Japanese Cuisine Intensive Weekend Programme
Master the art of crafting classic and popular Japanese dishes through this enriching, yet intensive, learning experience. Embark on a culinary journey through the fundamentals of Japanese cuisine encompassing 88 hours of learning. Students will immerse themselves in genuine Japanese flavours and acquire a diverse array of skills and insights all under the guidance of an expert Japanese Chef Instructor from Tsuji Culinary Institute.
Class Schedule
Opening intake:
- 6 April 2024 / 13 July 2024 / 5 October 2024
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:
- 6 April 2024 / 13 July 2024 / 5 October 2024
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
