The Art of Sichuan Culinary

Note:Cooking technology is the knowledge which researches the supply of the people’s daily food. Cuisine is one of key activities in people’s daily life, and its theory, culture and art had been known universally. Chuan Cai(Sichuan style dish), one of the eight dishes of China, has a long history, and is very famous in the world. This training scheme and course system offer foreign students cuisine technique and theory of Sichuan style dishes in Food Science Department, at Information and Engineering Technology College, the Sichuan Agricultural University. The applicant who completes the courses will be awarded a certificate.

This teaching program is conducted in the principle of practice first and theory second. Selection of raw materials and combination of ingredients are to be taught in the kitchens. The typical and basic cutting skills, cooking techniques and seasoning arts of Sichuan Style Dishes are to be taught in an easy way and a short period of time.
Courses: Cooking Chemistry; Cooking Material; Basic Skill of Cooking; Nutrition and Food Hygiene; Cooking Technology of Sichuan Style Dishes;Practice and restaurant visit.
Duration & Tuition: Duration & Tuition: 3 weeks;7,500 Yuan RMB /Person


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