Culinary Arts Overview

BLUE BANNER CULINARY ARTS

Raising the Standard of Chinese Cuisine

Educational Pathways

Certificate

Short-term practical training (10–30 hours) for Immediate employment skills;

Diploma

Full program across a program area (100+ hours) for Career preparation + transferable skills

Special Focus

Intensive thematic study (e.g., regional cuisine, plating) for Advanced skill development

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Certificate

Diploma

Special Focus

Course Sequences by Area

A. Culinary Skills and Techniques

Introductory: Knife fundamentals, prep station training, basic wok & cooking skills
Intermediate: Stir-fry and braise techniques, dish consistency, station leadership
Advanced: R&D, competition training, recipe development, test kitchen simulations

Overview of Cantonese, Sichuan, Shandong, Jiangsu, Fujian, Hunan, Anhui, and Zhejiang cuisines
Modern Chinese-American and overseas Chinese cuisine
Regional ingredient sourcing and flavor mapping

Menu engineering and categorization
Flavor pairing logic and pricing models
Aesthetics in plating and styling
Designing multi-course banquets for formal or casual service

Role-based kitchen hierarchy (line, prep, expediter, etc.)
Standard operating procedures for kitchen teams
Food sanitation certification standards
Simulated lunch and dinner service training

How to start a Chinese food business in the U.S.
Vendor management, inventory, and P&L basics
Visual identity and branding for Chinese cuisine
Digital strategy, reviews, and social media tools

A historical timeline of Chinese cooking traditions
Chinese food in immigrant history and diaspora narratives
Comparison of Eastern and Western dining rituals
Storytelling in Chinese food and cultural diplomacy

Training the Next Generation of Chinese Culinary Leaders

As the first Chinese culinary institute in the U.S. with a global vision, Blue Banner™ is pioneering a new educational framework that integrates professional training, cultural identity, and real-world employability.

At Blue Banner, Chinese culinary arts are treated as an applied discipline—combining classic technique, cultural depth, operational knowledge, and creative innovation. Our programs are aligned with American vocational education standards, while staying rooted in the spirit of Chinese craftsmanship.

From foundational kitchen operations to advanced Flagbearer™ certifications, our curriculum prepares students to thrive in a global culinary landscape—and lead the future of Chinese cuisine.

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