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Catering
Teachers and vocational trainers in the fields of cooking, service and the catering industry.
Culinary training in Shanghai, Chengdu and Suzhou – featuring cookery workshops, cultural exchange and insights into Chinese food culture and vocational training.
Experience a unique culinary educational journey through Shanghai, Chengdu and Suzhou: intensive cookery courses, cultural insights, masterclasses with Chinese chefs, and visits to local schools and meetings with local experts.
The tour combines hands-on experiences, tradition and modern cuisine with a selection of city and cultural programmes. The focus is on the Sichuan cuisine (川菜) – renowned for its aromatic depth, the balance between heat and freshness, and its extraordinary variety of cooking techniques.
Following an introduction to China’s eight regional cuisines at the CieCAS campus in Shanghai, the journey continues to Chengdu, the heart of Sichuan cuisine. Workshops, market visits, cultural programmes and meetings with Chinese experts offer a first-hand experience of Chinese culinary and dining culture.
Educational and supporting programme
4–5★ hotels meeting Western standards
Shanghai · Chengdu · Suzhou
A small group for in-depth discussion
The following are expected to take part in the educational trip up to 10 places supported by Movetia available.
The funding is aimed in particular at people who act as multipliers, such as teachers, educators, vocational trainers, apprenticeship supervisors and those responsible for initial and continuing education and training.
As things stand, the funding – depending on the funding category and the final settlement – may include a contribution towards international airfares as well as accommodation and daily allowances.
As a guide, the support may amount to around CHF 3,000 per person.
The final amount will be determined in accordance with Movetia’s guidelines and will be communicated to participants once all relevant information has been received. The additional travel places do not automatically mean additional funding places.
The programme is aimed at teachers, vocational trainers, educators and those responsible for training who wish to gain first-hand experience of Chinese cuisine, culinary training and food culture, and to pass on the knowledge they have acquired.
Teachers and vocational trainers in the fields of cooking, service and the catering industry.
Professionals and training managers in the meat trade and related food sectors.
Teachers, educators and key figures from the hospitality industry, vocational training and continuing professional development.
This educational trip combines professional development with personal encounters, culinary discoveries and direct exchanges with experts in China.
Theory, practical cooking sessions and cultural exchanges are interwoven to provide a comprehensive understanding of Chinese cuisine.
Practical lessons and masterclasses with Chinese head chefs.
An introduction to the culinary diversity and the eight major regional cuisines of China.
An in-depth exploration of Chengdu, covering spices, techniques, markets and regional food culture.
Meetings with schools, experts and Chinese colleagues.
Discover ingredients, products and local specialities in the places where they form part of everyday life.
A selection of urban, cultural and culinary experiences in Shanghai, Chengdu and Suzhou.
An insight into international hotel and catering concepts in Shanghai.
Completion of the continuing professional development programme with a course certificate.
Three cities showcase different facets of Chinese cuisine – from a modern metropolis to the home of Sichuan cuisine and the traditional Jiangnan region.
Shanghai is one of Asia’s most dynamic cities and, at the same time, a major centre of Chinese culinary culture. Traditional dishes from the Jiangnan region blend with modern international influences here.
From xiaolongbao to modern fine dining, Shanghai offers the ideal setting for combining culinary tradition, training and innovation.
Chengdu is the capital of flavour. Chilli, Sichuan pepper and an extraordinary variety of flavours define the region’s culinary identity.
Workshops with local chefs, visits to markets, hotpot culture, spices and communal dining experiences offer an insight into Sichuan cuisine right where it originated.
Suzhou is renowned for its traditional Chinese gardens, historic canals, silk industry and its exquisite regional cuisine.
Su cuisine is characterised by balanced, slightly sweet flavours and exquisite presentation. Tea culture, architecture and cuisine come together here to provide a particularly elegant conclusion to the journey.
The CieCAS team consists of chefs with international experience from Michelin-starred restaurants and renowned culinary schools.
The programmes combine sound theory with practical training and foster craftsmanship, creativity and cultural understanding.
As well as the training sessions, CieCAS organises workshops, events and culinary experiences for an internationally-minded audience.
More about CieCASPrices are per participant. The international flight to China is booked individually and is not included in the tour price.
Per participant, excluding international flights.
Per participant, excluding international flights.
International flights are booked individually by participants. The China Foods Alliance will assist with planning and preparing for the trip if required.
Optional Discovery Trip including an extra night’s accommodation and a local itinerary.
Those travelling to Shanghai earlier can add an extra local experience to their educational trip.
The price includes the services of a local guide from Shanghai, private transport, a photography service, visits to historic villas, a Chinese tea tasting, a traditional Shanghai souvenir and an extra night’s accommodation.
Admission tickets, meals and additional activities are not included in the price.
Further information on the programme, how to prepare for it and how to put what you have learnt into practice can be found in the following documents.
Due to high demand, we are offering two additional places on the educational trip from 29 March to 8 April 2027. The group will be expanded from the original 10 to a maximum of 12 participants. Further trips are planned for autumn 2027 and spring 2028.
The programme is aimed in particular at teachers, vocational trainers, educators, apprentice trainers and those responsible for initial and continuing training in the catering, hospitality, butchery and related sectors.
The programme takes participants to Shanghai, Chengdu and Suzhou. The three destinations combine professional development, Chinese culinary culture, regional cuisines and cultural exchanges.
A key focus is Sichuan cuisine. In Chengdu, participants get to discover typical ingredients, spices, cooking techniques and the regional food culture first-hand.
It is expected that up to ten places supported by Movetia will be available for the programme. The exact amount and form of support will depend on the applicable funding conditions and the final accounts.
Individual bookings cost CHF 5,600 per person. For a group of ten participants, the price is CHF 4,900 per person. The international flight is not included in the price.
A minimum of five participants is required for the course to go ahead. To facilitate personal interaction and an in-depth learning experience, the group – which was originally limited to ten participants – has been expanded by two places to a maximum of twelve people.
Yes. It is possible to extend your stay individually before or after the training programme. Additional hotel nights and further stays can be arranged separately.
Due to high demand, we are offering two additional places on the educational trip from 29 March to 8 April 2027.
Request extra space now →