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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:
    • Fermentation
    • Artistic vegetable cuts
    • Japanese hot pot dishes(nabemono)
    • Cooking using sake
    • Advanced fish preparation techniques
      - fugu
    • Advanced application of techniques to 3 major
    • Japanese cuisine types
      - Kyoto Cuisine (Kyo-ryori)
      - Osaka Cuisine (Osaka-ryori)
      - Edo Cuisine (Edo-ryori)
    • Advanced application of techniques to Japanese regional cuisine
      - Hokkaido
      - Tohoku
      - Chubu & Kansai
      - Shikoku
      - Chugoku & Kyushu
    • Traditional Japanese New Year food(osechi- ryori)
    • Japanese desserts (mizumono)
    • Wagashi
    • Seasonal appetizer (sakizuke)
    • Wan to Tsukuri
    • Cha-kaiseki

    Industry Researh Tour:
    • Brewery visit
  • 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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