Schedule:
- Morning session: 8.30am - 12.00pm
- Afternoon session: 2.00pm - 5.30pm
- Evening session: 5.30pm - 8.00pm (no market visit)

Itinerary:
- 8.30am - 9.30am / 2.00pm - 3.00pm: Market visit
- 9.30am - 10.00am / 3.00pm - 3.30pm: Started by a welcome drink and introduction of "Corner of Vietnamese Traditional Kitchen" with the legend of "Kitchen God" narrated by English or French speaking MC
- 10.00am - 10.30am / 3.30pm - 4.00pm: Participate to "Food preparation" with Chef
- 10.30am - 11.10am / 4.00pm - 4.40pm: Enjoy cooking class with selective menu of "Traditional dishes".
- 11.10am - 11.45am / 4.40pm - 5.15pm: Enjoy Lunch/dinner with participant's own creation.
- 11.45am - 12.00am/ 5.15pm - 5.30pm: Remittance of Certificate, Handbook with detailed recipes and small gift of "The Saigon Culinary Art Center" will crown the session.

An option of "Market visit" will take place one hour prior the beginning of cooking class. A market visit will be accompanied by Chef to introduce and to let participants understand more Vietnamese ingredients and its substitution.

MENU INITIATION COURSE

MENU 1 – MONDAY

1. Spring rolls (Chả giò)

2. Morning glory salad with pork and prawn (Gỏi rau muống tôm thịt)

3. Caramel pork in clay-pot (Thịt kho tộ)

4. Amazing dessert will be offered by Chef

(Món tráng miệng ngạc nhiên từ bếp)

MENU 2 – TUESDAY

1. Lotus stem salad with pork and prawn (Gỏi ngó sen tôm thịt)

2. Grilled beef with lemongrass served with fresh noodle and vegetable

(Bò nướng xả dùng với bún tươi và rau sống)

3. Imperial fried rice (Cơm chiên hoàng bào)

4. Amazing dessert will be offered by Chef

(Món tráng miệng ngạc nhiên từ bếp)

MENU 3 – WEDNESDAY

1. Dumpling with spring onion sauce (Bánh ít trần với sốt hành)

2. Vegetable salad with pork and prawn (Gỏi ngủ sắc tôm thịt)

3. Grilled pork rib with broken rice (Cơm tấm thịt nướng)

4. Amazing dessert will be offered by Chef

MENU 4 – THURSDAY

1. Beef salad with star fruit and young banana (Gỏi bò khế chuối chát)

2. Grilled pork rib with rice noodle (Bún thịt nướng)

3. Caramel fish in clay pot (Cá kho tộ)

4. Amazing dessert will be offered by Chef

MENU 5 – FRIDAY

1. Mango salad with pork and prawn (Gỏi xoài tôm thịt)

2. Braised chicken with ginger (Gà kho gừng)

3. Skewed ball pork meat (Nem nướng)

4. Amazing dessert will be offered by Chef

MENU 6 – SATURDAY AND SUNDAY

1. Salad rolls (Gỏi cuốn)

2. Chicken noodle soup (Phở gà)

3. Vietnamese sizzling pancake (Bánh xèo)

4. Amazing dessert will be offered by Chef