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Cuisine Basics: Fish

Learn how to handle fish, including selection, trimming techniques, two methods of organ removal, filleting techniques, stuffing and preservation techniques using snapper, trout, and sea bream.※Finished products are allowed to be brought home. Recipe not provided.

November 23 (Thursday) 15:30-18:30(Japanese/Chinese)

Level of Difficulty
Level 1: For those looking to improve their knowledge and advance their skills in Cuisine, Pastry, and Bakery.

*For non-native Japanese/Chinese speakers, we recommend at least basic Japanese/Chinese 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.