Thông tư 22/2015/TT-BLDTBXH

CIRCULAR

PROVIDING FOR THE FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS IN 05 FOLLOWING VOCATIONS: TOURISM ENGLISH TRANSLATION, TOURISM MARKETING, PASTRY TECHNIQUES, NURSING, ADMINISTRATIVE ACCOUNTING

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

Pursuant to the Government's Decree No. 106/2012/ND-CP on December 20, 2012 on defining the functions, tasks, powers and organizational structure of the Ministry of Labour, War Invalids and Social Affairs;

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

At the request of Director General of the General Directorate of Vocational Training;

Minister of Labour, War Invalids and Social Affairs promulgates a Circular to introduce the following regulations on the framework programs for vocational secondary and college levels in 05 following vocations: Tourism English Translation, Tourism Marketing, Pastry Techniques, Nursing, Administrative Accounting.

Article 1. The framework programs for vocational secondary and college levels in 05 following vocations: Tourism English Translation, Tourism Marketing, Pastry Techniques, Nursing, Administrative Accounting are enclosed to this Circular in order to apply 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 enclosed herein are not mandatory for foreign-invested vocational training institutions.

1. The framework programs for vocational secondary and college levels in “Tourism English Translation” are prescribed in Annex 1 herein.

2. The framework programs for vocational secondary and college levels in “Tourism Marketing” are prescribed in Annex 2 herein.

3. The framework programs for vocational secondary and college levels in “Pastry techniques” are prescribed in Annex 3 herein.

4. The framework programs for vocational secondary and college levels in “Nursing” are prescribed in Annex 4 herein.

5. The framework programs for vocational secondary and college levels in “Administrative accounting” are prescribed in Annex 5 herein.

Article 2. Rectors of vocational training institutions that have issued with certificates of vocational training activities with respect to the said vocations shall, pursuant to regulations in this Circular, organize the formulation, appraisal and approval for vocational training programs of their institutions.

Article 3. This Circular takes effect as of August 01, 2015.

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 training institutions that have been issued with certificates of vocational training activities with respect to 05 vocations prescribed in this Circular and relevant entities shall be responsible for implementing this Circular./.

ANNEX 02

FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS IN TOURISM MARKETING
(Enclosed to the Circular No. 22 /2015/TT-BLDTBXH dated June 18, 2015 by Minister of Labour, War Invalids and Social Affairs)

A - FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL

Vocation: Tourism Marketing

Code: 40340116

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: 35

Award: Vocational secondary education diploma

I. TRAINING OBJECTIVES

1. Vocational knowledge and skills

- Knowledge:

After completing this training program, learners may:

+ Identify tourism market trends;

+ State objectives of tourism marketing strategies;

+ State steps for formulating plans for programs of communication, advertising, marketing and brand promotion, etc.;

+ Identify impacts of environmental factors on marketing activities of travel companies;

+ Identify impacts of customer behavior on marketing strategies of travel companies;

+ Anticipate consumer response to products of travel companies;

+ Identify and segment key markets.

- Skills:

After completing this training program, learners may:

+ Formulate short-term and medium-term marketing plans;

+ Develop programs of communication, advertising, marketing and brand promotion, etc.;

+ Organize and perform marketing activities for travel companies;

+ Offer and sell tourism products;

+ Establish channels for offering and selling tourism products;

+ Apply scientific and technological advances to tourism marketing activities;

+ Use common communication tools;

+ Have ability to do teamwork and skills to communicate with colleagues and customers.

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

- Politics, ethics:

+ Learners may have a thorough grasp of policies of the Communist Party and the Government’s legislation;

+ They shall acquire general knowledge of Marxism and Leninism, Ho Chi Minh Ideology, the Government’s constitution and legislation system, and the labour code;

+ They shall have a thorough grasp of economic development policies adopted by the Communist Party of Vietnam, achievements and development orientation of regions or areas;

+ They may demonstrate their loyalty towards a pathway to developing and defending the Socialist Republic of Vietnam;

+ They may fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and the law;

+ They shall have a high spirit and responsibility for anti-corruption and anti-waste in study as well as working;

+ They shall have a good moral character, positive attitude towards colleagues, respect for the law and regulations at the workplace, have the honesty, self-discipline and carefulness, and shall be ready to undertake assigned works at travel companies;

+ They may demonstrate their wholehearted devotion to their vocation, have community awareness and work behavior of a citizen living in an industrial society;

+ They shall have work habits and a healthly lifestyle in conformity with the national manners and customs, culture and traditions;

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

- Physical education and national defense education:

+ Learners shall be fit for working in conformity with standards on occupational health announced by Ministry of Health;

+ They shall have a thorough grasp of physical strength training methods;

+ They shall acquire basic knowledge and skills in the national defense – security training program;

+ They shall have an awareness of discipline and revolutionary vigilance, and willingness to defend the fatherland.

3. Career oppoturnities

Graduates from the vocational secondary training course in tourism marketing may undertake the following job positions:

+ They may work for service providers, commercial enterprises, travel companies, economic organizations or social organizations;

+ They may work as staff in charge of marketing, salesclerk, customer care staff, public relations staff, communication staff, sales staff, professional advertising and promotion staff and marketing staff.

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, test upon completion of each subject/module and graduation examination: 320 hours (including 80 hours of graduation examination).

2. Distribution of minimum actual training duration

- Training duration for compulsory general subjects: 210 hours

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

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

+ Theoretical training duration: 689 hours; Practical training duration: 1651 hours

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

(The list of supplementary general education subjects and the 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. The 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 THEREOF

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

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

- Vocational training institutions shall base on the training duration and the distribution of training duration between theory and practice as regulated, demands of regions/ areas and their existing facilities to design their own training programs and detailed training programs for optional subjects/ modules in an appropriate manner.

- Total training duration for compulsory subjects/ modules is accounted for 70% and that for optional vocational training subjects/modules is accounted for 30% of total training duration for vocational training subjects/modules.

- Practical training duration is accounted for 70% and theoretical training duration is accounted for 30% of total training duration for vocational training subjects/modules.

- Apart from compulsory subjects/modules specified in Section III, vocational training institutions may themselves design or select optional subjects/modules referred to in the framework program in Section V, subsection 1.1.

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

E.g.: Vocational training institutions may select 9 subjects/ modules as specified in the following list to ensure the training duration for optional subjects/ modules:

2. Instructions for graduation examination

- A learner who has satisfied all requirements of subjects/ modules in the training program shall be qualified for attending the graduation examination and shall be awarded the vocational secondary education diploma if passing required graduation examination.

- Exam subjects:

+ Politics: In accordance with current regulations;

+ Vocational theory: Knowledge about Marketing research, public relations, marketing management and brand management;

+ Vocational practice: Vocational skills in tourism marketing operations.

- Testing period, assessment forms and eligibility for graduation recognition shall comply with current regulations.

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

- Disseminate internal regulations and rules, and introduce the training vocation to learners at the beginning of the course.

- For the purpose of raising learners' awareness of their vocation, vocational training institutions may:

+ Organize visits to communications enterprises;

+ Facilitate learners in participating in organization of events, trade fairs or exhibitions;

+ Organize visits to travel companies, restaurants, hotels and other recreational and entertainment service providers.

- Time and contents of extra-curricular activities arranged outside the training duration are as follows:

4. Other remarks:

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

- Some training subjects/ modules in the said framework program may be used to design vocational training programs at primary level (depending on learners’ demand), provided learners must be facilitated in attending bridge programs to secondary and college levels.

- Based on this framework program, when organizing bridge programs from the vocational secondary education level to the vocational college level, vocational training institutions should add training hours for compulsory and optional subjects/ modules which are not been taught at secondary level./.

B - THE FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL

Vocation: Tourism Marketing

Code: 50340116

Training level: Vocational college level

Admission targets: Graduates from upper secondary schools and equivalent levels

Number of training subjects/modules: 44

Award: Vocational college diploma

I. TRAINING OBJECTIVES

1. Vocational knowledge and skills

- Knowledge:

After completing this training program, learners may:

+ Identify tourism market trends;

+ State objectives of tourism marketing strategies;

+ State steps for formulating plans for programs of communication, advertising, marketing and brand promotion, etc.;

+ Carry out the analysis on impacts of environmental factors on marketing activities of travel companies;

+ Carry out the analysis of impacts of customer behavior on marketing strategies of travel companies;

+ Anticipate consumer response to products of travel companies;

+ Identify and segment key markets for travel companies;

+ Differentiate marketing strategies for different consumer types.

- Skills:

After completing this training program, learners may:

+ Formulate short-term, medium-term and long-term marketing plans;

+ Establish and maintain pricing policies for products or services;

+ Segment and select key markets for travel companies;

+ Formulate plans and develop programs of communication, public relations, advertising, marketing and brand promotion, etc.;

+ Organize marketing activities for travel companies;

+ Estimate expenditures for tourism marketing activities;

+ Select qualified staff for performing tourism marketing activities;

+ Establish channels for offering and selling tourism products, and propose solutions for improving products and services;

+ Organize training and drilling programs for marketing staff;

+ Apply scientific and technological advances to tourism marketing activities;

+ Evaluate results of marketing activities and provide useful advice to leaders;

+ Fluently use common communication tools;

+ Have ability to do teamwork and skills to communicate with colleagues and customers.

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

- Politics, ethics:

+ Learners may have a thorough grasp of policies of the Communist Party and the Government’s legislation;

+ Learners shall acquire general knowledge of Marxism and Leninism, Ho Chi Minh Ideology, the Government’s constitution and legislation system, and the labour code;

+ They shall have a thorough grasp of economic development policies adopted by the Communist Party of Vietnam, achievements and development orientation of regions or areas;

+ They may demonstrate their loyalty towards a pathway to developing and defending the Socialist Republic of Vietnam;

+ They may fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and the law;

+ They shall have a high spirit and responsibility for anti-corruption and anti-waste in study as well as working;

+ They shall have a good moral character, positive attitude towards colleagues, respect for the law and regulations at the workplace, have the honestry, self-discipline and carefulness, and shall be ready to undertake assigned works at travel companies;

+ They may demonstrate their wholehearted devotion to their vocation, have community awareness and work behavior of a citizen living in an industrial society;

+ They shall have work habits and a healthly lifestyle in conformity with the national manners and customs, culture and traditions;

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

- Physical education and national defense education:

+ Learners shall be fit for working in conformity with standards on occupational health announced by Ministry of Health;

+ They shall have a thorough grasp of physical strength training methods;

+ They shall acquire basic knowledge and skills in the national defense – security training program;

+ They shall have an awareness of discipline and revolutionary vigilance, and willingness to defend the fatherland.

3. Career oppoturnities

Graduates from the vocational college training course in tourism marketing may undertake the following job positions:

+ They may work at management-related departments/ boards of enterprises, economic organizations or social organizations;

+ They may undertake the role of leaders of marketing groups or groups in charge of selling products or services;

+ They may work as staff in charge of marketing, salesclerk, customer care staff or managers, public relations staff, communication staff, sales staff, professional advertising and promotion staff and marketing staff;

+ Start up small and medium enterprises.

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, test upon completion of each subject/module and graduation examination: 400 hours (including 80 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: 2500 hours; Training duration for optional subjects: 800 hours

+ Theoretical training duration: 990 hours; Practical training duration: 2310 hours

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

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 DESIGNING VOCATIONAL TRAINING PROGRAMS

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

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

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

- Vocational training institutions shall base on the training duration and the distribution of training duration between theory and practice as regulated, demands of regions/ areas and their existing facilities to design their own training programs and detailed training programs for optional subjects/ modules in an appropriate manner.

- Total training duration for compulsory subjects/ modules is accounted for 70% and that for optional vocational training subjects/modules is accounted for 30% of total training duration for vocational training subjects/modules.

- Practical training duration is accounted for 69% and theoretical training duration is accounted for 31% of total training duration for vocational training subjects/modules.

- Apart from compulsory subjects/modules specified in Section III, vocational training institutions may themselves design or select optional subjects/modules referred to in the framework program in Section V, subsection 1.1.

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

E.g.: Vocational training institutions may select subjects/ modules as specified in the following table:

(Detailed contents are specified in attached annexes)

2. Instructions for graduation examination

- A learner who has satisfied all requirements of subjects/ modules in the training program shall be qualified for attending the graduation examination and shall be awarded the vocational college diploma if passing the required graduation examination.

- Exam subjects:

+ Politics: In accordance with current regulations;

+ Vocational theory: Knowledge about Marketing research, public relations, marketing management and brand management;

+ Vocational practice: Vocational skills in tourism marketing operations.

- Testing period, assessment forms and eligibility for graduation recognition shall comply with current regulations.

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

- Disseminate internal regulations and rules, and introduce the training vocation to learners at the beginning of the course.

- For the purpose of raising learners' awareness of their vocation, vocational training institutions may:

+ Organize visits to communications enterprises;

+ Facilitate learners in participating in organization of events, trade fairs or exhibitions;

+ Organize visits to travel companies, restaurants, hotels and other recreational and entertainment service providers.

- Time and contents of extra-curricular activities arranged outside the training duration are as follows:

4. Other remarks:

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

- Some training subjects/ modules in the said framework program may be used to design vocational training programs at primary level (depending on learners’ demand), provided learners must be facilitated in attending bridge programs to vocational secondary and college levels./.

ANNEX 03

FRAMEWORK PROGRAMS FOR VOCATIONAL SECONDARY AND COLLEGE LEVELS IN PASTRY TECHNIQUES
(Enclosed to the Circular No. 22 /2015/TT-BLDTBXH dated June 18, 2015 by Minister of Labour, War Invalids and Social Affairs)

A - FRAMEWORK PROGRAM FOR VOCATIONAL SECONDARY LEVEL

Vocation: Pastry techniques

Code: 40810206

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: 29

Award: Vocational secondary education diploma

I. TRAINING OBJECTIVES

1. Vocational knowledge and skills

- Knowledge:

After completing this training program, learners may:

+ Have a thorough grasp of, understand and apply basic and advanced knowledge about techniques for making pastries and desserts of Asian and European styles;

+ Understand and state steps for making pastries and desserts of Asian and European styles;

+ Have a thorough grasp of ancillary knowledge for the vocation of pastry techniques such as operations management, nutrition physiology, food products and food safety, culinary culture, norm-based accounting, menu design, and dessert cooking techniques;

+ Acquire basic knowledge about politics, law, national defense and physical education;

+ Have knowledge about informatics and foreign languages.

- Skills:

After completing this training program, learners may:

+ Select ingredients and properly use equipment and utensils for making pastries and desserts of Asian and European styles;

+ Make basic types of doughs (used as base for caked products);

+ Make types of fillings;

+ Make some types of pastries and desserts of Asian and European styles;

+ Fluently and properly comply with techniques for making pastries and desserts of Asian and European styles;

+ Make some types of pastries and desserts of Asian and European styles at a high skill level.

+ Apply basic skills to the pastry making at hotels, restaurants and other business establishments;

+ Have ability to find job, self-employ or attend higher-level training courses after graduating from this training course.

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

- Politics, ethics:

+ Learners shall have a thorough grasp of policies of the Communist Party;

+ They may demonstrate their loyalty towards a pathway to developing and defending the Socialist Republic of Vietnam;

+ They may fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and the law;

+ They may demonstrate their wholehearted devotion to their vocation, have community awareness and work behavior of a citizen living in an industrial society;

+ They have a sense of learning and training to improve their qualifications;

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

- Physical education and national defense education:

+ Learners shall be fit to work for a long term in dynamic working environment of tourist resorts, recreational areas, etc.;

+ They shall have knowledge about physical strength training methods, and awareness of developing and defending the Fatherland;

+ They shall acquire basic knowledge and skills in the national defense – security training program;

+ They shall have an awareness of discipline and revolutionary vigilance, and willingness to defend the fatherland.

3. Career opportunities

- Graduates from this training program will be qualified to undertake different positions such as baker, pastry chef (bread, cake, etc.) and other important job positions in the pastry kitchen.

- They may work at hotels, restaurants, tourist resorts or other business establishments.

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: 2,750 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: 2,540 hours

+ Training duration for compulsory subjects: 1880 hours; Training duration for optional subjects: 660 hours

+ Theoretical training duration: 739 hours; Practical training duration: 1801 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 THEREOF

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 DESIGNING VOCATIONAL TRAINING PROGRAMS

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

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

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

- Vocational training institutions shall 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 the training vocation and their actual conditions, consisting of:

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Vocational training institutions may select optional subjects mentioned in the list of optional vocational training subjects/modules provided that total training duration for selected optional subjects/modules shall be 645 hours (accounting for 25.7% of total duration for vocational training subjects), including at least 350 practical hours.

- E.g.: 9 out of 14 subjects/modules in the abovementioned list of optional subjects/modules are selected to put into the training program and design detailed outline for the training program. To be specific:

(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:

- The practice of pastry techniques at service providers is aimed at improving learners’ knowledge and learners may apply knowledge and skills to be taught at training institutions to the real occupational context.

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

- Activities of the said practice may be classified into three groups as follows:

+ Learners perform vocational practice assignments at confectionery establishments, restaurants, hotels, or tourist resorts, etc. 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 the said locations of practice);

+ Learners practice pastry techniques (with instructions by teachers) at rooms/ workshops of training institutions or other establishments 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 the 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./.

B - FRAMEWORK PROGRAM FOR VOCATIONAL COLLEGE LEVEL

Vocation: Pastry techniques

Code: 50810206

Training level: Vocational college level

Admission targets: Graduates from upper secondary schools and equivalent levels

Number of training subjects/modules: 33

Award: Vocational college diploma

I. TRAINING OBJECTIVES

1. Vocational knowledge and skills

- Knowledge:

After completing this training program, learners may:

+ Have a thorough grasp of, understand and apply basic and advanced knowledge about techniques for making pastries and desserts of Asian and European styles;

+ Understand and state steps for making pastries and desserts of Asian and European styles;

+ Clearly understand necessary knowledge for pastry techniques such as overview of tourism and hospitality, tourist psychology, business communication skills, culinary culture, food products and food safety, nutrition physiology, restaurant operations, dessert making techniques, menu design, etc.;

+ Have a thorough grasp of teamwork knowledge and fundamental knowledge about management and management of pastry technique operations, including: operations management, norm-based accounting, quality management, material and technical facility management, economic law, tourism marketing, etc.;

+ Acquire fundamentals of politics, law, national defense, physical education, computer skills and foreign languages.

- Skills:

After completing this training program, learners may:

+ Select ingredients and properly use equipment and utensils for making pastries and desserts of Asian and European styles;

+ Make crusts of Asian-style and European-style pastries;

+ Make fillings of Asian-style and European-style pastries;

+ Make basic types of cream;

+ Make basic types of doughs (used as base for caked products);

+ Make some types of pastries and desserts of Asian and European styles;

+ Fluently and properly comply with techniques for making pastries and desserts of Asian and European styles;

+ Make some types of pastries and desserts of Asian and European styles at a high skill level;

+ Make types of breads to serve breakfast and parties;

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

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

- Politics, ethics:

+ Learners shall acquire general knowledge about Marxism and Leninism, the constitution and the legislation of the Socialist Republic of Vietnam;

+ They shall have a thorough grasp of economic development policies adopted by the Communist Party of Vietnam, achievements and industrial development orientation of regions or areas;

+ They shall have a good moral character, positive attitude towards colleagues, respect for the law and regulations at the workplace, have the honestry, awareness of discipline, carefulness and willingness to undertake assigned works at manufacturing factories/ enterprises or confectionery companies;

+ They may demonstrate their loyalty towards a pathway to developing and defending the Socialist Republic of Vietnam;

+ They may fulfill a citizen’s responsibilities and obligations; live and work in compliance with the constitution and the law;

+ They may demonstrate their wholehearted devotion to their vocation, have community awareness and work behavior of a citizen living in an industrial society;

+ They shall have work habits and a healthly lifestyle in conformity with the national manners and customs, culture and traditions;

+ They have a sense of learning and training to improve their qualifications;

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

- Physical education and national defense education:

+ Learners shall be fit to work for a long term in dynamic working environment of tourist resorts, recreational areas, etc.;

+ They shall have knowledge about physical strength training methods, and awareness of developing and defending the Fatherland;

+ They shall acquire basic knowledge and skills in the national defense – security training program;

+ They shall have an awareness of discipline and revolutionary vigilance, and willingness to defend the fatherland.

Career opportunities

- Graduates from this training program will be qualified to undertake different positions such as baker, pastry chef (bread, cake, etc.) and other important job positions in the pastry kitchen.

- They may work at foods and beverage establishments, restaurants, hotels or tourist resorts of international rank.

II. COURSE LENGTH AND MINIMUM ACTUAL TRAINING DURATION

1. Course length and minimum actual training duration

- Course length: 03 years

- Study duration: 152 weeks

- Minimum actual training duration: 3,750 hours

- Duration for test preparation, testing upon completion of a subject 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: 3,300 hours

+ Training duration for compulsory subjects: 2470 hours; Training duration for optional subjects: 830 hours

+ Theoretical training duration: 941 hours; Practical training duration: 2359 hours

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

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 DESIGNING VOCATIONAL TRAINING PROGRAMS

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

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

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

- Vocational training institutions shall 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 the training vocation and their actual conditions, consisting of:

+ Learners' demand (enterprises’ demand);

+ Qualifications of teachers/ lecturers;

+ Teaching facilities and equipment.

- Vocational training institutions may select one, two 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 855 hours (accounting for 26% of total duration for vocational training subjects), including at least 500 practical hours.

- E.g.: 11 out of 15 subjects/modules in the abovementioned list of optional subjects/modules are selected to put into the training program and design detailed outline of training program for each selected subject/module. To be specific:

(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:

- The practice of pastry techniques at service providers is aimed at improving learners’ knowledge and learners may apply knowledge and skills to be taught at training institutions to the real occupational context.

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

- Activities of the said practice shall be classified into three groups as follows:

+ Learners perform vocational practice assignments at confectionery establishments, restaurants, hotels, or tourist resorts, etc. 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 the said locations of practice);

+ Learners practice pastry techniques (with instructions by teachers) at rooms/ workshops of training institutions or other establishments 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 the 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./.