Embark on a unique culinary journey of discovery through
Shanghai, Chengdu and Suzhou: intensive cookery workshops, cultural insights, masterclasses with Chinese chefs, and visits to local schools and experts. The trip combines hands-on experience, tradition and
Contemporary cuisine – complemented by a selection of city and cultural programmes. In 2026, the focus will be on Sichuan cuisine (川菜) – renowned for its aromatic depth, balance of heat and freshness, and variety of cooking techniques.
After arriving at the CieCAS Campus in Shanghai – including an introduction to China's eight regional cuisines – participants travel on to Chengdu, the heart of Sichuan cuisine. There they discover the culinary roots of this traditional art of cooking: in workshops with local chefs, during market visits, cultural programmes and joint roundtable discussions with Chinese colleagues. Back in Shanghai, participants will visit an international hotel and receive their course certificate. The trip concludes with a short detour to nearby Suzhou – known for its tea culture and classic Chinese gardens.
The package includes
11 nights' accommodation,
10-day social programme Including transfers, lunch, 6 group dinners, cookery classes at the CieCAS campus, and a social programme in Chengdu and Suzhou.
For teachers and educators from the fields of:
◆ Catering (cooks, service specialist)
◆ Butchery professions
◆ Other professions in the hotel industry
