ASIAN CULINARY HERITAGE

Description

FULL DESCRIPTION

Asian Culinary Heritage is a five-day intensive training programme that combines the culinary traditions of East and Southeast Asia with professional kitchen practice. The course will take place from 16 to 20 November 2026 in Ankara, Türkiye.

Participants will explore Japanese, Chinese, Thai, Vietnamese and Korean cuisines through theoretical sessions, professional chef demonstrations and hands-on kitchen workshops. The programme covers culinary history, regional food cultures, essential ingredients, authentic recipes, preparation techniques, kitchen organisation and contemporary presentation methods.

Working in a professional training kitchen, participants will develop their skills in mise en place, wok cooking, broth preparation, rice and noodle cookery, curries, marinades, fermentation, recipe standardisation and modern plating. Each practical session includes tasting, sensory evaluation, technical feedback and reflection.

The course also helps culinary teachers and trainers transfer the acquired techniques into vocational education. Participants will learn how to organise practical lessons, demonstrate culinary techniques, standardise recipes, evaluate student performance and adapt Asian dishes to different educational and professional kitchen environments.

TARGET GROUP

* Gastronomy and culinary arts teachers
* Food and Beverage Services teachers
* Vocational Education and Training trainers
* Professional chefs
* Restaurant and hotel kitchen staff
* Culinary arts instructors
* Gastronomy academics
* Culinary programme coordinators
* Culinary arts students and recent graduates
* Gastronomy entrepreneurs
* Professionals interested in international cuisines

Previous professional experience in Asian cuisine is not required. However, participants should have a basic understanding of food preparation, kitchen hygiene and safe equipment use.

MAIN TOPICS OF THIS COURSE

* Introduction to Asian culinary heritage and regional food cultures
* Professional kitchen organisation, hygiene and safety
* Mise en place and ingredient preparation
* Essential Asian ingredients, spices, sauces and condiments
* Japanese culinary techniques and flavour principles
* Chinese cuisine and professional wok techniques
* Thai cuisine and sweet, sour, salty and spicy flavour balance
* Vietnamese broths, fresh herbs and wrapping techniques
* Korean cuisine, marinades and fermented products
* Rice and noodle preparation techniques
* Soup, broth, curry and sauce preparation
* Temperature and texture control
* Fermentation and safe food storage principles
* Recipe standardisation and portion control
* Tasting and sensory analysis
* Modern plating and food presentation
* Teamwork and task distribution in a professional kitchen
* Adapting practical activities for culinary and vocational education
* Assessment of practical culinary skills

COURSE FEE

Duration of the course: 5 days

Course fee: €400 per participant

The fee corresponds to €80 per participant per day and may be covered by the Erasmus+ course fee grant, subject to the applicable Erasmus+ programme rules and the budget of the sending organisation.

The course fee includes:

* Professional instruction by Turkish Culinary Academy trainers
* Use of professional training kitchens
* Use of professional kitchen equipment
* Ingredients and raw materials required for practical sessions
* Digital training materials
* Printed recipes and course materials
* Coffee breaks during training sessions
* Tasting and product evaluation sessions
* Certificate of Participation
* Certificate of Attendance
* Europass Mobility documentation support, where applicable

Accommodation, main meals, travel, airport transfers, local transportation and optional cultural activities are not included in the course fee unless confirmed separately in the selected participation package.

MAIN ORGANISER AND TRAINERS

The course is organised and delivered exclusively by Turkish Culinary Academy (TCA).

All theoretical sessions, chef demonstrations, practical kitchen workshops, tasting activities and assessments will be conducted by the professional trainers and chef instructors of Turkish Culinary Academy.

The TCA training team consists of experienced professionals with expertise in:

* International cuisine
* Asian cuisines
* Turkish cuisine
* Professional kitchen management
* Culinary education
* Menu development
* Recipe standardisation
* Pastry and bakery
* Food presentation and modern plating
* Gastronomy and vocational training

The trainers use an industry-focused and practice-oriented educational approach. Participants receive direct technical guidance, practical feedback and professional support throughout the course.

ACCOMMODATION AND MEALS

Participants may arrange their own accommodation or choose from the hotels recommended by Turkish Culinary Academy in Ankara.

Following registration and course confirmation, participants will receive detailed information about:

* Recommended hotels
* Accommodation prices
* Distance between the hotel and training venue
* Airport transfers
* Local transportation
* Restaurant recommendations
* Meal options
* Cultural and gastronomic activities in Ankara

Coffee breaks during the training sessions are included in the course fee. Lunch and dinner arrangements will be confirmed separately according to the selected accommodation and meal package.

Participants must inform the organisers in advance about food allergies, dietary restrictions, medical conditions or special meal requirements.

DAILY PROGRAM

DAY 1 – MONDAY, 16 NOVEMBER 2026
INTRODUCTION AND JAPANESE CUISINE

* 10:00–10:30 – Welcome, registration and introduction of participants
* 10:30–11:00 – Presentation of Turkish Culinary Academy and course objectives
* 11:00–11:30 – Professional kitchen orientation, hygiene and safety procedures
* 11:30–11:45 – Coffee break
* 11:45–12:15 – Introduction to Asian culinary heritage and essential ingredients
* 12:15–13:15 – Chef demonstration and practical session: Miso soup
* 13:15–14:15 – Lunch break
* 14:15–15:30 – Practical session: Tempura and frying techniques
* 15:30–15:45 – Coffee break
* 15:45–17:00 – Practical session: Chicken teriyaki, rice preparation and plating
* 17:00–17:30 – Tasting, sensory analysis and daily evaluation

DAY 2 – TUESDAY, 17 NOVEMBER 2026
CHINESE CUISINE AND WOK TECHNIQUES

* 10:00–10:30 – Introduction to Chinese culinary traditions and regional flavours
* 10:30–11:15 – Professional wok demonstration: heat control, timing and safety
* 11:15–11:30 – Coffee break
* 11:30–12:30 – Practical session: Hot and sour soup
* 12:30–13:30 – Practical session: Kung Pao chicken
* 13:30–14:30 – Lunch break
* 14:30–15:45 – Practical session: Fried rice and professional wok application
* 15:45–16:00 – Coffee break
* 16:00–17:00 – Team-based wok practice and recipe standardisation
* 17:00–17:30 – Tasting, technical feedback and daily evaluation

DAY 3 – WEDNESDAY, 18 NOVEMBER 2026
THAI CUISINE

* 10:00–10:30 – Introduction to Thai food culture and regional ingredients
* 10:30–11:15 – Understanding sweet, sour, salty and spicy flavour balance
* 11:15–11:30 – Coffee break
* 11:30–12:30 – Practical session: Tom Yum soup
* 12:30–13:30 – Practical session: Pad Thai
* 13:30–14:30 – Lunch break
* 14:30–15:45 – Practical session: Thai green curry and curry paste preparation
* 15:45–16:00 – Coffee break
* 16:00–17:00 – Rice preparation, garnish selection and modern plating
* 17:00–17:30 – Tasting, sensory comparison and daily evaluation

DAY 4 – THURSDAY, 19 NOVEMBER 2026
VIETNAMESE CUISINE

* 10:00–10:30 – Introduction to Vietnamese culinary heritage
* 10:30–11:15 – Aromatic herbs, broths, sauces and essential ingredients
* 11:15–11:30 – Coffee break
* 11:30–12:45 – Practical session: Pho Bo and professional stock preparation
* 12:45–13:30 – Practical session: Fresh spring rolls and dipping sauces
* 13:30–14:30 – Lunch break
* 14:30–15:45 – Practical session: Caramelised fish
* 15:45–16:00 – Coffee break
* 16:00–17:00 – Wrapping, portioning and contemporary presentation techniques
* 17:00–17:30 – Tasting, technical feedback and daily evaluation

DAY 5 – FRIDAY, 20 NOVEMBER 2026
KOREAN CUISINE, FINAL ASSESSMENT AND CERTIFICATION

* 10:00–10:30 – Introduction to Korean cuisine, food culture and communal dining
* 10:30–11:30 – Practical session: Kimchi and safe fermentation principles
* 11:30–11:45 – Coffee break
* 11:45–12:45 – Practical session: Bibimbap and component organisation
* 12:45–13:30 – Practical session: Bulgogi, slicing and marinade techniques
* 13:30–14:30 – Lunch break
* 14:30–15:45 – Final team challenge: Preparation of an Asian-inspired menu
* 15:45–16:00 – Coffee break
* 16:00–16:45 – Final presentation, tasting and chef assessment
* 16:45–17:15 – Reflection, learning outcomes and implementation planning
* 17:15–17:45 – Certificate ceremony and closing of the course

Learning objectives

Participants will be able to:

• LEARNING OBJECTIVES
• By the end of the course, participants will be able to:
• * Understand the culinary heritage and food cultures of Japan, China, Thailand, Vietnam and Korea.
• * Identify and use essential Asian ingredients, spices, sauces, herbs, condiments and fermented products.
• * Apply professional kitchen hygiene, safety and mise en place procedures.
• * Use professional wok cooking techniques, including heat control, timing and ingredient sequencing.
• * Prepare authentic Asian soups, broths, rice dishes, noodles, curries, marinades and sauces.
• * Apply appropriate frying, steaming, stir-frying, wrapping, fermentation and caramelisation techniques.
• * Balance sweet, sour, salty, spicy and umami flavours.
• * Standardise recipes, portions, preparation procedures and presentation criteria.
• * Evaluate dishes through tasting, sensory analysis and technical assessment.
• * Apply contemporary plating and food presentation techniques.
• * Organise individual and team-based production effectively in a professional kitchen.
• * Adapt Asian recipes and culinary techniques for vocational education and practical classroom activities.
• * Design, demonstrate and assess hands-on culinary lessons.
• * Promote intercultural understanding through international culinary heritage.

Methodology & assessment

METHODOLOGY & ASSESSMENT

The course follows a practical, experiential and participant-centred training methodology. Theoretical input is combined with professional chef demonstrations, hands-on kitchen workshops, individual practice, teamwork, tasting sessions and guided reflection.

Each culinary technique is first introduced and demonstrated by a Turkish Culinary Academy chef instructor. Participants then apply the technique in a professional kitchen under direct supervision. Trainers provide immediate feedback on kitchen organisation, hygiene, ingredient preparation, cooking methods, flavour balance, texture, portion control and presentation.

The training methodology includes:

* Short theoretical presentations
* Professional chef demonstrations
* Hands-on kitchen workshops
* Individual practical exercises
* Team-based culinary activities
* Mise en place and kitchen organisation tasks
* Recipe standardisation exercises
* Tasting and sensory analysis
* Product evaluation sessions
* Peer learning and professional exchange
* Daily reflection and technical feedback
* Final collaborative cooking challenge

Participant assessment is continuous and practice-based. It focuses on active participation, professional kitchen behaviour and the successful application of the techniques covered during the course.

The assessment criteria include:

* Attendance and active participation
* Compliance with hygiene and kitchen safety procedures
* Effective mise en place and time management
* Correct use of professional kitchen equipment
* Appropriate application of cooking techniques
* Ingredient handling and reduction of food waste
* Flavour, aroma, texture and temperature control
* Recipe accuracy and portion consistency
* Kitchen organisation and teamwork
* Creativity and problem-solving
* Plating and final presentation
* Ability to evaluate and explain the completed dish

On the final day, participants will complete a team-based practical challenge. Each team will prepare and present an Asian-inspired menu using the ingredients, techniques and presentation methods studied during the programme.

The final products will be evaluated by Turkish Culinary Academy chef instructors. Participants will receive verbal feedback and recommendations for further professional development.

Successful completion requires regular attendance, active participation in practical activities, compliance with kitchen safety rules and completion of the final assessment.

Certification details

CERTIFICATION DETAILS

Participants who attend the course regularly, actively participate in the practical kitchen activities and successfully complete the final assessment will receive certification from Turkish Culinary Academy (TCA).

The following documents will be issued:

* Turkish Culinary Academy Certificate of Participation
* Asian Culinary Heritage Instructor Intensive Training Programme Certificate
* Certificate of Attendance
* Europass Mobility documentation support, where applicable

The certificates will include:

* Participant’s full name
* Course title
* Training location
* Course dates
* Total training duration
* Main learning areas
* Name of the course provider
* Authorised signature and institutional approval

Course title: Asian Culinary Heritage – Instructor Intensive Training Programme
Location: Ankara, Türkiye
Course dates: 16–20 November 2026
Duration: 5 days

Certificates will be presented during the closing ceremony on the final day of the programme. Participants must meet the attendance and assessment requirements to qualify for certification.

Additional information

Upcoming sessions