Culinary Arts Japanese Techniques Class Module 4 (Japanese Comfort Food)
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.
Pickled cucumber/radish and carrot
Niku Jaga (braised beef and potatoes)
Mushi matcha pan (Green tea steam bun)
Oden (Japanese potato, daikon, konyaku, egg and tofu soup)
Rice soup with mushrooms
Clams claypot rice
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.