Hospitality Professional
Why become a Hospitality Professional?
If you are thinking about making a good career choice, then a career in Hospitality is definitely worth looking at. Luxurious Hotels, Resort Hotels, Fine Dining, Restaurants, Cruises and many more exciting choices lie ahead of you if you want to immerse in an industry of the future.
“Hospitality Professional” courses at CVT Myanmar enable you to learn the trade and graduate either in Food & Beverage Operation or in Front Office & Housekeeping Operation. The curriculum for the courses are based on the ASEAN Competency Standard for the Hospitality Industries. A mixture of theory and practical training will equip you with a wide range of knowledge and skills; you will thus become a qualified player in the hospitality environment.
A Hospitality Professional knows how to
- take reservations, carry out hosting functions, handle full-house situations, take and serve orders
- cultivate customer rapport, manage their needs and expectations
- service guestrooms, perform night-turn down service and complete end-of-shift activities
- manage and supervise duty rosters and room cleaning schedules
- prepare, cook and present dishes and food
The corresponding vocational training for Hospitality Professionals at CVT is based on training and learning at the vocational school, the training company and the practical training center (PTC). The training course takes two years. Students will get a certificate as CVT Hospitality Professional when they pass the final exam.
After successfully completing the vocational training, several courses for further education can be attended.
Core competences of a Hospitality Professional:
| 1. | Business administration and organization |
| 2. | Hygiene, occupational safety, fire and health protection |
| 3. | Logistics (Goods management from procurement to disposal) |
| 4. | Guest Services |
| 5. | Room design |
| 6. | Maintenance |
| 7. | Laundry service |
| 8. | Machinery, equipment, utensils |
| 9. | Myanmar language and the various forms of communication |
| 10. | English in a professional setting |
| 11. | IT competences – computer literacy |
| 12. | Methodological, social and personal competences |
Subjects
| Theory |
Front Office & Housekeeping Operation Course
Food & Beverage Operation Course
|
| English | Business and Hospitality English, Level A2-B1 |
| Information/Communication/Administration | International Computer Driving License ICDL-Modules: Computer Essentials, Word Processing, On-line Essentials, Excel |
| Myanmar/Social Skills | Mastering of mother tongue and self-competences |
Additional lessons for:
| PTC for Front Office | Guest care (taking reservations, check in/out, guest payments, escorting, handling guest requests) |
| PTC for Housekeeping | Room service (room preparation, cleaning, checking, administration), guest care (laundry, pick up, delivery) |
| PTC for F&B service | Presenting and serving skills for traditional and international dining room and buffet services |
| PTCs for F&B kitchen | Preparation of food, cooking, Western and Asian style |
| Supervised learning | Self-determined computer practice, supervised by a teacher |
The Hospitality Professional training program has two parts:
| Part | Description |
|---|---|
| Intensive Introduction Course IIC | Ten weeks, five days a week, of intensive training at school preparing for the apprenticeship program |
| Apprenticeship Course AC | 21 months of dual training: five days working and practicing at the training company, one day per week at the vocational school |
The IIC gives students the necessary knowledge and skills to join the main course (AC) and successfully apply for the vocational training in a company.
The Apprenticeship Program provides the comprehensive vocational training at school and the training company to get the diploma as a certified CVT Hospitality Professional.
* The all-inclusive fees cover cost for course books, course material, ICDL-modules, exams, diploma etc.
Course schedule Intensive Introduction Course IIC
Intensive Introduction Course IIC
| Duration | 10 weeks / 9 lessons per day |
| Schedule | Monday – Friday |
| Subjects |
F&B: Cuisine, Food and Beverage Service, Practical Training Room Division: Front office, Housekeeping, Practical Training Industrial Knowledge, MSG, PMS – Business English – ICA (Information / Communication/ Administration) – Myanmar & Social Skills |
| Admission requirements | Minimum age 17 years Basic Education High School Level ID card copy, family registration copy, criminal check record, health recommendation letter |
| Objective | IIC Certificate CVT and ICDL certificates |
| Perspective | Students who have passed the IIC test are allowed to join the subsequent Apprenticeship Program. |
| More details | Downloads |
Course schedule Apprenticeship Course
First year (Terms 1 and 2)
| Duration | 9 months |
| Schedule | One weekday, 8 lessons |
| Subjects | F&B: Cuisine, Food and Beverage Service, Practical Training Room Division: Front office, Housekeeping, Practical Training Industrial Knowledge, MSG, PMS – Business English – ICA (Information / Communication/ Administration) – Myanmar & Social Skills |
| Admission Requirements | Passed IIC test (IIC Certificate) |
| Objective | Promotion to second year and ICDL certificates |
| Perspective | Promoted students are allowed to continue with the second year of the Apprenticeship Program. |
| More details | Downloads |
Second year (Term 3 and 4)
| Duration | 12 months |
| Schedule | One weekday, 8 lessons |
| Subjects | F&B: Cuisine, Food and Beverage Service, Practical Training Room Division: Front office, Housekeeping, Practical Training Industrial Knowledge, MSG, PMS – Business English – ICA (Information / Communication/ Administration) – Myanmar & Social Skills |
| Admission Requirements | Promotion first year |
| Objective | CVT certified Hospitality Professional and ICDL certificates |
| Perspective | Access to further education program CVT, specialization courses and courses in business studies, accounting, ICT and languages |
| More details | Downloads |
Teachers at CVT
Head of Profession HP
Teacher
Teacher
Teacher
Teacher
Teacher
Testimonial
Ms. Su Wai Naing
I am an apprentice who has been learning in third year HG. I am glad to study at CVT that I can always apply the lesson taught by school in my work field. After my graduation at CVT, I expect to manage myself for the new opportunities. The completion certificate certified by CVT will be worthwhile and applicable for my future. I would like to improve my working life in coming future and to be a good leader to support my family well. I want to express my sincere gratitude towards CVT because it is the best choice for the youths. If you are chosen to be a part of CVT, you could be one of the luckiest ones among the youths.
Mr. Thurein Soe Htay
I am a final year student of Hotel and Gastronomy class, majoring “Room Division” in CVT Myanmar. In the class, we have been learning not only the subject’s theories and logics with real-life examples but also class group works, projects and activities with full facilities and materials. The greatest benefit of taking this class is that I have enhanced the duties and functions of organization which I can apply those in work. Moreover, I have gained more confidence than before that leads to achieve my dreams. That is why I would like to thank to every lecturers and teachers for both teaching the subjects and instructing us to walk on our right career path.
Mr. Min Thein San
My name is Min Thein San. I am a Hotel and Gastronomy apprentice at CVT Myanmar. I am really delighted to study at CVT Myanmar because I get theoretical and practical training in a well-equipped environment. As the lessons taught at CVT Myanmar are theoretically and practically applicable at our workplace, it is tremendously beneficial for all of us. I am working at the front desk in the Millennium hotel. As I am a lot more confident in my job after attending the course at CVT, my work becomes more efficient and successful. I would like to express my special thanks to every teacher who is teaching us with great devotion without any discrimination.
