The Culinary Techniques Department was established in 2010, originally under the Faculty of Food Technology. Today, to better align with its developmental roadmap and professional expertise, the department has been renamed the Department of Culinary Science, now operating under the Faculty of Tourism and Culinary Arts.

Boasting a team of highly experienced and passionate lecturers who have worked at prestigious 4-5 star establishments—such as the Majestic Hotel, Huu Nghi Hotel, Sunflower Wedding Restaurant, Golden Gate Group, and Givral—the department is entrusted with the mission of equipping students with in-depth knowledge and proficient vocational skills. With a strong sense of professional responsibility, our faculty is dedicated to providing heartfelt guidance and remains fully committed to this educational mission.

Faculty Members of the Department of Culinary Science

The Culinary Science and Arts training program is specifically designed with a strong emphasis on practical craftsmanship and management capabilities. Consequently, during their specialized years, students do not only practice at the university's workshops but also gain hands-on experience at various industry partners both within and outside the city. During these corporate internships, students receive direct guidance from industry leaders—including Executive Chefs, Sous Chefs, and Restaurant Managers—working alongside academic faculty. Through this practical exposure, their technical skills are sharpened and their theoretical knowledge is consolidated.

Over 80% of graduates from the Culinary Arts major secure employment directly related to their field of study. Many alumni now hold prestigious positions such as Executive Chefs, Sous Chefs, and Kitchen Leads at renowned restaurants, industrial catering services, and institutional kitchens. Notable examples include Sturgeon Restaurant, Vietnam Restaurant (Thao Dien Village), Lion, Sheraton, Dong Khanh, Binh Quoi Village, Que Huong, and even leadership roles such as the Director of Box Blue Catering...

Deputy Head of the Culinary Science Department

Beyond the formal degree programs, the department also manages a variety of short-term professional courses, including Executive Chef certification, Vietnamese Culinary Arts, Western and Asian Cuisine, Professional Bartending, Flower Arrangement, and Industrial Kitchen Management. These programs are delivered both on-campus and through customized, on-site training solutions tailored to specific organizational needs.

Driven by a commitment to educational excellence, the University Board has invested in modern, standardized Kitchen and Restaurant Training Facilities. These labs ensure that students are fully immersed in a professional industry environment from day one. Key facilities include:

1. Culinary Practice Lab: Fully equipped with a comprehensive range of Western and Asian kitchen appliances, designed following the "One-Way Kitchen" (Linear Flow) principle. This setup supports students in mastering food preparation and professional plating techniques. Furthermore, the lab is outfitted with modern, industrial-grade bakery equipment that mirrors real-world commercial models, ensuring students' training is perfectly aligned with current industry practices.
2. Training Restaurant: A fully-furnished facility designed to support specialized modules in Table Service, Bar Operations, and Banquet & Catering Services.