Course in

Japanese Cuisine

with Hirohiko Shoda

Milan, 2 – 7 December 2019 SOLD OUT
Milan, 18 – 23 May 2020 SOLD OUT
Milano, 30 novembre – 5 dicembre 2020

Become a specialist in Japanese cuisine

Do you want to learn the art of Japanese cuisine?
The IFA Japanese Cuisine Course is a full-time training course that will teach you basic and advanced techniques to prepare light, tasty and healthy dishes, following a culinary tradition that has been recognized as World Heritage by the UNESCO. The course will be given by the great chef Hirohiko Shoda.

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Japanese cuisine

Milan, 2 – 7 December 2019 SOLD OUT
Milan, 18 – 23 May 2020 SOLD OUT
Milano, 30 novembre – 5 dicembre 2020

Themes of the Course:

Fish cutting and processing techniques

Processing and cooking techniques for rice

Traditional and international sushi

Side dish

Tempura, Namban-zuke, bento-sushi

Seminar on the Sakè

Training course

The course in Japanese Cuisine organized by Italian Food Academy follows a complete and detailed program that respects the traditions and customs of Japanese culture. Japanese cuisine is known as one of the healthiest in the world: multiple studies have shown a clear correlation with the longevity of the population of Japan. It is a real convivial ritual, during which the freshness of the food and the aesthetic research in the preparation of the table and the environments contribute to create a multi-sensory experience able to fascinate and involve.

Job Opportunities

The italian and international public shows a growing attention to Japanese cuisine, making cooks who have a thorough knowledge of it highly sought after professional figures, in structures of all kinds and level: from the starred restaurant to the small sushi bar on the outskirts. The number of mid-range Japanese restaurants and facilities offering menus all you can eat, very popular throughout the year, is growing.

INFO

PROGRAM

  • Glossary and tools
  • Fish cutting and processing techniques
  • Processing and cooking techniques for rice
  • Traditional and international sushi
  • Marinade
  • Raw
  • Broth and steam
  • Ramen
  • Pasta
  • Donburi
  • Stews
  • Fry
  • Lunch box and Bento
  • Seminar on the Sakè

OBJECTIVES OF THE COURSE

The course teaches to prepare typical dishes of Japanese cuisine; it is aimed at fans and newcomers, cooks and bar managers. The didactic program of the course stands out for its completeness in the teaching of the preparation of the different types of dishes typical of Japanese cuisine and culture: not only sushi, but hot dishes and pairing of courses and different types of sake.

JOB OPPORTUNITIES AND CERTIFICATES

The job opportunities are many: Japanese restaurants, ethnic restaurants, chefs, reception rooms, lounge bars, sushi bars, catering companies, cruise ships.

You will also obtain the HACCP Certificate of 3° Level, the private certificate of attendance at the Master and the certificate of internship issued by the host structure.

 

MATERIALS PROVIDED AND REQUIREMENTS

Master participants will be provided with textbooks.

You need to possess passion for the Japanese food, manual ability and creativity.

 

Phases of the route

  • Preparatory lessons: texts + online platform
  • 20-hour online course to the HACCP Certificate of 3°level
  • Classroom phase: 48 hours
  • Stage: 100 hours of internship in the region of residence, in part-time or full-time mode (requirements: maximum age 45 years)
  • CV and video CV

HOW TO APPLY

  • Fill out the information request form and we will contact you. In the selection of candidates will be considered the school and work CV, and the cover letter. You can support the application with a portfolio of previous jobs. The Selection Board, considering these elements, will communicate the result of the selection and the admission to the Course/Master; only later it will be possible to send the registration form.

Facilities

  • Possibility of financing the registration fee;
  • Career-focused meeting during the classroom phase;
  • Video CV ;
  • Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course;
  • Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.

Teacher

  • Hirohiko Shoda
    Hirohiko Shoda

    Hirohiko Shoda, nasce a Nara, in Giappone, il 5 Febbraio 1977. Dopo gli studi specialistici in cucina italiana e internazionale presso lo Tsuji Culinary Institute, lavora in Giappone nell’alta ristorazione come capo chef di numerosi locali. Nel 2006 si trasferisce in Italia e collabora per otto anni con lo chef Massimiliano Alajmo de Le Calandre di Padova, ristorante tre stelle Michelin. Dal 2014 Hiro è riconosciuto come personaggio televisivo e radiofonico (“Ciao, sono Hiro” e “Hiro in Japan” trasmessi sul canale 412 di SKY Gambero Rosso Channel, La Prova del Cuoco su Rai 1, GEO su Rai 3, Radio DeeJay), autore di libri (“Ciao, sono Hiro”, edito Gambero Rosso e “Washoku, l’arte della cucina giapponese”, edito Giunti), docente e autore del Master Japan, corso specialistico di cucina autentica giapponese. Nel marzo 2019 è stato nominato ufficialmente Ambasciatore della Cucina Giapponese in Italia dal MAFF Japan (Ministero dell’Agricoltura, delle Foreste e della Pesca del Giappone), conferito presso l’Ambasciata del Giappone a Roma.

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