👉 Parental supervision required for children under 10
👉 Price includes cooking ingredients, lunch, snacks & refreshments for kids and adults
👉 Monday to Friday - 10 am to 3 pm
Come and let your teenagers/kids enjoy a week of fun to learn CUISINES AND A BIT ABOUT CULTURES AROUND THE WORLD!
CieCAS teamed up with our great partners to offer a wonderful and exciting culinary and cultural program.
Every day features a specific country with a different menu including Switzerland, Vietnam, France, Mexico, Spain, Italy, Malaysia, Austria, Germany, the Philippines, and Thailand.
Availability - 5 Options to Choose:
June 21 to June 25, 2021, Monday to Friday (10 am to 3 pm) – WISS
July 5 to 9, 2021, Monday to Friday (10 am to 3 pm)
July 19 to July 23, 2021, Monday to Friday (10 am to 3 pm)
August 2 to August 6, 2021, Monday to Friday (10 am to 3 pm)
August 16 to 20, 2021, Monday to Friday (10 am to 3 pm)
Menu of the week (provided in Option A,B):
Cordon Bleu with Potato Salad and Lettuce
Apfel Strudel with Vanilla Cream Sauce
Spaghetti with Meatballs Sauce and Salad
Macedonia (fruit salad) with Ice Cream
Tostaditas with Zrou
Chicken’s Fajitas with Tortillas
Vanilla Ice cream with Fruit-Nuts Brittles
Potage Parmentier (potato cream)
Chicken “Provencale” with Ratatouille Roll
Green Papaya Salad (Sum-Tam)
Phad Thai with Tempeh
Sticky Mango Rice
Menu of the week (provided in Option C,D):
Chicken Broth with Pancakes
Schnitzel (Viennese Style) with Potato Fries and Salad
Tortilla de Papa with Zrou
Churros with Chocolate Sauce
Sopa de Tortilla
Beef Tampiquena with Refried Beans
Salsa and Guacamole
Coconut Cheese Flan
Swiss Wurst (Sausage) Salad with Cheese and Greens
Zürcher Geschnetzeltes with Potato Rösti and Salad
Chocolate Mousse and Chantilly
Nasi Goreng Kampung
Tempeh Satay with Peanut Sauce
Sago Gula Melaka
Menu of the week (provided in Option E):
Beef Broth with Knoedel
Beef Rouladen with Vegetables
Black Forrest Cake
Minestrone al Pesto
Crisp Lasagne with Zrou and Mixed Salad
Sopa de Tortilla
Chili con Carne with Mexican Rice and Salads
Corn Ice Cream
Country Salad with French Dressing
Seared Duck Breast
with Potato Croquettes and Rolled Carrots
Choux a la Crème (Cream puffs)
Fresh Vietnamese Glass Noodles Salad with Tempeh
Grilled Chicken with Honey (Ga Nuong Mat Ong)
Vietnamese Che Ba Ba
Participants will learn:
A lot of food specialties around the world
学习世界各国的特色美食料理烹饪 – 各种奇奇怪怪的知识又增加了（偷笑）
Insights of a Chef’s profession including the safe usage of equipment, tools and processes to store and prepare the food before cooking.
To identify quality ingredients especially with the focus of using seasonal products to give the young participants more insights food based on sustainability as well as nutrition.
To recognize textures, combining flavors and colors to prepare a balanced meal for the family.
An exposure to different cultures around the world (we will create an environment, explain each culture, and feature a specifically fun movie of each country).
Learn proper dining etiquette
And of course, prepare and cook recipes around the world!
Participants who complete a full week will receive a “Young Chef - Culinary Certificate of Attendance”.
Chef Francois Giussani
Is a Swiss Certified Chef and a graduate from EHL with more than 30 years’ experience in Culinary management. He worked in several countries China, UAE, Peru, Mexico, Malaysia, Switzerland, and is fluent in 5 languages. He worked for many prestigious brands such as Four Seasons, Swissotel, and Sheraton.
Chef Evo Ni
Is a Culinary Expert and trained through dual education. His expertise is in Western and Southeast Asia culinary skills as he worked with many international Chefs originating from Germany, Austria, US, Italy, Singapore, and Thailand. Chef Evo Ni has also extensive operation experience to run kitchen from menu creation, food hygiene, and quality control.
Chef Peter Hierzi
A trained professional chef who graduated from the Commercial Business School for Hotel & Catering in Styria, Austria. Peter Hierzi is a retired General Manager. He was leading many hotels for Zenith International (including the Landmark, Grand Sun and Grand Bay hotels), as well as hotels for Kempinski, and Ramada. Over his hospitality career, Peter Hierzi had been working in the food and beverage industry in Greater China, the Middle East, and Thailand. He also held several management positions as Chef in restaurants and hotels in Scotland, Austria, Germany.
Age: 12 years and older (possible to join and cook with an adult for a child below 12)
Promotional price of CNY2380 for the whole week (or CNY2880 for adult and child below 12)
Booking is possible as well per day at CNY580 (or CNY730 for adult and child below 12)
Participants are limited per day! (Minimum participants: 4)
Safety standards: All participants should be on time (punctuality is a must) and wear comfortable and safe clothes and shoes, such as jeans, sweatshirts, and snickers (kindly avoid open sandals, shorts, skirts or sleeveless shirts or other clothes not suitable for cooking or standing in the kitchen). Please ensure that there is no running in CieCAS, and that kids below 12 years of age are properly supervised. CieCAS is a training center with a focus on dual education and consulting for the industry. Therefore the whole facility is designed for industry professionals and has some risks as well as equipment that is expensive and not always suitable for kids. Our instructors take responsibility during the class to provide safe classes for anyone but it’s also the responsibility of parents to support us in the proper education of working in a professional environment to avoid any accidents.
Parents will be offered refreshments during the waiting time in CieCAS. Parents may also observe our classes.
All things produced will be eaten directly in our beautiful facility. Left-overs may be carried home as they will be placed in an environmentally-friendly box.