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Cuisine Basics: Chicken(working with chicken)

Content:Learn: ingredient selection, preparation, trussing using a needle and without a needle, removing bones, breaking down in 4 and 8 pieces, frenching bones, crapaudine cuts (open its back to remove bones and shape the chicken into a toad), storage methods, and cooking methods.※Finished products are allowed to be brought home. Recipe not provided.

Saturday, June 13 13:00-16:00(Japanese/English)

Level of Difficulty
Level 2: For students of Cuisine, Pastry, and Bakery at Le Cordon Bleu Japan or other schools.

*For non-native Japanese/English speakers, we recommend at least basic Japanese/English comprehension skills.
*Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
*Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

Guidelines on the day of your class
・Please register at the reception 10 minutes before class. We do not accept registration after class begins.
・Please wear school / kitchen uniform and shoes to attend this class.
If you do not have a uniform, please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
・Things to bring:Materials for note taking, camera (no video and voice recording),a rectangular 1 Tupperware (25×20×H10cm) and a bag for carrying your finished product.
This course is now fully booked. Please click on the button below to be added to the waiting list.