Objective: To train skilled chefs, cooks, caterers, and food service professionals capable of working in restaurants, hotels, bakeries, or starting their own food-related businesses.

Curriculum Focus:

• Fundamental Cooking Techniques: Mastering basic and advanced cooking methods (e.g., sautéing, roasting, baking, frying, grilling).

• Food Safety & Hygiene: Strict adherence to international and local food safety standards, handling, storage, and sanitation practices.

• Menu Planning & Nutrition: Developing balanced and appealing menus, understanding nutritional values, and catering to various dietary needs.

• Kitchen Management: Organization of kitchen space, inventory control, cost management, and waste reduction.

• Baking & Pastry Arts: Specific training in bread making, pastries, cakes, and desserts.

• Catering & Event Planning (Basic): Skills for preparing food for larger groups and events.

Hands-on Experience: Students gain extensive practical experience in HVTC's training kitchen, preparing meals for the school community and potentially for external catering opportunities.

Career Prospects: Employment in hotels, restaurants, cafes, bakeries, guesthouses, or establishing small-scale catering businesses, food stalls, or bakeries.