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Japanese Cuisine Program Oct-2024

  • Overview
  • Fee, Timings & Terms
  • Faq's

Experience the refined flavors, fresh ingredients, and delicate presentation that define Japanese cuisine. Our specialized hands-on program is designed to provide you with an immersive introduction to the culinary styles and dishes of Japan.

Led by expert instructors, classes will teach you:

  • Fundamental cooking techniques like knife skills, frying, simmering and more
  • Traditional preparation methods for staple ingredients
  • Assembly skills for popular dishes and platters
  • Cooking with unique Japanese ingredients and equipment
  • Balancing flavors and aesthetics on the plate
  • Deepening your understanding of food culture and context

Through hands-on cooking classes and labs, you'll build confidence preparing an array of dishes. 

Inclusions:

  • Hands on Classes
  • Take home what you make
  • Certificate of Course Completion
  • Printed Recipes provided at the beginning of class
2:00 PM to 5:30 PM
Full Program Fee
11250

Half Program Fees
0
Download Program Details **18% GST Applicable on amount

Japanese classes (Session-1)

Unagi kabayaki – eel fish, tare sauce, rice bowl.

24 Oct 2024

Japanese classes (Session-2)

Ramen- ramen noodle, mushroom stock, mushroom ramen.

26 Oct 2024

Japanese classes (Session-3)

Yaki tori – tofu and chicken, shio and tare sauce.

29 Oct 2024

Japanese classes (Session-4)

Okomoniyaki – Vegetarian, non vegetarian, seafood.

31 Oct 2024

Japanese classes (Session-5)

Donburi bowls- prawn and chicken

05 Nov 2024

2:00 PM to 5:30 PM

Full Program Fee11250
Half Program Fees 0
Single Class Fee 3000

Note or Terms

Fee: Rs 11,250- for One Month program (5 Classes) 
Fee: Rs3000/- for a single class
Fee: Rs 7000/-for private class
Add On (Optional) - CIA ProChef Certification for a special price of Rs 7000 (Regd) + Rs 40,000/-

Please Note:

  • All cheque(s)to be made in favor of Datta Hospitality Management Support Services Pvt. Ltd
  • All fees are subject to 18%GST
  • 100% Fees must be submitted to secure a seat in any of the programs
  • Fees are non-refundable IICA reserves the right to change any menu item without prior notice
  • All students are required to carry one apron & two kitchen dusters any class
  • Classes missed shall not be repeated
  • Mode of Learning: Hands-On
  • Minimum number of students required to start the program is 

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