SF Culinary Arts Japanese Techniques Class Module 1
Learn the basic techniques and culinary knowledge to make Japanese Cuisine for a cafe kitchen.
The focus will be on preparing basic stock, basic Japanese rice preparation, cutting techniques and basic sauces used for cooking, pickling and dipping.
Basic stock (dashi) with kelp, bonito and dried sardine
Basic preparation for Japanese rice
Knowledge of white rice
Knowledge of sushi rice
Onigiri – rice ball
Sushi – maki roll
Basic vegetable and fish cutting techniques for cooking, garnish and condiment
Terriyaki saba fish
Miso paste mixed vegetables
Basic sauce for cooking, pickling and dipping
Notes for SkillsFuture Credit Claims:
The SkillsFuture course code is CRS-N-0035221.
Please sign up for the class and pay for your class as per the normal procedure on this website.
We will contact you to inform you about the claim procedure.