Dim Sum Course
Gain expertise in Cantonese dim sum for commercial kitchens, covering accurate recipes, steaming methods, efficient workflows, food safety protocols, and quality controls to consistently serve restaurant-standard har gow, siu mai, char siu bao, cheung fun, lo mai gai, and beyond. Perfect for delivering reliable results in busy settings.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on, step-by-step guidance to produce reliable, top-quality Cantonese dim sum classics tailored for contemporary Indonesian diners. Master genuine recipes for har gow, siu mai, char siu bao, lo mai gai, and cheung fun, along with exact steaming techniques, preparation schedules, storage and defrosting protocols, allergen management, hygiene standards, and quality assurance for seamless service.
Elevify advantages
Develop skills
- Design dim sum menus: quickly create balanced, cost-effective 5-item Cantonese selections.
- Master steaming techniques: perfect timing, texture, and gear for impeccable dim sum.
- Develop wrapper and filling expertise: expertly form har gow, siu mai, bao, cheung fun, and lo mai gai.
- Optimise kitchen operations: enhance prep, batch cooking, and workstation efficiency.
- Ensure dim sum food safety: manage allergens, storage, and service standards effectively.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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