Japanese Cuisine
Your first steps into the culinary world of Japanese cuisine
MODULE :
Asian Delights: Noodles (Japanese Cuisine) (TGS-2022011233)
COURSE DURATION :
22 hours
Funding Eligibility Period:
04.02.22 - 03.02.26
Enhance Your Culinary Skills with an Immersive Hands-On Experience
Renowned for its worldwide popularity, Japanese cuisine is celebrated for its simplicity and delightful flavours.
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Ready to dive into the world of Japanese Cuisine? Our workshop is crafted for beginners who want to learn the essentials of this cuisine. With easy-to-follow instructions and hands-on practice, you'll soon be whipping up your favorite dishes with confidence. Take advantage of the Singapore SkillsFuture subsidy to make your culinary journey even more rewarding!
Japanese Cuisine
Japanese cuisine, renowned for its worldwide popularity, is celebrated for its simplicity and delightful flavours. In our Japanese Cuisine workshop, learners will delve into the core of this culinary art, from the diverse ingredients to the intricate techniques behind crafting delectable Japanese dishes.
Learn to Make
Handmade Udon
Thick, chewy udon noodles made from wheat flour
Ebi Tempura
Lightly battered and crispy fried prawns
Tamago Sushi
Sweet, fluffy egg omelette atop vinegared rice, wrapped with a seaweed strip
Shrimp Nigiri Sushi
Delicately pressed vinegared rice topped with fresh, tender shrimp
Japanese Chicken Curry
Tender chicken in a mild, thick curry sauce
Tsukemen
Cold, chewy noodles served with a rich, flavourful dipping broth
Chawanmushi
Silky steamed egg custard with chicken, and shrimp, lightly seasoned
Chicken Teriyaki
Grilled chicken glazed with a sweet-savory teriyaki sauce
Yakisoba
Stir-fried noodles with vegetable and a savory-sweet sauce
Chicken Kaarage
Japanese-style crispy fried chicken, marinated in soy and ginger
*recipes may be subjected to change
What you’ll learn
Preparation:
Prepare ingredients for Japanese noodle dishes
Assembling:
Learn to assemble Japanese noodle dishes
Presentation:
Plating and presentation of Japanese noodle dishes
We’ve got a plan that’s perfect for you
$647.46
Course fee funding only applies to Singaporeans & PRs
$350.46
Remainder of the course fees are SkillsFuture Credits & PSEA deductible
$231.66
Remainders of course fees are SkillsFuture Credits deductible
Pots & Pans Culinary Studio is a brand by BIZIQ Academy which is accredited as a Registered Training Provider by SkillsFuture Singapore
Up to 70% Course Subsidy (PSEA Eligible)
Upcoming Class Schedule for
Japanese Cuisine
Class date :
23rd November, 30th November, 7th December, 14th November
Two learners will share one cooking station. Also, maintaining the cleanliness and hygiene of your cooking station and equipment during the class is the learner’s responsibility.
Pots & Pans Culinary Studio is not Halal-certified. However, most of our ingredients used are halal suppliers. We do not use any pork, lard or alcohol in any of our courses. We do have Muslim learners joining our classes regularly.
You will receive a government-issued WSQ SOA (Statement of Attainment) upon completion of the course.
It is advisable to wear long pants and covered shoes as you will be standing for a long period. Feel free to bring along a sweater as it could get cold.
The maximum class capacity will be 24 pax.
Please ensure that you have your Singpass App downloaded on your phone with the account logged in as it will be used for attendance taking.
Yes, we do provide takeaway containers.
Yes! We provide ingredients. There will not be any additional top-up for ingredients.
There will be a S$30 deposit to secure your class slot as we prepare the ingredients 1 day before the commencement of the class. However, the deposit will be refunded to you upon completion of the course.
The subsidies vary depending on your age and nationality.Singaporeans above 40: 70% subsidySingaporeans above 21 or PR: 50% subsidy
Yes! All our courses are designed and structured for students regardless of their level of culinary expertise.
Yes you can! You can use your SkillsFuture Credits for the remaining course fee after subsidy.
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