The program focuses on advanced hands-on techniques in mousse cakes, buttercream decoration, artistic chocolate, and traditional to modern bread-making. Periodic assessments are integrated to ensure learners master skills and confidently apply them in real working environments.

🍰 MODULE 1: ADVANCED EUROPEAN PASTRY TECHNIQUES

1️⃣ Advanced Mousse Cakes & High-end Decoration

• Caramelia Mousse with glossy mirror glaze

• Lychee & Rosewater Mousse – light and refreshing

• Sweet Corn Mousse – smooth texture, rich corn flavor

• Dulcey Mousse – mild caramel sweetness

• Chocolate Ginger Mousse – deep cocoa with warm ginger notes

2️⃣ Chocolate Making – Ganache Filling Techniques

• Salted Caramel Chocolate Ganache

• Rice Crisp & Almond Chocolate

• Passion Fruit & Mango Chocolate Ganache

• Berry & Milk Chocolate Ganache

3️⃣ Professional Cake Decoration Skills

• Buttercream piping theory & hands-on practice

• Smooth icing techniques; vertical & horizontal shell piping

• Rosettes, slanted shells, and rotating flower designs

• Rose piping, rope twists, basket weave patterns

• Writing with buttercream & chocolate

• Buttercream and chocolate cake decoration

• Fresh cream birthday cakes with fruit decoration

🥖 MODULE 2: BREAD-MAKING TECHNIQUES

Traditional & Modern Bread Varieties

• Rye Bread – high-fiber whole grain bread

• Ham & Cheese Bread

• Coffee Bun (Paparoti) – crispy crust, buttery aroma

• Mini Baguette – Vietnamese-style, crispy and hollow crumb

• Potato Bread – soft texture, excellent moisture retention

• Hotdog Sausage Bread

• Christmas Stollen – traditional German festive bread

• Seafood Pizza – seafood topping with cheese & tomato sauce

• Brioche – rich French butter bread

• Focaccia – Italian flatbread with herbs

• Danish Pastry – laminated dough with cream/jam filling

• Croissant – classic French flaky butter pastry

Upon completing the Advanced European Pastry Program at Saigontourist School, learners are equipped with advanced skills in high-end pastry and European-style bread making, ready to work as professional pastry staff at 4–5 star hotels, restaurants, resorts, or modern bakery production facilities.

🏨 Strong Employment Advantages

As a member of Saigontourist Group – one of Vietnam’s leading hospitality and tourism corporations – the school maintains a dedicated business connection and job placement department. Graduates are given priority access to employment opportunities within the Saigontourist system, including prestigious hotels and convention centers such as:

• Rex Hotel

• Majestic Hotel

• Grand Hotel

• Saigon – Nha Trang Hotel

• Saigon – Phu Quoc Resort
  …and many other 4–5 star properties nationwide.

📈 Long-term Career Development

In addition to immediate employment, graduates may:

• Continue to higher-level programs in Professional Pastry & Bakery Techniques

• Pursue vocational teaching qualifications to become pastry instructors

• Expand career pathways toward management, training, or entrepreneurship

With strong industry connections and a practice-oriented training approach, the Advanced European Pastry course provides a solid foundation for sustainable career growth in the professional bakery and pastry industry.