Ministry of Tourism Continues the Development of the Competency-Based Curriculum (CBC) for Competency Standards Packages of Technical and Vocational Certificates 2 and 3 in Front Office and Food and Beverage Services for Upcoming National Implementation
PHNOM PENH — On the afternoon of February 23, 2026, the Secretariat of the HoKa Steering Committee organized a high-level technical meeting entitled "Review and Input Provision for the Competency-Based Curriculum (CBC) for Technical and Vocational Certificates 2 and 3 in Front Office and Food and Beverage Services." The session was presided over by Mr. Chek Kearun, Deputy Director of the Tourism Professional Training Department and representative of Mr. Chuob Ratana, Director of the Department and Head of the Secretariat of the HoKa Steering Committee. The meeting was attended by approximately 45 distinguished participants, including representatives from ATP Consulting, Swisscontact, national trainers, lead assessors, and vocational training school officials.
During the proceedings, Mr. Chek Kearun emphasized that this technical meeting serves as a critical follow-up to the successful finalization of the Competency Profiles and Competency Standards. These frameworks are meticulously aligned with the Cambodia Qualifications Framework (CQF) and the 2026 Action Plan of the HoKa Project Management Committee. This initiative builds upon the momentum of previous consultative workshops, most recently held on February 9-10, 2026, at the Bayon Hotel, which sought to gather essential inputs for tourism vocational training packages across multiple specializations.
The forum featured technical presentations from Mr. Duk Narin, Chairman of the Technical Council for National Competency Standards Development, and Ms. Saya Marta, a lead expert in curriculum writing. Their presentations focused on the strategic development process of the CBC as a cornerstone document for national tourism qualifications. They highlighted its pivotal role in harmonizing vocational training across the Kingdom, ensuring that educational delivery follows a standardized and unified national mechanism.
A significant portion of the meeting was dedicated to a rigorous review of learning outcomes and the synchronization of credit hours. In strict adherence to the national standards, the credit system was calculated based on the following ratios:
- 1 Credit = 15 hours for theoretical instruction.
- 1 Credit = 30 hours for practical or laboratory-based learning.
- 1 Credit = 45 hours for intensive field practice or internships.
Conclusively, the working group achieved a consensus on the adjustment of instructional hours for both Basic and Core Competencies within the Front Office and Food and Beverage sectors. Furthermore, the participants refined the terminology and pedagogical content of the learning outcomes to ensure the curriculum's robustness for nationwide deployment.
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