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Cuisine Basics: Meat

Tokyo
Content: Preparation of Racks—Carré (removing excess fat, pulling tendons, scoring fat, etc.) / Manchonnage (removing meat from the ends of bones)/ Ficeler (trussing with twines) / Désossage (boning) / Lardage (inserting strips of lard into meat) / Cutting techniques / Cooking techniques*Some of the finished products are allowed to be brought home.There will be no recipe.

Date】February 12 (Mon) 15:30-18:30(Japanese/English)

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

Remarks
* For non-native English/Japanese speakers, we recommend at least basic English/Japanese 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 Tupperwares (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.
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