Explore Our Programs
With Top Instructors
Culinary
Provide the competencies and knowledge to be fully operational in different kitchens, following the standards of first-class culinary operations.
Food and Beverage Service
Have a deep understanding of how an F&B establishment is conducted, and the tools needed to be successful
Hotel Management
Competencies and knowledge required to be fully operational in different functions of the Rooms Division department, following the standards of a first-class hotel operation
Chef Nguyễn Minh Vũ
- Pastry Chef | Bachelor’s Degree in Food Technology | Specialist in European Pastry & Cold Desserts
- With nearly 20 years of experience in pastry and industrial ingredients – formerly held key positions including:
- Behn Meyer Vietnam – Product Manager, Bakery Division
- CJSC Globe Flour Mill – Nationwide Technical Sales Manager
- Interflour Vietnam – Head of Laboratory, R&D, and Technical Support
- Asia Europe Baking & Cooking Academy – Lead Instructor (2015 – Present)
- Expert in mousse, cold desserts, cake decorating, and healthy low-fat recipes. Well-regarded by students for a meticulous, clear, and highly practical teaching style.
Mr. Trần Bảo Ngọc
- Bachelor’s Degree in Food & Beverage Service Management | F&B Lecturer | Specialist in International Restaurant Service
- Over 10 years of hands-on experience in high-end restaurants and hotels, including:
- Hotel Nikko Saigon – Team Captain (All Day Dining)
Mr. Đỗ Quốc Anh
- Bachelor’s Degree in Tourism & Hospitality Management | Front Office Manager
- Over 10 years of professional experience in international hotels and resorts:
- Sheraton Hanoi Hotel
- Nam Nghi Resort Phu Quoc
- Premier Village Phu Quoc Resort
- Best Western Premier Sonasea
- Mövenpick Resort Waverly Phu Quoc
- Graduated from Queen Margaret University (UK), studied in Singapore. Specialized in training communication skills, problem-solving, and front office operations.
From HAVN – to the Global Stage of Hospitality
Internationally Accredited Qualification
Recognized by Switzerland
Career Opportunities
After Graduation
80% of the Program
Focused on Professional Practice
European-Standard
Dormitory and Canteen
100% Scholarships
Available – No Age Limit
Kitchen and Culinary Management
With this Diploma program, students will acquire the competencies and knowledge to be fully operational in different kitchens following the standards of first-class culinary operations. At the end of the Diploma, students will have a deep understanding of how the management of a kitchen is conducted, and which tools are used by industry professionals to do so.
Students graduating from this program will have the capacity to successfully work independently in the kitchen and be well-equipped to enter the industry and reach a supervisory position in a short period of time. The course content is benchmarked on the Swiss vocational competency framework for cooks.
Intake: February, June, September, December.
Delivery: 60% Practice – 40% Theory
3 sessions per year: 3-month campus courses – 3-month internship
Diploma & Certificates
Students receive: Professional Diploma in Culinary Management from VET by EHL upon completing all 3 levels.
Foundation Certificate
In this first certificate, students will acquire the basic skills required to be operational in a professional kitchen. The skills learned will be reinforced and applied during a 3-month internship experience.
Intermediate Certificate
After having acquired the skills to operate independently in the kitchen, students will be exposed to different types of cuisine and kitchen operations. The skills learned will be reinforced and applied during a 3-month internship experience.
Advanced Certificate
Following 1-year of studies or combined with previous professional experience, students will focus on advanced culinary and kitchen management skills. To complete the program, the skills learned will be reinforced and applied during a 3-month internship experience.
Food & Beverage Service Program
Through a blended learning model, students will acquire the competencies required to be fully operational within different restaurant concepts following the standards of a first-class restaurant setting. At the end of the Diploma, students will have a deep understanding of how the management of a F&B establishment is conducted and the tools needed to be successful.
Students graduating from this program will have the capacity to successfully work independently in a F&B setting and be well-equipped to enter the industry and reach a supervisory position within a short period of time. The course content is benchmarked on the Swiss vocational competency framework for F&B Professionals.
Intake: February, June, September, December.
Delivery: 60% Practice – 40% Theory
3 sessions per year: 3-month campus courses – 3-month internship
Diploma & Certificates
Students receive: Professional Diploma in F&B Service from VET by EHL upon completing all 3 levels.
Foundation Certificate
In this first certificate, students will acquire the basic skills required to be operational in a restaurant. The skills learned will be reinforced and applied during a 3-month internship experience.
Intermediate Certificate
After having acquired the skills to operate independently in a restaurant, students will acquire the competencies to work in different restaurant settings. The skills learned will be reinforced and applied during a 3-month internship experience.
Advanced Certificate
Following 1-year of studies or combined with previous professional experience, students will focus on restaurant management skills. To complete the program, the skills learned will be reinforced and applied during a 3-month internship experience.
Hotel Administration Program
Three sub-programs to choose from:
1. Room Division
2. Hotel Admin
3. Hotel Communication.
This diploma program is designed for the learner to acquire the competencies and knowledge required to be fully operational across multiple departments of a hotel with a focus on administrative duties following first-class hospitality operations standards.
Students graduating from this program will have the capacity to successfully work independently in the Front-Office and Housekeeping Departments and be well-equipped to enter the industry and reach a supervisory position in a short period of time. The graduate will also be well-positioned for an administrative role within the management team of a hospitality operation.
Intake: February, June, September, December.
Delivery: 60% Practice – 40% Theory
3 sessions per year: 3-month campus courses – 3-month internship
Diploma & Certificates
Students receive: Professional Diploma in Hotel Management from VET by EHL upon completing all 3 levels.
Foundation Certificate
In this first certificate, students will acquire the basic skills required to be operational in the Rooms Department of a hotel including Housekeeping and Laundry. The skills learned will be reinforced and applied during a 3-month internship experience.
Intermediate Certificate
After having acquired the skills to operate independently in a hotel’s back-of-the-house, students will learn the skills needed to be successful at the front-desk to welcome guests. The skills learned will be reinforced and applied during a 3-month internship experience.
Advanced Certificate
Following 1-year of studies or combined with previous professional experience, students will focus on the management side of Housekeeping and Front-Office Departments. To complete the program, the skills learned will be reinforced and applied during a 3-month internship experience.
3-Training Program: Foundation, Intermediate, Advanced
After completing these courses, students will receive:
-
Professional Diploma issued by VET by EHL (3 levels – 18 months)
-
Or certificates: Foundation (06 months), Intermediate (06 months), and Advanced (06 months) from VET by EHL
-
A minimum English proficiency of IELTS 4.0
Course Delivery
The curriculum is designed to combine theory and practical skills.
The training curriculum is developed and provided by VET by EHL.
Interactive learning materials, knowledge checks & more.
Course content is disseminated exclusively via VET by EHL’s LMS.
Blended learning is made possible with the trained trainers based in the center.
Guided practical sessions are provided to facilitate the acquisition of skills.
