing training programs for optional vocational training subjects/modules.

Detailed program for each subject shall be designed on the basis of contents included in the program of that subject. To be specific:

+ Subject objectives;

+ Main contents about professional knowledge, skills and attitudes that learners must acquire;

+ Distribution of training duration for each determined part/chapter;

+ Instructions for program execution.

4.3. Instructions for testing upon the completion of each vocational training subject

Upon the completion of training program of each vocational training subject, testing shall be given to evaluate learners' study results and follow the achievement of subject’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Duration of a test:

+ Theory: Not exceeding 120 minutes

+ Practice: Not exceeding 4 hours

Each subject is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject.

- A theory test includes:

+ Multiple-choice questions, each of which should be done within 1-5 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice

- The professional practice is aimed at improving learners’ knowledge and learners may apply their acquired knowledge and skills to the real occupational context;

- Contents of this professional practice include those that learners have been taught at training institutions (this varies depending on different practice assignment) with particular attention paid to those applicable to the real work duties.;

- Activities of this professional practice shall be classified into three groups as follows:

+ Learners perform vocational practice assignments at tourism enterprises that have jobs relating to travel management. In such case, learners need instructions by teachers or instructors (who may be experienced or qualified ones working at tourism enterprises);

+ Learners practice their travel operations (with teachers’ instructions) at tourist sites or routes, or according to tourism programs;

+ Learners may opt for combination of two said forms.

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the professional practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.

ANNEX 3:

 FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS IN “COOKING TECHNIQUES”

(Enclosed to the Circular No. 16/2009/TT-BLDTBXH dated May 20, 2009 by Minister of Labour, War Invalids and Social Affairs)

Annex 3A:

 FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL

Vocation: Cooking techniques

Code: 40810204

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 the Ministry of Education and Training);

Number of training subjects/modules: 22

Award: Vocational secondary education diploma

I. TRAINING OBJECTIVE

1. Vocational knowledge and skills

- Knowledge:

Upon the completion of this training program, learners will acquire:
+ Professional knowledge about catering business, organizing and processing dishes at hotels, restaurants and other catering establishments with diversified serving forms (popular dishes, party menu and buffets, etc.) to meet requirements on food quality (nutritious value, sensory evaluation, food hygiene and safety) and conform with food habits and taste of domestic and international tourists;

+ Necessary knowledge for cooking techniques such as operations management, nutrition physiology, food products and food safety;

+ Ancillary knowledge about cooking techniques such as culinary culture, menu design, norm-based accounting, pastry and dessert techniques, flower arrangement and decoration techniques;

+ Other knowledge relating to the specialty of cooking techniques; and

+ Fundamental knowledge about politics, law, national defense, physical education, computer skills and foreign languages;

- Skills:

+ Enable learners to possess basic professional skills in cooking techniques in hotels, restaurants and other catering establishments;

+ Enable learners to work independently, do teamwork and apply techniques, technologies and foreign languages to their jobs at a basic level;

+ Learners are trained for health, ethical standards and awareness of disciplines;

+ Graduates from this training program may find jobs, self-employ or attend higher-level training courses;

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

- Politics, ethics:

+ Enable learners to express basic knowledge about revolutionary policies of the Communist Party, the Government’s constitution and law; Demonstrate the patriotic spirit and loyalty towards a pathway to developing and protecting the Socialist Republic of Vietnam; fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and law;

+ Exhibit their wholehearted devotion towards their occupation, have ability to work independently and do teamwork. Show professional skills, have a healthy lifestyle in conformity with the national and local manners and customs, and culture in each historical periods;

+ Show spirit of learning and training to improve their qualifications and meet working demand.

- Physical education and national defense education:

+ Equip learners with basic knowledge and skills in sports and applying measures to protect and improve their health;

+ Educate learners in the patriotism, socialism, and necessary knowledge about all-people national defence and people’s armed forces, and awareness of defence of the Socialist Republic of Vietnam;

+ Equip learners with certain knowledge about 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

After completing this training program, learners will be qualified to undertake different positions such as prep cook, cook, chief cook or other job positions depending on their personal competence and job requirements.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION

1. Course length and minimum actual training duration:

- Course length: 2 years

- Study duration: 104 weeks

- Minimum actual training duration: 2550 hours

- Duration for test preparation, testing upon completion of a subject and examinations: 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, including:

+ Training duration for compulsory subjects: 1800 hours; Training duration for optional subjects: 540 hours

+ Theoretical training duration: 540 hours; Practical training duration: 1800 hours

3. Duration of supplementary general education classes for graduates from lower secondary schools: 1200 hours

(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

IV. COMPULSORY TRAINING SUBJECTS/MODULES (Detailed contents are specified in attached annexes)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL AS THE BASIS FOR FORMULATING 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

- Total training duration for optional vocational training subjects/modules is 540 hours, accounting for 23.1% of total minimum actual training duration for vocational training subjects/modules (2340 hours).

- The training duration for each optional vocational training subject/ module shall be determined on the basis of the vocational analysis as that for a compulsory vocational training subject/module.

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

(Detailed contents are specified in attached annexes)

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

- Selecting subjects/modules so as to ensure the minimum training duration for optional subjects defined in the framework program;

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

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select one, two, three or more optional subjects mentioned in the list of optional vocational training subjects/modules provided that total training duration for selected optional subjects/modules shall be 540 hours, accounting for 23.1% of total duration for vocational training subjects (including at least 360 practical hours).

2. Instructions for graduation examination:

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

4. Other remarks:

4.1. Remarks on detailed training program and outline

- Detailed outlines and detailed training programs for compulsory general subjects shall comply with regulations and guidelines by Ministry of Labour, War Invalids and Social Affairs;

- Detailed programs for compulsory vocational training subjects/modules shall be designed on the basis of cooking techniques duties analysis results;

- Based on cooking techniques duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

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

Base on main contents included in the detailed outline of each subject/module to design detailed program for that subject/module. To be specific:

- Subject/module objectives;

- Main contents about knowledge, skills and attitudes that learners must acquire;

- Distribution of training duration for each determined part/chapter;

- Instructions for program execution.

4.3. Instructions for testing upon the completion of each vocational training subject/module and graduation examination:

Upon the completion of each vocational training subject/module, a test shall be given to evaluate learners' study results and follow the achievement of that subject/module’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Testing period: + Theory: Not exceeding 120 minutes

+ Practice: Not exceeding 8 hours

- Each subject/module is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject/module.

- Duration of a test: not exceeding 120 minutes;

- A test includes:

+ Multiple-choice questions, each of which should be done within 1-5 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice:

- Professional practice in cooking techniques is aimed at improving learners’ knowledge and learners may apply their acquired knowledge and skills to the real occupational context;

- Contents of this professional practice include those that learners have been taught at training institutions (this varies depending on different practice assignments) with particular attention paid to those applicable to the real work duties;

- Activities of this professional practice in cooking techniques shall be classified into three groups as follows:

+ Learners perform vocational practice assignments at catering establishments, restaurants or hotels that have jobs related to their training vocation. In such case, learners need instructions by teachers or instructors (who may be experienced or qualified ones working at said establishments);

+ Learners practice cooking techniques (with instructions by teachers) at workshops of training institutions or other establishment in association with training institutions;

+ Learners may opt for combination of two said forms.

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the professional practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.

Annex 3B:

 FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL

Vocation: Cooking techniques

Code: 50810204

Training level: Vocational college level

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

Number of training subjects/modules: 30

Award: Vocational college diploma

I. TRAINING OBJECTIVE

1. Vocational knowledge and skills

- Knowledge:

Upon the completion of this training program, learners will acquire:

+ Professional knowledge about catering business, organizing and processing dishes at hotels, restaurants and other catering establishments with diversified serving forms (popular dishes, party menu and buffets, etc.) to meet requirements on food quality (nutritious value, sensory evaluation, food hygiene and safety) and conform with food habits and taste of domestic and international tourists; + Necessary knowledge for cooking techniques such as overview of tourism and hospitality, tourist psychology, business communication skills, culinary culture, food products and food safety, nutrition physiology, restaurant operations, pastry and dessert techniques, menu design, event organization, etc.;

+ Teamwork knowledge and fundamental knowledge of economic management and management of cooking technique operations, including: operations management, norm-based accounting, business communication skills, business statistics, quality management, accounting principles, payment operations, tourism marketing, etc.; and

+ Fundamentals of politics, law, national defense, physical education, computer skills and foreign languages;

- Skills:

+ Enable learners to possess basic professional skills in cooking techniques in hotels, restaurants and other catering establishments;

+ Enable learners to work independently, do teamwork and apply techniques, technologies and foreign languages to their jobs at a high level; have a good health, ethics and awareness of disciplines;

+ Graduates from this training program may find jobs, self-employ or attend higher-level training courses;

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

- Politics, ethics:

+ Enable learners to express basic knowledge about revolutionary policies of the Communist Party, the Government’s constitution and law. Demonstrate the patriotic spirit and loyalty towards a pathway to developing and protecting the Socialist Republic of Vietnam; fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and law;

+ Exhibit their wholehearted devotion towards their occupation, have ability to work independently and do teamwork. Show professional skills, have a healthy lifestyle in conformity with the national and local manners and customs, and culture in each historical periods;

+ Show spirit of learning and training to improve their qualifications and meet working demand.

- Physical education and national defense education:

+ Equip learners with basic knowledge and skills in sports and applying measures to protect and improve their health;

+ Educate learners in the patriotism, socialism, and necessary knowledge about all-people national defence and people’s armed forces, and awareness of defence of the Socialist Republic of Vietnam;

+ Equip learners with certain knowledge about 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

After completing this training program, learners will be qualified to undertake different positions such as prep cook, cook, chief cook and other kitchen positions, and may become shift leader or deputy leader or team leader (preparation, cutting/slicing, salad, sauce, soups, pastry and dessert, etc.), or kitchen manager depending on their personal competence and job requirements.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION

1. Course length and minimum actual training duration:

- Course length: 3 years

- Study duration: 156 weeks

- Minimum actual training duration: 3750 hours

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

2. Distribution of minimum actual training duration:

- Training duration for compulsory general subjects: 450 hours

- Training duration for vocational training subjects: 3300 hours

+ Training duration for compulsory subjects: 2640 hours; Training duration for optional subjects: 660 hours

+ Theoretical training duration: 930 hours; Practical training duration: 2370 hours

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

IV. COMPULSORY TRAINING SUBJECTS/MODULES

(Detailed contents are specified in attached annexes)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL AS THE BASIS FOR FORMULATING 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

- Total training duration for optional vocational training subjects/modules is 660 hours, accounting for 20% of total minimum actual training duration for vocational training subjects/modules (3300 hours);

- The training duration for each optional vocational training subject/ module shall be determined on the basis of the vocational analysis as that for a compulsory vocational training subject/module.

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

(Detailed contents are specified in attached annexes)

1.2. Instructions for designing training programs for optional vocational training subjects

- Selecting subjects/modules so as to ensure the minimum training duration for optional subjects as defined in the framework program;

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

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select one, two, three or more optional subjects mentioned in the list of optional vocational training subjects/modules provided that total training duration for selected optional subjects/modules shall be 660 hours, accounting for 20% of total duration for vocational training subjects (including at least 375 practical hours).

2. Instructions for graduation examination:

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

4. Other remarks:

4.1. Remarks on detailed training program and outline

- Detailed outlines and detailed training programs for compulsory general subjects shall comply with regulations and guidelines by Ministry of Labour, War Invalids and Social Affairs;

- Detailed programs for compulsory vocational training subjects/modules shall be designed on the basis of cooking techniques duties analysis results;

- Based on cooking techniques duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

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

Base on main contents included in the detailed outline of each subject/module to design detailed program for that subject/module. To be specific:

- Subject/module objectives;

- Main contents about knowledge, skills and attitudes that learners must acquire;

- Distribution of training duration for each determined part/chapter;

- Instructions for program execution.

4.3. Instructions for testing upon the completion of each vocational training subject/module and graduation examination:

Upon the completion of each vocational training subject/module, a test shall be given to evaluate learners' study results and follow the achievement of that subject/module’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Testing period: + Theory: Not exceeding 120 minutes

+ Practice: Not exceeding 8 hours

- Each subject/module is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject/module.

- Duration of a test: not exceeding 120 minutes.

- A test includes:

+ Multiple-choice questions, each of which should be done within 1-5 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice:

- Professional practice in cooking techniques is aimed at improving learners’ knowledge and learners may apply their acquired knowledge and skills to the real occupational context;

- Contents of this professional practice include those that learners have been taught at training institutions (this varies depending on different practice assignments) with particular attention paid to those applicable to the real work duties;

- Activities of this professional practice in cooking techniques shall be classified into three groups as follows:

+ Learners perform vocational practice assignments at catering establishments, restaurants or hotels that have jobs related to their training vocation. In such case, learners need instructions by teachers or instructors (who may be experienced or qualified ones working at said establishments);

+ Learners practice cooking techniques (with instructions by teachers) at workshops of training institutions or other establishment in association with training institutions;

+ Learners may opt for combination of two said forms.

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the professional practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.

ANNEX 4:

 FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS IN “HOTEL MANAGEMENT”
(Enclosed to the Circular No. 16/2009/TT-BLDTBXH dated May 20, 2009 by Minister of Labour, War Invalids and Social Affairs)

Annex 4A:

 FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL

Vocation: Hotel management

Code: 40810201

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 the Ministry of Education and Training);

Number of training subjects/modules: 26

Award: Vocational secondary education diploma

I. TRAINING OBJECTIVE

- The training program for vocational secondary level in “Hotel management” is aimed to enable learners to acquire professional knowledge and skills in basic hospitality operations such as front office, housekeeping, foods and supervision knowledge and skills. Optional subjects shall be divided into three small majors, including accommodation management, restaurant management and conference and meeting management. One of the said majors shall be selected and taught at training institutions;

- In addition to general and in-deep knowledge and skills, this training program shall also enable learners to have professional ethics and conscience, awareness of disciplines, professional behavior and a good health to work independently or do teamwork at front office, housekeeping or restaurant. Learners may undertake supervision position at front office, housekeeping or restaurant in small and medium hotels.

1. Vocational knowledge and skills

- Knowledge:

+ Enable learners to express the role and position of the hospitality branch in the tourism industry, features and economic, cultural, social and environmental impacts of the hospitality branch;

+ Enable learners to describe basic hospitality operations, including front office operations, housekeeping operations, restaurant operations and cooking techniques;

+ Enable learners to list principal equipment and devices used in hotels and their uses;

+ Enable learners to express management principles in general, and human resource management, asset management, financial management and hotel marketing management in particular;

+ Enable learners to state quality standards for hotels and methods of evaluation thereof;

+ Enable learners to describe planning process, plan execution, supervision and evaluation of working performance of hotel’s departments;

+ Enable learners to state hotel security and safety principles, and explain reasons that hotels must comply with such security and safety principles to identify risks and implement prevention measures;

+ Enable learners to express their self-confidence in working.

- Skills:

+ Enable learners to use English to communicate with customers and serve customers at the front office, housekeeping, restaurant or conference area; to take good care of customers;

+ Enable learners to use hotel equipment in a correct and safe manner;

+ Enable learners to comply with customer serving procedures at the front office, housekeeping, restaurant or meeting/convention area in conformity with the hotel’s standards;

+ Enable learners to prepare common reports or contracts related to the hotel;

+ Enable learners to apply the hotel management software to daily tasks;

+ Enable learners to manage their working time in an effective manner;

+ Enable learners to explain business performance indicators;

+ Enable learners to build teams and manage teamwork activities.

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

- Politics, ethics:

+ Enable learners to fulfill a citizen’s responsibilities and obligations; comply with the law;

+ Enable learners to be aware of the leadership role of the Vietnam Communist Party and socialist objectives;

+ Enable learners to enhance their national pride, have a healthy lifestyle, work hard and promote Vietnamese cultural traditions;

+ Learners are trained for professional ethics, awareness of disciplines, responsibility and professional behavior;

+ Enable learners to show spirit of learning and training to improve their qualifications and meet working demand;

+ Enable learners to work out specific research methods according to the historical dialectic view;

- Physical education and national defense education:

+ Enable learners to state all-people national defence, get ready to defend the national sovereignty and improve their health;

+ Enable learners to possess basic skills for maintaining and improving their health, and develop certain duties for protecting the national security.

3. Career opportunities

Graduates from this training program may undertake different positions in hotel such as front office staff, customer relations staff, receptionist at restaurant; waiter/waitress, sommelier, housekeeping staff. Qualified and experienced learners may undertake the position of manager of front office, housekeeping or restaurant in small hotels.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION

1. Course length and minimum actual training duration:

- Course length: 2 years

- Study duration: 90 weeks

- Minimum actual training duration: 2805 hours

- Duration for test preparation, testing upon completion of a subject 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: 2595 hours

+ Training duration for compulsory subjects: 1965 hours; Training duration for optional subjects: 630 hours

+ Theoretical training duration: 600 hours; Practical training duration: 1955 hours

3. Duration of supplementary general education classes for graduates from lower secondary schools: 1200 hours

(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

IV. COMPULSORY TRAINING SUBJECTS/MODULES

(Detailed contents are specified in attached annexes)

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

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

- Total training duration for optional vocational training subjects is 630 hours, accounting for 27% of total minimum actual training duration for vocational training subjects (2340 hours);

- The training duration for each optional vocational training subject/ module shall be determined on the basis of the duties analysis results;

- Optional subjects determines the difference in knowledge and skills of managers of hotel’s departments, restaurant or meeting/convention departments;

- Optional subjects/modules are divided into three groups according to three majors in hotel management. Each training institution shall sect one of the said three groups of optional subjects;

- Period of professional practice at hotel is divided into 2 parts, including a practice at all departments in hotel and an in-depth professional practice according to optional subjects/modules.

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

(Detailed contents are specified in attached annexes)

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

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

+ Learners' demand;

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select any of three following groups of optional subjects depending on its in-depth career orientation:

+ Group (a) includes the following subjects/modules: MĐ23, MĐ24, MH31, MH32; these subjects orient learners towards job positions relating to hotel management at accommodation department;

+ Group (b) includes the following subjects/modules: MĐ25, MĐ26, MĐ27, MĐ28, MH32; these subjects orient learners towards job positions relating to hotel management at restaurant department;

+ Group (c) includes the following subjects/modules: MĐ29, MĐ30, MH32; these subjects orient learners towards job positions relating to hotel management at meeting/convention department;

- Total training duration for optional vocational training subjects is 630 hours, accounting for 27% of total training duration for vocational training subjects/modules.

2. Instructions for graduation examination:

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

4. Other remarks:

4.1. Remarks on detailed training program and outline

- Detailed outline and detailed training program for compulsory general subjects shall comply with regulations and guidelines by the General Directorate of Vocational Training directly under Ministry of Labour, War Invalids and Social Affairs;

- Detailed programs for compulsory vocational training subjects/modules shall be designed on the basis of hotel management duties analysis results.

- Based on hotel management duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

4.2. Instructions for designing detailed programs for optional vocational training subjects:

Base on main contents included in the detailed outline of each subject to design detailed program for that subject. To be specific:

- Subject objectives;

- Main contents about professional knowledge, skills and attitudes that learners must acquire.

- Distribution of training duration for each determined part/chapter;

- Instructions for program execution.

4.3. Instructions for testing upon the completion of each subject and graduation examination:

Upon the completion of training program of each vocational training subject, a test shall be given to evaluate learners' study results and follow the achievement of subject’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Testing period: + Theory: Not exceeding 120 minutes

+ Practice: Not exceeding 8 hours

- Each subject is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject.

- Duration of a test: not exceeding 120 minutes.

- A test includes:

+ Multiple-choice questions, each of which should be done within 1-2 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice at hotel:

- A professional practice at hotel is aimed to achieve the following objectives:

+ Enable learners to get used to real working environment;

+ Enable learners to have a grasp of organizational structure and personnel;

+ Enable learners to understand relationship between manager and other employees in a department/group;

+ Enable learners to have a grasp of relationship between customers and waiter/waitress;

+ Enable learners to improve their knowledge and apply their acquired knowledge and skills to the real working environment.

- Contents of professional practice:

Contents of this professional practice include those that learners been taught at training institutions (this varies depending on different practice assignments) with particular attention paid to those applicable to the real work duties.

- Forms of professional practice:

Activities of this professional practice shall be classified into three groups as follows:

+ Learners will have a professional practice upon the completion of subjects of the first year at different departments in turn (front office, housekeeping, restaurant and processing) for 2 months;

+ Learners will have an in-depth professional practice upon the completion of the second year according to their selected optional subjects for 3 months;

+ One month before the professional practice, learners will select hotels that they will practice their professions. Training institutions should make a commitment with hotels to ensure that learners can practice their professions under the instruction and supervision of teachers and instructors of hotels.

Each learner must have practice diary. The hotel’s instructor shall give daily comments on learner’s knowledge, skills and attitude;

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the professional practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.

Annex 4B:

 FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL

Vocation: Hotel management

Code: 50810201

Training level: Vocational college level

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

Number of training subjects/modules: 34

Award: Vocational college diploma

I. TRAINING OBJECTIVE

- The training program for vocational college level in “Hotel management” is aimed to enable learners to acquire professional knowledge and skills in basic hospitality operations such as front office, restaurant, foods, serving in the party/meeting/convention. Optional subjects shall be divided into three groups in association with three small majors, including accommodation management, restaurant management and conference and meeting management. Learners may orient their job promotion towards either of the said groups;

- In addition to general and in-deep knowledge and skills, this training program shall also enable learners to have professional ethics and conscience, awareness of disciplines, professional behavior and a good health;

- Graduates from this training program may work independently and do teamwork at accommodation, restaurant or meeting/convention departments; undertake supervision positions at medium and large hotels or managers at small hotels.

1. Vocational knowledge and skills

- Knowledge:

+ Enable learners to express the role and position of the hospitality branch in the tourism industry, features and economic, cultural, social and environmental impacts of the hospitality branch;

+ Enable learners to state organizational structure, role, functions and duties of hotel's departments; relationship between hotel's departments and propose measures for improving hotel's quality;

+ Enable learners to describe basic hospitality operations, including front office operations, housekeeping operations, restaurant operations and cooking techniques;

+ Enable learners to list principal equipment and devices used in hotels and their uses;

+ Enable learners to express management principles in general, and human resource management, asset management, financial management and hotel marketing management in particular;

+ Enable learners to state quality standards for hotels and methods of evaluation thereof;

+ Enable learners to describe planning process, plan execution, supervision and evaluation of working performance of hotel’s departments;

+ Enable learners to state hotel security and safety principles, and explain reasons that hotels must comply with such security and safety principles to identify risks and implement prevention measures;

+ Enable learners to express their self-confidence in working.

- Skills:

+ Enable learners to use both Vietnamese ad English to communicate with customers and serve customers at the front office, housekeeping, restaurant or conference area; to take good care of customers and settle their complaints in an effective manner;

+ Enable learners to use hotel equipment in a correct and safe manner;

+ Enable learners to comply with customer serving procedures at the front office, housekeeping, restaurant or meeting/convention area in conformity with the hotel’s standards;

+ Enable learners to take charge or participate in planning process by departments, including marketing plans, human resource plans, purchasing plans, meeting/convention/event organization plans;

+ Enable learners to prepare common reports, internal documents or contracts of the hotel;

+ Enable learners to apply the hotel management software to daily tasks;

+ Enable learners to manage their working time in an effective manner;

+ Enable learners to analyze and evaluate performance of accommodation, restaurant, conference and meeting departments, and find out reasons and propose measures for improving their performance;

+ Enable learners to build teams and manage teamwork activities.

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

- Politics, ethics:

+ Enable learners to fulfill a citizen’s responsibilities and obligations; comply with the law;

+ Enable learners to be aware of the leadership role of the Vietnam Communist Party and socialist objectives;

+ Enable learners to enhance their national pride, have a healthy lifestyle, work hard and promote Vietnamese cultural traditions;

+ Learners are trained for professional ethics, awareness of disciplines, responsibility and professional behavior;

+ Enable learners to show spirit of learning and training to improve their qualifications and meet working demand;

+ Enable learners to work out specific research methods according to the historical dialectic view;

- Physical education and national defense education:

+ Enable learners to state all-people national defence, get ready to defend the national sovereignty and improve their health;

+ Enable learners to possess basic skills for maintaining and improving their health, and develop certain duties for protecting the national security.

3. Career opportunities

Graduates from this training program may undertake different positions in hotel such as front office staff, restaurant or conference waiter/waitress. Learners may undertake higher job positions such as supervisors at front office, housekeeping or restaurant or managers in small hotels depending on personal qualifications, experience, working environment and form of hotel.

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: 3825 hours

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

2. Distribution of minimum actual training duration:

- Training duration for compulsory general subjects: 450 hours

- Training duration for vocational training subjects/modules: 3375 hours

+ Training duration for compulsory subjects: 2490 hours; Training duration for optional subjects: 885 hours

+ Theoretical training duration: 888 hours; Practical training duration: 2367 hours

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

IV. COMPULSORY TRAINING SUBJECTS/MODULES:

(Detailed contents are specified in attached annexes)

V. INSTRUCTIONS FOR USING THE FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL AS THE BASIS FOR FORMULATING 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

- Total training duration for optional vocational training subjects/modules is 885 hours, accounting for 26.82% of total minimum actual training duration for vocational training subjects/modules (3375 hours);

- The training duration for each optional vocational training subject/ module shall be determined on the basis of the duties analysis results.

- Optional subjects determines the difference in knowledge and skills of managers of hotel’s departments, restaurant or meeting/convention departments;

- Optional subjects/modules are divided into three groups according to three majors in hotel management. Each training institution shall sect one of the said three groups of optional subjects;

- Period of professional practice at hotel is divided into 2 parts, including a practice at all departments in the hotel and an in-depth professional practice according to optional subjects/modules.

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

(Detailed contents are specified in attached annexes)

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

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

+ Learners' demand;

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Each training institution may select any of three following groups of optional subjects depending on its in-depth career orientation:

+ Group (a) includes the following subjects/modules: MĐ29, MĐ30, MĐ31, MĐ32, MĐ33, MH43, MĐ44; these subjects orient learners towards job positions relating to hotel management at accommodation department;

+ Group (b) includes the following subjects/modules: MĐ34, MĐ35, MĐ36, MĐ37, MĐ38, MH43, MĐ44; these subjects orient learners towards job positions relating to hotel management at restaurant department;

+ Group (c) includes the following subjects/modules: MĐ39, MĐ40, MĐ41, MĐ42, MH43, MĐ44; these subjects orient learners towards job positions relating to hotel management at meeting/convention department;

- Total training duration for optional vocational training subjects is 885 hours (accounting for 26.82% of total training duration for vocational training subjects/modules).

2. Instructions for graduation examination:

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

4. Other remarks:

4.1. Remarks on detailed training program and outline

- Detailed outlines and detailed training programs for compulsory general subjects shall comply with regulations and guidelines by the General Directorate of Vocational Training directly under Ministry of Labour, War Invalids and Social Affairs;

- Detailed programs for compulsory vocational training subjects/modules shall be designed on the basis of hotel management duties analysis results;

- Based on hotel management duties analysis results, necessary knowledge, skills and attitudes shall be determined to put into detailed programs of training subjects/modules.

4.2. Instructions for designing detailed programs for optional vocational training subjects:

Base on main contents included in the detailed outline of each subject to design detailed program for that subject. To be specific:

- Subject objectives;

- Main contents about professional knowledge, skills and attitudes that learners must acquire;

- Distribution of training duration for each determined part/chapter;

- Instructions for program execution.

4.3. Instructions for testing upon the completion of each subject and graduation examination:

Upon the completion of training program of each vocational training subject, a test shall be given to evaluate learners' study results and follow the achievement of subject’s objectives.

- Assessment form: Written exam, oral exam, multiple choice, practical exercises

- Testing period: + Theory: Not exceeding 120 minutes;

+ Practice: Not exceeding 8 hours.

- Each subject is comprised of at least 02 credits (each credit equals to 15 hours). A test shall be given upon the completion of each subject.

- Duration of a test: not exceeding 120 minutes.

- A test includes:

+ Multiple-choice questions, each of which should be done within 1-2 minutes.

+ Essay questions, each of which should be done within 15 minutes.

4.4. Instructions for distribution of time and contents of professional practice at hotel:

- A professional practice at hotel is aimed to achieve the following objectives:

+ Enable learners to get used to real working environment;

+ Enable learners to have a grasp of organizational structure and personnel;

+ Enable learners to understand the relationship between manager and other employees in a department/group;

+ Enable learners to have a grasp of the relationship between customers and waiter/waitress;

+ Enable learners to improve their knowledge and apply their acquired knowledge and skills to the real working environment.

- Contents of a professional practice:

Contents of this professional practice include those that learners been taught at training institutions (this varies depending on different practice assignments) with particular attention paid to those applicable to the real work duties.

- Forms of professional practice:

Activities of a professional practice shall be classified into three groups as follows:

+ Learners will have a professional practice at different departments in the hotel in turn (front office, housekeeping, restaurant and processing departments) for 01 month upon the completion of the training program of the first year and for 02 months upon the completion of the training program of the second year;

+ Learners will have an in-depth professional practice upon the completion of training program of the third year according to their selected optional subjects for 4 months;

+ One month before the professional practice, learners will select hotels where they will practice their professions. Training institutions should make a commitment with hotels to ensure that learners can practice their professions under the instruction and supervision of teachers and instructors of hotels.

Each learner must have practice diary. The hotel’s instructor shall give daily comments on learner’s knowledge, skills and attitude;

- With respect to selection of form and distribution of time of professional practice, each vocational training institution shall, based on their specific conditions, decide either the professional practice at service providers or grouping of learners for separate practice assignments, but must ensure consistence with duration, objectives and contents mentioned above./.