HoKa Steering Committee in collaboration with Swisscontact launching theoretical training session on Cooking under the Hospitality Kampuchea (HoKa) framework
The HoKa Steering Committee of the Ministry of Tourism, in strategic collaboration with Swisscontact, has officially inaugurated a theoretical training session on Culinary Arts under the Hospitality Kampuchea (HoKa) framework. Conducted via synchronous online platforms from February 18 to 21, 2026, the program hosts 20 selected participants, including provincial tourism officials, hospitality entrepreneurs, managers, and food production personnel from designated target provinces.
Throughout this four-day intensive curriculum, participants are equipped with professional knowledge and behavioral standards aligned with the HoKa vocational framework, focusing on the following core competencies:
• Operational Efficiency: Enhancing collaboration within diverse kitchen environments;
• Sanitation Standards: Professional maintenance and hygiene of culinary equipment;
• Professional Ethics: Fundamental principles and best practices for culinary practitioners;
• Cooking Fundamentals: Essential techniques in gastronomy and food preparation.
Upon successful completion of the theoretical component, participants will progress to a practical training phase from March 2 to 6, 2026, at the Seng Sophas Culinary School in Siem Reap province. To ensure pedagogical excellence and mastery of skills, candidates will undergo a tripartite assessment comprising a written examination, a technical interview, and a practical performance evaluation.
Notably, this session represents the second cohort for the 2026 academic cycle. The first cohort concluded its theoretical phase between February 8 and 12, 2026, with its subsequent practical training for 17 participants scheduled to commence from February 23 to 27, 2026.
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