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              Cuisine Basics:Meat (boning techniques)

              Content: Preparation of Racks—Carré (removing excess fat, pulling tendons, scoring fat, etc.) / Manchonnage (removing meat from the ends of bones)/ Ficeler (trussing with twines) / Désossage (boning) / Lardage (inserting strips of lard into meat) / Cutting techniques / Cooking techniques *Some of the finished products are allowed to be brought home.

              Date】 Mar 3 (Thur) 15:30-18:30(Japanese/English)
              Fee】 ¥9,000 (Ingredients, tax included)
              Venue】 Tokyo school

              Remarks
              * We only accept credit cards payments
              * For non-native English/Japanese speakers, we recommend at least basic English/Japanese comprehension skills.
              * Please be aware, any disturbances during class to the chef, LCB staff, or other students will not be tolerated and may result in dismissal.
              * Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
              * Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

              Guidelines on the day of your class Please confirm these items before class begins
               ・ Please register at the reception 10 minutes before class. We do not accept registration after class begins.
               ・ Please wear school / kitchen uniform and shoes to attend this class.
                 If you do not have a uniform, please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
                 The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
               ・ Things to bring: Materials for note taking, camera (no video and voice recording)、a rectangular Tupperwares (25×20×H10cm) and a bag for carrying your finished product.


              We might open additional classes if the current classes are full. If you wish to attend a class that is already full, please contact us at 0120-454840 (toll-free dial).

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