Culinary Arts Japanese Techniques Class Module 2
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.
Oyakodon (chicken and egg rice bowl)
Katsudon (deep fried pork and egg rice bowl)
Tonjiru (pork and vegetable soup)
Hijiki cold dish (sea vegetable)
Tempura (battered and deep fried vegetables and seafood)
Cold soba (cold noodles)
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.