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The course aims to provide professional training for those who aspire to join the Chinese food industry.
- Medium of instruction: Chinese mandarin
- Small class teaching, no more than 16 students, so that students can get full attention and guidance
- Focus on practical cooking skill, comprises of 90% practical training and 10% theory
- 4-month workplace training (internship) guarantee
The "dual" teaching mode allows students to gain knowledge from theory and practice training on cutting and matching knives, cooking methods of various Chinese dishes (sauté, fried, stewed, braised, simmered, cooked, deep fried, roasted, steamed), and heat control , seasoning, thickening skills, etc.
In addition, through the experiential learning of professional kitchens and simulated restaurants, students can integrate theoretical knowledge and practical skills, and fully prepare students to meet the challenges of the future workplace.
