Graduating Summer 2023
Culinary Management Diploma
Vancouver Island University, Nanaimo, BC, Canada

My class made bonbon chocolate with our filling ideas. In 3 semesters at VIU, I have done PC1 and PC2, and now working on PC3. We also have covered a lot of sections, namely garde manger – the most stressful class, meat cutting – the most interesting class, a la carte – we can work as a real fine dining kitchen and pastry – where we make breads and create a lot of beautiful desserts.

Besides culinary and pastry class, we also have some courses in hospitality management program, namely principal of services management, human resource management, and leadership management. Next semester, I will learn more about cost controlling and about F&B management, then have another co-op work term before achieved diploma degree.

There are more pictures of what I have done in one and half year at VIU

Slow roasted duck breast, duck spring roll, spicy orange gastrique, duck glaze, mash potato and sauteed veggies
“Banh mi” with pork char siu, homemade pork cake, pickled carrot, and fresh veggies
Puff pastry with grill beef sirloin, pickled shallot and aioli
Spinach tagliatelle, clam, creamy sauce, parmesan cheese, tomato concasse, and nori
Blueberry white chocolate entremet, chantilly cream, and fresh fruit
Showpiece of isomalt sugar and pastillage
https://youtube.com/shorts/42fTPEy2GHw?feature=share

Sep 2012 – July 2016
Hospitality Management Bachelor
University of Financial and Marketing, Ho Chi Minh City, Vietnam

I was taught about hospitality management strategies, marketing and accounting for the hospitality industry. Also learned about skill sets for F&B, FO, HK and HR departments.