Certificate in Culinary Arts and Cuisine - Mediterranean

Course Objectives / Description

This programme emphasizes on a tasty and healthy meal using simple ingredients commonly found around the Mediterranean region.  We hope that this programme can inspire our chefs to eventually showcase signature dishes from Italy, Greece, Southern France, Spain, Turkey and parts of the Middle East. Besides the simple preparation methods, one cannot deny the enormous health benefits that are derived from consuming food from around this region. With its emphasis on simple ingredients of vegetables, grains and seafood rather than fancy techniques or fussy garnishes, it is thus easy to prepare and cook and most importantly taste good as well.  Learners will be able to understand the art and science of Mediterranean cuisine and hone their cooking skills at this programme.

Course Content

  • Product Knowledge – exploring the core ingredients
    • Wine
    • Vinegar
    • Couscous
    • Olive oil
    • Legumes
    • Tomatoes
    • Peppers
    • Dairy and Cheeses
    • Seafood
  • The Physiology of Taste in the Mediterranean Cuisine
    • Aromas
    • Flavors
    • Textures
  • Managing Our Health
    • What’s Good and Bad for Us
    • Eating Wisely and in Moderation (portion control)
    • Using the Correct Ingredients into Our Menus
  • Cooking Methods
    • Sauteing
    • Broiling
    • Roasting
    • Grilling
    • Boiling / Steaming
  • Learning Outcome – Showcasing
    • Applications of learning through innovative marketing strategies 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

Language Medium

English with Chinese translation for key terms

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