Content: This workshop helps students understand the characteristics and differences between different charcuterie - cured, dried, and smoked. Students will also learn how to prepare various kinds of farce (stuffing), saucisse and saucisson. Common techniques used in charcuterie (salt-pickling, drying, and smoking), appropriate methods of cooking and chilling, and the knowledge of basic safety rules for food and charcuterie will also be taught in this workshop. ※Finished products are allowed to be brought home. Recipe not provided.
Cuisine Basics: Basic Techniques of Sausage Preparation
October 24 (Mon) 12:00-15:00（Japanese/ English）
October 24 (Mon)15:30-18:30（Japanese/ Chinese）
＊For non-native Japanese/English/Chinese speakers, we recommend at least basic Japanese/English/Chinese comprehension skills.
＊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 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.
Tuition: ¥ 9,000
Duration: 3 Hours