Unlike typical programmes that only teach basic Chinese cooking methods such as stir-frying, steaming, and braising, our diploma offers a far more comprehensive and modern approach. You will learn traditional Chinese roasting and grilling techniques, authentic dim sum production, and the fundamentals of molecular gastronomy—combining culinary science with classic Chinese flavours to create visually stunning and innovative contemporary dishes.

Yes, it does. The programme guides you step-by-step through all the essential fundamentals—from knife skills and heat control to dim sum techniques and professional plating. You’ll practice hands-on with your instructors and build a strong foundation, learning everything from traditional Chinese cooking to modern molecular gastronomy.

Students learn molecular gastronomy through hands-on practice. You’ll work directly with modern culinary tools and techniques—such as creating gels, foams, and unique textures, as well as experimenting with creative plating. These techniques are then applied in real Chinese cuisine kitchen sessions, allowing you to blend innovation with traditional flavours.

This programme gives you a strong foundation to begin your career as a junior chef, but becoming a fully professional chef still requires real kitchen experience. You’ll undergo 9 months of practical training at the academy, followed by a 3-month industry internship in a Chinese kitchen — so you won’t be starting from the lowest apprentice level.

Yes, you can. As long as you are 16 years old or above, you are eligible to enroll. This programme focuses on hands-on culinary skills rather than academic results. If you love Chinese cooking and are willing to learn through practical training, you are absolutely welcome to join.