Culinary Arts Japanese Techniques Class Module 3
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.
The focus of this class is on decorative Bento.
Temari-sushi (decorative sushi)
Ebi No Umari (simmered shrimp)
Nimono (simmered roots vegetable)
Datemaki (sweet rolled omelette)
Ringo kinton (apple with sweet potato)
Grilled sanma (pacific sayoury fish)
Namasu (lotus root pickled)
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.