Initiation Japanese Cuisine Certificate

TOKYO

Initiation Japanese Cuisine Certificate

Tokyo

This course introduces students to fundamental cooking techniques in Japanese cuisine. With a strong importance placed on understanding the underpinning philosophy of Japanese cuisine, the program also introduces students to the fundamentals such as hygiene, Japanese knife skills and cutting techniques, and the 5 key methods of cooking in Japanese cuisine.

Programme Details

COURSE STRUCTURE
129 hours

Topics:
- Introduction to Japanese cuisine
- Introduction to Japanese knife techniques
- Introduction to the Japanese kitchen
- Basic knowledge of Japanese ingredients
- Japanese stocks (dashi)
- Japanese vegetable cuts
- 5 Methods of Japanese cooking
- Soup in a bowl (wanmono)
- Rice (gohanmono)
- Sushi - maki zushi and inari zushi
- Noodles (menmono)- soba
- Japanese hot pot dishes (nabemono)
- Japanese desserts (mizumono)
- Seasonal appetizer (sakizuke)
- Introduction to Japanese confectionary (wagashi)
- Basic Japanese multicourse meals (ichiju-sansai)
- Basic plating presentation
- Japanese culinary terms
- Food hygiene
Industry Research:
- Japanese special ingredients producer visit
WHO IS THE PROGRAMME FOR?
Pre-requisite: None
TERM DATES & APPLY

Sorry. The information is not available at the moment.

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