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Recently, the Hospitality Management program of Van Lang Saigon College – a top-tier college organized the “Menu Battle” competition within the Menu Design course, offering students the opportunity to demonstrate their creative thinking, professional skills, and business capabilities in the culinary and service industry.
Each menu was developed as a professional project. Students were required to select dishes, presentation styles, key color palettes, and culinary themes that aligned with their brand positioning. Behind every menu was a complete content-development process: what each dish represents, the value it aims to convey to diners, and how the brand identity is differentiated through the culinary experience.
Key components of the competition included:
Brand concept development: From naming to operational concepts, each element must clearly reflect the personality and message of the F&B model students pursue.
Menu presentation: Selections must be purposeful, emphasizing signature flavors and the role of each dish in shaping the overall dining experience.
Pricing strategy: Pricing must be reasonable, aligned with the value of the dish and the needs of the target market, helping students cultivate managerial and business acumen.
Practical implementation: Students directly prepared and presented dishes to convince the judges, demonstrating the ability to turn theory into practice in a professional simulated environment.
Practical Training Integrated into the Hospitality Curriculum
Van Lang Saigon College is committed to training highly qualified human resources for the Hospitality industry with the focus on “Learning by Doing”.
Over 80% practical training: Students in Hospitality Management experience more than 80% hands-on learning through practical sessions, simulations, and real-world projects. Operational skills such as food and beverage service, bartending, culinary preparation, kitchen management, menu planning, and service coordination are practiced regularly in facilities that replicate real hotel and restaurant environments. As a result, students gain both theoretical understanding and strong practical skills, enabling them to adapt quickly to the workplace.
Experienced industry faculty: Students are guided by faculty members who are seasoned professionals and managers currently working in the hospitality and tourism sector. This ensures knowledge delivered is always up to date with market demands and industry trends. Students also benefit from international-standard teaching approaches and early career orientation from the first year of study.
Hotel and restaurant standard learning environment: The college invests in specialized practice rooms that simulate professional F&B spaces, including a bar area, hot and cold kitchens, and a 4-to-5-star dining service zone. Equipment, tools, and operating procedures closely follow those used in the industry, allowing students to develop professional skills and service discipline right on campus.
Early industry exposure and employment opportunities: Students engage in paid internships at restaurants, hotels, and F&B businesses locally and internationally. These real-work experiences help build professional confidence, expand industry networks, and enhance employability. With practical experience gained early, VLSC students are well-equipped to secure attractive job opportunities upon graduation.
Conclusion
The “Menu Battle” competition is not merely an academic assignment but a practical stepping-stone for students’ future careers. At Van Lang Saigon College, learners are empowered to enhance their professional competencies, operational skills, and service mindset — fully prepared to join the dynamic and promising Hospitality industry.