The training program is designed to equip students with fundamental knowledge, specialized culinary skills, and a professional work ethic in the field of food preparation. With a strong emphasis on practical training, students work directly with real ingredients and become familiar with professional processes similar to those used in 4- to 5-star hotels and restaurants. The program also integrates essential knowledge in management, nutrition, supervision, and real-world experience through internships, ensuring that graduates are job-ready upon completion.

I. General Modules/Subjects

Providing fundamental knowledge for all students:

• Political Education
• Legal Studies
• Physical Education
• National Defense and Security Education
• Information Technology
• English (Basic level)

II. Foundational Modules/Subjects

Introducing the basics of the service, restaurant, and hospitality industry:

• Communication and Customer Care Skills
• Introduction to Tourism
• English for Specific Purposes (ESP)
• Culinary Culture
• Nutrition Knowledge
• Cost Accounting

III. Professional Modules/Specialized Subjects

These modules focus on developing in-depth culinary skills from basic to advanced levels, including European, Asian, and Vietnamese cuisines. Students also gain experience in food presentation, supervision, and real-world business practices:

• Culinary Practices in European and Asian Cuisine
• Vegetable and Fruit Carving Techniques
• Cutting, Slicing, and Pan-Tossing Techniques
• European Cuisine Cooking Techniques
• Vietnamese Cuisine Cooking Techniques
• Advanced European Cuisine Cooking Techniques
• Asian Cuisine Cooking Techniques 
• Food Presentation Techniques
• Supervisory Skills
• Enterprise Internship Module

IV. Mandatory Topics

These topics enhance students’ awareness of social responsibility and environmental issues in the service industry:

• Environment and Environmental Protection
• Industry Exposure at Hotels, Resorts and Tourist Sites

With a training program that emphasizes practical skills and closely aligns with real-world recruitment needs, 100% of graduates secure suitable employment in both domestic and international establishments—within and beyond the Saigontourist Group—as well as in high-end restaurants and hotels.

Upon graduation, students are fully qualified to take on a wide range of attractive positions in the culinary and food service industry, including:

- Commis Chef (Assistant Cook) at 1- to 5-star hotels and restaurants. Executive Chef specializing in broth and sauce preparation

- Chef de Partie (Line Cook) specializing in stock and sauce preparation

- Chef de Partie specializing in salads and cold dishes

- Chef the Partie in Asian kitchens

- Chef the Partie in European kitchens

- Banquet Chef in large-scale catering operations

- Pastry and Dessert Chef in bakery and dessert kitchens

Notably, outstanding students may be directly recruited into prestigious restaurants and hotels within the Saigontourist system or be referred to international resorts, tourist complexes, and fine-dining establishments, thanks to the school’s extensive and reputable network of industry partners.