Japanese Cuisine Certificate

This 6-week training course, taught by experts from Asia, is an introduction to traditional Japanese food and preparation techniques. This course has been designed to learn how to prepare, cook and serve a selection of dishes using a variety of ingredients and methods common to Japanese cuisine.

Throughout the course, students will discover the authentic flavors of Japanese cuisine and learn how to cook them.

Students also have the option of registering at a preferential rate for the six-month program which combines training in four Asian cuisines (Korean, Chinese, Japanese and Thai cuisine). See the link at the bottom of this page for more information.

Objectives:

Understand the fundamentals of Japanese cuisine
Prepare authentic Japanese cuisine
Understand the evolution of Japanese cuisine over time
Understand another gastronomic culture and its environment
Know the culinary techniques of this cuisine, the foods, the methods, the equipment, the knives, the different fermentation techniques, the way of cooking certain specific ingredients
Learn about the attention to health and well-being in Japanese gastronomy

Who is the training for?

This training is for anyone wishing to be trained for professional purposes:

To Japanese cuisine and its foods.
With traditional specialties and techniques of Japanese cuisine.

Key Information

Prerequisites

All applicants must be aged 18 years or older.
The programmes are open to beginners, Experience or practical knowledge is not required.
Applicants must possess a baccalaureate or equivalent.

Teaching method: Workshops, practical and theorical classes. All practical classes are taught in specially equiped asian practical kitchens and conducted by a Chef Instructor in a hands-on workshop. Practical and written exams.

Languages : Classes are taught in English and translated into French (consecutive interpreting).

Diploma awarded: Students will be awarded a Japanese cuisine certificate, issued by the Le Cordon Bleu International Foundation

Programme details

Course Content
During the Basic Japanese Cooking Class, students will learn about traditional Japanese ingredients, cooking techniques and dishes.

Their training will include the following themes:
- Acquire techniques for using knives (vegetables, meat, poultry, seafood)
- Understand and use the basic techniques of Japanese cuisine
- Know how to prepare basic funds
- Know how to prepare basic soups
- Knowing how to prepare basic sauces
- Know how to prepare basic "seasonings"
- To be able to prepare regional Japanese cuisine
- Knowing how to prepare Washoku / traditional cuisine
- Knowing how to prepare Yoshoku / Western-influenced Japanese cuisine
- Being able to prepare sushi and sashimi
- Be able to plan and prepare meals of Japanese dishes
- Have good hygiene practices
Duration and tuition fees

Duration of the program: 6 weeks

Tuition fees: €6,000
Tuition fees include application fees (€500), educational content, and activities.

Student kit:
Students not from one of Le Cordon Bleu culinary arts programs must plan an additional amount, not included in the tuition fees, including uniform and utensils.

Cost of the student kit: €1,500
Intake dates and apply

Sorry. The information is not available at the moment.
Programme - Discovery of asian cuisines

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