Prepare Japanese Cuisine
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2022012973
S$558
Original: S$1,860
Save S$1,302
About This Course
Upon completion of this course, learners will be equipped with the knowledge and skill set to prepare ingredients for Japanese dishes with different types of flavouring techniques and menu-based presentations.
What You'll Learn
The course content includes:
• Types and uses of kitchen tools and equipment
• Principles of cooking techniques in Japanese cuisine
• Types and correct proportions of food and ingredients suited for Japanese dishes
• Methods and techniques for seasoning, flavouring, and marinating of food
• Indicators of doneness
• Importance of controlling cooking time and temperature
• Types of condiments, herbs and spices used in Japanese cuisine
• Methods of storing ingredients and finished products
• Importance of ensuring workstations are ready in a timely manner
• Types and uses of kitchen tools and equipment
• Principles of cooking techniques in Japanese cuisine
• Types and correct proportions of food and ingredients suited for Japanese dishes
• Methods and techniques for seasoning, flavouring, and marinating of food
• Indicators of doneness
• Importance of controlling cooking time and temperature
• Types of condiments, herbs and spices used in Japanese cuisine
• Methods of storing ingredients and finished products
• Importance of ensuring workstations are ready in a timely manner
Entry Requirements
Secondary; Basic proficiency in English language
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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