Le Cordon Bleu Logo

Cuisine Basics:Meat (boning techniques)

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.

Apply

  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2019
    May 26, 2019 - May 26, 2019 ( Standard , in Japanese , Chinese )
    ¥ 9,000

Short Courses

Kobe
TOP