🍲 Program Name: Vietnamese Culinary Arts

📜 Qualification: Vocational Certificate – Level 2

⏳ Training Duration: 4.5 months (3 sessions per week)

💰 Tuition Fee: VND 24,000,000 / course (All-inclusive fee, including practical ingredients)

👤 Eligibility: Learners aged 15 and above

📅 Intake Schedule:

🔹 05/03/2026 – Morning class (Mon – Wed – Fri)
🔹 07/05/2026 – Afternoon class (Mon – Wed – Fri)
🔹 04/06/2026 – Evening class (Mon – Wed – Fri)
🔹 06/08/2026 – Morning class (Tue – Thu – Sat)
🔹 10/09/2026 – Afternoon class (Mon – Wed – Fri)
🔹 05/11/2026 – Morning class (Mon – Wed – Fri)
🔹 03/12/2026 – Evening class (Mon – Wed – Fri)

The Vietnamese Culinary Arts Program at Saigontourist School provides learners with in-depth knowledge and strong hands-on skills in Vietnamese cuisine. With a training duration of 4.5 months and over 70% of the course focused on practical training, students are guided directly by experienced chefs and culinary artisans.

🎓 Who Is This Program For?

This program is suitable for those who love cooking or aim to become professional Vietnamese chefs, with wide career opportunities after graduation.

🏫 Modern Learning Environment

Students benefit from modern facilities, practice-oriented training content, and a nationally recognized certificate, enabling them to confidently work at restaurants, hotels, or start their own culinary business.

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Vietnamese Culinary Arts
Course Advantages

🏫 Modern Facilities: Theoretical classrooms and Vietnamese cuisine training kitchens are fully air-conditioned. All cooking equipment is complete, modern, and meets international standards.

🥬 Hands-on Practice with Real Ingredients: Learners practice with real ingredients prepared by the School for each dish before every practical session. Students can taste and evaluate their own dishes after each class.

⏱️ High Practical Training Ratio: More than 70% of the total training time is dedicated to hands-on practice, helping learners master real Vietnamese cooking skills.

👨‍🍳 Experienced Chefs & Culinary Artisans: Practical classes are taught by well-known culinary artisans and head chefs from 4–5 star hotels and restaurants. Instructors have extensive real-world experience, have won prestigious domestic and international awards, and received professional training abroad.

📜 Recognized Certificate: Certificates issued by Saigontourist Hospitality College are recognized nationwide and internationally.

💼 Job Placement Support: Graduates receive job placement support immediately after completing the course. Career opportunities include working in Vietnamese kitchen departments at restaurants and hotels within and beyond the Saigontourist system, or starting an independent food business such as a restaurant or eatery.

📘 TRAINING PROGRAM – 09 MODULES

🔹 Module 01 – Culinary Operations Fundamentals

Provides basic knowledge of kitchen organization, regional Vietnamese flavors, and core cooking principles.

  • Kitchen organization and workflow

  • Flavor profiles of Northern, Central, and Southern Vietnam

  • Fire prevention and safety in the kitchen

  • Fish sauce and dipping sauces; Introduction to traditional Vietnamese sticky rice & sweet soups

  • Fermented foods in Vietnamese cuisine

  • Common cooking methods in Vietnamese cooking

🔹 Module 02 – Nutrition Knowledge

Covers essential nutrition concepts and food safety.

  • Building balanced meal portions

  • Vitamins and their functions

  • Essential minerals for the human body

  • Food contamination risks and hazards

  • Food poisoning: causes and prevention

  • Spices and seasonings: safe and effective use

🔹 Module 03 – Cutting Skills & Wok Techniques

Develops ingredient preparation skills and basic wok cooking techniques.

  • Basic knife, cutting board, and wok skills

  • Vegetable stir-frying techniques

  • Pan-fried noodle techniques

  • Asian-style fried rice techniques

  • Meat cutting, deboning, and Asian-style roasting

🔹 Module 04 – Vegetable & Fruit Carving Techniques

Introduces the art of carving to enhance food presentation.

  • Ingredient storage, tool selection, flat-pattern carving

  • Carving lilies and chrysanthemums from white radish and carrot

  • Chili flowers, rose, lotus, gerbera, and tomato carving

  • Watermelon lettering

  • Watermelon carving into rose and decorative patterns

🔹 Module 05 – Vietnamese Cuisine (Part 1)

Hands-on practice with traditional and regional Vietnamese dishes, combined with plating skills.

  • Pho rolls; Crispy fried squid

  • Hai Phong square spring rolls

  • Ninh Hoa grilled pork rolls; Cha ram

  • Chicken & mushroom soup; Fresh spring rolls

  • Fish sauce fried chicken; Grilled clams with scallion oil

  • Nghe An eel glass noodles; Crispy fried eel

  • Salted squid; Chicken hotpot with fermented rice

  • Grilled beef in banana leaf; Tamarind shrimp

🔹 Module 06 – Vietnamese Cuisine (Part 2)

Advanced practice with diverse ingredients and techniques.

  • Rice vermicelli with fermented shrimp paste; Rolled pork hock

  • Steamed snails with ginger leaves; Tilapia crab paste soup

  • Vietnamese pancakes (Banh Xeo); Water mimosa hotpot

  • Broken rice with grilled pork; Grilled beef with rice vermicelli

  • Sakura flower hotpot

  • Hue beef noodle soup; Tapioca dumplings

  • Chicken pho

  • Hu Tieu noodles (dry & soup versions)

🔹 Module 07 – Vietnamese Cuisine (Part 3)

Continues with signature dishes from all three regions.

  • Hanoi grilled pork with noodles (Bun Cha)

  • Sour fish soup; Braised pork with coconut water

  • Caramelized giant river prawn; Cashew stir-fried frog

  • Quang noodles

  • Bun Bung

  • Beef pho (well-done & rare)

  • Ninh Binh grilled goat salad; Crispy rice with goat sauce

  • Sweet & sour chicken soup; Tamarind blood cockles

  • Hoi An Cao Lau; Hue steamed rice cakes

🔹 Module 08 – Vietnamese Cuisine (Part 4)

Enhances cooking and presentation skills with distinctive regional flavors.

  • Grilled chicken with mac khen pepper; Chicken hotpot with lemon basil

  • Coconut heart salad; Spicy seafood hotpot

  • Free-range chicken steamed with premium fish sauce; Lemongrass fried goat

  • Braised climbing perch in clay pot; Fermented fish hotpot

  • Stir-fried beef noodles; Satay hotpot

  • Crispy fried pork hock; Smoked ostrich

  • Coconut eel stir-fry; Steamed seabass with soy sauce

  • Braised duck; Sticky rice with yellow blossoms

🔹 Module 09 – Recipe Development

Guides learners in creating professional-standard recipes for restaurant and hotel menus.

  • Menu structure and culinary style selection

  • Identifying ingredients and seasonings

  • Building standardized recipes

  • Practice and assessment

After completing the Vietnamese Culinary Arts Program, learners who wish to find employment will be supported by the School’s Job Placement Department and introduced to job opportunities within the Saigontourist Group – one of Vietnam’s leading tourism, hospitality, and culinary corporations.

This professional and modern working environment helps graduates improve their practical skills, gain real-world experience, and build a solid career foundation.

🌟 Additional career pathways include:

  • Working at high-end restaurants and hotels outside the Saigontourist system

  • Starting a personal food business, restaurant, or catering service

  • Continuing advanced or specialized culinary training programs

📜 The Vocational Certificate issued by Saigontourist Hospitality College is nationwide recognized, serving as a strong stepping stone toward a long-term professional culinary career.

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