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Menu Decode「餐考」
Reference for key decisions in Chinese restaurant business.
Built by ICC, Menu Decode explores the decisions behind Chinese culinary craft, restaurant management, and cultural expression. Through conversations, notes, and structured research, it documents how chefs, owners, investors, and industry leaders think, choose, and build.
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
Core Program Areas
Culinary Skills and Techniques
Knife work, heat control, seasoning systems, wok skills, traditional methods
Chinese Cuisines & Regional Studies
Eight major cuisines, local specialties, fusion cuisines, food geography
Menu Planning & Culinary Presentation
Menu design, cost control, plating aesthetics, banquet structures
Kitchen Operations & Food Safety
Team roles, workflow, SOPs, hygiene systems, food handling
Restaurant Business & Entrepreneurship
Business modeling, budgeting, branding, operations, marketing
Chinese Culinary Culture & History
Food history, diaspora traditions, etiquette, storytelling, global influence
Course Sequences by Area
A. Culinary Skills and Techniques
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Introductory: Knife fundamentals, prep station training, basic wok & cooking skills
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Intermediate: Stir-fry and braise techniques, dish consistency, station leadership
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Advanced: R&D, competition training, recipe development, test kitchen simulations
B. Chinese Cuisines & Regional Studies
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Overview of Cantonese, Sichuan, Shandong, Jiangsu, Fujian, Hunan, Anhui, and Zhejiang cuisines
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Modern Chinese-American and overseas Chinese cuisine
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Regional ingredient sourcing and flavor mapping
C. Menu Planning & Culinary Presentation
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Menu engineering and categorization
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Flavor pairing logic and pricing models
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Aesthetics in plating and styling
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Designing multi-course banquets for formal or casual service
D. Kitchen Operations & Food Safety
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Role-based kitchen hierarchy (line, prep, expediter, etc.)
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Standard operating procedures for kitchen teams
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Food sanitation certification standards
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Simulated lunch and dinner service training
E. Restaurant Business & Entrepreneurship
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How to start a Chinese food business in the U.S.
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Vendor management, inventory, and P&L basics
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Visual identity and branding for Chinese cuisine
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Digital strategy, reviews, and social media tools
F. Culinary Culture & History
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A historical timeline of Chinese cooking traditions
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Chinese food in immigrant history and diaspora narratives
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Comparison of Eastern and Western dining rituals
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Storytelling in Chinese food and cultural diplomacy