Faculty of Restaurant and Culinary Management 

Level 3 and 4, Administrative Building, Block A

Email: qtnhcbma@ntc.edu.vn

Telephone: (0258) 3 551 777 (Department office: 313 – Department office: 81-304)

I. Function and Responsibilities

1. Functions and responsibilities of the Department

Implement the teaching, learning, and extracurricular activities plans in accordance with the annual teaching plan of the school.

Compile programs, textbooks, and learning materials as assigned; organize research and innovation of teaching content and methods to improve the quality of education.

Conduct laboratory experiments and scientific research, apply technology and techniques into the education process.

Manage teachers, staff, and students of the unit.

Efficiently manage and utilize physical facilities and equipment in accordance with the regulations of the Rector; propose and construct supplementary plans for maintaining educational equipment.

Carry out reporting systems according to the regulations of the Rector.

2. Responsibilities and tasks of the department belonging to the faculty

Responsible for the content, quality, teaching progress, and study of some courses within the school and faculty’s teaching plan.

Organize and improve the content, program, compile textbooks and teaching materials related to the assigned courses.

Implement the teaching plan, study and scientific research of lecturers and teachers of the department; effectively use and manage assets and equipment assigned.

Research and improve teaching methods, implement scientific and academic activities to enhance the quality of education and scientific research.

II. ORGANIZATIONAL STRUCTURE

1. DEPARTMENTAL UNITS

No. Name of the department:
1 Department of Business Accounting
2 Department of European and Asian Cuisine Processing
3 Department of European and Asian Pastry Processing

2. UNIT LEADERS

Mr. Pham Hong Truyen

Head of Faculty of Restaurant and Culinary Management

Telephone: (0258) 3 551 777 (Extension 81-304)

Email: phtruyen@ntc.edu.vn

Mr. Nguyen Tan Hue

Deputy Head of Faculty of Restaurant and Culinary Management

Telephone: (0258) 3 551 777 (Extension 81-411)

Email: nthue@ntc.edu.vn

III. Fields of Study

. Field of Restaurant Management

No. Fields of study/training names Fields of study/training codes Levels of Training
1 Restaurant Management 6810206 College level
2 Restaurant Operations 5810206 Intermediate Level
3 Restaurant Operations Basic Level
4 Bartending (Bartender) Basic Level
5 Hospitality Management Basic Level

. Field of Enterprise Accounting

No. Fields of study/training names Fields of study/training codes Levels of Training
1 Business Accounting 6340302 College level
2 Business Accounting 5340302 Intermediate Level
3 Cost Control in F&B Basic Level
4 Tourism Services Accounting Basic Level

. Field of Culinary Management

No. Fields of study/training names Fields of study/training codes Levels of Training
1 Food Processing Techniques 6810207 College level
2 Food Processing Techniques 5810207 Intermediate Level
3 European-Asian Food Processing Techniques Basic Level
4 Baking Techniques Basic Level
5 Techniques for Cutting and Carving Vegetables and Fruits Basic Level

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THÔNG TIN LIÊN HỆ

  • 02 Điện Biên Phủ, p. Vĩnh Hòa, Tp. Nha Trang
  • (0258) 3 551 777 - 0359 130 130
  • cddlnt@ntc.edu.vn

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