👉 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

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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: 

Option A 

June 21 to June 25, 2021, Monday to Friday (10 am to 3 pm) – WISS

Option B 

July 5 to 9, 2021, Monday to Friday (10 am to 3 pm)

Option C 

July 19 to July 23, 2021, Monday to Friday (10 am to 3 pm)

Option D 

August 2 to August 6, 2021, Monday to Friday (10 am to 3 pm)

Option E

August 16 to 20, 2021, Monday to Friday (10 am to 3 pm)

Menu of the week (provided in Option A,B):  

本周菜单：

Monday: Switzerland 

周一：瑞士料理

Graubünden Suppe 

格劳宾登州大麦汤

Cordon Bleu with Potato Salad and Lettuce 

蓝绶带鸡肉卷配土豆沙拉与生菜

Apfel Strudel with Vanilla Cream Sauce 

维也纳苹果卷配香草奶油酱

Tuesday: Italy 

周二：意大利料理

Vitello Tonnato 

金枪鱼酱配牛肉片

Spaghetti with Meatballs Sauce and Salad 

肉丸意面配沙拉

Macedonia (fruit salad) with Ice Cream 

水果沙拉配冰淇淋

Wednesday: Mexico 

周三：墨西哥料理

Tostaditas with Zrou 

株肉玉米饼

Chicken’s Fajitas with Tortillas 

墨西哥风味鸡肉卷

Vanilla Ice cream with Fruit-Nuts Brittles 

香草冰淇淋配坚果脆饼

Thursday: France 

周四：法式料理

Potage Parmentier (potato cream) 

土豆浓汤

Chicken “Provencale” with Ratatouille Roll 

普罗旺斯炖鸡配蔬菜杂烩

Crème Caramel 

焦糖布丁

Friday: Thailand

周五：泰式料理

Green Papaya Salad (Sum-Tam) 

青木瓜色拉

Phad Thai with Tempeh

天贝泰式炒河粉 

Sticky Mango Rice 

芒果糯米饭

Menu of the week (provided in Option C,D): 

本周菜单：

Monday: Austria 

周一：奥地利

Chicken Broth with Pancakes 

鸡汤配薄饼

Schnitzel (Viennese Style) with Potato Fries and Salad 

维也纳小牛排配薯条及沙拉

Linzer Tart 

奥地利林茨蛋糕

Tuesday: Spain 

周二：西班牙

Gazpacho 

西班牙冷汤

Tortilla de Papa with Zrou 

西班牙土豆饼配株肉

Churros with Chocolate Sauce 

西班牙油条配巧克力酱

Wednesday: Mexico

周三：墨西哥

Sopa de Tortilla 

墨西哥风味玉米饼浓汤

Beef Tampiquena with Refried Beans 

塔毛利帕斯牛肉配豆泥配炸豆泥

Salsa and Guacamole 

墨西哥莎莎酱和鳄梨酱

Coconut Cheese Flan 

椰子奶酪焦糖布丁

Thursday: Switzerland 

周四：瑞士

Swiss Wurst (Sausage) Salad with Cheese and Greens 

瑞士香肠沙拉配奶酪蔬菜

Zürcher Geschnetzeltes with Potato Rösti and Salad 

苏黎世风味小牛肉配瑞士薯饼及沙拉

Chocolate Mousse and Chantilly 

尚蒂伊浮岛甜品

Friday: Malaysia 

周五：马来西亚

Nasi Goreng Kampung 

马来乡村炒饭

Tempeh Satay with Peanut Sauce 

沙嗲天贝串配花生酱

Sago Gula Melaka 

马六甲西米糕

Menu of the week (provided in Option E): 

本周菜单：

Monday: Germany 

周一：德国

Beef Broth with Knoedel 

牛肉汤配乳酪丸子

Beef Rouladen with Vegetables 

牛肉卷配蔬菜

Black Forrest Cake

黑森林蛋糕

Tuesday: Italy 

周二：意大利

Minestrone al Pesto 

意大利浓菜汤配青酱

Crisp Lasagne with Zrou and Mixed Salad 

脆烤意式宽面配株肉及缤纷沙拉

Panna Cotta 

意式奶冻

Wednesday: Mexico 

周三：墨西哥

Sopa de Tortilla 

墨西哥风味玉米饼浓汤

Chili con Carne with Mexican Rice and Salads 

辣豆酱配墨西哥烩饭及沙拉

Corn Ice Cream 

玉米冰淇淋

Thursday: France 

周四：法国

Country Salad with French Dressing 

田园沙拉配法式酱汁

Seared Duck Breast 

香煎脆皮鸭胸

with Potato Croquettes and Rolled Carrots 

配土豆肉丸及胡萝卜

Choux a la Crème (Cream puffs) 

奶油泡芙

Friday: Vietnam 

周五：越南

Fresh Vietnamese Glass Noodles Salad with Tempeh 

越南米线沙拉配天贝

Grilled Chicken with Honey (Ga Nuong Mat Ong) 

蜂蜜烤鸡

Vietnamese Che Ba Ba 

越南车巴巴甜品

Participants will learn:

参与者将能够：

• 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. 

  探秘主厨的神秘世界：了解如何安全使用厨房设备和工具，如何合理地储存食物，以及如何做好烹饪准备工作。

• 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.

  学习如何挑选优质食材，尤其是时令产品。引导新生代关注食材的可持续性及营养。

• To recognize textures, combining flavors and colors to prepare a balanced meal for the family.

  了解食材的口感质地、组合风味和颜色搭配。学习为家人烹饪营养均衡膳食。

• 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).

  接触世界各地的文化（我们会根据国家特色布置环境，讲解文化，播放影片。）

• Learn proper dining etiquette

  学习用餐礼仪

• And of course, prepare and cook recipes around the world!

  当然，还可以撸起袖子，亲手烹饪世界各国料理耶！

Participants who complete a full week will receive a “Young Chef - Culinary Certificate of Attendance”.

完成整周课程学习可获得“小大厨——烹饪参与证书”。

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Our Instructors:

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

Peter Hierzi主厨

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.

毕业于奥地利施第里尔酒店及餐饮管理商学院，曾任职于深圳富苑皇冠假日套房酒店、长沙神农大酒店、珠海海泉湾维景国际大酒店、沈阳凯宾斯基饭店、上海华美达酒店，曾在中国、中东及泰国担任餐饮经理及四星至五星酒店经理，也曾在苏格兰、奥地利及德国担任餐厅及酒店经理。