Foundation Certificate in Asian and Oriental Cuisine (5 days)

Cooking Classes | Chinese | Comprehensive Techniques | Eurasian | Fish | Japanese | Meats | Pan-Asian | Seafood | Shellfish | Thai | Vietnamese

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hosted by School of Wok

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This class runs over 5 consecutive days, Monday to Friday, 10.30am - 5pm


This is a foundation course where you will learn the principles of cooking, focusing on recreating simple Asian and Oriental dishes.

This intensive class will walk students through kitchen fundamentals. From essential knife skills, to preparation of fish and seafood, roasting and braising, wok skills, most techniques will also adapt well to domestic kitchens for everyday practice.


This course is ideal for

  • Enthusiastic foodies
  • Chalet hosts, yacht crews & private caterers
  • Junior chefs who want to know more about new cuisines and build on their existing skills
  • Those interested in gaining knowledge about the ancient 'art' of dim sum making
  • Career changers looking to get into the food world
  • Senior chefs / restaurant owners who are keen to explore a totally new world of food
  • Chefs already in the industry who want to learn a specific skill
  • Private caterers keen to expand their knowledge with dim sum
  • Canapé or catering chefs who want to add to their repertoire
  • Corporate restaurant owners / researchers looking to expand their knowledge of dim sum
  • Small café owners looking to provide something new and different to their menus

All required equipment and clothing will be supplied for the duration of the course. Specialist knives, equipment and clothing are available for students to buy should they choose to before, during or following the completion of the course.

This course is the First Module of our Bronze diploma. After completing this course you can progress to the next two modules.


Foundation Certificate | Knife Skills

Day 1

  • Tour of Chinatown
  • Vietnamese Summer Rolls
  • Mango and Prawn Salad
  • Pad Thai
  • Bang Bang Chicken Salad

Foundation Certificate | Eggs & Rice

Day 2

  • Egg Fried Rice
  • Sweet & Sour Chicken
  • Black Bean Beef
  • Nasi Lemak
  • Japanese Mayonnaise & Crudites

Foundation Certificate | Meat 

Day 3

  • Crispy Duck Breast Pancakes
  • Crispy Pork Belly
  • Macanese Chicken
  • Thai Beef Salad
  • Mandarin Pork Ribs

Foundation Certificate | Fish and Seafood

Day 4

  • Sichuan Prawns
  • Pan Fried Seabass with Salted Soy Bean
  • Salt and Pepper Crispy Squid
  • Hong Kong Chilli Crab
  • Thai Mussels

Foundation Certificate | Skills Test

Day 5

  • Fujian Fried Rice
  • Flash Fried Morning Glory
  • Pork Slivers with Black Vinegar and Pickled Pok Choi
  • 5 Spice Chocolate Mousse



Please keep in mind that this course is based on different cooking techniques. Two of the 5 days are focused on Seafood and Meat, unfortunately we can not change the menus to fit vegetarian dietary requirements

Have a query about this event? Contact School of Wok


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