Competency Assessment for Professional Chef Skills under the HoKa Hospitality Program in Preah Sihanouk Province
Congratulations to the 25 trainees who have successfully completed their training and are currently undergoing competency assessments in Professional Chef skills under the Hospitality Kampuchea (HoKa) program in Preah Sihanouk Province.
Following an intensive 7-day training period (January 9–15, 2026) focused on enhancing professional knowledge, technical skills, and vocational ethics, the trainees completed six core modules:
• Effective teamwork and collaboration within kitchen operations
• Sanitization and maintenance of kitchen equipment and utensils
• Fundamental principles and practices for professional chefs
• Basic culinary techniques
• Preparation and diverse cooking methods for egg-based dishes
• Preparation of stocks and sauces, including the practical execution of eight distinct recipes.
On January 16–17, 2026, all trainees are required to undergo rigorous competency evaluations consisting of oral examinations and practical demonstrations to certify their professional qualifications.
Concurrently, to ensure the highest standards of training quality, Mr. Sang Chanthoo, an official from the Tourism Professional Training Department, alongside a dedicated technical team, conducted field inspections and evaluations. This oversight covered the broader training of 100 tourism professionals across four key disciplines: Front Office, Housekeeping, Food and Beverage Service, and Professional Chef skills.
This initiative is organized through the strategic collaboration between the HoKa Project Management Committee of the Ministry of Tourism and the Cambodia Tourism Association (CATA), with financial support from the Skills Development Fund (SDF).
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