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Cuisine Basics:Vegetables

Cleaning and handling different types of vegetables / Peeling techniques/ Cutting techniques (julienne, paysanne, émincer, ciseler, macédoine) / Turning techniques (potatoes, champignons, artichokes, turnips) / Canneler (decorative cutting) / Cooking techniques for different types of vegetables
*Some of the finished products are allowed to be brought home.

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  • Term Dates & Apply

    Term Dates & Prices

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    2018
    Aug 18, 2018 - Aug 18, 2018 (Standard, in Japanese)
    ¥ 7,000

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