Cooking Training under the Hospitality Kampuchea (HoKa) Framework in Preah Sihanouk Province
Cooking training, aligned with the Hospitality Kampuchea (HoKa) framework, is currently being conducted for 25 tourism professionals in Preah Sihanouk Province.
Throughout this intensive seven-day program, participants are developing comprehensive theoretical knowledge, technical skills, and professional attitudes essential for culinary experts. The curriculum encompasses:
1. Collaborative efficiency within kitchen teams.
2. Sanitation and maintenance of kitchen equipment and facilities.
3. Fundamental principles and professional practices for chefs.
4. Essential culinary techniques.
5. Preparation and diverse cooking methodologies for egg-based dishes.
6. Production of stocks and sauces.
7. Practical application through the preparation of eight distinct dishes.
Scheduled for January 16-17, 2026, participants will undergo a rigorous competency assessment comprising oral examinations and practical demonstrations to validate the proficiency acquired during the course.
To ensure pedagogical quality and student competency, a delegation from the Department of Tourism Professional Training, led by Mr. Sang Chanthoo, is actively monitoring and evaluating the training for a total of 100 tourism professionals. This broader initiative covers Front Office, Housekeeping, Food and Beverage Services, and Culinary Arts, spanning from January 9 to 17, 2026.
This training initiative is a collaborative effort between the HoKa Project Management Committee of the Ministry of Tourism and the Cambodia Association of Travel Agents (CATA), with financial support from the Skills Development Fund (SDF).
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