Japanese Cuisine Intensive Weekend Programme
Discover the art of creating timeless and beloved Japanese dishes in this immersive and intensive learning experience. Over the course of this programme, you’ll embark on a culinary journey that dives deep into the fundamentals of Japanese cuisine. Under the expert guidance of a seasoned Japanese Chef Instructor from Tsuji Culinary Institute, you’ll immerse yourself in authentic flavours and gain a diverse range of skills and insights.
Class Schedule
Opening intake:
- 11 Jan 2025 / 5 Apr 2025 / 12 Jul 2025 / 4 Oct 2025
Duration:
- 11 weeks on every Saturday
Days per week:
- 1 day/week
Hours per day:
- 8 hours/day
Total hours:
- 88 hours
Delivery language:
- Japanese with translation
Qualified age:
- Minimum 18 years old
Suitable for:
- Amateur, upskillers, reskillers and food enthusiasts
Academic Details
You will learn:
- Fundamental knowledge of Japanese cuisine
- Basic knowledge of Japanese plating and seasoning
- Basic skills of Japanese knifing
- How to craft primary Dashi stocks and soups (Wanmono)
- Japanese rice washing and cooking
- How to make Gohanmono (rice dishes), Tamago Ryori (egg dishes), and Yakimono (grilled dishes)
- How to make Japanese specialty dishes as noodles, sushi, and tempura
Course outcome:
- Gain a brief overview of Japanese food culture, history and characteristics
- Basics of Japanese cuisine as rice, soups, and fish filleting
- Understanding of specialty dishes as udon, sushi, and tempura
Achievement:
- Certificate of Completion by Tsuji Culinary Institute
Fees
Course fee:
- THB 120,000
Application fee:
- THB 1,500 – Thai students
- THB 2,500 – International students
Uniform:
- THB 3,250 per set (Chef Jacket, Chef Cap, and Apron)
Toolkit:
- Free of charge (Toolkit will be provided for in-class usage.)
Remark:
- 0% instalment plan on credit card is applicable up to 10 months
Class Schedule
Opening intake:
- 11 Jan 2025 / 5 Apr 2025 / 12 Jul 2025 / 4 Oct 2025
Duration:
- 11 weeks on every Saturday
Days per week:
- 1 day/week
Hours per day:
- 8 hours/day
Total hours:
- 88 hours
Delivery language:
- Japanese with translation
Qualified age:
- Minimum 18 years old
Suitable for:
- Amateur, upskillers, reskillers and food enthusiasts
Academic Details
You will learn:
- Fundamental knowledge of Japanese cuisine
- Basic knowledge of Japanese plating and seasoning
- Basic skills of Japanese knifing
- How to craft primary Dashi stocks and soups (Wanmono)
- Japanese rice washing and cooking
- How to make Gohanmono (rice dishes), Tamago Ryori (egg dishes), and Yakimono (grilled dishes)
- How to make Japanese specialty dishes as noodles, sushi, and tempura
Course outcome:
- Gain a brief overview of Japanese food culture, history and characteristics
- Basics of Japanese cuisine as rice, soups, and fish filleting
- Understanding of specialty dishes as udon, sushi, and tempura
Achievement:
- Certificate of Completion by Tsuji Culinary Institute
Fees
Course fee:
- THB 120,000
Application fee:
- THB 1,500 – Thai students
- THB 2,500 – International students
Uniform:
- THB 3,250 per set (Chef Jacket, Chef Cap, and Apron)
Toolkit:
- Free of charge (Toolkit will be provided for in-class usage.)
Remark:
- 0% instalment plan on credit card is applicable up to 10 months
