[Learn the basics]
- How to sharpen and cut with knives and their names
- Types of cooking utensils and how to use them
- Stir-fried cooking process
- How to wrap buns and dumplings
- Basic Cooking Method
Learning Flow
Department of Advanced Chef (2 years)
[Learn application]
- Learn basic seasoning methods: general seasonings, special seasonings, spices, etc.
- Learn about the four major cuisines: Shanghai, Guangdong, Sichuan and Beijing cuisine
- Knowledge of materials and how to use special materials
- How to make soup / Types of soup and how to use them
- About Dim Sum / Learning Dim Sum Cooking Techniques
[Choose the course you want and develop a deeper understanding and applied skills]
Based on the basics learned in the first year, students will develop expertise and application skills. They will acquire practical skills through many practical training sessions so that they can respond to the seasons, ingredients, and customer preferences.
[Cooking professional-quality food]
As a culmination of what you have learned over the two years, including knowledge, techniques, hospitality and originality, you will create dishes that will delight your customers.
Department of Chef (1 year)
[Learn the basics]
- How to sharpen and cut with knives and their names
- Types of cooking utensils and how to use them
- Stir-fried cooking process
- How to wrap buns and dumplings
- Basic Cooking Method
[Learn application]
- Learn basic seasoning techniques: special seasonings, spices, etc.
- Learn about the four major cuisines: Shanghai, Guangdong, Sichuan and Beijing cuisine
- Knowledge of materials and how to use special materials
- How to make soup / Types of soup and how to use them
- About Dim Sum / Learning Dim Sum Cooking Techniques
Graduation cuisine
[Cooking professional-quality food]
As a culmination of what you have learned over the two years, including knowledge, techniques, hospitality and originality, you will create dishes that will delight your customers.
Learn the basic techniques
How to wrap (boar meat bao)
Meat buns, filled with plenty of ingredients, are a familiar dim sum dish. The trick to making them well is to lift the dough as you wrap it. The way you wrap it can dramatically improve the flavor.
Pinpan (pinpan)
This appetizer features a variety of cold dishes on one plate, including steamed chicken, smoked salmon, sweet and sour jellyfish, Cantonese roast pork, and prawns with spring onion flavor. The beautiful cuts are the highlight of the dish.
Kung Pao Dragon Shrimp
This stir-fried lobster dish is accented with the flavor and aroma of chili peppers. It is presented in a luxurious way, decorated with potatoes cut into strips, fried in a basket shape, and lobster heads.
Flower Crab Cutting
A fried food representative of Chinese cuisine. "Hyakka" refers to shrimp paste and "Kani Jian" refers to crab claws. The shelled crab claws are wrapped in shrimp paste, coated with breadcrumbs and fried.
