Betty’s Home is located in No.22, B1 Floor, The Grand Summit, Section B, Liangmaqiao Diplomatic Compound, No.19 Dongfang East Road, Chaoyang District, Beijing, where commercial buildings and white-collar personnel are most concentrated. Situated in a well-known Diplomatic Compound, Betty’s Home offers unique architecture, a courtyard surrounded by green trees, and complimentary gourmet Italian coffee. The classroom is well equipped with a high quality demonstration area, practice stations and a full selection of kitchenware, which enables our members to adequately complete the cooking exercises. In our salon area, you can also make coffee and other drinks. Members are encouraged to freely chat, use wireless internet, and share their culinary creations with friends. This is Betty’s Home, breaking traditional cooking class rules and mixing excitement of joy with cooking.

Grand Summit Introduction

The Grand Summit of DGP is a first class business chamber exclusively designed for diplomatic corps, foreign-related personnel, and celebrities.

The Grand Summit is located in the heart of the Third Embassy District. The original architecture comprises first class gyms, elegant services, and an international supermarket. The Grand Summit seamlessly couples business with art, and utility with fun.

The Summit is bringing in the “borderless” expansive living consumption concept to Beijing, to providing flexible and diverse service for members. As the member Grand Summit, you can enjoy luxurious VIP privileges in any website which is managed by the management company of Grand Summit. Enjoy leisure life without border.

Time（please refer to the curriculum schedule for detail course arrangement）

◆ Chinese cuisine（English）/every Thursday 10:00am-12:00pm

◆ Western-style food/Baking（English）/every Saturday 10:00am-12:00pm

◆ Baking（Chinese）/every Saturday 2:00pm-4:00pm

◆ Chinese cuisine/Western-style food（Chinese）/every Sunday 2:00pm-4:00pm

Location

◆ No.22, B1 Floor, The Grand Summit, Section B, Liangmaqiao Diplomatic Compound, No.19 Dongfang East Road, Chaoyang District, Beijing.

Admission Process：

◆ payment → pre-engage courses → take courses

Hotline：

◆ +86 10 6528 1840 ext.6122 Ms. Yan（Monday to Friday 9am-6pm）

E-mail：

bettyshome@ringierasia.com

Tuition Fee

• RMB350/time/person，valid within one month

◆ Payment in cash.

◆ For cash payment, please go to Suite7001 Huali Plaza, No.58 Jinbao Street, Dongcheng District, Beijing, 9am-6pm on weekdays.

◆ We will reserve the class enrollment for you after your payment.

◆ Payment will not be reimbursed or transferred unless the course has been cancelled.

◆ Book a whole classroom or bulk buying our courses, please contact us for detail information. Contact person：Ms. Li，Tel：(010)65281840-6385,E-mail:zhuzhu@ringierasia.com

Other things you may like to know before taking course:

1、 Please submit applications two business days ahead, to leave preparation time for the Cooking School to accommodate your enrollment.

2、 Please leave a valid personal email address during the pre-engagement period so that we can send you reminder massages every Monday.

3、 If you need to cancel courses, please inform us by telephone or email before 6:00pm Wednesday.

4、 Please come to the classroom on time. In order limit interference while the class is in session, you may be refused to come into the classroom half an hour after the course starts.

5、If you are late over 30 mins. or are fully absent from a class and fail to notify Betty’s Kitchen Cooking School beforehand, we will consider that class attended, and will not refund or replace your missed class.

6、 Except for special notice, our courses are designed to produce one helping per person; every quota only allows one person to participate. If your companion is not actively participating in the cooking class, they may not come into the teaching area but can wait for you in the lounge where we have magazines, books and tea for all.

7、 In the event you choose to have a companion actively participate in the cooking class with you, we will charge another RMB80 to increase your serving to fit two people, unless your partner is under 16 years old. The couple will use the same cooking station to practice during the class. For the consideration of teaching quality, we only accept three groups of co-cooking.

8、 Please do not use facilities in the classroom without permission. We will charge on any damage to them.

Class 1

1.Bulgogi- Korean Barbeque Beef

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization. It is often served to non-Koreans as a first taste of Korean cuisine.Because it's not quite spicy in taste but somewhat on the sweet side.

2.Gimbab- Rice Rolled in Dried Seaweed

Gimbap is a popular Korean fast food made from steamed white rice and various other ingredients, rolled in sheets of dried seaweed and served warm in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch

3.Korean Lettuce and Onion Salad

Korean Lettuce and Onion Salad is a fresh leaf lettuce salad with sesame oil and soy sauce dressing. It’s served at many Korean BBQ /galbi restaurants. Because of its savory taste, the salad is very popular even among non-Koreans.

Class 2

1.Galbijjim- Stewed Pork Rib 1

These Korean braised short ribs are slow simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Galbi Jim because it's such a crowd-pleaser, whether it's served at a fancy gathering or just as a comforting homestyle meal. To stretch the recipe, you can cut up pieces of brisket or other roasting beef cuts to stew size and cook with the short ribs. But you should always try to make it with bone-in ribs, Galbi Jim relies on the stewed bone marrow for its rich flavor.

2.Doenjang jjigae -Korean Soy Bean Paste Vegetable Stew

Doenjang jjigae is a stew made from Korean Doenjang. This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like gable or other meat dishes. It usually contains a variety of vegetables and several shellfish including small mussels, clams, shrimp and/or anchovies.

3.Korean Style Cucumber Pickle

This particular pickle is a favorite, combining with the fresh crunch of cucumbers, in a side dish that might just steal the entire meal.

Class 3

1.Buldak- Grilled Spicy Chicken

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.

2.Pajeon- Green Onion Pancake with Seafood

Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack. It is made with flour batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for dipping. In translation, jeon (pronounced jun) is the actual battered ingredients and pa means scallions in Korean. The most popular pajeon dish is the seafood hae-mul pajeon, which usually consists of little bits of oysters, fresh baby clams, shrimps and even squids.

3.Musaengchae-Korean Style Radish Pickle

This is a very typical Korean side dish. The radishes are thinly sliced and, although lithe, maintain a crisp texture. The taste is very bright, and can be refreshing for anyone who enjoys radishes.