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This 6-week program, taught by experts from Asia, is an introduction to traditional Chinese food and preparation techniques, from traditional cuisine to regional specialties to modern cooking recipes. .

This course has been designed to learn how to prepare, cook and serve a selection of dishes using a variety of ingredients and methods common to Chinese cuisine. Throughout the course, students will experience the flavors and authentic dishes of Chinese cuisine and learn how to cook them.

Students also have the option of registering at a preferential rate for the six-month program which combines training in four Asian cuisines (Korean, Chinese, Japanese and Thai cuisine). See the link at the bottom of this page for more information.


Who is the training for?

This training is for anyone wishing to be trained for professional purposes:

Key Information


  • All applicants must be aged 18 years or older.
  • The programmes are open to beginners, Experience or practical knowledge is not required.
  • Applicants must possess a baccalaureate or equivalent.

Teaching method: Classes are conducted by a Chef Instructor in a hands-on workshop, practical and theorical classes. All practical classes are taught in specially equiped asian practical kitchens, where the Chefs explain the techniques. Practical and written exams.

Languages :
Classes are taught in English and translated into French (consecutive interpreting).

Diploma awarded: Students will be awarded a Chinese cuisine certificate, issued by the Le Cordon Bleu International Foundation.

Courses Details

  • Course content

    During the Basic Chinese Cooking Class, students will learn about traditional Chinese ingredients, cooking techniques and dishes.

    Their training will include the following themes:

    • Constitute a balanced meal comprising balanced quantities
    • Manage the taste considered to be the soul of the Chinese dish: sweet, sour, bitter, spicy and salty
    • Manage the harmonious blend of colors, aromas, shapes, textures and tastes and flavors in a single dish
    • Manage the principle of the marriage of complementary or contrasting colors and flavors
    • Recognize the aroma of the dish
    • Manage the freshness of raw materials
    • Dose seasonings
    • Model the assortment of flavors and control
    • Ingredient cuts are important not only for shapes but also for cooking time
    • Cook one or more textures in one dish. Tender, crunchy, smooth, soft
    • Using the correct heat level and cooking time for different cooking methods
  • Duration and Tuition fees

    Duration of the program: 6 weeks

    Tuition fees: € 6,000
    Tuition fees include application fees (€ 500), educational content, and activities.

    Student kit:
    Students not from one of Le Cordon Bleu culinary arts programs must plan an additional amount, not included in the tuition fees, including uniform and utensils.

    Cost of the student kit: €1,500

  • Intake dates and apply
    Sorry. The information is not available at the moment.
  • Programme - Discovery of Asian cuisines