|
|
Enquiries:
+61-412-007-851 or enquiry jculinary.com.au
consulting, training, recruitment, catering, publication and
web design for Japanese food bussiness. |
| |
|
Enquiries
Japanese Culinary
Institute P/L
ABN65115736966
Japanese Culinary School Enquiries
email: enquiry jculinary.com.au
phone: +61-412-007-851
fax: +61-2-9698-0775
P.O.Box 298, Surry Hills,
NSW 2010, Australia
|
|
|
Japanese
cooking classes for GENERAL PUBLIC
Enjoy
cooking & eating! |
Class
schedule in 2009 >>>> |
| MIN.
& MAX. NUMBERS: Each class
is min.4 and max.12 people. Groups are
welcome. |
| INCLUSION:
All courses include ingredients, recipes
and you will enjoy eating at end of
each classes. |
| BRING
your own apron and knives. BYO wines
or Japanese sake are welcome to enjoy
dishes you made. Neat casual dress with
flat non-slip shoes and no jewellery.
|
| |
Let's
have fun !!
PRIVATE
COOKING CLASS |
We can also
arrange private cooking classes at
your own home. |
We'll come to your home to teach
you the art of Japanese cooking. At
the end of the lesson we can all sit
around and discuss and taste the dishes
we prepared.
You will learn how to prepare: Sushi,
Sashimi, Tempura, Teriyaki (chicken,
beef, fish), Yakitori, Tonkatsu, Katsu-don,
Udon noodle, etc. |
|
|
|
| Sushi
chef courses for PROFESSIONALS
Cooking
Cources for Chef |
We'll
teach you the techniques required to prepare
authentic Japanese dishes!
|
Sushi
Chef Courses |
| A Sushi Chef is not only
required to know how to prepare raw
fish, he/she also entertains diners
with the mastery of his/her cooking
skills, while making polite conversation
in a friendly atmosphere. |
Sushi Chef Intensive Course (5days) |
chef/owner |
|
Sushi Chef Basic Course (10days) |
chef |
|
Sushi Chef Advance Course (10days) |
chef |
| MIN.
& MAX. NUMBERS: Each course
is min.2 and max.6 people. |
| INCLUSION:
All courses include ingredients and
recipes. |
| BRING
your own apron and knives. |
|
Japanese
Cuisine Chef Courses |
To prepare authentic
Japanese cuisine however, requires
more advanced skills than simply
a knowledge of how to prepare sushi
and sashimi. A Japanese Cuisine
Chef must be able to prepare all
of the following dishes:
| • Basic Dashi Stock
and Soups |
| • Sushi & Sashimi
|
| • Nimono (Simmering) |
| • Yakimono (Broiling,
Pan-Frying and Baking) |
| • Mushimono (Steaming) |
| • Agemono (Deep-Frying)
|
|
|
Japanese Cuisine Intensive Course (5days) |
chef/owner |
|
Japanese Cuisine Basic Course (10days) |
chef |
| MIN.
& MAX. NUMBERS: Each course
is min.2 and max.6 people. |
| INCLUSION:
All courses include ingredients and
recipes. |
| BRING
your own apron and knives. |
|
|
Booking
or enquiry on 0412-007-851
|
or
email to enquiry jculinary.com.au |
Location: c/- Japanese Cafe
Restaurant Emon
432 Cleveland Street, Surry Hills, Sydney, NSW
2010, Australia |
|
|
|
Copyright ©2006-2007 Japanese Culinary Institute
Pty. Ltd. ABN65115736966
P.O.Box 298, Surry Hills, NSW 2010, Australia
phone +61-412-007-851, fax +61-2-9698-0775
email enquiryjculinary.com.au
A member of Restaurant
& Catering New South Wales / ACT, Membership No.1685
|
|
