Cuisine
Asian Cuisine Course
A multi-week deep dive into Asian cooking — fundamentals, regional variation, and dishes you can run as service.
Duration
9weeks
Classes
19
Total Hours
180
Tuition
$6,000 – $7,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Introduction to Asian Cuisine
- Class 1 Course Overview and Asian Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 2
Chinese Cuisine
- Class 3 Stir-Frying and Dim Sum
- Class 4 Chinese Soups and Sauces
Week 3
Japanese Cuisine
- Class 5 Sushi and Sashimi
- Class 6 Tempura and Ramen
Week 4
Thai Cuisine
- Class 7 Curries and Rice Dishes
- Class 8 Thai Salads and Street Food
Week 5
Korean Cuisine
- Class 9 BBQ and Kimchi
- Class 10 Bibimbap and Side Dishes
Week 6
Indian Cuisine
- Class 11 Spices and Curries
- Class 12 Indian Breads and Rice Dishes
Week 7
Vietnamese Cuisine
- Class 13 Pho and Fresh Spring Rolls
- Class 14 Vietnamese Sauces and Salads
Week 8
Final Projects and Review
- Class 15 Student Presentations
Week 9
Introduction to Asian Cuisine
- Class 1 Course Overview and Asian Culinary Basics
- Class 2 Essential Ingredients and Equipment
- Class 3 Stir-Frying and Dim Sum
- Class 4 Chinese Soups and Sauces
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
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