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Japanese Cuisine Diploma

Tokyo

Whether you are seeking to specialize in Japanese Cuisine or expand your culinary skills and knowledge, this programme provides you with a unique opportunity to learn directly from the masters of Japanese cuisine utilizing the world renowned teaching methodology of Le Cordon Bleu.

Learn Japanese knife techniques, specialist Japanese ingredients, cooking methodologies and exquisite presentation skills whilst gaining a deeper insight into the seasonality consciousness for which Japanese cuisine is so highly regarded.

Programme Details

  • COURSE STRUCTURE
    Initiation Japanese Cuisine
    129 hours

    Topics:
    • Overview of Japanese cuisine
    • Types of tableware and knives
    • Basic Japanese cooking Techniques
    • Japanese stocks (dashi )
    • 5 Methods of Japanese cooking
      - Cutting of raw materials (namamono )
      - Grilling and pan-frying (yakimono )
      - Simmering (nimono )
      - Steaming (mushimono )
      - Frying (agemono )
    • Soup in a bowl (wanmono )
    • Rice 1(gohanmono )
      - Takikomigoha and Chirashizushi
    • Rice 2(gohanmono )
      - maki zushi and inari zushi
    • Rice 3(gohanmono )
      - tendon and oyakodon
    • Noodles (menmono) - soba
    • Japanese desserts (mizumono)
    • Japanese confectionary (wagashi)
    • Japanese multicourse meals (ichiju-sansai)


    Basic Japanese Cuisine
    135 hours

    Topics:
    • Basic Japanese cooking Techniques
    • Basic manners of Japanese Cuisine
    • Vegetable preparation and Cutting Techniques
      - Artistic vegetable peeling and cutting techniques
    • Extension of 5 methods of Japanese cooking
      - Cutting of raw materials (namamono)
      - Grilling and pan-frying (yakimono)
      - Simmering (nimono)
      - Steaming (mushimono)
      - Frying (agemono)
    • Processed food made from fish paste(nerimono)
    • Rice 1(gohanmono) - nigiri-zushi
    • Rice 2(gohanmono)
      - Iimushi and Zundamochi
    • Meat dishes(Nikuryori)
    • Noodles(menmono) - Udon
    • Japanese desserts (mizumono)
    • Wagashi
    • Seasonal appetizer (sakizuke)
    • Developing Japanese multicourse meals (ichiju-sansai)
    Industry Researh Tour:
    • Regional producer visit


    Intermediate Japanese Cuisine

    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


    Superior Japanese Cuisine

    132 hours

    Topics:
    • Kaiseki Cuisine
    • Dynamism of Japanese Cuisine
    • Restaurant Management
    • Japanese obento techniques
      - shokado-bento
    • Honzen
      - ryori
    • Shojin-ryori
      - preparation and presentation techniques
    • Popular Japanese cuisine ryotei style
    • Wagashi
    • Modern Japanese cuisine
    • Japanese menu creation
    • Chakaiseki
    • Japanese calligraphy
    Industry Researh Tour:
    • Chakaiseki
  • WHO IS THE PROGRAMME FOR?
    General requirements:
    • 18 years old on the course start date. No upper age limit
    • Possess at least a senior high school certi cate or equivalent
    • Completed Application Form
    • Dated, and singed Pledge
    • Statement of Motivation (300-500 words)
    • Curriculum Vitae / Resume
    • Passport ID page (copy/scan)

    • Cultural Activities Visa application:
      • Students applying for the full diploma programme will be eligible to apply for the Japanese Cultural Activities visa. Students requiring this visa must submit further detailed documentation.

      Language requirements
      • English : Native or minimum IELTS 5.5, TOEFL ibt minimum 65 pts, TOEIC 605/990 pts or equivalent
      • Japanese : Minimum requirement is JLPT N2 or equivalent
  • TERM DATES & APPLY

    Term Dates & Prices

    Select a date
    2020
    Apr 4, 2020 - Sep 26, 2020 ( Intensive , in English , Japanese )
    ¥ 2,997,000
    Oct 3, 2020 - Mar 27, 2021 ( Intensive , in English , Japanese )
    ¥ 2,997,000

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