[Learn the basics]

Learn the basic cooking methods of Japanese, Western, and Chinese cuisine

• How to use and care for knives
• Gain professional speed with chopping and other techniques
• Cooking an omelette helps you get used to cooking fire and learn how to use it
• How to peel and cut vegetables
• How to make the first stock
• How to wrap buns and dumplings

[Learn about the characteristics of various dishes and ingredients]

• French cuisine: Learn different cooking techniques with an emphasis on sauces
• Italian cuisine: Learn about the characteristics of Italian cuisine, focusing on pasta and fish dishes
• We use high-quality ingredients such as beef fillet, live lobster, and shark fin.
• Japanese cuisine: Learn practical techniques such as cooking with a whole sea bream, how to make sushi, and beautiful presentation
• Chinese cuisine: Learn about the four major cuisines of Shanghai, Cantonese, Sichuan and Beijing

[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.

• Japanese and Western: A fusion of dashi and sauce
• Chinese and Western: Heating, spices, and the use of oil
• Fermentation, spice and herb applications
• A combination of seasonal and global ingredients

[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.