Japanese Cuisine Diploma

October 2017 Launch

Please note that we do NOT accept any applications
after June 10th 2017 if Cultural activity visa is needed.

Please kindly apply for our next intake.
Thank you very much.

Programme Structure

Duration: 6 months
Total hours: 531 hours
Language conducted: Japanese with English translation
Visa: Cultural Activities Visa

Discover Japanese Culinary Arts

Expand your repertoire of techniques and knowledge

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.

Experience Japanese gastronomy & culture

Immerse yourself in Japanese gastronomy and culture through the rich learning experiences that have been woven into each level. Industry research activities include market, regional producer, brewery and pottery maker visits. In addition you will undertake specialist classes including the tea ceremony, ikebana, calligraphy and hanko making. Overall these learning experiences provide you with real life insight into the culture and etiquette behind Japanese cuisine, and the broader intangible cultural heritage of “washoku” as acclaimed by UNESCO.

Double your impact with dual qualifications.

Graduate with the Le Cordon Bleu Japanese Cuisine Diploma and the Taste of Japan Global Japanese Skill Certification*. Together these qualifications provide you with credibility and recognition in industry at a local and global level, paving the way to your future career success.

Programme

INITIATION JAPANESE CUISINE

129 hours
Pre-requisite: None

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.

Topics:

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
- Cutting of raw materials (namamono)
- Simmering (nimono)
- Grilling and pan-frying (yakimono)
- Steaming (mushimono)
- Frying (agemono)
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:

Market Visit

BASIC JAPANESE CUISINE

135 hours
Prerequisite: Initiation Japanese Cuisine Certificate

Students continue to develop their technical skills and build on their knowledge gained in Initiation Japanese Cuisine, using ingredients commonly found in Japanese cuisine, applying them to more complex recipes and learning about plating presentation in more detail. Students will also extend their awareness of ingredients including their cultivation and storage techniques.

Topics:

Japanese knife skills and techniques
Artistic vegetable peeling and cutting techniques
Extension of 5 methods of Japanese cooking
- Cutting of raw materials (namamono)
- Simmering (nimono)
- Grilling and pan-frying (yakimono)
- Steaming (mushimono)
- Frying (agemono)
Rice (gohanmono)
Sushi - . nigiri-zushi
Noodles (menmono)- udon
Processed food made from fish paste (nerimono)
Japanese desserts (mizumono)
Seasonal appetizer (sakizuke)
Wagashi
Fish processing and storage techniques
Developing plating presentation
Developing Japanese multicourse meals (ichiju-sansai)
Japanese culinary terms

Industry research:

Regional producer visit

INTERMEDIATE JAPANESE CUISINE

135 hours
Prerequisite: Basic Cuisine Certificate

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.

Topics:

Artistic vegetable cuts
Advanced fish preparation techniques eg fugu, eel
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 – miso, shoyu and su
Marinated (aemono), vinegar based (sunomono) and pickled foods (tsukemono)
Cooking with fermented products – sake and sakekasu
Japanese desserts (mizumono)
Seasonal appetizer (sakizuke)
Wagashi
Cha-kaiseki
Tea ceremony & flower arrangement

Industry research:

Brewery visit

SUPERIOR CUISINE

132 hours
Prerequisite: Intermediate Japanese Cuisine

In the Superior Japanese Cuisine course, students will learn about the dynamism of Japanese cuisine and its evolution from historical to modern cuisine. Ingredients are more refined and students are encouraged to apply their creativity in their cooking skills and deepen their knowledge and useage of Japanese tableware as they strive for excellence in building the necessary skills for their careers.

Topics:

Dynamism of Japanese cuisine
Science of umami – elaborating flavor
Advanced fish techniques
Advanced fish presentation techniques – funamori
Historical cuisine
- Shippoku-ryori
- Honzen-ryori
Shojin-ryori – preparation and presentation techniques
Japanese obento techniques - shokado bento
Popular Japanese cuisine ryotei style
Kaiseki cuisine
Wagashi
Modern Japanese cuisine and desserts (mizumono)
Expressing personal plating presentation and creativity
Japanese menu creation
Japanese calligraphy
Japanese stamp making (hanko)

Industry research:

Pottery maker visit

＊Course content may be subject to minor change

Japanese Cuisine Teaser Video

Dual Qualifications

Le Cordon Bleu Japanese Cuisine Diploma

The Le Cordon Bleu Japanese Cuisine Diploma is awarded upon completion of the Initiation, Basic, Intermediate and Superior Japanese Cuisine Certificates. This prestigious qualification is considered a passport to a world of career opportunities.

Taste of Japan: Global Japanese Cuisine Skill Certification

The Ministry of Agriculture, Forestry and Fisheries (MAFF) has established official guidelines for the “Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” in order to promote high standards in Japanese cuisine skills.

For more information, please refer to the MAFF website:
http://www.maff.go.jp/j/shokusan/syokubun/pdf/chori_s_e.pdf

Graduates of the Le Cordon Bleu Japanese Cuisine Initiation Certificate will be awarded a bronze badge and certificate.

Graduates of the Le Cordon Bleu Japanese Cuisine Diploma will be awarded a silver badge and certificate.

＊The Taste of Japan Certification in only available to non-Japanese nationals

Fees & Others

Course Fee:

Diploma Tuition:
Initiation: JPY 600,000
Basic: JPY 610,000
Intermediate: JPY 620,000
Superior: JPY 650,000
Tool Kit: JPY 100,000
Uniform: JPY 60,000
Administration Fee: JPY 75,000
Visa Application Fee: JPY 150,000 yen (International students only)

How to Apply

General requirements:

18 years old on the course start date. No upper age limit
Possess at least a senior high school certificate or equivalent
Curriculum Vitae / Resume
Statement of Motivation (300-500 words)
Passport ID page (copy/scan)
2 passport sized color ID pictures (scan accepted)

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

Please refer to the Application Guidebook for further information.

Language requirements

English: Native or minimum IELT 5.5 pts, TOEFL ibt minimum 65 pts, TOEIC 605/990 pts or equivalent
Japanese: Minimum requirement is JLPT N2 or equivalent

Welcome to
Le Cordon Bleu Japan

Bienvenue!

With over 120 years of teaching experience, Le Cordon Bleu is well established as the global leader in culinary and hospitality education. As we continuously adapt to meet the changing demands of the industry, our philosophy of achieving excellence remains the same.

Today, our international network comprises of more than 35 institutions in 20 countries with over 20,000 students graduating each year.

Le Cordon Bleu has made a worldwide contribution to the conservation of the French culinary arts and the hospitality industry across a broad range of Diploma, Bachelor and Masters programmes. In recent years, Le Cordon Bleu has also selected leading international cuisines to feature as a part of the programme offering. These programmes have been designed in partnership with government and specialist organizations.

We are proud to launch the Le Cordon Bleu Japanese Cuisine Diploma and invite you to share in a new journey of culinary learning!

Amities Gourmandes
Andre J. Cointreau
President and CEO Le Cordon Bleu

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