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              Initiation Cuisine Certificate

              TOKYO

              This course introduces students to fundamental cooking techniques in cuisine. With a strong importance placed on fundamentals such as hygiene, preparation and work flow, students learn to master the basics including how to hold a knife properly, cutting techniques and elementary methods of cooking.

              Programme Details

              • Course Structure

                Initiation Cuisine Certificate : 129 hours

                This course introduces students to fundamental cooking techniques in cuisine. With a strong importance placed on fundamentals such as hygiene, preparation and work flow, students learn to master the basics including how to hold a knife properly, cutting techniques and elementary methods of cooking.

                Core Objectives
                Demonstrate fundamental basic cuisine preparation and cooking techniques including

                • Knife Skills.
                • Basic Classical vegetable cuts.
                • Elementary butchery and fish filleting skills.
                • Basic stocks and derivatives.
                • Basic soups including bisque, consommé, clarifications.
                • Elementary sauces and emulsions.
                • Basic doughs (pasta, short crust, puff pastry) and techniques.
                • Elementary egg techniques including omelette, poached, scrambled and soufflé.
                • Introduction to plating presentation.
                • Elementary method of cooking; eg. Baising, boiling, pan frying, poaching, sauuteeing, roasting, ragout, grilling.
                • Identify French culinary terms.
                • Follow health & hygiene regulations.
                • Develop personal kitchen organization and management skills.
              • Who is the programme for?
                Prerequisite: None
              • Term Dates & Apply

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                2016
                Oct 2, 2016 - Mar 25, 2017 (Saturday, in Japanese)
                ¥ 995,000
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