On August 1, Saigontourist Hospitality College held a certificate awarding ceremony for students participating in the “Advanced Western Cuisine” course. The course not only provides modern culinary knowledge according to international standards, but also contributes to improving professional skills and creativity in preparing European dishes for professional chefs in Vietnam.
Taught directly by Chef Étienne Huot and Chef Huynh Cong Bon - lecturers from the Quebec Institute of Tourism and Hospitality (ITHQ), Canada, the 6-session course provided a high-class practical training experience, helping students approach Western culinary styles in a systematic and in-depth manner right in Vietnam.
From traditional flour dishes such as Tourtière, choux pastry, to Italian-French desserts, meat main dishes using specialized marinating techniques, or typical European sauces such as Hollandaise, Sabayon,... all are thoroughly instructed in modern Western culinary style.
At the final exam of the course, students practice creating dishes with thematic ingredients from chicken, duck, vegetables, fruits,... and fully apply the techniques of processing, shaping and presenting standard European dishes learned from previous sessions.
The course has helped students step out of the familiar rut, boldly experiment and be creative, not only in the way of processing but also in the way of thinking about international dishes. Through approaching the typical cooking techniques of Western cuisine, students practice to know how to balance flavors, textures, colors according to European standards and elevate dishes in a presentation style that is full of fine dining.
Saigontourist Hospitality College is proud to accompany Vietnamese chefs on their journey to reach out to the world through each dish bearing the mark of modern Western cuisine. Let's look forward to more quality international courses at Saigontourist Hospitality College!
