Asian Mediterranean Fusion

Description

Asian Mediterranean Fusion is an intensive, practice-oriented culinary training programme exploring the creative intersection of Asian and Mediterranean cuisines. Combining traditional Mediterranean ingredients with modern Asian cooking techniques, the programme focuses on wok cooking, glazing, dumpling preparation, fermented sauces, seafood applications and umami-driven flavour balance.

Over five training days, participants explore the compatibility of Asian and Mediterranean culinary traditions through professional kitchen practice. Training covers olive oil, fresh vegetables, seafood, aromatic herbs, soy-based glazes, dashi, sesame, yuzu, citrus and fermented ingredients. Participants develop practical skills in ingredient pairing, texture control, high-heat cooking, contemporary plating and professional food presentation. Each day includes the preparation of three representative fusion dishes, followed by tasting, technical feedback and discussion.

The course is aimed at gastronomy and culinary arts instructors, vocational education and training (VET) trainers, professional chefs, restaurant professionals, culinary arts students, gastronomy academics, chef trainers and professionals interested in Asian, Mediterranean and contemporary fusion cuisine. Training includes individual and team-based production, mise-en-place, comparative ingredient evaluation, recipe standardisation and professional kitchen techniques.

The programme takes place from 15 to 19 February 2027 and comprises five training days and 30 instructional hours. The course fee is EUR 400 per participant. Ingredients and standard kitchen equipment are provided. Participants must bring suitable professional kitchen clothing and non-slip footwear. Accommodation, meals and the exact training venue are communicated after registration and course confirmation. Eligible participants may use Erasmus+ mobility funding in accordance with the rules of their approved projects.

Participants receive a Certificate of Participation, a Declaration of Attendance and, where applicable, a Europass Mobility document.

PROGRAM OF THE COURSE
Asian Mediterranean Fusion
Duration: 5 Training Days / 30 Instructional Hours
Daily Schedule: 10:00–17:00
Training: 6 instructional hours per day, excluding breaks
Breaks: 15-minute coffee break and 45-minute lunch break daily

DAY 1: RAW & MINIMAL TECHNIQUES
10:00–10:30 | Welcome and introduction to Asian Mediterranean Fusion.
10:30–11:15 | Raw, minimal-cooking and flavour-balance techniques.
11:15–12:15 | Practical Session: Tuna Tataki with Yuzu Olive Oil
12:15–12:30 | Coffee Break
12:30–13:45 | Practical Session: Tempura Zucchini with Tzatziki Foam
13:45–14:30 | Lunch Break
14:30–16:15 | Practical Session: Miso-Glazed Black Cod
16:15–17:00 | Tasting session and daily technical evaluation.

DAY 2: DUMPLING & WOK TECHNIQUES
10:00–10:30 | Introduction to dumpling and wok fusion techniques.
10:30–11:15 | Dough, filling, wok heat and sauce-balance techniques.
11:15–12:15 | Practical Session: Shrimp & Herb Dumplings
12:15–12:30 | Coffee Break
12:30–13:45 | Practical Session: Wok-Fried Eggplant with Soy and Tahini
13:45–14:30 | Lunch Break
14:30–16:15 | Practical Session: Teriyaki-Glazed Chicken with Mediterranean Herbs
16:15–17:00 | Tasting session and daily technical evaluation.

DAY 3: NOODLE & SEAFOOD
10:00–10:30 | Introduction to noodle and seafood fusion.
10:30–11:15 | Dashi, seafood, texture and moisture-control techniques.
11:15–12:15 | Practical Session: Seafood Udon with Tomato Dashi
12:15–12:30 | Coffee Break
12:30–13:45 | Practical Session: Sesame-Crusted Tuna with Mediterranean Vegetables
13:45–14:30 | Lunch Break
14:30–16:15 | Practical Session: Crispy Calamari with Chili Lemon Aioli
16:15–17:00 | Plating, tasting and daily technical evaluation.

DAY 4: RICE & UMAMI BALANCE
10:00–10:30 | Introduction to rice, braising and umami balance.
10:30–11:15 | Asian spices, soy braising and Mediterranean herb integration.
11:15–12:15 | Practical Session: Mediterranean Paella with Asian Spices
12:15–12:30 | Coffee Break
12:30–13:45 | Practical Session: Soy-Braised Lamb with Thyme
13:45–14:30 | Lunch Break
14:30–16:15 | Practical Session: Stir-Fried Greens with Garlic & Olive Oil
16:15–17:00 | Tasting session and daily technical evaluation.

DAY 5: MODERN FUSION PLATES
10:00–10:30 | Introduction to contemporary fusion plate development.
10:30–11:15 | Slow cooking, aromatic balance and modern presentation.
11:15–12:15 | Practical Session: Bao Bun with Slow-Cooked Lamb
12:15–12:30 | Coffee Break
12:30–13:45 | Practical Session: Ginger Garlic Shrimp with Lemon Olive Oil
13:45–14:30 | Lunch Break
14:30–16:15 | Practical Session: Matcha Tiramisu
16:15–17:00 | Final tasting, overall practical assessment and certificate ceremony.

IMPORTANT NOTES
Participants are required to wear professional kitchen clothing and non-slip footwear during practical sessions.
All ingredients and standard professional kitchen equipment required for practical training are provided.
Optional local gastronomy or cultural activities may be organised depending on the course schedule. Any additional transportation or entrance costs will be communicated in advance.
Total Programme Duration: 5 Days / 30 Instructional Hours.

Learning objectives

Participants will be able to:

• Identify the core gastronomic characteristics of Asian and Mediterranean cuisines and explain their compatibility.
• Balance olive oil, soy sauce, fish sauce, citrus, herbs, fermented ingredients and umami-oriented flavour systems.
• Apply raw and minimal-cooking methods, tempura, wok cooking, glazing and dumpling preparation to Mediterranean ingredients.
• Control heat, texture and moisture when preparing seafood, meat, vegetables, noodles and rice-based fusion dishes.
• Plan ingredient evaluation, mise-en-place and station organisation for guided professional kitchen production.
• Produce the 15 representative fusion dishes across the five hands-on training days.
• Apply contemporary professional plating and presentation techniques to balanced fusion dishes.
• Assess flavour harmony, texture, presentation and technical execution through daily tasting, sensory evaluation and feedback.

Methodology & assessment

The course is designed as an intensive, practice-oriented culinary training process. Each day begins with a short explanation of the technical focus and fusion concept, followed by comparative ingredient evaluation and mise-en-place planning. Participants then complete three active culinary productions under guided professional kitchen conditions. Training includes raw and minimal-cooking techniques, tempura, glazing, dumpling preparation, wok and high-heat cooking, noodle and seafood applications, rice and umami balance, slow cooking and contemporary fusion plating. Daily tasting and production analysis focus on flavour harmony, texture control and the successful integration of Asian techniques with Mediterranean ingredients.

Each training day introduces a specific fusion concept, compares key Asian and Mediterranean ingredients, and establishes the mise-en-place and station plan before production.

Daily tasting, texture and flavour analysis, modern plating review and technical evaluation support the development of balanced, professional fusion dishes.

We are committed to Erasmus Quality Standards and to high-quality, inclusive and practice-oriented training. The culinary programme combines clear learning outcomes, professional kitchen practice, participant feedback, sensory evaluation and structured assessment in line with the principles of quality mobility and continuing professional development.

Assessment includes daily tasting, flavour and texture analysis, technical evaluation, modern plating review, practical production feedback and the final assessment on Day 5.

Certification details

• The course participants will receive a certificate of participation.

• Europass mobility document (where applicable)

• Declaration of attendance

Additional information

Upcoming sessions