I. Introduction and description of the program
The Intermediate Program of Processing Technology and Food Preservation consists of 24 subjects designed to help learners complete knowledge of the food processing sector, create food products according to the production process to meet the consumer demand of the society. Of these, 6 general subjects provide basic knowledge in politics, law, national defense, physical education, etc., 8 subjects provide basic knowledge about nutrition, biochemistry, food, heat technical, food hygiene and safety… 12 specialized subjects to provide knowledge and skills to build technological processes for preservation and food production. In addition, the students will practice each subject from basic to advanced, as the premise for graduation report.
For theoretical subjects, students will have access to knowledge and real situations through video tapes, models and real samples related to advanced and modern food processing technology. For practical subjects, trainees will be instructed to prepare, process and preserve a variety of foods, from basic to advanced, including functional foods.
II. Training objectives
After completing the training program in food processing and preservation technology, students will gain:
Having sufficient basic knowledge of the field, applying theories of chemistry and applied science to solve problems of nutritional value.
Identifying factors from the internal environment and external environment that affect the process of food production to ensure food quality.
Applying nutritional theory to design and enrich the variety of rations, menus.
Systemizing food processing techniques for the development of food processing and preservation diagrams.
Using modern equipment and tools to carry out practical exercises such as building menus, cooking and preserving food. Practicing in Asian kitchen room, European kitchen, mixing room, measuring, using equipment, specialized tools, error recognition, corrective measures, report the results of the practice, make comments to improve the results.
Selection of raw materials, equipment and application of sophisticated processing methods to complete the European and Asian menu for the party.
Using modern laboratory tools to assess the quality of food hygiene and safety.
3. Attitudes and behaviors:
Having knowledge and skills in the social and integration context, developing professional and ethical responsibilities, including responsibility for the employer and social responsibility.
Being aware of the need for lifelong learning and skills to maintain and improve soft skills.
4. Position and ability to work:
Graduates of this program become intermediate professional officers who process food or become the main cook. After graduation report, learners can open their own restaurants or participate in food production companies or directly participate in producing industrial feeds in enterprises.
5. Ability to study, improve skills:
Having knowledge of basic science and technology, capable of learning to raise awareness and scientific and technological thinking in order to improve their skills and skills.
Having enough qualifications and capacity to continue their studies at university level, college level and higher levels in the national education system in all forms of training; They have the necessary knowledge of foreign languages, can take part in study and improve their skills according to international programs or professional training and fostering courses organized by foreign organizations.