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In the context of a rapidly internationalizing Service Industry, professional competence extends beyond operational skills to include cultural understanding of gastronomy and refined service etiquette. The training program at Van Lang Sai Gon (VLSC) is committed to integrating international standards into practical learning experiences, exemplified by the Wine Tasting Class, which equips students with in-depth knowledge and the sophisticated demeanor of a service professional.
Sensory Wine Analysis: The Sommelier’s Skill Set
Under the guidance of industry experts, students learn to systematize the sensory analysis of wine – an essential competency in high-end service—through a four-step multisensory approach:
Observation: Assessing the color and clarity of the wine. Visual evaluation provides preliminary information about alcohol levels, sugar content, and helps predict the wine’s characteristics and age.
Aeration: Controlled swirling techniques increase the wine’s exposure to oxygen, enhancing the evaporation of aromatic compounds.
Aroma exploration: Deep inhalation to distinguish between primary, secondary, and tertiary aromas. This requires an extensive specialized vocabulary to accurately describe scent notes.
Structure evaluation: Savoring the wine slowly to perceive its full structure and the balance of acidity, tannins, alcohol, and flavor. Students also assess the finish—the lingering sensation after swallowing.
This training method ensures clarity, efficiency, and strong practical application, empowering students to confidently take on professional roles.
5-Star Service Etiquette and Technical Standards
The practical environment at VLSC is designed as an on-the-job training experience, focusing on cultivating professional service presence and fine-dining techniques that meet international standards.
Table setup and preparation: Executing 5-star standard table settings and selecting the correct glassware for each wine type: Sparkling, White, and Red.
Service techniques and communication: Practicing refined glass-handling and serving techniques, demonstrating understanding of social etiquette and table protocol; developing polite, confident communication and performing precise wine service at the table to ensure complete guest satisfaction.
VLSC FACULTY OF TOURISM – HOSPITALITY: AN INTERNATIONAL-STANDARD PRACTICE ENVIRONMENT
The Faculty of Tourism – Hospitality at Van Lang Sai Gon – one of the most reputable colleges in Ho Chi Minh City – applies the “Learn for Real – Work for Real” philosophy with 80% of the curriculum dedicated to hands-on practice and real-world experience.
Expert faculty: Lecturers are specialists and business owners actively working in the service industry, ensuring that knowledge remains current and industry-relevant.
Advanced facilities: Professional practice rooms and fully equipped bars simulate real working environments found in high-end service establishments.
Prestigious internship opportunities: Students gain early industry exposure through internships at leading hotels, restaurants, resorts, and bars, building a strong professional portfolio.
The training pathway at VLSC emphasizes both academic knowledge and practical skills, shaping professional service behavior while providing graduates with wide-ranging career opportunities, competitive salaries, and long-term stability.
Embark on your journey into the high-end service industry with an international-standard practice environment at Van Lang Sai Gon today!
Apply now – Receive exclusive benefits: https://bit.ly/xettuyenonline_VLSC
Explore the Tourism – Hospitality program: https://vanlangsaigon.edu.vn/