Japanese Cuisine Diploma

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

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.


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.


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.

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

INTERMEDIATE JAPANESE CUISINE

SUPERIOR CUISINE