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              New Intermediate Cuisine Certificate

              Tokyo

              Intermediate Cuisine introduces students to the concepts of Bistronomie which draw upon the classic French regional cuisine heritage in a fresh, modern and innovative manner. Through this learning, students will build upon skills and knowledge gained in Basic Cuisine whilst focusing on attention to detail for mise en place, organization and presentation of dishes.

              Programme Details

              • Course Structure

                New Intermediate Cuisine Certificate: 181 hours

                Core Objectives:

                  Implement basic techniques learned and apply them to fundamental Bistronomie and culinary techniques including:
                • extending cooking techniques including salmis, braising, smoking and sauté
                • developing butchery skills
                • developing fish cooking techniques
                • preparing live shellfish
                • expanding vegetable cutting techniques and cooking methods
                • consolidation of sauce techniques
                • pasta
                • advanced farce techniques
                • charcuterie (sausage preparation, terrine, pâté and mousse)
                • offal

                • Follow health, safety and hygiene regulations
                  Extrapolate personal kitchen organization and management skills
              • Who is the programme for?
                Prerequisite: Basic Cuisine Certificate
              • Term Dates & Apply

                Term Dates & Prices

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                2018
                May 14, 2018 - Jun 23, 2018 (Intensive, in English)
                ¥ 1,171,500
                May 15, 2018 - Jun 23, 2018 (Intensive, in Japanese)
                ¥ 1,171,500
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