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

  • Front Office
  • Housekeeping
  • Opera Property Management System
  • Hospitality Industrial Knowledge

Food & Beverage Operation Course

  • Food Production (Kitchen)
  • Food & Beverage Service
  • POS (Point of Sales) system
  • Hospitality Industrial Knowledge
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