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Intermediate Japanese Cuisine Certificate

Tokyo

In the Intermediate Japanese Cuisine Programme, students will continue to learn advanced techniques and traditional Japanese dishes at a higher level and apply them to regional Japanese cuisine. Students will also be introduced to Tea Kaiseki (cha-kaiseki) and participate in the tea ceremony and flower arrangement to gain an increased cultural awareness of Japanese cuisine concepts.

Programme Details

  • COURSE STRUCTURE
    135 hours

    Topics:
    • Artistic vegetable cuts
    • Advanced fish preparation techniques
    • Advanced application of techniques to 3 major Japanese cuisine types
      • Kyoto Cuisine (Kyo-ryori)
      • Edo Cuisine (Edo-ryori)
      • Osaka Cuisine (Osaka-ryori)
    • Advanced application of techniques to Japanese regional cuisines
      • Northern Japan
      • Kanto & Hokuriku
      • Kansai, Chugoku & Shikoku
      • Kyushu
    • Traditional Japanese New Year food (osechi- ryori)
    • Fermented foods – shoyu, etc.
    • Marinated (aemono), vinegar based (sunomono)
    • Cooking with fermented products – sake and sakekasu
    • Seasonal appetizer (sakizuke)
    • Wagashi
    • Cha-kaiseki
    • Tea ceremony & flower arrangement
    Industry Research:
    • Brewery visit,etc.
  • WHO IS THE PROGRAMME FOR?
    Prerequisite: Basic Cuisine Certificate
  • TERM DATES & APPLY
    Sorry. The information is not available at the moment.
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