HUONG VIET SINH COMPANY ORGANIZES A TRAINING COURSE TO IMPROVE FOOD PROCESSING TECHNIQUES FOR THE CHEF TEAM

HUONG VIET SINH COMPANY ORGANIZES A TRAINING COURSE TO IMPROVE FOOD PROCESSING TECHNIQUES FOR THE CHEF TEAM

On July 24, 2023, to prepare personnel and improve knowledge for the chef team to process semi-boarding meals to ensure nutrition for semi-boarding students at schools in Hanoi City and Bac Ninh province in school year 2023-2024 and in order to improve the quality of skills in food processing techniques, Huong Viet Sinh company limited organizes training courses to improve food processing techniques for chefs at the Center for Vocational Education – Continuing Education of Long Bien district.

Mr. Mai Chung Chien - Instructor of the training course said: "The course aims to train and improve food processing skills, providing useful and practical knowledge about kitchen skills for interns. With the progress and eagerness to learn of the Company's chefs, I believe that the students will improve their food processing skills in a more professional and sophisticated direction, bringing quality and delicious meals. ensure nutrition”

Instructors teach cooking with intern students during theoretical classes on food safety and nutrition

Ms. Nguyen Ngoc Ha, an employee of the Company, said: "When participating in the course, we are equipped with more scientific and methodical knowledge such as: how to calculate food portions, how to combine spices, how to How to prepare stir-fried dishes, savoury dishes... and understand more about the diverse culinary characteristics of each dish. Since then, we proactively adjusted the appropriate quantity of dried food spices in processing to help improve the quality of meals for students, school staff and our Company's customers." 

The training route is scientifically planned and includes 20 sessions: Knowledge of food safety and nutrition (01 session), techniques for developing menus and meals (01 session), and service communication techniques (01 session). sessions), techniques for preparing stir-fried dishes (4 sessions), vegetable dishes, soups (3 sessions), Fruit and vegetable pruning, decoration (2 sessions), desserts (sweet soup, jelly, etc.) (2 sessions). In addition to the above training sessions, instructors also spend time discussing with students about difficulties encountered during the processing process, helping students improve the quality of their skills.

Students practice preparing savory dishes during class

“After each class, we learn a lot of useful knowledge and skills. What we learned in the theoretical lessons, we immediately applied in practice in the lessons on preparing savoury dishes, soups,... under the guidance and adjustment of the instructor.”– Mr. Nguyen Duc Toan - Company Chef shared.

Mr. Do Van Hoa - Service Director, in charge of the training course said: "Huong Viet Sinh's customers are students (the country's preschoolers) so they require skills and responsibility. in work is even higher to serve meals to students safely and ensure adequate nutrition. I hope that after the course, our Company's chefs will improve their qualifications and skills, and perform the task of serving and preparing dishes in the best way."

Instructor and Company chef in a soup making technique lesson