Term: one month , each class two hours, four dishes per section, the specific content can be chosen in the teaching plan of the school or refer to the photographs.

Brief Fee:RMB,12,000 yuan

Schoolteaching arrangement: can experience a class first, fill remaining tuition or pay in a time after satisfaction.

Class time: appointment 6 hours in advance.

Class form: one-on-one individual teach, after class can take all learning dishes away.

Introduction:

The climate and natural conditions and social customs in Korea suit to develop agriculture, so as early as following the New Stone Age, people began to plant all kinds of grains in Korea, further more, the rich planting was being popularized. Later, the grains became the center of the catering culture in Korea, and formed a fixed family daily meal with rice and dish as the main and subsidiary food in Korea after the era of the Three Kingdoms. Later, they developed rice, porridge, confectionery, noodle, dumpling, broad noodles soup, wine and so on grain catering, and also bring the development from the ingredient of soy sauce made by bean being made as yellow soy sauce to ferment catering. Not only the vegetables planted but also the potherb growing in the field are having many sorts, all of them all be made cold vegetable dish in sauce, rice ball, vegetable dish, pickled vegetable and so on, they sprinkled the table as the season changed.
The Korean food includes the repetitive diet everyday, the food placed when performing a ceremony in life, the fete food for rich year and rich fishing, the fete food of the tribe to pray safety for the tribe, and the fete food placed for mourning for the death and so on. At the same time, they make the season cate using temporal food as the different seasons. The season cate custom in Korean is formed by harmonizing human and nature, it is also very scientific on the alimentation.