Certificate in Culinary Arts and Cuisine - Dim Sum

Course Objectives / Description

This interactive programme enables you to be involved in every aspect of the preparation where our faculty will be on hand to give advice.  This programme encompasses Dim Sum preparation from the classical to the modern using quality ingredients to create value for our guests.  In this programme, consistency, quality and the visual impact will be the key focus.

Course Content

  • Introduction to the History and Preparation of Dim Sum
    • Ingredients
    • Equipment
    • The different types of flour
    • The different types of fillings
  • Cooking Methods
    • Steaming
    • Baking
  • Types of Dim Sum Preparation and Cooking Styles
    • Ingredients
    • Equipment
    • Types of flour
    • Types of fillings
  • Signature Dim Sum
    • Dim Sum for Asia
  • Learning Outcome – Showcasing
    • Applications of learning through innovative product merchandising at designated points of sale

Main Instructor(s)

Program Director, Culinary Arts at the Academy
Other faculty includes industry experts

Duration of the Course

5 days institutional learning in a hosting hotel

Maximum Class Size


Minimum Class Size


Target Participants

Levels 3 and 4 culinary colleagues, especially from the Dim Sum kitchen

Language Medium

Chinese with English translation for key terms

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