With the basic knowledge and essential skills for food service that student are provided at Culinary Service 1, the Culinary Service 2 will continue to develop student’s knowledge and skills for food service in general, provide the concepts of dining room management, problem solving and serving guest in particular. At the end of the course, student is able to organize and conduct a particular type of banquet such as wedding, buffet and other types of banquet included in the Conference.
On the other side, student is learning the behavior and attitude of studying seriously as well as working effectively in an international environment.
- Teacher: Ly Liet Thanh