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up_coming CERTIFICATION OF COOKING SKILLS for Japanese Cuisine in Foreign Countries

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Hosted by the Association Advancement of Japanese Culinary Art (AAJ, https://www.shokuninrecipe.com/), a Bronze certification event will be held and headed by Chef Hidehito Uchiyama, owner and head chef of Ginza Uchiyama, a Michelin starred restaurant in Tokyo. With aims to improve the basic understanding of Japanese cuisine in foreign countries, guidelines for the “Certification of Cooking Skills for Cuisine in Foreign Countries” have been established by the Ministry of Agriculture, Forestry and Fisheries Japan (MAFF) in April 2016. While providing chefs outside Japan with easy access and resources to learn Japanese techniques, the course will be beneficial for participants with a good understanding and interest in basic Japanese cuisine culture and techniques. By attending the event and clearing both practical assessment and written examination, participants will be awarded the Bronze medal.

ADVANTAGES TO HAVING THE BRONZE CERTIFICATION

1. Chefs can declare that they have knowledge and skills of Japanese cuisine externally, enhancing their pursuit to having better treatment or compensation
2. Restaurants can differentiate themselves from competitors, improving reliability and attracting attention in the market
3. Certified chefs are eligible for improving their knowledge and skills by having the opportunity of attending seminars and examinations organised by the Association for the Advancement of Japanese Culinary Art in the future.

REQUIREMENTS OF BRONZE CERTIFICATION

1. Knowledge regarding Japanese dietary culture
2. Hygiene management: Types and prevention of food poisoning, clothing, handling of food ingredients, cleaning and sterilization of cooking utensils and equipment, food ingredients and foods that require heating treatment.
3. Technical skills: How to use Japanese cooking utensils and equipment, how to select food ingredients, how to cut and peel food ingredients, blending ratios of seasonings, procedures and hours required for cooking, presentation, preservation methods
4. Omotenashi (Japanese hospitality and service)

More about Chef Uchiyama

Hidehito Uchiyama
Owner Chef, ‘Ginza Uchiyama’, a Michelin-starred restaurant in Tokyo
http://ginza-uchiyama.co.jp/

Graduating from Shinjuku Chorishi Professional Training College, Uchiyama opened his own restaurant ‘Ginza Uchiyama’ in 2002, after working at several renowned restaurants in Tokyo. He has held his Michelin star for 11 consecutive years from 2008. Additionally, Uchiyama instructs cook trainees at Shinjuku Chorishi Professional Training College, where he graduated from, trying to develop new generations of professional chefs in the Japanese cuisine world.




■ DATE
13, 14 November 2018 (2days)

■ TENTATIVE SCHEDULE
DAY 1
(13 November 2018)
13:00 ~ 13:40 Introduction for this scheme + Lecture about Japanese cuisine culture
13:50 ~ 14:25 Product Launch
14:30 ~ 16:10 Dashi session (Soup stock making using kelp and bonito) + Demonstration & tasting of 3 dishes + Demonstration (Cutting down fish into 3 pieces)

DAY 2
(14 November 2018)
13:00 ~ 13:20 Preparation + Demonstration (Cutting down fish into 3 pieces)
13:40 ~ 14:15 Practical assessment (Fillet fish into 3 pieces)
14:30 ~ 14:45 Written examination (15 questions)
14:45 ~ 15:00 Short break and scoring
15:15 ~ 16:00 Ceremony

■ TARGET AUDIENCE
Chefs/Aspiring Chefs

■ PARTICIPATION FEE
SGD$380

■ VENUE
AllSpice Institute Singapore (Blk 162 #07-3545, Bukit Merah Central Singapore 150162)

■ CONTENT
Lecture + Demonstration for 3 or 4 dishes by Chef Hidehito Uchiyama, Written Test, Practical Assessment, Award Ceremony

■ LINK TO APPLICATION
Peatix:https://peatix.com/event/432112/view



■ FLYER
https://www.dropbox.com/s/pegd3hhsr1fw50r/AAJ_A4_flyer_high.pdf?dl=0

■ INQUIRES
Office: +65 6522 0527
E-mail: hanrui@vivid-creations.biz

Organized by
The Association for the Advancement of Japanese Culinary art (AAJ)
Vivid Creations

Sponsored by
Ministry of Agriculture, Forestry and Fisheries

In collaboration with
Allspice